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.

TatekitchenTateki MatsudaFebruary 1, 2026Pescatore, sea urchin, Clam, Shrimp, Squid, Mushroom, Steak, caul fat, Baked ApplesComment

thanksgiving 2025

Why roast a bird when you can turn it into liquid gold? Inside our Asian Thanksgiving: Turkey Shio Ramen, low-temp liver that tastes like foie gras, and the emergency 7-11 sprint that saved dessert.

TatekitchenTateki MatsudaNovember 2, 2025Thanksgiving, Turkey, caul fat, Boston, Baked beans, Ramen, Gluten FreeComment

Thanksgiving 2024

Thanksgiving 2024: brined turkey wrapped in caul fat, Boston baked beans, roasted vegetables. Hosting the Tsurumen crew. The caul fat makes all the difference - golden crispy skin, incredibly tender meat. This is how I cook Thanksgiving every year.

TatekitchenTateki MatsudaNovember 28, 2024Thanksgiving, Turkey, caul fat, Boston, Baked beans, Asparagus, Sweet Potato, Carro, brussel sproutComment

Thanksgiving 2023

It's 6 AM on Thanksgiving. Everyone's asleep. I'm pulling a 15-pound brined turkey from the fridge, ready to wrap it in caul fat and roast at 450°F. Boston baked beans have been cooking overnight. This is my solo Thanksgiving tradition. And I always save room in my stomach for what really matters: the turkey sandwich on homemade sourdough after everyone's gone.

TatekitchenTateki MatsudaNovember 29, 2023Thanksgiving, Turkey, caul fat, Baked beansComment

Capon Covered with Caul Fat

Experience a special birthday feast by Tateki Matsuda. Discover the joy of cooking a full-course meal featuring Octopus Carpaccio, Pescatore, Capon covered with Caul Fat, and gluten-free Tiramisù alla Tateki. Dive into the flavors of love and tradition with Tatekitchen.

TatekitchenTateki MatsudaJanuary 31, 2022Tatekitchen, Full Course, Birthday Dinner, Pescatore, Pasta, tomato sauce, winter, Beets, sea urchin, uni, Capon, caul fat, Seafood, Octopus, EspressoComment

Cassoulet

I got caul fat from my favorite local butcher shop. Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. I got pork caul fat and was very excited to use it, so I told my friend that I got a really a rare ingredient. As soon as my foodie friend heard that, he said he was going to pop Bordeaux wine. Then I suddenly became nervous. lol

TatekitchenTateki MatsudaDecember 25, 2017Tatekitchen, Homemade Pasta, Full Course, pasta, salad, sardine, Sicilian, fennel, crepinette, caul fat, meatball, ice cream, raw milkComment

Crépinette

I got caul fat from my favorite local butcher shop. Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. I got pork caul fat and was very excited to use it, so I told my friend that I got a really a rare ingredient. As soon as my foodie friend heard that, he said he was going to pop Bordeaux wine. Then I suddenly became nervous. lol

TatekitchenTateki MatsudaSeptember 2, 2017Tatekitchen, Homemade Pasta, Full Course, pasta, salad, sardine, Sicilian, fennel, crepinette, caul fat, meatball, ice cream, raw milkComment

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