TATEKITCHEN
Velouté de Champignons
This isn't about finding the hottest new spot in town. This is about a ritual.
For my wife’s birthday, I step into the Tatekitchen to prepare a four-course experience designed to maintain "freshness" in our lives. We don't do commercial anniversaries; we do technique and high-grade ingredients.
Inside this year’s birthday protocol:
Antipasti: A French-style mushroom soup inspired by a summer trip to Helsinki.
Primo: Hand-made 100% semolina pappardelle with sushi-grade seafood and sea urchin.
Secondo: Denver steak seared in cast iron and finished in the oven, wrapped in caul fat.
Dolce: Siena Farm apples elevated by Madagascar vanilla bean vodka.
No dress code, no crowds—just the kids in their pajamas and the best food in Boston, served right at our table.
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.
New England Shio Ramen
What happens when you take Japanese ramen technique and New England ingredients? This.
Slow cooker chicken broth. Fresh clam juice from Boston's best clams. Shio tare that balances salt and brine perfectly. This is the gluten-free ramen that makes people forget it's gluten-free.
Let me show you how to build it.
Grilled Artichoke Salad with a sprinkle of reindeer bone broth
It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
Paella de Quinoa
I got tons of clams as leftover from Japnese festival on the other day. We made ramen broth from chicken, pork and seafood. Clams was one of broth ingredients, so I froze and save them.
Linguine alle Vongole Rosso
Spaghetti alle vongole Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania Contents.
Linguine alle Vongole Bianco
I personally prefer bianco more than rosso. Pasta al dente means that has been cooked so as to be firm but not hard. Usually, 1 minute before its direction.
