It all started in Tokyo. A winemakers’ dinner at a Michelin-starred ‘kaiseki’ restaurant pairing our Sussex Sparkling wine with traditional Japanese cuisine. In the room were restaurant owners, sommeliers and industry insiders, curious about how our wines would complement their dishes.
For decades, Champagne had been championed alongside Japanese flavours. But what about our Sussex Sparkling wines? Made from grapes grown three miles from the southern English coast on pure chalk soils, our vintage sparkling wines crafted with low-dosage offer something distinctly different. A few in the room had their reservations.
The uni was served: a profoundly Japanese delicacy made from sea urchin. Rich, buttery and briny, it is famously challenging to pair with wine. Alongside the dish, we tasted the Blanc de Blancs 2017 from magnum.
The combination was stunning. The coastal quality of our Blanc de Blancs shone alongside the deep-sea flavours of the uni; its freshness and delicate mousse cutting through the richness and refreshing the palate. The room was won over and the evening continued much in this vein, with each dish finding a stunning counterpart in the Rathfinny range.
After many more wine dinners and masterclasses, by the time we left Japan, we were convinced that our English Sparkling Wines possess the purity and poise needed to pair perfectly with the delicate and complex flavours of Japanese cuisine. Champagne, often richer and more autolytic in character, had indeed met its match.



Coastal Connections: The Natural Synergy Between Rathfinny and Japanese Cuisine
Japan’s archipelago comprises over 14,000 islands, shaping a cuisine (known as washoku) that is intrinsically connected to the ocean. Seafood has been a cornerstone of daily life and culinary tradition for over a thousand years, with freshness and quality highly prized to this day. Prestigious catches, such as freshly caught tuna, can fetch over $1 million at auction.
At its heart, washoku emphasises simplicity, seasonality and pristine ingredients, particularly seafood. Similarly, at Rathfinny, our vintage sparkling wines, crafted with low-dosage techniques, prioritise the purity and expression of our fruit grown on our single-site Estate.
Just three miles from the English Channel, our Vineyard lies on chalk soils formed from ancient seabeds. These maritime origins give our Sussex Sparkling wines their minerality, resonating deeply with the oceanic character of Japanese cuisine. When tasted side by side, the natural synergy between Rathfinny wines and Japanese dishes become unmistakably clear.
As Masoto Katsukawa, President of K-Wine Salon Yokohama and WSET Diploma Instructor, explains:
“In Japan, we love sashimi, which is raw fish. To pair with sashimi, a wine must have fresh acidity but also have a good level of fruit which lingers on the palate. Rathfinny, from a cool climate in England, made close to the sea on chalk, has a wonderful freshness and precision, great with sashimi and sushi.”
Rathfinny Wines with Iconic Japanese Dishes

Classic Cuvée
Fresh and dry with delicate red fruits. As an aperitif, the Cuvée perfectly prepares the palate for Japanese food with cleansing acidity. A welcoming red apple skin nose gives way to a lemon meringue palate and long red berry finish, ensuring it balances and enhances light starters such as vegetable crudités with miso-tofu dip.

Sparkling Rosé
Expressive with delicate red fruit notes and mineral freshness. The Rosé complements the refined complexity of sushi and sashimi like tuna tataki, enhancing the experience through lifting flavours without overpowering. The sparkling Rosé also pairs well with famously tricky-to-pair ikura (salmon roe), where the red berry notes provide a sense of sweetness that contrasts with the ikura’s savoury umami, while the minerality pairs with its briny intensity and bubbles give a sense of lightness.

Blanc de Blancs
Refined yet complex with striking freshness. Our Blanc de Blancs has the finesse, flavour and slight salinity to beautifully enhance grilled meaty fish or crab. The complex palate of apricot and creamy citrus fruits leads to a deliciously long, elegant yuzu finish that matches the concentration in flavours of seafood dishes, while elegant freshness cleanses the palate of richer textures. Blanc de Blancs pairs well with complex uni (sea urchin). It has a fine mousse and bright acidity that cuts through the creamy texture. The ‘coastal’ quality of our Blanc de Blancs echoes the flavours of the sea in the uni, balancing flavour without overwhelming.

Blanc de Noirs
Opulent and gastronomic. Rathfinny Blanc de Noirs deliciously pairs with the richness of red meats like Wagyu steak or indulgent miso-based dishes. Wagu beef has marbled fat and does best with a wine that cuts through the fatty luxuriousness while cleansing the palate. The silky tannins from the Pinot Noir and delicate effervescence enhance the indulgence of the pairing. At Kioku by Endo, Blanc de Noirs pairs well with the black cod with toasted miso. The ripe red fruit flavours in the wine perfectly embrace the buttery flakes of cod, while the gentle effervescence lifts the deep umami notes of toasted miso.

Rathfinny X Kioku by Endo
Discover these pairings for yourself at Kioku by Endo. Perched on top of the Old War Office in Whitehall, the Japanese restaurant delivers authentic flavours alongside Rathfinny’s exceptional sparkling wines. The terrace also enjoys some of the finest views of the central-London skyline, from Buckingham Palace to Trafalgar square.