Experience Making Osaka’s Famed “Box Sushi” with Champagne, an Innovative New Culinary Combination

The World’s First “Champagne Hotel,” Immersing Guests in Intoxicatingly Authentic Luxury

Opened in 2024 in Osaka’s Shinsaibashi neighborhood as the world’s first official “champagne hotel,” Cuvée J2 Hotel Osaka is entirely themed around this beloved celebratory beverage, produced only in the eponymous Champagne region of France. Here, visitors can relax and taste genuine champagne away from Champagne, relishing the expertise and passion each house puts into every bottle of its bubbly.

Cuvée J2 Hotel Osaka, a sophisticated concept hotel in the heart of Osaka

Cuvée J2 Hotel Osaka is the brainchild of Kazuhito Yamamoto, champagne culture pioneer in Japan. It was founded in collaboration with eleven prestigious houses of authentic champagne production, so that each room expresses a unique worldview that adds up to a virtual tour of the Champagne region in miniature – right here in the urban center of Western Japan.

The hotel’s champagne offerings vary with the seasons, with something new to discover on each visit

In the foyer, guests are greeted by a sanctuary of gorgeous natural light standing a world apart from the city outside, which piques a savory anticipation of the good times to come. The building was designed by Shinichi Ogawa, one of Japan’s leading architects and a recipient of awards domestic and international, who is known for a thoughtful minimalism, and has exhibited works in New York, London, and Milan – to name a few. Ogawa’s work has also featured in British publication 10 x 10: 10 Critics, 100 Architects. 

The extraordinary atmosphere inside Awa Sushi

This experience unfolds in the dining room of in-house restaurant Awa Sushi on the hotel’s second floor. Awa Sushi features a unique style of creative culinary combination: the tradition of Japanese sushi culture combined with the glamor of French champagne culture. This reservation-only space offers just 10 counter seats, for an intimate chance to delight in these mouthwatering masterworks.

Original Edomae Sushi, as Told by a Visionary Chef

The experience starts off with a talk on sushi from a master: Ayumi Abe, the head chef of Awa Sushi and former head chef at the Shanghai branch of Ginza Onodera, a globally acclaimed sushi institution recognized for four consecutive years with a star in the Michelin Guide. A globally-active master sushi chef, Abe is also a trailblazer: a woman working at the highest levels of an industry still thoroughly dominated by men. Harnessing her expertise in the authentic traditions of Edomae sushi, Abe draws on visionary sensibilities that swing both bold and subtle to innovate and drive these traditions forward.

Abe has her share of devout regulars who keep coming back for her sumptuous sushi and cordial presence

“For many people, if it’s sushi, then the drink of choice is sake,” says Abe. “But you’d be amazed just how well sushi and champagne complement one another. Through them we aim to provide a dining experience you’ll find nowhere else.”

A front-row seat to the dextrous knife work of a sushi master

Learn to make hako-zushi directly from Abe before delighting in an exclusive lunch of your own making alongside nigiri sushi prepared by Abe herself, with genuine champagne. Marvel at Awa’s signature synthesis of inspired sushi creations and sumptuous champagne.

Creating Hako-zushi: An Osaka Specialty

Step into the restaurant’s kitchen for the hands-on phase of the experience, and learn to make Osaka-style hako-zushi (“box sushi”). A different style from the more globally well-known nigiri, this is a oshi-zushi (“pressed sushi”) in which rice and toppings are stacked in a box and together into compacted layers. The result is a portable container of deliciousness popular as a traveling lunch, gift, or souvenir.

Hako-zushi is thought to have originated in Osaka’s Semba neighborhood, not far from where the hotel stands today

“People are often intimidated by sushi-making, when in reality it’s pretty approachable and uses readily-made ingredients,” says Abe. In addition to putting beginners’ doubts at ease about the right blend of vinegared rice, Abe also teaches visual presentation concepts such as color and arrangement.

Thoughtful color choices create vivid contrasts and complementary beauty

A Moment of Bliss, Savoring a Symphony of Sushi and Champagne

When you’ve finished preparing your hako-zushi, it’s time for a lavish lunch. Delight in the box you just made alongside nigiri made by Abe, together with soup, dessert, and champagne (non-alcoholic options are also available). The bright white countertop emanates calm sophistication, creating a relaxing atmosphere for enjoying this special meal alongside countertop conversation with Abe.

Relish fresh sushi made by Abe right before your eyes

Beyond the magic of learning to prepare your own authentic Osaka-style sushi, this is also a unique opportunity to experience the bliss of top tier sushi alongside authentic champagne: a veritable treat for bubbly lovers and neophytes alike, sure to enrich your future champagne and sushi selections for years to come.

The splendid aroma of champagne poured right at the table

Le Beau Japon: A New Way to Enjoy Japanese and French Tradition Alike

When the experience is complete, Wabunka guests exclusively enjoy a one-hour reservation at the Awa Lounge & Bar for a premium champagne list featuring daily pairing sets. Delight in a chance to reflect on the joys of this experience while basking in its extended afterglow.

*Drinks are charged separately on-site

Choose your champagne with a sommelier at Awa Lounge & Bar