TATEKITCHEN
The Valentine's Protocol: Carbonara de Zucca
Valentine's Day. The rest of the world is fighting for overpriced reservations and rushed service. I am in the kitchen.
Inside my 4-course Valentine's protocol: a clean carrot potage, fresh sea bass, single-origin Peruvian chocolate, and a little bit of calculated rebellion—Carbonara de Zucca. Tradition meets experimentation. Respect the roots, bend the rules.
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.
Osechi 2026
How you start the year dictates how you finish it. Inside our Osechi 2026: Sourcing premium saku blocks (Hon Maguro, Kinmedai) from Sakanaya Newton, my wife’s traditional Onishime, and the intimate celebration with our Japanese school community.
