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Armand de Brignac
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What draws the Wagyumafia chef and founder to Armand de Brignac? He shares more about the brand’s modern approach to champagne-making, which is in line with the memorable dining experience he aims to offer at his restaurant pop-ups
When Hisato Hamada opened the members-only restaurant Wagyumafia in Tokyo, Japan, back in 2016, the chef-entrepreneur wanted to introduce a memorable experience that goes beyond dining. In an interview with Tatler Singapore, he says: “Wagyumafia is all about happy moments [and creating a friendly atmosphere] because it started as private home parties… they were neither stuffy nor boring.”
Eight years on—and with a growing empire that includes ramen joints and katsu sando stores in Asia and the Middle East—Hamada’s pop-ups across the globe have become legendary in their own right. Why? Because the perpetually booked out dinners helmed by the chef-owner himself combine his signature dishes (made using the highly prized chateaubriand and kobe beef) and drinks with entertainment.
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Above Born restaurant which hosted the Wagyumafia and Armand de Brignac pop-up in Singapore
Above The Wagyumafia pop-up which ended with the Flower Cask
Born restaurant which hosted the Wagyumafia and Armand de Brignac pop-up in Singapore
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At the recent Wagyumafia dinner, which took place at Born restaurant during the Formula 1 weekend, Hamada kept the distinguished guests on their toes by creating a fun and friendly atmosphere. “Come as strangers, leave as family,” Hamada told the guests, and he kept them fully immersed throughout the night with his culinary team presenting the prized ingredients to every table before transforming them into signatures like the Wagyu cutlet sando, gyoza and ramen. Towards the end of the meal, the famed Flower Cask was served, ending with a shower of sunflower petals that ended the evening on a high note.
But what made the soirée even more jubilant was the pairing of these dishes with the exquisite Armand de Brignac champagnes—in particular, the Brut Gold and the extremely rare Blanc de Noirs A4 with only 6,000 bottles in existence worldwide. Patrick Madendjian, the managing director of Moët Hennessy Diageo Singapore and Malaysia, also noted at the dinner that “what sets Armand de Brignac apart is the same dedication to excellence and artistry that defines Wagyumafia. From the vineyard to the cellar, every step in creating Armand de Brignac is meticulously handled by a team of 18 artisans—just as each cut of beef at Wagyumafia is prepared with precision and passion”.
That said, it was an easy choice of pairing for the award-winning chef, who has always associated Armand de Brignac with celebratory moments. “My first encounter with this champagne was with [American entrepreneur] Jack Dorsey’s birthday at 10AK in Tokyo. We opened a bottle of Armand de Brignac Brut Gold Jeroboam—it was the best way to start someone’s birthday with friends.” The champagne, with its rich and floral aromas mingled with notes of pastry and brioche, has stayed in his mind since that day and is often featured in his pop-ups until today. “Everything I have done before was always with wine and sake pairing, so I’m ready for the French [champagne],” he enthuses.
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Armand de Brignac and Wagyumafia dinner
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What excites Hamada about Armand de Brignac is how the brand blurs the lines between tradition and innovation to find new inspirations. For example, while the bubbly is made in the traditional blend of chardonnay, pinot noir and pinot meunier by the Cattier family (which has owned and cultivated their own vineyards in Reims since 1763), it comes in a distinctive bottle coated in metal and decorated with French pewter label and its iconic ace of spades logo. “This approach to champagne-making is the same thing that excites me about my cooking and my brand,” explains Hamada, who brought Wagyu into the mainstream with his various F&B concepts offering classic street foods made with premium-quality Japanese beef.
Complementing the delectable food is the dining experience, which is “everything” to Hamada. Thus, he follows the concept of esprit—luxury and exclusivity which don’t necessarily mean expensive—in curating his Wagyumafia pop-ups. “Every day is slightly different…I always change things a little bit depending on my mood,” he says, but the important thing is that guests enjoy our food. “Come as strangers, leave as friends,” shares Hamada who often enjoys sharing a glass of champagne with guests.
In one of his most memorable Armand de Brignac dinners, he recalls a staff member holding the golden bottle before he said “itterasshai”—which translates to ‘see you later’. Usually, you can’t see everyone’s faces after taking the photo, but with the shiny gold bottle, he lets on that everyone’s faces were reflected in the bottle.
“It’s those moments when I love how the Armand de Brignac bottle shows everyone’s happy expressions,” expresses Hamada.
This goes to show how delicious food and an exquisite champagne like Armand de Brignac make for unforgettable dining experiences.
Credits
Images: Armand de Brignac
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
