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] 1 serving
2 sea pineapples (sea squirts) 1/4 fresh pineapple
Coarsely crushed pepper
Salt and pepper Flour for dusting 15g unsalted butter
[Preparation]
Clean the sea pineapples. Drain, season with salt and pepper, and
dust with flour.
Puree the fresh pineapple in a mixer.
[Procedure]
1. Heat the butter in a skillet and saute the sea squirts. Remove them from pan.
2. In the same pan, heat the pineapple puree.
3. Spread (2) on a plate, place sea squirts on top, and sprinkle with crushed pepper.
Bon Appétit
[Drink]
Keigetsuhao sake
Tosa Shuzo
Kochi Japan
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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
7 сен 2024
