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.

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Menu

June 3 - June 28

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.

Yoshihiro Takahashi

Yoshihiro Takahashi

Hyotei

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

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.

  • Amuse-bouche image

    Amuse-bouche

    Sweetfish Dengaku miso flavour
    Turbo grilled in shell with turbo paste, summer truffles
    Sugar tomatoes with tomato gelée

  • Marinated seafood from Nagasaki Prefecture image

    Marinated seafood from Nagasaki Prefecture

    Horse mackerel marinated in lime juice served with tapenade
    Saimaki Shrimp with plum sauce
    Bigfin reef squid and caviar

  • Soup image

    Soup

    Sake steamed conger eel with potato and sea urchin fritter

  • Fish main image

    Fish main

    Sautéed grunt with tempura of Kyoto Kamo eggplant

  • Meat main image

    Meat main

    Roast Nagasaki wagyu sirloin

  • Rice image

    Rice

    Charcoal-grilled conger eel on balsamic sushi rice

  • Dessert image

    Dessert

    Loquat parfait, egg custard ice cream and loquat compote

Price :

15,000 yen per person
(Includes tax. Additional 10% service charge not included. Reservation required. Only One fixed course available.)

LIVE KITCHEN Schedule :

18:00 Doors open
18:30 LIVE KITCHEN event and dinner starts
(about 2 hours)
PLEASE NOTE: New Live Kitchen show (dinner) time will be effective from May.
Guest Chefs will perform at LIVE KITCHEN on the following special days.
The Head Chef will entertain diners on all other days.

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.

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

July 2 - July 31

Featuring a variety of top-quality ingredients from Kumamoto prefecture, July’s dinner menu has been designed exclusively for Kikkoman Live Kitchen Tokyo by this month’s Guest Chefs of Japanese and Italian cuisines respectively, who hail from Kyoto. This menu is only available between 2 – 31 July 2019.

MASAHIRO KURISU

MASAHIRO KURISU

Tankuma Kitamise

Chef Kurisu was born in Kyoto in 1957. He is the third Master of Tankuma Kitamise. Tankuma restaurant near Takase River was opened in 1928 by his grandfather Kumasaburo Kurisu and has been loved by many, including Junichiro Tanizaki and Count Isamu Yoshii, Japanese literary celebrities. After a degree course, Chef Kurisu trained under his father and the second Master Shoichi Kurisu and became part of the Tankuma establishment in 1982 and eventually succeeded his father in 1988. Kurisu has inherited the talent, skill and sense of hospitality established by the original Tankuma. He relentlessly pursues the best ingredients and uses them to create dishes that represent the pleasures of each season. Chef Kurisu is always keen to learn new techniques and develop new talents. He devotes his time to the future development of Kyoto cuisine through educational events. Kurisu also serves as the Deputy President of Japan Culinary Academy.

YASUHIRO SASAJIMA

YASUHIRO SASAJIMA

IL GHIOTTONE

Chef Sasajima was born in Osaka in 1964. After finishing school, he trained at various restaurants including La Tour in Osaka, before moving to Rome, Italy in 1988. On his return home, he worked as a chef at La Vita and other Italian restaurants, an experience that inspired him to develop the concept of "Italian cuisine from Kyoto". This led to the opening of Il Ghiottone in Higashiyama, Kyoto in 2002. The exterior of the restaurant is in the traditional Kyoto town house style but the interior design is modern, full of light. Sasajima serves traditional Italian dishes using local Kyoto ingredients, producing unique and creative dishes. In Tokyo, Sasajima opened his second restaurant Il Ghiottone Marunouchi in 2005. Chef Sasajima was the first Japanaese chef of Italian cuisine to attend the 2007 Identità Golose in Milan, an annual international culinary summit. Sasajima designed the Italian food menu for Japan Day at Expo Milano 2015.

  • Hors d'oeuvres image

    Hors d'oeuvres

  • Hors d'oeuvres

    Hors d'oeuvres

  • Hot Soup image

    Hot Soup

  • Sashimi image

    Sashimi

  • Pasta image

    Pasta

  • Meat image

    Meat

  • Rice image

    Rice

  • Dessert image

    Dessert

Price :

15,000 yen per person
(Includes tax. Additional 10% service charge not included. Reservation required. Only One fixed course available.)

LIVE KITCHEN Schedule :

18:00 Doors open
18:30 LIVE KITCHEN event and dinner starts
(about 2 hours)
PLEASE NOTE: New Live Kitchen show (dinner) time will be effective from May.
Guest Chefs will perform at LIVE KITCHEN on the following special days.
The Head Chef will entertain diners on all other days.

*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
Source
https://www.kikkoman-livekitchen-tokyo.com/en/index.html

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