Ambassador Night

2025.02.17

Event Report

"Ambassador Night," an exclusive 2-night event celebrating the exquisite Champagnes of Jacquart and the prestigious wines of Pomerol's Château Clinet, was successfully hosted at MOSS okinawa on February 14 and 15.

Guided beautifully by official ambassador Jennifer Julien, the evenings offered a sublime culinary experience. The atmosphere perfectly embodied the CROSS Group's core philosophy: “Where connections form a circle, and the circle becomes a celebratory feast.”

Deepest gratitude goes out to all the discerning gourmands who attended this spectacular event.

2025.01.15

Event Information

MOSS okinawa will host "Ambassador Night," a premium 2-night exclusive dining event guided by Jennifer Julien, a Bordeaux-born official ambassador for the world-renowned wine producers Jacquart and Château Clinet.

This rare occasion offers an exceptional opportunity to experience the ultimate marriage between Jacquart Champagne, the finest wines of the prestigious Château Clinet, and the innovative “Waryu Yosai” (Japanese-Okinawan-Western fusion) culinary world crafted by MOSS okinawa’s Head Chef Nakamura, a featured chef at this year’s French Restaurant Week.

Reservations are strictly limited to 10 guests per day. Wine lovers are warmly invited to join this rare and luxurious feast.

For the latest event details, please visit the venue’s official Instagram.

Ambassador Night

• Date: Friday, February 14 & Saturday, February 15, 2025

• Time: Reception at 18:30 | Toast at 19:00

• Venue: MOSS CROSS TOKYO okinawa

• Capacity: Limited to 10 guests per day (Advanced reservation required)

• Fee: 25,000 yen (including tax and service charge)

• Format: 6-course menu paired with 7 glasses of wine

Champagne Jacquart

Founded in 1964, Jacquart is exported to more than 70 countries, primarily within Europe, and its style and quality are celebrated globally, earning countless competition accolades. The foundation for consistently producing high-quality Champagne lies in a cooperative union of over 1,800 grape growers. Spanning a cultivation area of 2,200 hectares—representing 7% of the entire AOC Champagne region—only the most meticulously selected grapes are chosen. These are skillfully blended based on proprietary expertise. While a non-vintage Champagne requires only 15 months of aging, Jacquart insists on cellaring for 3 to 4 years before release, an uncompromising dedication that earns international acclaim.

Château Clinet

A prestigious estate twice selected as "Wine of the Year" by world-renowned wine authorities and awarded a perfect score by The Wine Advocate in 1989. Owning 3 prime parcels coveted by every producer in Pomerol, the estate practices eco-friendly viticulture. Grapes are meticulously hand-harvested using small crates to prevent any crushing. While equipped with state-of-the-art facilities, destemming is still performed entirely by hand. Capitalizing on its boutique scale, the chateau consistently innovates for quality enhancement—actively pursuing significant transformations through an organic approach, including vineyard replanting, winery reconstruction, and distribution reorganization—to continue crafting truly unique, evolving wines.

Jennifer Julien

Born in Bordeaux, Jennifer is an advisor on French gastronomy and culture. Since arriving in Japan in 1997, she has been active across a wide range of fields focused on culinary traditions, working as an NHK reporter, wine promoter, restaurant operations consultant, international coordinator, and cultural ambassador. Inducted into the Commanderie du Bontemps, the Jurade de Saint-Émilion, and the Ordre des Coteaux de Champagne, she actively promotes the charm of French wines. Jennifer was appointed as the ambassador for Château Clinet in 2004 and additionally became the ambassador for Jacquart in 2024.

Chef: Toshiyuki Nakamura

Born in Kanagawa Prefecture, Nakamura began helping at his father's restaurant at the age of 12. After graduating high school, he trained under the legendary Chef Hiroyuki Sakai at La Rochelle. Following 10 years of refining his craft, he relocated to Okinawa's Nakijin Village to open a café and guesthouse. In 2020, invited by longtime friend Inoue, he joined I.P.S. and became the Sous Chef at CROSS TOKYO. In 2023, he was appointed as the second-generation Head Chef of MOSS okinawa. He holds certifications as a Licensed Kampo (Medicinal) Food Specialist, Meat Sommelier, and Kampo Tea Advisor. In 2024, he was recognized as a Featured Chef at French Restaurant Week.

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