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
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
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 Nozaki was born in 1953 in Furudono-machi, Ishikawa Region, Fukushima Prefecture. After graduating from Ishikawa High School, he went on to train at Musashino Nutrition College. After his professional training at Tokyo Grand Hotel and Happo-en Hall, Nozaki was selected as the Head Chef at Tokuyama. He was tasked to open its branch restaurant Wake Tokuyama in 1989 and assumed the responsibility of Managing Chef. Nozaki was also awarded the role of Managing Chef for 2004 Athens Olympics Japan Baseball Team on request by its Team Manager, Shigeo Nagashima, himself a prominent baseball player and manager since 1960s. Chef Nozaki’s professional philosophy resonates with many as he insists on maximising the simple flavours of natural ingredients and on the value of home cooking. His contribution to Fukushima’s food industry has been prominent as a member of Fukushima Brand Certification Board and as Fukushima Recovery Support chef.
Kazuhisa TashiroLa Blanche
Chef Tashiro was born in 1950 in Kawamata-cho, Date Region, Fukushima Prefecture. After graduating from the local high school and a professional college, Tashiro trained at a French restaurant in Tokyo and then went to live in France. He widely trained at various restaurants there including Le Landais and Guy Savoy. Upon his return to Japan, Tashiro worked as a chef in a restaurant in Ginza for three years and, in February 1986, opened La Blanche. His unique treatment of vegetables that optimises their natural flavours has attracted many fans over the years. Chef Tashiro has been nominated as Kawamata-cho’s Furusato (Home Town) Ambassador and also as Fukushima Recovery Support chef.
Guest Chefs will perform on LIVE KITCHEN on the following dates.
On other days our Head Chef will entertain diners.
Chef Hiromitsu Nozaki &Chef Kazuhisa Tashiro 13th February
Chef Hiromitsu Nozaki 20th, 27th February
Chef Kazuhisa Tashiro 19th, 26th February
※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)