Our Dinner Course from Wednesday, May 8th to Friday, May 31st is designed and prepared exclusively for Kikkoman Live Kitchen Tokyo by 2 Top Chefs from Kyoto and Tokyo. The de-luxe course menu features a variety of delicacies from Kochi and is available during the limited period only.
Amuse-boucheFoie gras and Konatsu citrus candy
Hors d'oeuvresTosa free range chicken with soft cooked egg yoke paste; pine nuts and apricot in creamy dressing; sea urchin and prawn mousse
SoupTilefish in Ocean Broth
ShojinSteamed wasabi bun with Kochi tomato shojin paste
FishCharcoal-broiled Ayu sweetfish
MeatPot-au-feu of Red Wagyu beef and wild vegetables
RiceRice and pickles
DessertButterbur paste icecream, burnt butter Espuma foam, Saké gâteau au chocolat
Yen 13,500 per head
(Includes tax. 10% service charge extra. By booking only. One fixed course menu only.)
PLEASE NOTE: New Live Kitchen show (dinner) time will be effective from May.
18:30LIVE KITCHEN event and dinner start (Event duration is about 2 hours.)
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.
Guest Chefs will perform on LIVE KITCHEN on the following dates.
On other days our Head Chef will entertain diners.
Chef Hisato Nakahigashi &Chef Shinsuke Ishii 8th May
Chef Hisato Nakahigashi 9th, 21th, 22th May
Chef Shinsuke Ishii 19th, 20th, 26th May
※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)