Dinner Course from 1st November will be De Luxe menu featuring delicacies from Kyoto
Yoshihiro MURATA(Kikunoi, Kyoto)
Kiyomi MIKUNI(Hotel de Mikuni, Tokyo)
Yuji WAKIYA(Wakiya, Tokyo)
Dinner Course from 10st December will be De Luxe menu featuring delicacies from Mie
Yutaka Ishinabe(Queen Alice)
Toshiya Konno(Ukai Group)
Venison consommé and caviar sandwich
Prawn and papaya cocktail
Sautéed foie gras on stewed daikon radish
Abalone steamed in sake
Slow cooked Mie beef
Tofu by Ukai cooked in fragrant broth
Rice cooked in broth topped with grilled clams
Trio of strawberries served with creamy topping
Dinner Course from January 8 will be De Luxe menu featuring delicacies from Hokkaido
Takashi Tamura(Tsukiji Tamura)
Yoshimi Hidaka(MINAMI-AOYAMA ACQUA PAZZA)
Two chefs' hors d'oeuvres in four varieties
in white miso sauce
Three kinds of soy sauce
Acqua pazza' of the day
Sea urchin pasta with seaweed cream sauc
Fillet of beef
iwith moromi bechamel sauce
Steamed rice with scallops
Strawberries with balsamic sauce
and matcha sprinkled panna cotta
Our de-luxe dinner course menu from February 13th features delicacies from Fukushima Prefecture. The menu is designed by two top chefs originally from Fukushima, exclusive to Kikkoman Live Kitchen Tokyo
Kazuhisa TashiroLa Blanche
Amuse-bouche Jerusalem artichoke soup Capuccino style with foie gras sauce
Hors d'oeuvres - Fukushima breeze・Marinated watermelon radish
・Perilla tofu with prawn
・Broiled clam and sea urchin
・Squid stuffed with courgettes
SashimiCrispy-skinned mackerel sashimi and sole sashimi
Fish mainJapanese style gratin of abalone and "Maple" trout
Meat mainBreast of Kawamata Shamo chicken stuffed with black rice, served with burdock and truffle sauce
Rice dishDeep fried battered Seiryu pork fillet with Chef's special sauce
Miso soup, rice and pickles
DessertGlacé of daikon radish and kumquat
Strawberries and "Ampo" soft dried persimmon with matcha cream
Our Dinner Course from Monday March 4th to Friday March 29th is designed and prepared exclusively for Kikkoman Live Kitchen Tokyo by 2 Top Chefs from Hokkaido and Tokyo. The de-luxe course menu features a large variety of delicacies from Hokkaido and is available during the limited period only.
Syunya konno(Ukai Group)
Amuse-bouche Hair crab and tonyu flan
Hors d'oeuvresMaccarina's special salad with salmon, Sakhalin surf clams and dry cured beef
SoupChowder with scallops and leeks from Makkari Village, Hokkaido
FishGreenling with herb sauce, grilled carrot and celeriac, cumin flavour
MeatCharcoal grilled Ezo pork, Moromi Shoyu flavour
Rice dishRisotto with lily bulbs from Makkari Village, Hokkaido
DessertTonyu blancmange and Wasanbon sugar sorbet
Featuring first-rate local ingredients from Tokyo, April’s dinner menu has been designed exclusively for Kikkoman LIve Kitchen Tokyo by this month’s Guest Chefs, who head separate restaurants in the Ebisu district of Tokyo.
This menu is only available between 1 - 26 April 2019.
Shoji Yamaoka(Ebisu Mushroom)
Masahiro Kasahara(Sanpi Ryoron)
Dinner Course from 1st November will be De Luxe menu featuring delicacies from Kyoto
Chef Nakahigashi was born in 1969 in Kyoto and is the Fourth Master of Miyama-so Traditional Inn and Restaurant in Hanase region of Kyoto. After completing high school education in Japan, Nakahigashi studied hotel management at Bradford University, then moved to France where he learned the French language for a year and further pursued hotel management studies at the University of Paris. He gained practical service experience at local businesses including a three-Michelin-starred restaurant. Upon returning to Japan at the age of 24, Chef Nakahigashi trained in Japanese cuisine at Tsuruko restaurant in Kanazawa and succeeded his family’s Miyama-so as its Fourth Master at 26. He continued with his father’s concept of Tsumikusa (foraging) cuisine that combines foraged wild herbs, seasonal local vegetables and fish and has many fans amongst the connoisseurs. Every morning Chef Nakahigashi still goes out to the fields and forests in search of mushrooms and wild herbs. He is a keen contributor to better understanding of Japanese cuisine amongst the Western culinary communities through workshops and collaboration with Michlin-starred restaurant chefs.
Chef Ishii was born in 1976 in Tokyo. After completing his culinary training, he worked at Hôtel de Mikuni and La Blanche before moving to France where he trained at two and three Michelin-starred restaurants. He returned to Japan in 2004 and afterwards worked as a Sous Chef at Fish Bank Tokyo for two years, then from 2008 as the Chef for seven years at Restaurant Bacar in the Shoto area of Shibuya. In April 2016, Ishii opened his own restaurant Sincère where he has been offering classic but innovative seasonal menus, based on the wide range of experience he had gained in Japan and abroad. His French cuisine optimizes the features of Japanese ingredients and has a wide following amongst the “high cuisine” lovers. Chef Ishii is an ardent advocate of the reducing resources from the sea on which Japan has relied, and the efforts to provide solutions to this issue.
Featuring a variety of top-quality ingredients from Nagasaki prefecture, June’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs, who hail from Kyoto and Yokohama respectively.
This menu is only available between 3 – 26 June 2019.
Chef Takahashi was born in 1974. He was the first child of Mr Eiichi Takahashi, who was then the 14th Master of 450-year-old Hyotei restaurant near Nanzenji Temple in Kyoto. Yoshihiro graduated from a university in Tokyo then trained at Tsuruko Japanese restaurant in Kanazawa for 3 years before returning to Hyotei in 1999 for further training. In 2015 he became the president and chief executive of Hyotei, and its 15th Master. Chef Takahashi has maintained a progressive approach, evident in his collaboration with Alain Ducasse, one of the contemporary masters of French cuisine. Takahashi has always challenged the tradition of Kyoto Japanese cuisine in order to bring Hyotei up to today’s taste. This has resulted in the 2018 opening of new style restaurant Nanzenji Hyotei Hibiya Branch in Tokyo. Chef Takahashi tirelessly continues to pass down traditional Kyoto cuisine skills to the younger generation and also to improve public understanding of the cuisine in Japan and abroad. He is a member of Japanese Culinary Academy.
KENICHI IGARI(Yokohama Ukai-tei)
Chef Igari was born in 1968 in Shizuoka Prefecture. After training at a French restaurant in Kanagawa, Igari joined Ukai in 1992. He has worked as the Head Chef at Ukai’s restaurants including those in Hachioji and Azamino. Currently Igari has dual responsibilities as the Corporate Managing Chef in Western Cuisine and the Head Chef at Yokoyhama Ukai-tei restaurant. Although his original specialty is Teppan-yaki style cuisine, Igari continues to broaden his horizons by developing innovative recipes that maximise the natural flavours of ingredients. He has contributed to the development of new chefs firmly based on Ukai’s belief in “achieving perfect hospitality”. Chef Igari has also been instrumental in the success of Kikkoman Live Kitchen Tokyo since its opening in November 2018 through his management of the Kitchen team, helping them accurately turn Guest Chefs’ recipes into perfect dishes every month.
Marinated seafood from Nagasaki Prefecture
Featuring a variety of top-quality ingredients from Kumamoto prefecture, July’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs of Japanese and Italian cuisines respectively, who hail from Kyoto.
This menu is only available between 2 – 31 July 2019.
MASAHIRO KURISU(Tankuma Kitamise)
Chef Kurisu was born in Kyoto in 1957. He is the third Master of Tankuma Kitamise. Tankuma restaurant near Takase River was opened in 1928 by his grandfather Kumasaburo Kurisu and has been loved by many, including Junichiro Tanizaki and Count Isamu Yoshii, Japanese literary celebrities. After a degree course, Chef Kurisu trained under his father and the second Master Shoichi Kurisu and became part of the Tankuma establishment in 1982 and eventually succeeded his father in 1988. Kurisu has inherited the talent, skill and sense of hospitality established by the original Tankuma. He relentlessly pursues the best ingredients and uses them to create dishes that represent the pleasures of each season. Chef Kurisu is always keen to learn new techniques and develop new talents. He devotes his time to the future development of Kyoto cuisine through educational events. Kurisu also serves as the Deputy President of Japan Culinary Academy.
YASUHIRO SASAJIMA(IL GHIOTTONE)
Chef Sasajima was born in Osaka in 1964. After finishing school, he trained at various restaurants including La Tour in Osaka, before moving to Rome, Italy in 1988. On his return home, he worked as a chef at La Vita and other Italian restaurants, an experience that inspired him to develop the concept of "Italian cuisine from Kyoto". This led to the opening of Il Ghiottone in Higashiyama, Kyoto in 2002. The exterior of the restaurant is in the traditional Kyoto town house style but the interior design is modern, full of light. Sasajima serves traditional Italian dishes using local Kyoto ingredients, producing unique and creative dishes. In Tokyo, Sasajima opened his second restaurant Il Ghiottone Marunouchi in 2005. Chef Sasajima was the first Japanaese chef of Italian cuisine to attend the 2007 Identità Golose in Milan, an annual international culinary summit. Sasajima designed the Italian food menu for Japan Day at Expo Milano 2015.