Featuring a variety of top-quality ingredients from Kochi prefecture, May’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs, who hail from Kyoto and Tokyo respectively.
This menu is only available between 8 - 31 May 2019.
Yen 13,500 per head
tax included. 10% service charge additional
set menu/prix fixe only
minimum age is 12
doors open at 18:00, dinner and show start at 18:30 (about 2 hours)RESERVATIONS
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.
The Live Kitchen Show is hosted each evening by one of the in-houseChefs-Western Cuisine Chef or Japanese Cuisine Chef from Ukai Group who are our operating partners, or Chef Hitoshi Kakizawa who previously worked at the Japanese Embassy in Washington DC, USA, as their Head Chef.
Guest Chefs will perform on the following dates.
8 May 2019:Chef Hisato Nakahigashi & Chef Shinsuke Ishii
9/21/22 May 2019:Chef Hisato Nakahigashi
19/20/26 May 2019:Chef Shinsuke Ishii
※Guest Chef visit dates may change without advance notice.
Only one fixed-price menu is available during any given month.
Unfortunately, we are unable to accommodate special dietary requirements, including allergies, food preferences, vegetarian, vegan, pescatarian, and child-friendly options. Please refer to this link to view specific ingredients used in our dishes.
We accept payment in cash or by credit card only (VISA, JCB, American Express, Mastercard).
Reservations can be cancelled free of charge up to 2 business days prior to the Date of Dining. A 50% charge of the invoiced amount will be applied if cancelled within 48 hours; and no refunds will be made for cancellations made within 24 hours of the Date of Dining.
Table bookings are essential and must be made online through our Reservation System. We do not accept walk-ins.
This restaurant is non-smoking only.
Dress code is smart casual.
Guests must be over 12 years of age unless they are seated in the Private Dining Room. Please notify us at the time of booking if any guests in your party are under 12.