Our Dinner Course from Monday June 3th to Friday June 26th is designed and prepared exclusively for Kikkoman Live Kitchen Tokyo by 2 Top Chefs from Kyoto and Yokohama. The de-luxe course menu features a large variety of delicacies from Nagasaki and is available during the limited period only.
Amuse-boucheSweetfish Dengaku miso flavour
Turbo grilled in shell with turbo paste, summer truffles
Sugar tomatoes with tomato gelée
Marinated seafood from Nagasaki PrefectureHorse mackerel marinated in lime juice served with tapenade
Saimaki Shrimp with plum sauce
Bigfin reef squid and caviar
SoupSake steamed conger eel with potato and sea urchin fritter
Fish mainSautéed grunt with tempura of Kyoto Kamo eggplant
Meat mainRoast Nagasaki wagyu sirloin
RiceCharcoal-grilled conger eel on balsamic sushi rice
DessertLoquat parfait, egg custard ice cream and loquat compote
Yen 15,000 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 Takahashi was born in 1974. He was the first child of Mr Eiichi Takahashi, who was then the 14th Master of 450-year-old Hyotei restaurant near Nanzenji Temple in Kyoto. Yoshihiro graduated from a university in Tokyo then trained at Tsuruko Japanese restaurant in Kanazawa for 3 years before returning to Hyotei in 1999 for further training. In 2015 he became the president and chief executive of Hyotei, and its 15th Master. Chef Takahashi has maintained a progressive approach, evident in his collaboration with Alain Ducasse, one of the contemporary masters of French cuisine. Takahashi has always challenged the tradition of Kyoto Japanese cuisine in order to bring Hyotei up to today’s taste. This has resulted in the 2018 opening of new style restaurant Nanzenji Hyotei Hibiya Branch in Tokyo. Chef Takahashi tirelessly continues to pass down traditional Kyoto cuisine skills to the younger generation and also to improve public understanding of the cuisine in Japan and abroad. He is a member of Japanese Culinary Academy.
Kenichi Igari(Yokohama Ukai-tei)
Chef Igari was born in 1968 in Shizuoka Prefecture. After training at a French restaurant in Kanagawa, Igari joined Ukai in 1992. He has worked as the Head Chef at Ukai’s restaurants including those in Hachioji and Azamino. Currently Igari has dual responsibilities as the Corporate Managing Chef in Western Cuisine and the Head Chef at Yokoyhama Ukai-tei restaurant. Although his original specialty is Teppan-yaki style cuisine, Igari continues to broaden his horizons by developing innovative recipes that maximise the natural flavours of ingredients. He has contributed to the development of new chefs firmly based on Ukai’s belief in “achieving perfect hospitality”. Chef Igari has also been instrumental in the success of Kikkoman Live Kitchen Tokyo since its opening in November 2018 through his management of the Kitchen team, helping them accurately turn Guest Chefs’ recipes into perfect dishes every month.
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.
Chef Yoshihiro Takahashi & Chef Kenichi Igari 3th, 11th, 18th, 27th June
Chef Kenichi Igari 10th, 12th, 13th, 14th, 17th June
※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)