Stephanie Goto thinks about champagne and ice cream in similar ways to how she does design: spatially, materially, and as an intricate array of layers and forms. With her friend Nicholas Morgenstern, the chef and owner of Morgenstern’s Finest Ice Cream, the New York–based architect recently merged these seemingly disparate interests into a wholly original, decidedly unusual, extraordinarily sensorial limited-run omakase. Starting July 20 and running through August 10, the seven-course pairing menu—celebrating the release of Dom Pérignon’s Plénitude 2 Vintage 2003—will be available on Tuesdays, with seatings at 6 p.m. and 8:30 p.m., by reservation only at Morgenstern’s Sundae Bar, part of its flagship location in New York’s Greenwich Village. (Those wanting to try a single pairing can make a reservation to do so between noon and 10 p.m.)

A Dom Pérignon collector and long-time friend of the brand, Goto worked closely with the company’s chef de cave, Vincent Chaperon, throughout the process of creating the menu, learning the details and nuances that go into constructing a Dom Pérignon vintage—“the structure of the wine, and the deeper definitions of why it is what it is,” as she puts it. With Morgenstern, Goto selected some of their favorite Japanese ingredients, such as tamago, soy sauce, and dashi, and then she designed an edible experience that playfully reimagines and transforms these ingredients into a theatrical story about ice cream and champagne, presented in three acts.

Among the over-the-top offerings (featuring plates designed by Goto, as well as various tableware items from her personal collection) are a nori cone with sushi rice ice cream and Black River Caviar’s imperial-grade Russian Oscietra Caviar, paired with a glass of the Vintage 2010; a toro burger with a side of soy sauce ice cream and ginger “fries,” paired with a glass of the Rosé Vintage 2006; and a sundae cube made from matcha, red bean, vanilla, and dorayaki, paired with the Plénitude 2 Vintage 2003. Here, we speak with Goto about how the exquisitely executed project came to be.

When and how did your relationship with Dom Pérignon begin?