We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo.
▼RECIPE
【Ingredients】 for 1 person
120ml Peach NECTAR www.fujiya-pek...
200ml water
[Toppings]
1 white peach
1 tablespoon honey
2 tablespoons strawberry jam
2 teaspoons water
【Preparation】
・ Combine the Nectar and water. Pour it into an ice cube tray and freeze.
・ Peel the peach and cut into pieces.
・ Chill the serving bowl.
【Procedure】
1. In a small bowl, combine the peach pieces and honey. Let marinate in the refrigerator.
2. In another bowl, mix the strawberry jam and water.
3. Shave the frozen nectar with a shaved ice machine.
4. Arrange in the chilled bowl. Add the toppings!
◎ Bon Appétit！
【Drink】
Bellini
（1 part Sparkling wine, 1 part Nectar, and 2 to 3 drops of Grenadine syrup）
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Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves.
The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais.
He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel.
Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.
▼HP oui-mikuni.co.jp/
▼Instagram / hoteldemikuni
▼Facebook / hoteldemikuni.tokyo
17 сен 2024
