Uchi sushi is one of the few around here that allow corkage.
3 champagnes I’ve yet to try.
Which would you bring to the party?
A: 2014 Paul Dethune Champagne Grand Cru Brut Cuvée à l’Ancienne
B: 2014 Vilmart & Cie Champagne Premier Cru Rosé Emotion
C: 2014 Pierre Gimonnet & Fils Cramant Grand Cru Special Club
C. Because I want your TN. 
Dethune is likely to be too rich for sushi. Dry and mineral works best. My guess is the Special Club is the best option, though I have never tried it. I like a bone dry Rose with Sushi; I am not sure what style of Rose the Emotion is.
While not on your list, I really enjoyed a bottle of Marie Courtin Resonance with Sushi recently. It was one of the best food and wine pairings I have ever experienced.
here?
I’d go for the Gimmonet for sushi. Good options for champagne generally though.
Gimonnet for sure, I almost always go for bdb with sushi.
Here… around these parts.
My neck of the woods.
For me it would depend on what you plan on ordering. If the sushi you’re ordering has eel, I’d be tempted to choose the Vilmart as I’ve found I really enjoy rose Champagne with sushi that has eel in it. Rose also works well with many of the “Americanized sushi” dishes that have lots of spicy mayo and eel sauce. However, if you’re looking for the most versatile Champagne with a wide range of traditional sushi I’d select the Gimonnet.
They actually have a 24hr braised short belly sushi (sacrilegious, I know) that usually comes with their omakase and I could picture the Vilmart going well with that. The V Emotion might be good with fattier cuts…?
Still prefer Sake with Sushi
I think many non Japanese (maybe not including you) do this pairing because they think it’s traditional and what Japanese do, but neither of those are true.
“ Even though raw fish may partner well with sake, there is a reason that the Japanese don’t traditionally enjoy sushi with sake, and it all comes down to their base ingredient. Both are made with rice, and some believe that the combination is too much, according to Vine Pair.
In fact, when thinking about how to pair sake with food, Takara Sake recommends thinking of sake like a bowl of rice. If the food would go well with a bowl of rice, then it would go well with a glass of sake. As such, in Japan, drinking sake with eating rice dishes is generally avoided, per Vine Pair. Instead, Joshua Rolnick, beverage director at Neta in New York, says the Japanese typically order beer, fruit wine, or tea to drink with their sushi dinner. Both white wines like riesling and light reds such as pinot noir make good companions to sushi. In addition to drinking and eating two rice-based items together being avoided, sake’s flavor also does not suit itself to sushi very well. Typically, sake is more alcoholic in taste than beer or wine, and as a result, it can impede tasting a finer fish.
Read More: Why Sake Isn't Usually Paired With Sushi In Japan