TATEKITCHEN
Veal with Maitake Cream Sauce
This isn't just dinner. This is a statement. Four courses. Japanese fish market ingredients. My daughter Lumi as sous chef. Proper plating. Perfect timing.
Appetizer through dessert—each course planned to show up for the person who shows up for me every day. Kihada maguro is so beautiful, I could sell it for $200. Homemade pescatore with fresh shellfish. Veal with maitake cream sauce. Basque cheesecake to finish.
This is what love looks like in the Tatekitchen.
Black ink Pasta with Shrimp and Scallop
I picked leftover in my freezer and put flour on seafood because it makes those surface nice and crispy.
You cook surface and make those dark brown, and then cook inside completely with flambé.
Lobster Pasta with Tomato Cream Pasta
This dish was for July 4th I made.
What kind of sauce do you imagine when you have a lobster dish?
I think tomato cream sauce is very popular and I really like it.
