| Everyday London Life Restaurants

Perfect Pairings with Laurent-Perrier Champagne and Sushi at Koi Restaurant

Regular readers will know that my two favourite things are champagne and sushi. When consumed together, I’m in heaven! It’s just a combination that works so well: both are light and delicate and taste luxurious without the mega calories of cocktails and cake. My favourite champagne, Laurent-Perrier, have partnered up with Koi, a Japanese restaurant in Kensington, to offer a sushi tasting menu paired with three of their finest champagnes. LP invited a group of bloggers down to Koi to check out the new menu concept and I was excited to be invited along with my friends Suze from The Luxury Columnist and Gary from The Foodaholic.
I really liked the intimate space at Koi, perfect for a date night, and we all squished onto comfortable sofas ready to start our champagne and sushi feast!Laurent-Perrier-Champagne
The first champagne was my favourite of all time: Laurent-Perrier Ultra Brut. It’s a zero dosage champagne which means no extra sugar is added. This has the added benefit of making it lower in calories and at only 60, it’s much lower than most alcoholic beverages. In fact, you might call it the supermodel’s champagne as it’s Kate Moss’s favourite. The lack of sugar makes it beautifully dry and crisp with a delicious scent of honey suckle and citrus. Actually Laurent-Perrier were the first house to introduce zero dosage champagne to the world, and I thank them for saving me many calories.
Next in the flight was Laurent-Perrier Vintage 2006, which has a sweet scent of pineapple and a peachy flavour. Danny Borchert, the ambassador for Laurent-Perrier explained to us that the champagne house rarely declare a vintage but because 2006 was an excellent year, this champagne is exceptional. I explained at bit more about this when I visited Kettner’s for the Laurent-Perrier Champagne afternoon tea, so take a look at that review too.
Our final taster was the Grand Siecle by Laurent-Perrier. This champagne is billed as the epitome of champagne blending as it combines wines from the finest growths and harvest. A king of champagnes, it is a blend of three outstanding vintages and a beautiful golden colour. The aromas are of honey, almonds and brioche and the flavour was deeper than the first two champagnes.
Grand Siecle by Laurent-Perrier has also been called ‘The best of the best of the best’ or the ultimate champagne. We also admired the unique shape of the bottle which was inspired by the work of 17th Century glassmakers and boasts an elegant long neck and more rounded body.

Next our sushi tasting selection was presented to the table:
Sashimi tacos made up of flat tortillas, topped with salmon and mixed flying fish roe or truffle ponzu.DSC_0044
Salsa rolls containing crabmeat, tobiko, garlic, mayo and avocado, wrapped with salmon slices.DSC_0057
The ‘Rock n roll’, was premium wagyu beef and foie gras, luxurious ingredients that paired particularly well with the vintage champagne.Sushi-at-Koi-Restaurant
Dragon Rolls including prawn tempura, asparagus, crabstick, tobiko and sesame, wrapped with avocado slices.

And this epic platter receiving several gasps of joy from our table.Sushi-at-Koi-Restaurant DSC_0049
The platter contained aburi salmon nigiri which was Koi Restaurant’s special ‘roasted nigiri salmon’ with a grilled salmon topping served partly grilled and partly raw. Along side tuna nigiri, salmon and tuna sashimi, California rolls and salmon rolls. I didn’t try everything but what I did have was of excellent quality and paired beautifully with our champagne flight.

It was a really fabulous night of delicious sushi, bubbly drinks and even bubblier people. I would highly recommend heading down to Koi for the Laurent-Perrier Champagne and sushi tasting menu which costs £48 per person. Send me tweet if you do and let me know what you think!

What’s your perfect food and wine pairing? 

1E Palace Gate
W8 5LS

020 7839 6232

We attended the event as guests of Laurent Perrier 

Click to add a blog post for Koi on Zomato