Chef kazuyoshi Takaura
Takaura’s stunningly original menu is the result of his diverse path in culinary
instruction. He first trained in a famous Italian restaurant in Tokyo, then later went
on to become a sommelier. This accounts for perfect pairings of wine with the varied
items on the menu at his restaurant.
Ingredients
- For Clam and Kelp Broth:
- 1 qt/1 L water
- 1½ oz/40 g kelp
- 1 tbsp butter
- 1 medium-size shallot, thinly sliced
- 2¼ lb/1 kg clams
- ¾ cup/200 ml white wine
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 chili pepper
- 2 cups/400 ml clam and kelp broth
- Splash of brandy
- 4 tbsp tomato puree
- ½ lb/200 g fresh sea urchin
- 12 oz/320 g spaghetti
- Salt
Directions
- Put water into a bowl. Add kelp and let it rest overnight to make kelp water.
- Melt butter in a stockpot.
- Add shallot and stir over medium low heat.
- When you start to smell the shallot, add clams and white wine and cover. Turn up heat to high.
- When the clams open, add kelp water and bring to a boil. Remove from heat and set aside.
- Put olive oil and minced garlic into a pan and stir over low heat.
- When you start to smell garlic, add chili pepper, 2 cups/400 ml broth, and brandy and boil down to half.
- Add tomato puree and half of the sea urchin and dissolve into the sauce.
- Boil spaghetti and drain.
- Add spaghetti and the rest of the sea urchin and season with salt to taste
