At Tomo, we offer various exquisite dishes for our guests to have a truly Japanese culinary experience. But we do not just focus on food—we also provide an exceptional selection of beverages, perfectly curated to complement our menu.
This time, we would like to introduce our bubbles menu, which features an outstanding collection of sparkling wines from renowned regions around the world.
Let us explore these selections in detail and discover the perfect pairings with our dishes.
Benvolio Prosecco (Italy)
Benvolio Prosecco is a sparkling wine from Italy, crafted in the Prosecco DOC region.
Prosecco is produced using the Glera grape variety, a hallmark of the region, offering flavors of peach, green apple, melon, and honeysuckle. Using the Charmat method for carbonation results in lighter, shorter-lived bubbles that typically last 1-2 hours (compared to champagne’s 4-8 hours).
Benvolio’s version is extra dry with 16-17 g/L residual sugar, making it ideal for aperitifs and light cocktails such as seafood, salads, or soft cheeses. It works particularly well with umami-rich Japanese cuisine without overpowering delicate flavors.
Pairings with Tomo’s Dishes
The wine’s acidity and bubbles work particularly well with fried items (tempura, katsu) while its delicate profile complements raw fish dishes without overwhelming them.
These are our dishes that would pair especially well with Benvolio Prosecco:
- Chamame
- Seaweed Salad
- California Roll with Real Crab
- All Tempura options
- Tuna Avocado Sashimi Salad
- Shrimp Tempura Roll
- Tuna Tataki
- Sushi/Sashimi (especially lighter fish like fluke, sea bass, kampachi)
- Shrimp Shumai
- Garlic Pepper Toro Roll
Mumm Brut Prestige (Napa Valley, California)
Mumm Brut Prestige is a sparkling wine crafted in Napa Valley, California, using the traditional méthode champenoise. It combines 51% Pinot Noir and 46% Chardonnay, with small additions of Pinot Gris and Pinot Meunier.
The wine showcases aromas of fresh citrus, green apple, and subtle hints of almond, complemented by delicate floral notes.
On the palate, it offers bright acidity with a lively effervescence, carrying flavors of ripe fruit—especially lemon zest, apple, and a touch of pear—along with hints of vanilla and toasted notes from 18 months of lees aging. The wine finishes with a refreshing crispness and a clean, lingering aftertaste.
This Brut Prestige is a versatile choice for pairing with various dishes, from seafood and sushi to light appetizers.
Pairings with Tomo’s Dishes
The wine’s bright acidity and toasted notes particularly complement the rich seafood dishes and fried items, while its creamy texture works well with raw fish.
These are some recommended pairings from our menu for Mumm Brut Prestige:
- Kampachi Serrano
- Tuna Tataki
- Soft Shell Crab Salad
- Kaki Fried (oysters)
- Bluefin Tuna/Chutoro
- Shima Aji Carpaccio
- Japanese Snapper
- Scallop
- Lobster Toban Yaki
Moët & Chandon Impérial Brut (Champagne, France)
Moët & Chandon Impérial Brut is a champagne from France’s iconic Champagne region. Founded in 1743, it embodies the art of blending, as it is crafted with a combination of the three classic champagne grapes: Pinot Noir (30-40%), Pinot Meunier (30-40%), and Chardonnay (20-30%).
As one of the oldest champagne houses in France, Moët & Chandon has established its Impérial Brut as a flagship offering, aging it for 24 months on lees.
It offers aromas of green apple, citrus fruits, and white flowers, with a balanced structure, lively acidity, and persistent bubbles. The palate shows bright fruit flavors of apple, pear, and citrus, combined with subtle hints of brioche and almond from the extended aging.
Moët Impérial’s prestige and versatility make it a standard at high-profile events while remaining an excellent pairing for fine dining, particularly with seafood, sushi, poultry, and light cheeses.
Pairings with Tomo’s Dishes
The champagne’s fine bubbles and brioche notes particularly complement raw seafood, while its acidity cuts through fried dishes. The prestige wine works especially well with luxury ingredients like uni, lobster, and bluefin tuna.
From our menu, these dishes pair exceptionally with Moët & Chandon Impérial Brut:
- Amaebi (sweet shrimp)
- Sea Urchin
- Lobster Toban Yaki
- King Salmon Tartare
- Tuna Tartare
- Ocean 6 Roll
Veuve Clicquot Brut (Champagne, France)
Veuve Clicquot Brut is also a champagne from France’s Champagne region, with its iconic yellow label. Although the champagne house was founded in 1772 by Philippe Clicquot, it gained global recognition under his widow, Barbe Nicole Ponsardin, who became known as “Veuve Clicquot” (the Widow Clicquot). She pioneered several innovations in champagne production, including the riddling process, which revolutionized wine clarity.
Veuve Clicquot Brut is a versatile sparkling wine, made from a blend of Pinot Noir (50-55%), Pinot Meunier (15-20%), and Chardonnay (28-33%), with the dominant Pinot Noir base contributing to its full-bodied character. The wine ages for at least 36 months on lees, developing its structured flavor profile and complexity.
The bouquet reveals apple, white peach, and citrus aromas, alongside hints of vanilla, brioche, and toasted nuts. Its acidity, creamy texture, and persistent bubbles truly create a luxurious experience—It simply exemplifies the balance between structure and finesse.
Veuve Clicquot Brut is ideal for celebrations and pairing with seafood, roasted poultry, and creamy cheeses.
Pairings with Tomo’s Dishes
The Veuve’s full body and toasty notes make it especially suitable for the menu’s more substantial dishes, while its acidity helps balance fatty or fried items.
From Tomo’s menu, the following dishes pair particularly well with Veuve Clicquot Brut, considering its fuller body and rich character:
- Lobster Roll (the creamy yuzu mayo complements the wine’s richness)
- Tempura Soft Shell Crab
- Garlic Pepper Toro Roll
- Pork Katsu (the wine’s structure stands up to the rich tonkatsu sauce)
- Teriyaki (especially with salmon)
- Tuna Tataki
- Tulipped Wings
Ritz-Carlton Brut Reserve (Champagne, France)
Ritz-Carlton Brut Reserve, another champagne from France’s Champagne region, features a selected blend of Pinot Noir, Chardonnay, and Pinot Meunier grapes and is renowned for its exceptional quality and craftsmanship, making it a premium choice for those seeking an exceptional sparkling experience.
This champagne displays complex aromas of crisp green apple, citrus zest, white flowers, and toasted brioche, alongside subtle mineral undertones. On the palate, it offers a harmonious balance of bright acidity, creamy texture, and fine bubbles.
Its exclusivity is further underscored by its connection to the Ritz-Carlton brand, which symbolizes luxury and exceptional quality. Ideal for pairing with haute cuisine, complementing caviar, foie gras, seafood dishes, delicate appetizers, and gourmet desserts.
Pairings with Tomo’s Dishes
This champagne’s elegance makes it particularly suited to the menu’s most premium offerings, especially the high-end raw seafood items. Its fine bubbles and balanced acidity complement both delicate flavors and richer dishes.
From our menu, these dishes would pair exceptionally well with this wine:
- Kampachi Serrano
- Kaki Fried (the oysters’ richness matches the wine’s complexity)
- Live Lobster (both as sashimi or in the Lobster Roll)
- Hanabi (the crispy rice with spicy tuna offers textural contrast)
- Shima Aji Spicy Carpaccio
- A5 Miyazaki Wagyu Strip
- Sushi-Sashimi (GF)
- Scallop Toban Yaki
Ruinart Rosé NV (Champagne, France)
Ruinart Rosé NV is crafted by France’s oldest established Champagne house, founded in 1729. This non-vintage rosé combines 45% Chardonnay from the Côte des Blancs and Montagne de Reims with 55% Pinot Noir, primarily from the Montagne de Reims, resulting in an elegant salmon-pink hue.
The champagne is aged for three years on lees, developing beautiful aromas of fresh red berries—cherry, raspberry, and wild strawberry—complemented by rose petals, exotic spices, and subtle brioche notes.
On the palate, Ruinart Rosé is both fresh and full-bodied, with ripe fruit flavors harmoniously integrated with creamy texture and chalky minerality. Its fine, persistent bubbles contribute to an elegant mouthfeel.
Ruinart Rosé pairs wonderfully with dishes like duck, salmon, tuna tartare, and desserts featuring red fruits.
Pairings with Tomo’s Dishes
The wine’s red fruit character and elegant structure make it especially suitable for tuna and salmon dishes, while its freshness and bubbles complement fried items and rich seafood preparations.
The following dishes on our menu would pair beautifully with Ruinart Rosé:
- King Salmon Tartare
- Tuna Avocado Sashimi Salad
- Teriyaki Salmon (the wine’s fruit notes complement the sweet-savory sauce)
- Soft Shell Crab Salad
- Tempura Shrimp
- Spicy Tuna Roll
- Garlic Yellowtail Roll
- 98 Degrees Roll
- Squid Ink Roll
Dom Pérignon Brut (Champagne, France)
Dom Pérignon Brut, named after the 17th-century monk credited with pioneering champagne production, is a vintage champagne crafted only in exceptional years. Each vintage combines roughly equal parts Pinot Noir and Chardonnay, sourced exclusively from Grand Cru and Premier Cru vineyards, and ages for a minimum of eight years before release.
It embodies the pinnacle of winemaking artistry and the meticulous selection of the finest grapes from a single exceptional harvest—This exclusivity makes it a hallmark of opulence and celebration.
Dom Pérignon showcases intense aromas of fresh almonds, citrus zest, white flowers, and stone fruits, developing complex notes of toasted brioche, honey, and limestone minerality with age.
It offers a silky texture, fine bubbles, and a precise balance of freshness and depth. The wine undergoes multiple stages of aging on lees, creating layers of complexity that continue to evolve in the bottle. Its sophisticated profile is matched by its iconic packaging, with its sleek bottle design exuding elegance.
As this sparkling wine is synonymous with high-end occasions, it is frequently gracing the tables of luxury events. It pairs beautifully with oysters, lobster, caviar, and refined dishes with delicate flavors.
Pairings with Tomo’s Dishes
The champagne’s precision and complexity make it particularly suited to the menu’s most premium seafood offerings. The extended lees aging of Dom Pérignon creates a perfect match for umami-rich items like uni and toro, while its finesse complements the delicate flavors of premium white fish.
From our menu, these dishes would pair exceptionally well with Dom Pérignon Brut, focusing on the most premium offerings that match the wine’s sophistication:
- Amaebi (sweet shrimp with fried head)
- Kimme-dai (premium white fish)
- Shima Aji Carpaccio
- Kampachi Serrano
- Tuna Tataki (the delicate sear complements the wine’s complexity)
- Toro Tartare with Caviar
- A5 Miyazaki Wagyu Strip
- Lobster Toban Yaki
Louis Roederer Cristal (Champagne, France)
Louis Roederer Cristal, created in 1876 for Tsar Alexander II of Russia, represents the pinnacle of prestige champagne. It is produced only in vintage years when conditions are exceptional, combining 60% Pinot Noir and 40% Chardonnay from the house’s finest Grand Cru vineyards—The grapes undergo gentle pressing, with 20% of the wine aged in oak casks before aging for six years in the cellar and resting for at least eight months after disgorgement.
The champagne presents a luminous golden hue with remarkably fine, persistent bubbles. The bouquet reveals layers of citrus, white flowers, and ripe orchard fruits, complemented by notes of toasted almonds, honey-touched brioche, and a pronounced chalky minerality characteristic of its Grand Cru terroir.
On the palate, Cristal delivers a silky texture, precise acidity, and an exquisite balance of richness and freshness. The long finish displays subtle notes of citrus zest and saline minerals.
This champagne pairs beautifully with lobster, scallops, truffle dishes, and caviar, which showcases its ability to complement sophisticated cuisine.
Pairings with Tomo’s Dishes
Given Cristal’s prestigious status, it pairs best with the menu’s most premium ingredients. The champagne’s precise balance of power and finesse makes it especially suitable for the highest-grade raw fish and shellfish offerings.
Hence, the following dishes would pair exceptionally well with Louis Roederer Cristal:
- Sea Urchin (the creamy texture and oceanic notes complement Cristal’s complexity)
- Toro Tartare with Caviar
- A5 Miyazaki Wagyu Strip
- Live Lobster (particularly as sashimi)
- Kimme-dai (delicate white fish showcases the champagne’s finesse)
- Shima Aji Spicy Carpaccio (the clean flavors highlight Cristal’s mineral notes)
- Murasaki Truffle Fries (the truffle element pairs beautifully with Cristal)
- Omakase-Tableside Service
Our Bubbles Menu: Enjoy a Selection of Sparkling Wines from Renowned Regions
We hope this guide to our exquisite sparkling wines helps you enjoy each one to its fullest, perfectly paired with our authentic Japanese dishes.
Additionally, we invite you to explore our Bar Menu, where you can find a wide range of other fantastic drinks to complement your experience.
