Restaurant Kiyomi Mikuni
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 Kiyomi Mikuni  Grand Chef Relais & Châteaux Restaurant Kiyomi Mikuni - Japan |
Chef's Recipes
Bluefin Tuna Carpaccio with Three Mustards
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée
Soy Vinaigrette
Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg
Crunchy Langoustine Risotto Flavored with Olive Oil and Soya Sauce
Sea Bass Borsch, Mikuni-Style
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Veal Sweetbreads Meunière Wrapped in Spinach with Persimmon Purée
Soy Vinaigrette
Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg
Crunchy Langoustine Risotto Flavored with Olive Oil and Soya Sauce
Sea Bass Borsch, Mikuni-Style
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