[July 24 Only] TELMONT Maker's Dinner (Includes Champagne)

Menu

Cuvee J2 Hotel Osaka by 温故知新, operated by Onko Chishin, Inc., a company that produces destination hotels—hotels that become destinations in themselves—(Location: 大阪府大阪市, General Manager: Hotaka Ihara) (hereinafter, Cuvee J2), will host a makers dinner themed around the Champagne house TELMONT (hereinafter, Telmont) on Friday, July 24, 2026. On the day, with TELMONT Brand Ambassador Yumi Sasaki as a special guest, guests will enjoy a one-night-only lineup including the highly sought-after Vinothèque 1985, which is considered difficult to obtain on the market. This event offers an opportunity to experience the house’s philosophy of sustainable Champagne production and the value of time created through long-term aging. | The Relationship Built Between Telmont and Cuvee J2 Over Two Years Since its opening, Cuvee J2 has hosted monthly one-night-only makers dinners themed around 11 prestigious Champagne houses. Among them, the evening with Telmont holds special significance, rooted in the relationship that has been cultivated over the two years since the hotel’s opening. Last year, Telmont recommended Azuma Sanaga, the then General Manager of Cuvee J2 (currently Advisor to Cuvee J2), for induction into the Ordre des Coteaux de Champagne as a Chevalier. This honor was realized through the ongoing initiatives shared by the house and the hotel. | TELMONT: Embodying a Philosophy That Protects the Future Telmont is a Champagne house that places In the Name of Mother Nature at the heart of all its activities. With the goal of converting 100% of its vineyard area, including both estate-owned vineyards and partner growers, to organic farming by 2031, 72% is currently either certified organic or in the process of conversion. The house is also advancing initiatives to reduce its environmental impact, including eliminating gift boxes, discontinuing air freight, and sourcing 100% renewable electricity. These efforts are not intended simply to sell Champagne today, but are based on a long-term commitment to preserving an environment in which Champagne can continue to thrive 100 years from now.