Baked Pesto Black Sea Bass

Valentine's Day. Four courses. Two kids helping in the kitchen.

This isn't about reservations or crowded restaurants. This is about showing up for my wife with white asparagus hollandaise, porcini mushroom risotto, pesto-crusted black sea bass, and chocolate panna cotta.

Lumi is my sous-chef. Lui hands Mom flowers. And I'm cooking every single course from scratch—because that's what she deserves.

TatekitchenTateki MatsudaFebruary 14, 2025Asparagus, Hollandaise Sauce, porcini, Risotto, Sea bass, Panna Cotta, chocolateComment

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

Osechi 2025

This is how I start every year. Cold plunge first - that electric shock that wakes up everything. Then osechi ryori - days of preparation, boxes of traditional Japanese New Year's food, each dish carrying meaning for the year ahead. One is intensity. The other is intention. Both matter. Both reset me.

Celebrating the New Year with a traditional Japanese Osechi feast, filled with flavors that symbolize health, happiness, and prosperity. Wishing everyone a joyful and abundant year ahead!

TATEKITCHEN