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IL GHIOTTONE – Great Italian Restaurant in Tokyo

Today I had a great Lunch near Tokyo station.
The restaurant name is IL GHIOTTONE – Their concept is ” If there’re Kyoto province in Italy”, so they use Kyoto region ingredients to make Italian cuisine.
Their main restaurant is at Kyoto prefecture, and they have branch at Tokyo as well.
It locates very close to Tokyo station and takes 1 minute by walk (You can walk from Yurakucho station also).
There’re not so many places which offer Kyoto ingredients (vegetables etc), which is different from this area’s, so if you live in Tokyo, I recommend this restaurant to taste them as Italian cuisine!

Stuzzichino – Grissini, focaccia with two kinds of olive oil
Antipasto - Japanese sweet potato soup with scallop,

Japanese amberjack with apple sauce with dried mullet roe
(The form on the salad is also made of apple juice!)


Pasta with Hokkaido salmon, chinese cabbage, and salmon roe with Yuzu


Risotto with chestnuts and prosciutto


Pork with two kinds of sauce- black olive and white asparagus


Japanese chestnuts Tiramisu with  sangria sorbet


Lunch course: about 4000JPY per person



東京都千代田区丸の内2-7-3 東京ビルTOKIA 1F

2-7-3, Marunouchi, Chiyoda, Tokyo
TOKIA building 1F


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Kare pan recipe – How to make Japanese curry bread (curry bun)

Do you like Japanese bread?
I introduced Melon pan Recipe before- Today I do Curry bread(kare pan or curry bun) :)!
In all Japanese bread, this is the one of my favorite Japanese bread, especially home-made one.
You can get it at any Japanese bakery but it’s deep-fried bread, so it’s always best to have it soon after you cook it of course! It’s crunchy outside as like Ton-katsu, and bread is so fluffy.. Please try home-made one once, and you would love it!


Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen



– The dough
(A) 140g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 3/4 teaspoon of dry yeast
(B) 1.5 Tablespoon of sugar
70cc of warm water (or 75cc. It depends on the dough)

  • The Filling
    1 piece of garlic
    100g of ground meat (pork)
    1/2 onion (chopped finely)
    1/2 potato (chopped into 1cm cubes)
    1/4 carrot (chopped finely)
    200cc of water
    1 Tablespoon of Consomme powder
    4 Tablespoons of Panko (or more. It depends on how solid the paste is)
    2.5 Tablespoons of Curry powder

1 beaten egg

-Make Curry filling

1.    Place sliced garlic and 1 Tablespoon of vegetable oil in a pan and heat it up.
2.    Place all the vegetables and ground meat and sauté it until the vegetable become soft and meat color changed.
3.    Add water and Consomme powder.
4.    When the Consomme powder melt, add the curry powder and simmer for 5-10 minutes.
5.    Add Panko and stop the gas. Let sit until it cools down.

-Make Bread

1.    Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2.    Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3.    Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4.    When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for 30 minutes. (The best temperature is about 40 degree C)
5.    Take out the dough, pinch down, and divide into 6 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6.    Flatten out each piece into a thin round with a rolling pin. Place the curry filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well, Push the crimped edge to one side.




7.   Leave them in a warm place for about 15 minutes. Dip the curry bread into the beaten egg, coating it on all sides and toss the Panko.

8.   Prepare the frying oil to 180 degree C and place the bun in the hot oil. Deep fry it until golden brown. (about 3-5 minutes) Drain well on a rack. Serve hot or at room temperature.


Kare pan (Japanese curry bread, Curry bun)


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Kuri Kinton recipe – How to make Japanese sweet potato with chestnuts


Have you ever heard Kuri Kinton?
We usually eat it on New Year’s Day- If you know something sweet potato paste in Osechi, that is!
You can buy pre-made one at the end of the December, but the pre-made one is soooo sweet! And I don’t like it so much. But the Home-made one is less sweet and you have natural flavor from the ingredients, and it’s nice!

What is Osechi?

We eat it as kind of side dish with the other dishes, but the taste is totally sweets.
You can eat it as it is, or use it for the filling in the sweet bread or even cakes :)
I sometimes make sponge cake with Kuri Kinton and whipped cream for dessert if I have leftover!

250g of sweet potato
7-10 sweetened chestnuts
1 dried gardenia fruit (Kutinashi no mi)

(A) 50g of sugar
(A) 50cc of Sweet syrup of chestnuts
(A) 3 Tablespoons of Mirin
(A) a pinch of salt



Dried gardenia fruit can make the dish bright yellow color naturally :)

  1. Peel off the skin of sweet potato and slice into 2-3 cm pieces. Soak in the water.
  2. Crush the Dried gardenia fruit.
  3. Boil the water, place the sweet potato and the fried gardenia fruit. Cook them until the potatoes become soft.
  4. Drain the water, and remove the fried gardenia fruit. Place sweet potatoes in a food processor then mash it.
  5. Place the mashed  potato and all the (A)s in a pan and heat it up. When the potato paste become shiny, add the chestnuts then stop the gas. Cook it down.


Yum <3!

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Miso paste recipe – How to make Japanese Miso paste at home


Have you ever think about what is Miso paste?
Miso paste  is fermented soy bean paste and it’s one of the most important seasonings in Japan.

What is Miso ? How to make miso paste?

There’re so many kinds of Miso paste recipe here, it depends on the region, family, ingredients, age etc.. (like your cheese!)
We usually buy them from market since it takes time to make, or I guess not many people know how to make it from scratch nowadays.

I first time made it from scratch 2 years ago, I had been waiting for 1 year until it fermented enough, and it turned out great!
Preparing aged Miso is easy, and with patience and time, develops a cultured rich flavor that explains why it is one of the most popular fermented seasoning in Asian cuisine.
It’s not difficult to make and so good taste, so please try it if you Love Japanese food including Miso flavor :)!


Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen


-1.2 kg of soy beans
-1kg of Rice Koji
(What is Koji?
-450g of salt  (if you live in hot weather place, or make it in spring/summer, please use it 500g)

(salt, Rice Koji, soy beans)
If you make Home made Miso, I suggest you to prepare natural salt (not NaCl), and good ingredients :)

  1. Soak the soy beans overnight. (at least 18 hours)

IMG_2709   IMG_2712

After you soak it enough..

IMG_2729   IMG_2728

  1. Cook the soy beans with pressure pan for 20 minutes. If you use regular pan, cook for about 4 hours.

  2. After you cook the beans, cool it down a little bit and Mash them with your hands during it’s still warm/hot.
    Please don’t use blender or food processor since you would not have good texture/ flavor. (it become smooth paste)



  1. Mix Rice Koji and salt well.



  1. Add the mashed soy beans and mix all of them well.


  1. Make balls. (When you pack them in a jar, it’s easier and better to do that and also it’s less air between the Miso paste)


  1. Pack the Miso balls in a jar and press down firmly. Make the surface flat and spread salt.


  1. Cover the surface with  a flat object on top and put the weight on top of that.

  2. Place a heavy weight on top. Ferment for one year in a room temperature/cool place in the house. (not in the fridge)
    You can get more good Miso paste if you make it in autumn or winter. If you live in hot weather place or make it in spring or summer, ferment for 4-6 months.