Champagne is perfect for celebrations, but it also makes a great pairing with many types of food, especially sushi and Japanese cuisine. According to Chef Brandon Hayato Go, chef-owner of the two-Michelin-starred restaurant Hayato in Los Angeles, Champagne is one of the most versatile pairings for sushi, sashimi, tempura, and traditional Japanese cuisine. In particular, he considers Krug Champagne's precision, acidity and texture to be an exceptional match for many of the flavors found in Japanese cooking.

At Hayato, an intimate kaiseki restaurant where guests enjoy as many as 18 courses, Champagne has become an essential part of the dining experience. "Most people who are not Champagne drinkers seem hesitant to order Champagne when they come here for the first time," says Go. "But now at least half of our regular guests order a bottle of Champagne to start the meal. Even if guests are skeptical the first time, they drink Champagne with Japanese food, after the first experience most become believers."

Why Champagne Pairs So Well With Sushi

The pairing works because Champagne tends to complement rather than overpower delicate seafood. High acidity, fine bubbles, citrus notes, minerality, and freshness help cleanse the palate while enhancing the natural flavors of raw fish. According to Go, the real challenge isn’t pairing Champagne with sushi--it's pairing Champagne with the seasonings commonly served alongside sushi. "I don't think there is a great challenge with pairing raw fish and Champagne," he explains. "There is a challenge with pairing Champagne and many of the seasonings used with sushi, specifically soy sauce, sugar, mirin, and some types of vinegar."

For that reason, Hayato serves its sashimi course with sea salt as an alternative to soy sauce. "I don't believe dipping raw fish in soy sauce while drinking Champagne is the best way to enjoy it," says Go.

The Best Japanese Foods to Pair With Champagne

Go looks to Krug because of its remarkable balance, precision, and respect for tradition—qualities he believes align closely with Japanese culinary philosophy. "At Hayato we're focusing on classic Japanese food, classic aesthetics and ceramics, and Japanese traditions. A classic Champagne like Krug ties into that."

The numbers don’t lie--Olivier Krug, sixth generation family member and director of Krug Champagne, notes that Japan is one of the house's largest markets. "The connection between Japanese cuisine and Krug is quite a natural synergy," says Krug. "It stems from a shared philosophy: an absolute obsession with detail. Both value precise, varied aromas that individually may seem subtle but together create remarkable depth and emotion."

While sushi and sashimi make delicious pairings, both Go and Krug are most excited about tempura dishes. For Olivier Krug, fresh tempura showcases Champagne's versatility better than almost any other dish. "The delicate crunch, the freshness, combined with a carefully selected salt, allow the Champagne's acidity, effervescence, citrus notes, and delicate bitterness to reveal themselves," he says.

Go agrees. "Despite its richness, both vintage and non-vintage Krug have incredible energy," he says. "I love pairing Krug with rich dishes like charcoal-grilled fish and tempura, but with raw seafood preparations the pairing energizes the flavors in a way that sake and still wine cannot." Among his favorite pairings is a seasonal spring dish featuring sakura ebi, a tiny little shrimp that puff in wisps like a cloud when they’re fried in delicate batter, “this is something we put in the beginning of the menu specifically for people who are drinking champagne. It may be my favorite thing to eat with champagne.”

Krug’s latest expression, the one Chef Go likes best for his pairings, is the Krug Grand Cuvée 173^ème Édition ($230-$270) and is available online and at select wine shops.