At the 20th floor restaurant "Rossi",
we will welcome Philippe Troussier, former manager of the Japanese national football team,
and hold a special wine seminar for one day only, limited to the first 30 guests.

He has experienced numerous competitive arenas around the world.
Troussier has discovered wine as a new avenue for self-expression in life.

The location he chose for his winemaking
Saint-Émilion, a renowned wine region on the right bank of Bordeaux, France,
is actually a special place connected to his family lineage.

He remarked, "Winemaking, much like football, is born from 'precision,' 'harmony,' and 'consistency.'"
He emphasizes the importance of deeply understanding the unique characteristics of each vineyard and grape,
and prioritizes maximizing their potential.

On the day of the event, sommelier Asuka Sugiyama will provide commentary on the wines prepared by Mr. Troussier.
You will be able to sample the cuvée.
The passion for winemaking at Saint-Émilion and the thoughts and feelings put into each wine,
We will deliver it in his own words.

The appeal of each cuvée is enhanced in a more dimensional way, accompanied by finger foods that gently complement the wine.
It is designed for your enjoyment.

After the seminar, there will be time for interaction with Mr. Troussier.
Please enjoy this special moment to your heart's content.

[Event Overview]
Date and time: Saturday, June 27, 2026
16:00-17:30 (Registration starts at 15:45)
Venue: Rossi Restaurant on the 20th floor
Fee: 11,500 yen per person
(Tax and service charge included)

[Guest Profile]
Philippe TroussierPhilippe Troussier
A former football player and coach from France.
In 1998, as the manager of the Japanese national football team
He led the team and represented Japan at the 2002 FIFA World Cup in Japan and South Korea.
He led them to their first-ever appearance in the Round of 16.
He is currently devoting his passion to winemaking in Saint-Émilion, a renowned wine region on the right bank of Bordeaux, France.

Asuka Sugiyama
Wine researcher and PhD in theoretical physics.
While working as a math instructor at a prestigious cram school,
she runs the wine school "ASUKA L'école du Vin."
In addition to handling the import and export of wine and sake, she also produces wine bars and restaurants such as "Goblin" in Nishi-Azabu, Tokyo, wine bars and shops like "Cave de ASUKA," and the restaurant "ENYAA Saké & Champagne" in Paris.
She is involved in a wide range of businesses related to wine and sake.
Her published works include "Sommelier Exam Preparation Course Taught by an Exam Expert," "Delicious French Food with Wine," "Wine Lessons: Italy Edition,"
"Wine Lessons: France Edition,"
and "How to Choose a Delicious Wine."

* Mr. Sugiyama (left in the photo), Mr. Troussier (right in the photo)