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.
▼【Ingredients】
50g fresh basil
40g pine nuts
4 cloves garlic
50g grated cheese
100ml olive oil (plus some olive oil for drizzling on pasta)
Some salt
Enough penne pasta for the number of guests
【Preparation】
・ Rinse the basil and drain well.
・ Lightly roast the pine nuts.
・ Boil the penne and drizzle it with some olive oil.
【Progress】
1. Blend the pine nuts and garlic cloves in a food processor. Add the basil and blend again. Add the olive oil, grated cheese, and salt. Blend again.
2. Add the pesto to the penne and mix well.
3. Arrange on a plate.
◎ Bon Appétit！
【Drink】
Villa Borghetti Soave Classico
DOC Soave Classico
Verona Italy
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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 https://oui-mikuni.co.jp/
▼Instagram https://www.instagram.com/hoteldemikuni/
▼Facebook https://www.facebook.com/HotelDeMikuni.Tokyo/