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.

TatekitchenTateki MatsudaJanuary 31, 2025Pescatore, sea urchin, Clam, Shrimp, Squid, Mussels, Tuna, Capriccio, Avocado, Black ink pasta, Veal, Maitake, Cheese cakeComment

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.

TatekitchenTateki MatsudaJanuary 31, 2024artichoke, Raindeer, Pescatore, sea urchin, Clam, Shrimp, Squid, Mussels, Duck, Confit, Kiwi, MousseComment

Duck Again!

TatekitchenTateki MatsudaSeptember 15, 2014Full Course, Birthday Dinner, Octopus, Paella, Salmon Roe, Black ink pasta, Squid, Duck, Confit, RiojaComment

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