Bouillabaisse
Ingredients
2 shrimp
1 squid
1 octopus
6 scallops
1 tomato
1 tablespoon onion
1 teaspoon ginger
1/2 clove garlic
18 g tomato paste
1/2 cup white wine
water
2 pinches saffron
salt
pepper
2 tablespoons olive oil
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We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of HOTEL DE MIKUNI, a French cuisine restaurant in the Yotsuya district of Tokyo.
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https://oui-mikuni.co.jp/
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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.