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

Apr 1 - Apr 26

Our Dinner Course from Monday April 1st to Friday April 26th is designed and prepared exclusively for Kikkoman Live Kitchen Tokyo by 2 top Chefs based in Ebisu District of Tokyo. The de-luxe course menu features a variety of delicacies from Tokyo and is available during a limited period only.

Shoji Yamaoka

Shoji Yamaoka

Ebisu Mushroom

Chef Yamaoka was born in 1956 in Matsuyama City, Ehime Prefecture. He worked at a restaurant in Tokyo before he moved to France where he trained for 5 years at Julius, Royal Gray, La Tour d’Argent, and Moulin de Macreuse. Upon his return to Japan in 1988, he worked as the Head Chef for a number of restaurants in Tokyo and Kanagawa before opening his own Mushroom restaurant in the Ebisu district of Tokyo. He has been tirelessly pursuing innovating and unique recipes to create his own world of high-level cuisine. Chef Yamaoka was deeply impressed with the greatness of the natural world in France, and was fascinated by various mushrooms that are unfamiliar to many. He still regularly goes out walking in the mountains and fields of Japan. Chef Yamaoka continues to learn the features of each ingredient, so he can optimize them and bring out their best in his cooking which he hopes his diners will cherish.

Masahiro Kasahara

Masahiro Kasahara

Sanpi Ryoron

Chef Kasahara was born in Tokyo in 1972. After his 9-year training at Shogatsuya Kitcho, he took over his family yakitori restaurant Torisyo in Musashi Koyama. At the restaurant’s 30th anniversary Chef Kasahara decided to close Torisyo and in 2004 opened his own Sanpi Ryoron in Ebisu where he only offers Chef’s Special course menu. He opened Sanpi Ryoron Nagoya in 2013, Sanpi Ryoron Mens (Noodle) Hall (presently Sanpi Ryoron Hanare) in 2014 serving hand-crafted noodles and select appetizers, and in 2017 Sanpi Ryoron Kasahara Shoten offering ready-made and bento (boxed) meals. Chef Kasahara dedicates some of his time as the Eastern Japan Executive for the Japanese Cuisine for Schools Support Group, but still mostly spends his time in the kitchen living by his motto: “Master, Talk, Play”. He has published several books for cooks at home and in professional kitchens alike, sharing his love of Japanese cuisine. At home Chef Kasahara loves drinking beer and spending time with his three children. 

  • Amuse-bouche image

    Amuse-bouche

    Foie gras pudding

  • Hors d’oeuvre image

    Hors d’oeuvre

    Mushroom mousse and cru, vegetable and tofu cake with Komatsuna greens, sea bream with Komatsuna green puree

  • Soup image

    Soup

    Shrimp Shinjo dumpling and stewed turnip in broth

  • Hot hors d’oeuvres image

    Hot hors d’oeuvres

    Spring shellfish and braised Chinese chives in butter with cauliflower mushrooms

  • Fish main image

    Fish main

    Roasted Spanish mackerel in yuzu marinade, with spring vegetables

  • Meat main image

    Meat main

    Roast Tokyo-X pork with fumet, butterbur bud risotto, moromi sauce Aigre Douce

  • Noodles image

    Noodles

    Young bamboo shoot slice with soba noodles

  • Dessert image

    Dessert

    Cèpe mushroom icecream, monaka sandwich with strawberries and cream

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 Shoji Yamaoka & Chef Masahiro Kasahara
1st, 16th April
Chef Shoji Yamaoka 8th, 22th April
Chef Masahiro Kasahara 9th, 23th April

*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

May 8 - May 31

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.

Shoji Yamaoka

Hisato Nakahigashi

Miyama-so

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.

Masahiro Kasahara

Shinsuke Ishii

Sincère

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. 

  • Amuse-bouche image

    Amuse-bouche

    Foie gras and Konatsu citrus candy

  • Hors d’oeuvre image

    Hors d’oeuvre

    Tosa free range chicken with soft cooked egg yoke paste; pine nuts and apricot in creamy dressing; sea urchin and prawn mousse

  • Soup image

    Soup

    Tilefish in Ocean Broth

  • Hot hors d’oeuvres image

    Sashimi

    Seared bonito

  • Fish main image

    Shojin

    Steamed wasabi bun with Kochi tomato shojin paste

  • Meat main image

    Fish

    Charcoal-broiled Ayu sweetfish

  • Noodles image

    Meat

    Pot-au-feu of Red Wagyu beef and wild vegetables

  • Dessert image

    Rice

    Rice and pickles

  • Dessert image

    Dessert

    Butterbur paste icecream, burnt butter Espuma foam, Saké gâteau au chocolat

Price :

13,500 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 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.

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