KIKKOMAN LIVE KITCHEN TOKYO image

Experience the One and Only Live "Fusion Cuisine" in Japan

KIKKOMAN LIVE KITCHEN TOKYO

Special space and menu created through a fusion of various elements

KIKKOMAN LIVE KITCHEN is a new style of restaurant designed to provide customers with “diverse culinary experience.” This project was launched by Kikkoman, a seasoning manufacturer in Japan with a long history.

Fusion image

Fusion

Each month, 2~3 guest chefs form a team and develop a new dishes. With Japanese cuisine as its base, original menu items combining a touch of French, Italian and Chinese cuisines will be expressed through the gentle and subtle craftspersonship of the Japanese chefs.

Special space and Special dishes

This reservation-only live kitchen that starts at 19:00 is indeed an authentic form of entertainment. Original courses prepared with plenty of seasonal ingredients and local specialties are unique dishes that can be eaten only at KIKKOMAN LIVE KITCHEN.

Special space, Special dishes image

Menu

Feb 13 - Mar 1

From Wednesday, 2/13 to Friday, 3/1, there will be a limited-time-only dinner course that features chefs and ingredients from Fukushima Prefecture exclusive to KIKKOMAN LIVE KITCHEN TOKYO.

Hiromitsu Nozaki

Hiromitsu Nozaki

Waketokuyama

Born in 1953 in Ishikawa District, Fukushima Prefecture. After training in the Japanese cuisine division at Tokyo Grand Hotel for 5 years, he moved to Hoppo-en. In 1980, Nozaki became the head chef of the fugu restaurant “Tokuyama.” He opened “Waketokuyama” in Nishi-Azabu 9 years later. In 2004, he undertook the role of executive chef at the Athens Olympic for the Japanese baseball team.

Kazuhisa Tashiro

Kazuhisa Tashiro

La Blanche

Born in 1950 in Fukushima Prefecture. After graduating from culinary vocational school and becoming a chef for a French restaurant in Tokyo, Tashiro moved to France in 1979 for training. He gained experience at restaurants such as “Guy Savoy.” After he returned to Japan in 1983, he served as a chef at a French restaurant in Ginza. Becoming independent in 1986, he opened “La Blanche.”

  • Amuse-bouche image

    Amuse-bouche

    Jerusalem artichoke soup Capuccino style with foie gras sauce

  • Hors d'oeuvres - Fukushima breeze image

    Hors d'oeuvres - Fukushima breeze

    - Marinated watermelon radish
    - Perilla tofu with prawn and greens
    - Broiled clam and sea urchin
    - Squid stuffed with courgettes

  • Sashimi image

    Sashimi

    Crispy-skinned mackerel sashimi and olive flounder sashimi

  • Fish main image

    Fish dish

    Japanese-style gratin of abalone and maple salmon

  • Meat main image

    Meat dish

    Breast of Kawamata Shamo chicken stuffed with black rice, served with burdock and truffle sauce

  • Rice dish image

    Rice dish

    Deep fried Seiryu pork fillet with miso sauce

  • Dessert image

    Dessert

    Glacé of daikon radish and kumquat
    Rhubarb granita
    Strawberries and "Ampo" soft dried persimmon with matcha cream
    Coffee

Price :

12,000 yen per person
(Includes tax. Additional 10% service charge not included. Reservation required. Only one fixed course available.)

LIVE KITCHEN Schedule :

18:30 Doors open
19:00 19:00 LIVE KITCHEN event and dinner starts
(about 2 hours)
Guest Chefs will perform at LIVE KITCHEN on the following special days.
The Head Chef will entertain diners on all other days.

Chef Hiromitsu Nozaki & Chef Kazuhisa Tashiro February 13th
Chef Hiromitsu Nozaki February 20th, 27th
Chef Kazuhisa Tashiro February 19th, 26th

*Guest Chef visit dates may change without advance notice.

Please note :

Only one fixed course is available.
We are sorry we cannot accommodate special dietary requirements.
Please click this link to view specific ingredients used in the dishes.
For payment, we accept cash or credit card
(VISA, JCB, American Express, Mastercard) only.
Tables / seats can be cancelled without charge until 2 business days before the date of reservation. A 50% charge will be made for cancellations one business day before, and 100% on the day of the 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)

Reserve

Mar 4 - Mar 29

From Monday, 3/4 to Friday, 3/29, there will be a limited-time-only special dinner course that features ingredients from Hokkaidō Prefecture, created and served by chefs from Tokyo and Hokkaidō exclusive to KIKKOMAN LIVE KITCHEN TOKYO.

Shinichi Sugaya

Shinichi Sugaya

maccarina

Born in 1958 in Kushiro, Hokkaidō Prefecture. Although he entered culinary school to become a Japanese cuisine chef, Sugaya became fascinated with French cuisine and changed his path from then on. Upon establishing “maccarina” in 1997, he moved to Makkari, Hokkaidō Prefecture.

Toshiya Konno

Toshiya Konno

“UKAI” Group

Born on 1964, in Kanagawa prefecture. After graduating from culinary school, Konno experienced French restaurants inside and outside of the country and joined Ukai Co., Ltd. on 1991. In September, 1996, he undertook the role of the head chef at “Yokohama Ukai-tei.” Currently, as a senior managing director, he operates 20 domestic and international Ukai stores.

  • Amuse-bouche image

    Amuse-bouche

    Hairy crab and soymilk flan

  • Hors d’oeuvre image

    Hors d’oeuvre

    Special salad of salmon, surf clam, and UKAI beef prosciutto

  • Soup image

    Soup

    Scallop chowder with Makkari-mura (Hokkaidō Prefecture) poireau

  • Fish main image

    Fish dish

    Pot-baked herb-flavored greenling, carrots and celeriac, accented with cumin

  • Meat main image

    Meat dish

    Charcoal-broiled Ezo pork accented with moromi soy sauce

  • Rice dish image

    Rice dish

    Risotto of lily bulb from Makkari-mura, Hokkaidō Prefecture

  • Dessert image

    Dessert

    Soymilk blancmange with Wasanbon (fine cane sugar) sorbet
    Coffee

Price :

12,000 yen per person
(Includes tax. Additional 10% service charge not included. Reservation required. Only One fixed course available.)

LIVE KITCHEN Schedule :

18:30 Doors open
19:00 LIVE KITCHEN event and dinner starts
(about 2 hours)
Guest Chefs will perform at LIVE KITCHEN on the following special days.
The Head Chef will entertain diners on all other days.

Chef Shinichi Sugaya & Chef Toshiya Konno
March 5th, 11th, 12th, 18th, 19th

*Guest Chef visit dates may change without advance notice.

Please note :

Only one fixed course is available.
We are sorry we cannot accommodate special dietary requirements.
Please click this link to view specific ingredients used in the dishes.
For payment, we accept cash or credit card
(VISA, JCB, American Express, Mastercard) only.
Tables / seats can be cancelled without charge until 2 business days before the date of reservation. A 50% charge will be made for cancellations one business day before, and 100% on the day of the 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)

Reserve

Restaurant information

KIKKOMAN LIVE KITCHEN TOKYO

Address
B1F HULIC SQUARE TOKYO, 2-2-3 Yurakucho, Chiyoda-ku, Tokyo
> MAP
Open
[Weekdays] Dinner 6:00 pm - 10:30 pm (L.O. 8:30 pm)
Cafe & Bar 11:00 am - 10:30 pm
Souvenir shop 11:00 am - 9:30 pm
Closed
Saturedays, Sundays