Grand curve - Grande Cave -vintage wine-
Vintage seller which grand curve is proud of
Vintage seller in Shinjuku Store Main Building B1F = ground curve where sommeliers of our page are registered at.
High-quality wine, limitation wine of approximately 1,000 kinds lines up in point of 8 meters of long tunnels and two pieces of glass doors.
Grate door which was closed in padlock over there.
Vintage wine of "100 years share" lies in the depths.
We have wine of all parts of the world that overflowed in feelings of sommeliers widely and navigate wine along request of customer.
In addition, we can perform tasting of the wine which sommelier sometimes recommends for a fee.
Please drop in casually.
We sold wine before at retail store of Ginza. It was opportunity that he/she assigned to wine floor by transfer by chance and came to be engaged in wine. It was the same even if we drank anything, but became fun till then when we studied. Originally we liked drinking liquor and might be suitable as ability for resolution of alcohol was superior.
We met various wine and person that there was many while we went to wine school and sampling fair, wine society.
Wine is splendid liquor.
We think that we can tell customer who came in grand curve about pleasure and taste, splendor through wine.
We work in Isetan Shinjuku from 2016.
After having experienced female office worker, we make up our mind big and turn into way of eating and drinking. We learn French Italian in cook technical school and are in charge of cooking, service with Japanese banquet dishes afterwards.
Qualification of sommelier is acquired at this time.
It is opportunity to have worked in the liquor section of Shizuoka Isetan in 2006 and works with current Isetan Shinjuku ground curve from 2007.
Holiday is days when it is pressed by housework, but it is pleasure of the one and only that drink friends and delicious wine.
It is entered the company as the first sommelier in Isetan by long-cherished Shinjuku Store. (in our twenties at that time….)
It is daily pleasure that there is wonderful encounter with many customers, and meet customer.
I accept if you can appoint with "the oldest person".
It is every day while we reflect when we are impressed by profundity of wine among much wine and we must study more and yet more.
We start carrier as sommelier in wine of Ginza and Kaiseki restaurant.
We learn work as kavisuto (wine curve charge) in wine shop of Ebisu and work afterwards in Isetan Shinjuku from 2002.
We like bubble as we visit the Champagne district other than the work once even at least in year.
We do not readily improve, but, on holiday, support local Kashiwa Reysol to one hand by bubble (containing beer) while we study French!
After Southern European studying abroad of two years, we are engaged in new setups such as Spanish restaurant, Indian dishes bar.
We work in Isetan Shinjuku from 2010.
We travel and cook and eat our way and go barhopping and love live appreciation, Yokohama F. Marinos and wine, sake deeply.
It is pleasure of this work that talk with producer directly while it devotes itself to reclamation of new wine.
Sommelier blog new article
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