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.
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
Yen 12,000 per head
(Includes tax. 10% service charge extra. By booking only. One fixed course menu only.)
19:00LIVE KITCHEN event and dinner start (Event duration is about 2 hours.)
Chef Sugaya was born in 1958 in Kushiro, Hokkaido. After training at hotels in Tokyo and Sapporo, Sugaya joined Lapin Foods, Inc. in 1985. He then spent three years in France from 1987, training at Taillevent, L’Assiette Champenoise, and Le Moulin de Mougins, and re-joined Lapin Foods after his return to Japan. He initially worked at Lapin’s Moliére restaurant in Sapporo but in 1997 decided to move to Makkari Village where he opened French Restaurant Maccarina where he offers accommodation and dining that features local produce. Maccarina hosted the luncheon for the spouses accompanying the world leaders during the 2008 Lake Toya Summit. Being a true expert of the local produce of Makkari Village, Chef Sugaya himself grows vegetables and herbs in his own garden and goes out on a hunt for ducks and deer. In 2013 he was awarded the Bronze Award in the “Culinary Masters” competition hosted by the Ministry of Agriculture, Forestry and Fisheries.
Syunya konno(Ukai Group)
Chef Konno is a Managing Director of Ukai Corporation. He was born in 1964 in Kanagawa. After his training at a specialist college, he trained at various French restaurants in France and Japan before joining Ukai in 1991. He was named the Head Chef at Yokohama Ukai-tei in September 1996 and competently led the business for many years. Since then Chef Konno has assumed a number of high-level roles including Operations General Manager and is now overseeing the operation of Ukai’s 20 businesses spanning from Japanese and European cuisines to bakeries, including Ukai Toriyama (Ukai’s first restaurant), Ukai-tei, Tofu-ya Ukai, and also Ukai-tei Kaohsiung in Taiwan, their first overseas operation.
Guest Chefs will perform on LIVE KITCHEN on the following dates.
On other days our Head Chef will entertain diners.
Chef Shinichi sugaya & Chef Syunya konno 4th, 5th, 11th, 12th, 18th, 19th March
Chef Syunya konno 21th March
※Guest Chef visit dates may change without advance notice.
●Our menu offers fixed courses only.
●We are sorry we cannot accommodate special dietary requirements.
Please click this link to view specific ingredients used in our menu.
●For payment we accept cash or credit card (VISA, JCB, AmericanExpress, Mastercard) only.
●Tables / seats can be cancelled without charge until 2 business days before the date of reservation. 50% charge will be made for cancellation one business day before, and 100% on the day of reservation.
●Tables / seats must be pre-booked through our Reservation System.
●Smoking is not permitted at our restaurant. The dress code is smart casual.
●Diners must be 12 years of age or older. (Except in the Private Dining Room)