Our Dinner Course from Monday April 1st to Friday April 26th is designed and prepared exclusively for Kikkoman Live Kitchen Tokyo by 2 top Chefs based in Ebisu District of Tokyo. The de-luxe course menu features a variety of delicacies from Tokyo and is available during a limited period only.
Amuse-bouche Foie gras pudding
Hors d'oeuvresMushroom mousse and cru, vegetable and tofu cake with Komatsuna greens, sea bream with Komatsuna green puree
SoupShrimp Shinjo dumpling and stewed turnip in broth
Hot hors d'oeuvresSpring shellfish, braisé garlic chives in butter, cauliflower mushrooms
Fish mainRoasted Spanish mackerel in yuzu marinade, with spring vegetables
Meat mainRoast Tokyo-X pork with fumet, butterbur bud risotto, moromi sauce Aigre Douce
NoodlesYoung bamboo shoot slice with soba noodles
DessertCèpe mushroom icecream, monaka sandwich with strawberries and 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.)
Shoji Yamaoka(Ebisu Mushroom)
Chef Yamaoka was born in 1956 in Matsuyama City, Ehime Prefecture. He worked at a restaurant in Tokyo before he moved to France where he trained for 5 years at Julius, Royal Gray, La Tour d’Argent, and Moulin de Macreuse. Upon his return to Japan in 1988, he worked as the Head Chef for a number of restaurants in Tokyo and Kanagawa before opening his own Mushroom restaurant in the Ebisu district of Tokyo. He has been tirelessly pursuing innovating and unique recipes to create his own world of high-level cuisine. Chef Yamaoka was deeply impressed with the greatness of the natural world in France, and was fascinated by various mushrooms that are unfamiliar to many. He still regularly goes out walking in the mountains and fields of Japan. Chef Yamaoka continues to learn the features of each ingredient, so he can optimize them and bring out their best in his cooking which he hopes his diners will cherish.
Masahiro Kasahara(Sanpi Ryoron)
Chef Kasahara was born in Tokyo in 1972. After his 9-year training at Shogatsuya Kitcho, he took over his family yakitori restaurant Torisyo in Musashi Koyama. At the restaurant’s 30th anniversary Chef Kasahara decided to close Torisyo and in 2004 opened his own Sanpi Ryoron in Ebisu where he only offers Chef’s Special course menu. He opened Sanpi Ryoron Nagoya in 2013, Sanpi Ryoron Mens (Noodle) Hall (presently Sanpi Ryoron Hanare) in 2014 serving hand-crafted noodles and select appetizers, and in 2017 Sanpi Ryoron Kasahara Shoten offering ready-made and bento (boxed) meals. Chef Kasahara dedicates some of his time as the Eastern Japan Executive for the Japanese Cuisine for Schools Support Group, but still mostly spends his time in the kitchen living by his motto: “Master, Talk, Play”. He has published several books for cooks at home and in professional kitchens alike, sharing his love of Japanese cuisine. At home Chef Kasahara loves drinking beer and spending time with his three children.
Guest Chefs will perform on LIVE KITCHEN on the following dates.
On other days our Head Chef will entertain diners.
Chef Shoji Yamaoka &Chef Masahiro Kasahara 1st, 16th April
Chef Shoji Yamaoka 8th, 22th April
Chef Masahiro Kasahara 9th, 23th April
※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)