This September, it has announced a partnership with Château Mercian, Japan’s oldest vineyard, for an exclusive limited-run wine-pairing menu.
Set on the ninth floor of 100 Liverpool Street, with just 12 seats and skyline views stretching to St Paul’s Cathedral, Luna specializes in sosaku-style Edomae omakase, an inventive take on tradition led by executive chef Leonard Tanyag. For this collaboration, Thesleff Group’s head of wines and sakes, Michele Orbolato, has hand-selected four bottles from Château Mercian’s portfolio – including the Koshu Gris de Gris and Mariko Syrah – to complement a 12-course menu that moves from delicate nigiri to indulgent wagyu.
“Each bottle reflects the precision and artistry that complements Chef Tanyag’s omakase – subtlety, elegance, and a profound respect for terroir,” says Orbolato.
Japan has been cultivating grapes since at least the eighth century, but the country’s modern winemaking production only truly began in the late 19th century, when pioneers such as Château Mercian, founded in 1870, sent two of its earliest employees to France to study European techniques. Today, its vineyards stretch across Yamanashi, Nagano and Fukushima, producing award-winning Koshu, Chardonnay, Syrah and more, while also experimenting with newer varietals such as Albariño and Mencía. With production remaining relatively small-scale, many of the most exciting releases rarely leave Japan — making this London pairing menu all the more intriguing.
Diners will be guided through four wines, starting with the Iwade Koshu Ortum – a limited release of just 1,100 bottles, pale yellow with notes of grapefruit, Japanese citrus and jasmine. Next will be the Rivalis Left Bank Chardonnay, bright and balanced, paired with king crab nigiri and sea bream with yuzu salt. The third wine, Koshu Gris de Gris, reddish-orange with apricot and pear notes, will be served alongside yellowtail tartare on grilled sushi rice or seared scallop with truffle. Rounding out the selection, a glass of Mariko Syrah, deep and structured with pepper and dark fruit, to enhance chef Tanyag’s classic wagyu A5 sando or seared wagyu nigiri.
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The exclusive pairing menu will be available from September 9-30.
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