Abstract

The very first home-cooking recipe book by Seizo Mikuni, one of Japan's most legendary French cuisine chefs.
This comprehensive collection covers everything from Japanese, Western, and Chinese culinary styles to everyday staples, celebratory feasts, quick appetizers, rice and noodle dishes, and even delectable sweets. Don’t miss the special recipes tied to the chef’s own memories of his home prefecture, Hokkaido.
The recipes themselves are remarkably simple and completely stress-free, using everyday ingredients you can easily find at your local supermarket. At first glance, they might look like ordinary home-cooked meals—but once you make them, the "Mikuni Touch" becomes undeniable. Effortless to prepare, yet perfectly balanced in flavor, this is true world-class cooking. The book also features invaluable sections on "The Secret of the Mikuni Method" and "The Basics of Mikuni-Style Home Cooking."

【Contents】
Chapter 1: Everyday Staples – Hamburg steak, Japanese curry, pork ginger shogayaki, gyoza dumplings, and more.
Chapter 2: Celebratory Feasts – Steaks, croquettes, gratins, and more.
Chapter 3: Hokkaido Recipes – Jingisukan (grilled mutton), ankake fried noodles, ramen salad, and more.
Chapter 4: Apéro & Appetizers – Quiches, namero (minced fish tartare), and more.
Chapter 5: One-Plate Meals – Pastas, rice bowls (donburi), and more.
Chapter 6: Sweets – Cheesecakes, dorayaki pancakes, and more.

Featuring 80 heartfelt dishes crafted by a master chef who, ironicaly, grew up without ever knowing the taste of ordinary home cooking.

Author’s Information

Seizo Mikuni
French Cuisine Chef. Born in 1954 in Mashike Town, Hokkaido. Aspiring to become a chef at the age of 15, he trained at the Sapporo Grand Hotel and the Imperial Hotel before being appointed as the Head Chef at the Embassy of Japan in Switzerland in 1974. He then further honed his craft in France at several acclaimed three-star Michelin restaurants, including Frédy Girardet and Troisgros, before returning to Japan.

In 1985, he opened his flagship restaurant, Hôtel de Mikuni, in Yotsuya, Tokyo. In 2015, he became the first Japanese chef to be awarded the Chevalier of the Legion of Honour by the French government. Although Hôtel de Mikuni closed its doors in 2022, it successfully made its highly anticipated reopening in September 2025. In the same year, he was awarded the Medal with Yellow Ribbon by the Japanese government.

He also dedicates much of his energy to food education and the slow food movement. Recently, his recipes shared on YouTube and Instagram have sparked a massive surge in his fan base, with audiences falling in love with his playful and charming personality. He is the author of numerous publications.