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About Relais & Châteaux
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Relais & Châteaux Chef

Kiyomi Mikuni

Relais & Châteaux Chef

Kiyomi Mikuni
Hôtel de Mikuni
Member Relais & Châteaux from 1991
1-18 Wakaba
160-0011 Shinjuku-ku Tokyo
Japan

RESTAURANT

Hôtel de Mikuni

Menus 7400-17400 JPY t.8% s.15% Carte 10700-22300 JPY t.8% s.15%

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

I was born in Hokkaido in Northern Japan, to a fisherman father and a farmer mother. I grew up in a family of 7 children and have always enjoyed cooking. I started my apprenticeship at the age of 15 in a major hotel in Sapporo, and then at the Imperial in Tokyo. At the age of 20, I was sent by the Chef, Mr Murakami, to Geneva to be the chef at the Japanese Embassy.I trained with Frédy Girardet who sent me to Haeberlin, Chapel and Troisgros: there I learnt the basics of French cuisine and was fascinated by the creative genius of my mentors each with his own individual style. On my return to Tokyo, I became chef in a French bistrot, then, in 1985, I opened Hôtel de Mikuni where I have received all the French Ambassadors to Japan.

Tell us about your star ingredient.

It is linked to memories from my childhood. My father was a fisherman and the first time he made me taste sea bass the fish was raw, simply accompanied by soy sauce.

What is your Chef’s secret to preparing your star ingredient?

Even though the Japanese eat a lot of sea bream, I prefer sea bass. Its flesh is firmer, crispier and its taste is more intense. I mostly prepare it raw or poached, meunière-style or as small fillets.

How do you go about selecting your ingredients?

I always source it from the same fishmonger. Prior to my stay in France I had always savored it raw, so I was very surprised to discover that the French use it in bouillabaisse.

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