The “Oyster & Perrier-Jouët Champagne Pairing Omakase” explores three oyster varieties from different coastal regions, each paired with a selection of Perrier-Jouët Champagne. The tasting begins with Irish oysters, known for their clean salinity, delicate citrus notes, and firm texture shaped by the cold Atlantic waters, followed by Korean oysters cultivated with a basket-growing method that gives them a plump texture, rich umami, and subtle seaweed aromas. The final oyster course features French Black Pearl oysters, which develop a creamy texture and refined nutty notes through cultivation across multiple marine environments. Each oyster is served with fresh uni to highlight its natural sweetness while preserving its individual character. The pairing includes three expressions from Maison Perrier-Jouët: Perrier-Jouët Grand Brut, Perrier-Jouët Blanc de Blancs, and Perrier-Jouët Belle Époque, selected to complement different stages of the tasting with notes of freshness, minerality, floral character, and depth. The experience continues with a seasonal omakase menu featuring chef-selected sashimi, grilled scampi, M9 Wagyu, seasonal sushi, and a signature dessert.