Dinner Course from January 8 will be De Luxe menu featuring delicacies from Hokkaido
Two chefs' hors d'oeuvres in four varieties
in white miso sauce
Three kinds of soy sauce
Acqua pazza' of the day
Fillet of beef
iwith moromi bechamel sauce
Steamed rice with scallops
Strawberries with balsamic sauce
and matcha sprinkled panna cotta
Two top chefs have designed special menu exclusively for Kikkoman Live Kitchen Tokyo. The menu will be available for a limited period only.
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.)
Takashi Tamura(Tsukiji Tamura)
Chef Tamura was born on November 30, 1957, the eldest child of the family that owned Tsukiji Tamura, a traditional Japanese restaurant located in the historical district of Tsukiji in Tokyo. Tamura went on to study at Tamagawa University for a degree in English and American literature but afterwards decided to train at the renowned Koraibashi Kitcho restaurant in Osaka. After 3 years of training at Kitcho, he returned to his family’s Tsukiji Tamura where he has remained to this date as a frontline Managing Chef who creates traditional flavours in the latest styles of cuisine. Tamura has contributed to the nation’s understanding of Japanese cuisine through NHK TV programmes, teaching at cooking schools, and various publications. He is popular for his friendly and clear style of presentation. In 2010 Chef Tamura was named a “Contemporary Master Craftsman” for the Health, Labour and Welfare Minister’s Award. Tamura enjoys building model railways in his spare time – a hobby since his school days. He is also a Master Teacher within the Japanese Cuisine Study Group, a professional non-profit organisation supported by the Ministry of Agriculture, Forestry and Fisheries.
Yoshimi Hidaka(MINAMI-AOYAMA ACQUA PAZZA)
Chef Hidaka was born in 1957 in Kobe, Hyogo. He started his French culinary training at Alain Chapel restaurant in Kobe’s Portopia Hotel but soon decided to specialize in Italian cuisine instead. Hidaka went to Italy in 1986 and trained at local restaurants including Enoteca Pinchiorri and Dal Pescatore. Upon his return to Japan in 1989 he became the Head Chef at Ristorante Yamazaki in Nogizaka, Tokyo and went on to become the head chef at Acqua Pazza in Nishi Azabu, Tokyo. Today Hidaka has a concurrent Managing Chef responsibility at Acqua Pazza at their new location in Aoyama and also at Yokosuka Acquamare. Still based in Tokyo, Chef Hidaka continues to develop a unique style of Italian dishes using Japanese local ingredients. He is actively engaged in the production of traditional Japanese ingredients and widely involved in initiatives to breathe a new life into local food producers and their regional produce in various parts of Japan.
Guest Chefs will perform on LIVE KITCHEN on the following dates.
On other days our Head Chef will entertain diners.
Chef Takashi Tamura &Chef Yoshimi Hidaka 8th January, 1st February
Chef Takashi Tamura 11th, 16th, 22th January, 7th February
Chef Yoshimi Hidaka 1st, 25th January
※Guest Chef visit dates may change without advance notice.
Our January menu will feature the fusion of Japanese and Italian cuisines, using a variety of delicacies from Hokkaido.
●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)