Sheraton Miyako Hotel Tokyo Hosts Dinner Event Pairing with Burgundy's Renowned Maison Joseph Drouhin

Sheraton Miyako Hotel Tokyo (Location: 1-1-50 Shirokanedai, Minato-ku, Tokyo) will hold 'Café California WINE Event vol.10' on Monday, August 3, 2026, at Café California.

This event will offer a pairing of wines from the prestigious Burgundy winery Maison Joseph Drouhin with dishes prepared by Chef Yoshikazu Tabuchi of Café California.

Founded in 1880, the winery is known for its delicate and elegant winemaking that respects the character of the terroir, earning high praise from wine enthusiasts and starred restaurants worldwide. The winery also practices organic and biodynamic farming in its own vineyards, emphasizing harmony with nature. On the day, Brand Manager Ryosuke Sugino will provide commentary, allowing guests to fully appreciate the deep flavors and charm of Burgundy's terroir.

Overview

[Date and Time] Monday, August 3, 2026 Event start 18:30 (Reception begins 18:00)

[Price] 18,000 yen per person Miyako Plus members, Health Club members, and Ladies Club members receive a 500 yen discount.

[Venue] Sheraton Miyako Hotel Tokyo, B1 Banquet Hall 'Magnolia'

[Sponsor] Sapporo Breweries Ltd.

Reservations Reservations will be accepted by phone and online from Tuesday, June 9, 2026. Miyako Plus members, Health Club members, and Ladies Club members should provide their membership numbers when reserving.

Pairing Course

● Taittinger Brut Réserve ― Confit foie gras brûlée style with fig compote and brioche Caviar and tuna, avocado monaka, shiso aroma Tasmanian salmon and cream cheese rillettes, salmon roe gougère

● Maison Joseph Drouhin Chablis ― Sea urchin and scallop, sweet shrimp tartare, barley salad, lemon ecume

● Maison Joseph Drouhin Bourgogne Pinot Noir ― Low-temperature cooked Misho beef tartare steak with mango and saffron mayonnaise sauce

● Maison Joseph Drouhin Bourgogne Chardonnay ― Conger eel fritters, whelk with herbal cream sauce

● Maison Joseph Drouhin Côte de Beaune Rouge ― Noto beef braised in red wine, Burgundy style ― White peach compote with granité

Profiles

Speaker: Ryosuke Sugino Sapporo Breweries Ltd. Wine & Spirits Division Marketing Department, Imported Wine Group Brand Manager, Maison Joseph Drouhin Certified Sommelier by the Japan Sommelier Association Started his career in the wine industry while living in Australia, and has handled numerous prestigious brands as an imported wine brand manager. Has been involved in imported wine marketing for over 20 years.

'Burgundy, with its two-thousand-year history, is a special region with diverse soils cultivated over long years. Even the same variety tastes different depending on the vineyard, and Pinot Noir and Chardonnay express its character delicately. These differences are called 'climats' and have been carefully passed down. This harmony of nature and human effort was recognized when the Burgundy vineyards were registered as a UNESCO World Heritage Site in 2015.

Maison Joseph Drouhin has respected terroir and pursued winemaking in harmony with nature since its founding in 1880. The winery has practiced organic and biodynamic farming in its own vineyards since the 1980s, and this philosophy permeates all its wines.

The style that elegantly expresses the individuality of terroir is loved by many three-star restaurants in France and creates a long finish that resonates with cuisine. We hope you will take this opportunity to experience the deep and beautiful world of Burgundy. We look forward to welcoming you.'

〈Maison Joseph Drouhin〉

Founded in 1880 in Burgundy, France, Maison Joseph Drouhin is a prestigious family-owned winery. Upholding traditions and philosophy passed down through generations, it produces delicate and elegant wines that maximize the character of the terroir. The winery actively introduces organic and biodynamic farming in its vineyards and emphasizes harmony with nature. It has expanded to Oregon, USA, and earned high global acclaim. Its refined taste embodies the essence of Burgundy, fusing tradition and innovation.

Chef: Yoshikazu Tabuchi Head chef of Café California and Lobby Lounge Bamboo at Sheraton Miyako Hotel Tokyo. At Café California, he values classic French culinary techniques while focusing on ingredients, serving modern dishes.

Café California

With a bright, stylish interior and an open terrace, Café California offers dishes incorporating French techniques with various ingredients. Guests can enjoy everything from casual items to full course meals.

Business Hours: [Lunch] Weekdays 11:30-15:00 / Sat, Sun, Holidays 11:30-16:00 [Dinner] 17:30-22:00 Closed: Mondays (except national holidays)

Reservations and Inquiries

Sheraton Miyako Hotel Tokyo, 1F 'Café California' TEL: 0120-95-6661 (Reception hours: 11:30-21:00 / Weekdays Monday 12:00-17:00) https://www.tablecheck.com/shops/tokyo-miyako-california/reserve

*Price includes wine, food, consumption tax, and 10% service charge. *Guests with food allergies should inform staff in advance. *Menu and prices are subject to change without notice due to ingredient availability. *Photos are for illustration purposes.