N25 Caviar presents a cross-cultural culinary collaboration
between Da Terra x The Japanese in London
On August 5th, N25 Caviar will host an exclusive culinary event that transcends borders. In celebration of fine dining collaboration, N25 ambassadors Chef Rafael Cagali of the two-Michelin-starred Da Terra, and twins, chefs Dominik Sato and Fabio Toffolon of the two-Michelin-starred The Japanese restaurant by Chedi Andermatt, and N25 Caviar come together for an unmissable six-hands dinner at Da Terra in London. This event will uncover the synergies between Japanese precision, Swiss classics, and an international creativity strongly influenced by Brazilian and Italian roots, all elevated by the complex flavour profiles of N25’s caviar, in a refined tasting menu.
Chosen by the world’s most discerning chefs, N25 Caviar is renowned for its dedication to quality, transparency, and innovation. The care and precision behind each flawless caviar pearl embody a commitment to craftsmanship and a passion for elevating it far beyond a simple ingredient. In the heart of this chef’s collaboration, N25 sets the stage for true culinary harmony.
The evening aims to fully immerse guests in the exceptional use and taste of N25. It begins with an intimate welcome reception, where guests will enjoy a first taste of the caviar. An exclusive caviar masterclass led by Hermes Gehnen, founder of N25 Caviar, will present guests a glimpse into the philosophy and artistry behind this exceptional delicacy, including guided caviar bumps and surprising insights into unconventional food pairings.
A highlight from Chef Rafael’s menu will be his iconic Baba with Cachaça, pistachio ice cream and N25 Kaluga-hybrid Reserve caviar, which harmonises sweetness, salinity and smokiness for the perfect bite. On behalf of The Twins, their turbot with grilled peas, dashi Vin Jaune and N25 Kaluga will be presented. First introduced during the N25 Winter Residency at The Chedi Andermatt, this dish is celebrated for its bright, nutty, umami-rich flavours, elevated by the extra-long-aged N25 Kaluga caviar.
Hermes Gehnen, founder of N25 Caviar, says:
“This is a rare moment to experience N25 Caviar in the vision of our 2 Michelin-starred ambassadors and a unique cross-cultural merge of Brazilian, European, and Japanese culinary techniques. The menu highlights the dynamic contrast between bold and delicate pairings of caviar, showcasing N25’s global versatility and the depth of its complex flavour profiles.”
With just 28 seats, this rare collaboration invites guests to partake in a memorable summer culinary journey with the food menu at £250. Tickets are available from Tuesday, 15th July, and early booking is strongly advised.
For more information or to secure your place, visit the link here.
For media inquiries, interviews, or press coverage on the event or N25 Caviar, please contact:
Morena Kolmarkai | morena@lotuslandagency.com
ENDS
NOTES TO THE EDITORS
About N25
Driven by precision and attention to detail, N25 Caviar pushes the boundaries of excellence in gastronomy. Through innovative ageing techniques and skilled craftsmanship, N25 delivers a variety of caviar with refined flavour profiles that reflect their dedication to the perfect culinary experience.
Leveraging the unique terroir of high-altitude mountains, natural mountain water, optimal climate, and the innovation offered at our aquacultural facilities in China — this is the foundation of N25 which allows us to strive for perfection and continuously set the highest standards for quality control.
Through a unique ageing process, N25 curates a range of caviar varieties defined by complex, umami flavour profiles that have a refined subtlety. The resulting caviar undergoes rigorous visual and sensory quality control at the hands of the brand's caviar masters, who adhere to the strictest selecting criteria, with only 10% of the harvest earning the prestigious N25 label. Media images to use here. N25 Images HERE Follow @n25caviar
About Rafael Cagali & Da Terra:
Home to chef Rafael Cagali and Restaurant Manager Charlie Lee, Da Terra is located in Bethnal Green’s historic Town Hall Hotel, a building dating back to 1910. Launching in January 2019, the restaurant earned its first Michelin star just eight months after opening, and a second star followed in 2021. Da Terra was also ranked third on the top 100 UK restaurants list for 2023 by The National Restaurant Awards. Having undergone a complete four-week refurbishment, including behind-the-scenes upgrades and an extended open kitchen, in October 2024, the restaurant relaunched with a new room layout allowing the team to evolve their offering to a more personal and connected experience for their guests.
Rafael’s culinary style at Da Terra is rooted in his Brazilian and Italian heritage, where the connection between soil, nature, and people plays a central role. The tasting menus showcase inventive, playful and deeply personal dishes. The flavours and textures reflect the chef’s journeys, drawing inspiration from his Latin American roots and his time in Italy and Spain. Da Terra images HERE Follow @rafacagali @daterrarestaurant. For further information, please contact daterra@lotuslandagency.com
About Dominik Sato and Fabio Toffolon & The Japanese Restaurant
Twin Executive Chefs Dominik Sato and Fabio Toffolon lead The Japanese Restaurant and The Japanese at Gütsch at The Chedi Andermatt, surrounded by the year-round beauty of the Swiss Alps. Born in Schaffhausen in 1989, the brothers took over both kitchens in May 2023, earning The Japanese its second Michelin star the same year and maintaining the star at Gütsch, one of Europe’s highest-located Michelin-starred restaurants at 2,400 meters.
Shaped by years working with celebrated chefs such as Heiko Nieder, Peter Knogl, and André Jaeger, their style combines authentic Japanese cuisine with subtle European influences. Their dedication was recognised with the Michelin Blancpain Young Chef Award and 18 GaultMillau points in 2025, and they were named GaultMillau Promoters of the Year.
At The Chedi Andermatt, their menus showcase a philosophy rooted in precision, creativity, and deep respect for ingredients, offering guests a refined and personal dining experience high above the clouds. For more information, visit www.thechediandermatt.com. For further information, please contact chediandermatt@quinn.pr