New Otani Co., Ltd.
“World Mikuni” to Makuhari. New Edo Western food that survives the summer is born!
A must-see for fans! There is also a one-day cooking and gala party approaching the essence of Chef Mikuni.
[Image 3: https://prtimes.jp/i/14571/2373/resize/d14571-2373-9a8745d71f5b3fef17b4-0.jpg&s3=14571-2373-714005cb7b4de697ab18fb302a63a654-3360×2240.jpg] Hotel New Otani Makuhari
“Shin-Edo Western Cuisine Chef Collaboration -Chef Kiyomi Mikuni-” https://www.newotani.co.jp/makuhari/restaurant/satsuki/mikuni2023/ Hotel New Otani Makuhari All-Day Dining “SATSUKI” will hold a fair “Shin-Edo Western Cuisine Chef Collaboration -Chef Kiyomi Mikuni-” by Kiyomi Mikuni, a master of French cuisine, known as “Mikuni of the World” in 2023. It will be held from Monday 4th (Friday) to September 3rd (Sunday).
“Mikuni of the World” Produces Everyone’s Favorite Western Cuisine for a Month At the end of last year, the French restaurant “Otel de Mikuni” in Yotsuya, Tokyo, which had been booked for 37 years, was regrettably closed. In addition to being active as a world-recognized master of French cuisine and being called “the world’s Mikuni”, on YouTube, simple recipes arranged so that French cuisine can be made at home have become a hot topic, and currently the channel has 45 subscribers. Chef Kiyomi Mikuni, who is also active as a popular YouTuber with over 10,000 people, produces a new Western-style dish, “Shin-Edo
Western-style”, created by bringing together the techniques that New Otani has cultivated. You can enjoy a variety of special menus packed with Chef Mikuni’s commitment in a prefix style on weekdays and as part of the buffet on weekends.
[Image 2: https://prtimes.jp/i/14571/2373/resize/d14571-2373-a1a096ed569aecb59882-1.jpg&s3=14571-2373-93f34017e5dd9f34c582f9c984fbaff0-1800×2700.jpg] Shin-Edo Western dishes that you want to eat in the middle of summer are appearing one after another!
Summer performance. The 2 kinds of “Shrimp Red Curry and Beef Black Hayashi”, which is perfect for recharging your energy on a hot day, is a spicy curry and shrimp fried shrimp red curry, and a mellow taste of hayashi rice with umami melted into the roux. Finished.
[Image 3: https://prtimes.jp/i/14571/2373/resize/d14571-2373-9a8745d71f5b3fef17b4-0.jpg&s3=14571-2373-714005cb7b4de697ab18fb302a63a654-3360×2240.jpg] In addition, Mikuni Chef’s recommended “lamb hamburger steak black honey balsamic teriyaki sauce” is a refreshing sour taste by combining coarsely ground lamb hamburg steak with black honey and balsamic vinegar teriyaki sauce. is a gem that will increase your appetite. Both are available a la carte, prix fixe courses (prawn red curry and beef black hayashi are available for an additional charge), and weekend buffets.
[Image 4: https://prtimes.jp/i/14571/2373/resize/d14571-2373-ae640168af88e565ee00-2.jpg&s3=14571-2373-58cdb7b83f66182630593dd7db73f631-2612×1741.jpg] On August 6th (Sun), there will also be an event that approaches the essence of Chef Mikuni!
What is a new dream to face even after closing the popular restaurant that lasted for 37 years? We will be holding a special event, “Kiyomi Mikuni’s Cooking & Gala Party,” which will bring you closer to the essence of Chef Mikuni. Part 1 is a familiar cooking class on Youtube. Part 2 is a must-see event for fans, including a special course meal, a valuable talk show that approaches the truth of Chef Mikuni, and a lottery. In addition, at dinner, the chef will go around each table and greet customers directly, as well as taking commemorative photos. Book early…
[Image 5: https://prtimes.jp/i/14571/2373/resize/d14571-2373-0399a134d42e7485faeb-3.jpg&s3=14571-2373-248488d17fbaa7cf5dcf770b2b40d9ba-3360×2240.jpg] Sales overview
Hotel New Otani Makuhari
“Shin-Edo Western Cuisine Chef Collaboration – Chef Kiyomi Mikuni -” [Period] August 4th (Friday) to September 3rd (Sunday), 2023 *Chef Mikuni will be visiting for dinner on Sunday, August 6th. [Location] All Day Dining “SATSUKI” (Lobby Floor)
・Lunch Weekdays 11:00-14:00 ¥5,200-
Saturdays, Sundays, and holidays 11:30-15:00 ¥8,580 (buffet) ・Dinner: Weekdays 17:00-21:00 ¥9,500-
Sat, Sun, Holidays 17:30-20:30 ¥10,120 (buffet)
*Service charge not included
■ Kiyomi Mikuni’s Cooking & Gala Party [reservation required] August 6 (Sun) 11:00-14:00 (reception at 10:30)
・¥18,000 per person [NOC member/NOL member ¥16,000] *Both meals, tax and service charge
・Premium seat (limited number of seats) ¥20,000 per person [NOC member/NOL member ¥18,000]
* Meal (good seats available), signed book “Third-class chef”, drink for toast, tax and service charge
[Reservations/Inquiries] TEL 043-299-1848 (Direct to SATSUKI) [Details of menu etc.]
https://www.newotani.co.jp/makuhari/restaurant/satsuki/mikuni2023/ [Profile of Mr. Kiyomi Mikuni]
Born in Mashike-cho, Hokkaido in 1954. Aspiring to be a chef at the age of 15, he trained at the Sapporo Grand Hotel and the Imperial Hotel. In 1974, he became head chef of the Japanese Embassy in Switzerland. While working at the embassy, studied under Freddy Girardet. After that, he continued his training at three-star restaurants such as Troisgros, Auberge de l’Isle, L’Oasis, and Alain Chapelle. In 1985, he opened Hotel de Mikuni in Yotsuya, Tokyo (opening in December 2022). Since the Great East Japan Earthquake, he has been working on the Smile Project to support elementary schools in the disaster-stricken areas. In 2013, he was awarded an honorary doctorate from the François Rabelais University in Tours, France, in recognition of his contributions to French gastronomy. In 2015, he was awarded the Chevalier of the Legion of Honor by the French Republic. This medal was established by Napoleon Bonaparte in 1802 as the highest French medal and was the first to be awarded to a Japanese chef. Published “JAPONISEE Kiyomi Mikuni” in 2019. Praised as the “Oscar Award” in movies, it is the only one to win the “Gourmand World Culinary Awards 2020” Hall of Fame category, and is evaluated as a masterpiece that will serve as a model for future generations. Currently, we are promoting food education activities for children and activities to spread Edo Tokyo vegetables.
Advisor, Rugby World Cup 2019 Organizing Committee
Advisor, Tokyo Organizing Committee of the Olympic and Paralympic Games Representative Director of International Food Culture Exchange Association Japan Heritage Ambassador
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