Ivan & Friends present: Yoji Tokuyoshi. London 7th October 2016

Contemporary cuisine knows no limits. Be it about giving pleasure through flavours and creativity, about mindfulness and sustainability, about exchanging ideas and experiences, about fun, generosity, friendship and sharing. With this in mind is Ivan Simeoli, the executive chef of Osteria 60 in Kensington, starting a series of guest chef events. Exciting chefs are coming to London and you don’t want to miss them!

Chef Ivan Simeoli
Chef Ivan Simeoli

Ivano’s first guest is

Yoji Tokuyoshi

Yoji moved to Italy from Japan more than ten years ago, with a great desire to widen his horizons. Destiny brought him right to the Osteria Francescana to work with the great Massimo Bottura. He stayed with the inspiring chef for about ten years. Ivan and Yoji worked together at Massimo Bottura’s kitchen and developed a friendship which still lasts today. Two years ago Yoji moved from Modena to Milano to start his own restaurant Tokuyoshi. Already a few months after the opening it received the first Michelin star and great accolades from all the important food journalists and food lovers. Yoji calls his cuisine “contaminated Italian cuisine” mixing his Japanese heritage with the Italian influences. He describes it: “Cucina Italiana Contaminata” is not fusion. Fusion is nothing more than merging of two different things. I was born in Japan, but I have matured in Italy. My cuisine is an expression of this personal experience. It’s birth of something new. “

Yoji Tukoyoshi's dish
Calamari Full of Self by Yoji Tukoyoshi

 

The fantastic dinner created by the two passionate chefs

will take place on Friday the 7th of October at 7 pm

at Osteria 60 in Kensington

 

Ivan Simeoli's dish
Strawberries and yogurt by Ivan Simeoli

The menu:

Sea Water Bread, Anchovy Butter and Vegetable Broth (Yoji)

Salad Anna, Mushrooms, Seaweed and Kombucha Tea (Yoji)

Crunchy Piadina, Sea Urchin, Burrata and Roast Potato Broth (Yoji)

Gyotaku Mackerel and Pine Nut Milk (Yoji)

Tribute to the English Breakfast (Ivan)

Eel Powder and Via Emilia Stock (Yoji)

Pasta all’ Amatriciana (Yoji)

Spaghetti with 36- hour slowed cooked Neapolitan Ragù (Ivan)

“Rice not Rice” and Ox Consommé (Yoji)

Venison Fillet, Black Trompette, Celeriac and Sour Onion Jus (Ivan)

Sugar Bread and Nitro Balsamic (Ivan)

Chocolate Mondrian (Ivan)

 

£90.00 for 12 courses + a glass of Laurent-Perrier Brut

£140.00 for 12 courses with wine pairing

 

Bookings:

T: 02079378886
E: reservations@osteria60.com

Chef Yoji Touyoshi
Chef Yoji Touyoshi

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