He is an artist who is also world-renowned as a collector of classic cars, and he runs a restaurant & bar in Nihonbashi, Tokyo.SUIGIAN/SUIGIANThe operator of "[ ]Hidetomo KimuraMr. Kyoto's villaEiyusai SuigianI went to a home party held at "[location]".
Hamamatsu: "An encounter with Hidetomo Kimura, a world-renowned artist who creates art aquariums"
Last summer, Ms. Kimura invited me to Kyoto on short notice, but this time, the invitation came in a single message the night before: "Are you free tomorrow? Would you mind coming to Kyoto and cooking in that kitchen for me?" It was quite an outrageous request (lol). After discussing it with my husband, I readily agreed, saying, "If it's within my capabilities," and the next morning, I got ready and headed to Kyoto to be a visiting housewife.
Although we encountered traffic congestion due to an accident on the highway during our journey from Hamamatsu, we arrived in Kyoto without significantly exceeding our scheduled time.
「Eiyusai Suigian」
Escape the hustle and bustle and find yourself in the tranquil villa area of Kyoto at the villa "Eiyusai Suigian".
Since the kitchen is hardly ever used for cooking, I quickly loaded all the necessary appliances, including a rice cooker, a Balmuda blender, a mixer, cooking utensils, and seasonings, into the car. After struggling to carry the roughly 30kg load into the car, I headed out to buy groceries.
I went around to nearby supermarkets looking for the ingredients I needed, but things didn't go as planned, and in the end I ended up visiting about five different stores. It was a day that made me realize how fortunate we are to have a good supermarket environment in our town.
We were fortunate enough to be allowed to bring our dog, Chocolat, on this trip to Kyoto, and she made a great impression on us, relaxing in the villa as if she owned the place. Thanks to her excellent toilet training, Chocolat was able to roam freely throughout the house instead of being confined to a cage.
I had about three hours until the guests for the home party were to arrive. The night before, I planned the dishes to serve and prepared 11 items, mainly cold appetizers, pasta, a main course, and dessert, all in keeping with the summer theme.
The extra-large L-shaped kitchen offers ample space for cooking, even with dishes, glasses, and cutlery spread out. However, I can't help but feel a bit bewildered by the unfamiliar features of the kitchen, such as the foreign-made induction cooktop.
We prepared meals for a total of nine people: six guests, host Mr. Kimura, my husband and I, and one assistant staff member. Fortunately, they already had a full set of tableware and glassware, as they sometimes use private chefs for home parties, and we were able to use valuable vintage pieces and ceramic works by artists without hesitation.
Although it is a separate residence, it is used as a space for relaxation during stays and also as a workspace, so it is furnished with top-quality items, which suggests that the maintenance, including cleaning, must be quite demanding.
An impressive collection of miniature cars is displayed across an entire wall.
The car also features the name "DISCO VOLANTE," which means "flying saucer (UFO)" in Italian. The actual car will be shown later.
Since we're here, let's ask for permission to take photos inside the mansion and explore. Last time, we had plans and only made a day trip, but this time we'll be staying overnight. The spacious dining kitchen, living room, bedroom, and tea room are all long and flat, and Chocolat is enjoying exploring them too.
Beyond the exquisitely chosen interior furnishings, treasures are scattered throughout, making it feel like a museum.
The bedroom was equipped with a waterbed, which I experienced for the first time that night! Because the buoyancy of the water supports your entire body, there was surprisingly little resistance, the pressure distribution was outstanding, and I experienced the ultimate sleeping comfort.
A tea room, unique to this Kyoto villa, is also available. Next time, perhaps we could have a tea ceremony demonstration and experience the tea ceremony in true Kyoto style.
Well, we've had some trouble with shopping and we don't have much time left, so let's get started on preparations right away.
Ms. Kimura assigned an assistant staff member to me, who provided efficient support, allowing us to get off to a smooth start.
Haruna, who loves delicious food and trying different foods, was a great help. Best of all, she owns a French bulldog named Lala and is a dog lover, so she even looked after Chocolat in between tasks, which was a relief to see that Chocolat wasn't lonely. Thanks to her, I was able to concentrate on providing hospitality.
Once the tables were set, we welcomed our guests.
The party started with host Kimura-san serving!
Kimura's witty and fluent conversation, his ability to infuse the atmosphere with his own style and liven things up, put everyone, even those meeting for the first time, at ease and created a warm, friendly atmosphere.
After being introduced by Ms. Kimura, I introduced myself with a laugh, saying, "I'm not a traveling chef, but a traveling housewife," and then briefly explained the dishes I was making.
To accompany the celebratory champagne, "CHAMPAGNE BARONS DE ROTHSCHILD," we've arranged some cold appetizers. Since there are many ceramic and lacquerware dishes available, and fewer Western-style plates, we've opted for a shared style using large serving platters.
"Octopus, broccoli, and edamame basil salad"
A refreshing summer salad featuring flavorful octopus, crisp broccoli, and aromatic edamame, all topped with homemade basil sauce. Actually, this dish was inspired by and a recreation of Seven-Eleven's "Octopus and Broccoli Basil Salad." I received compliments on the rich flavor of my homemade basil sauce. This summer too...Yamamatsu Suzuki FarmI plan to go out to harvest and make a large batch to store.
"Carrot salad"
Carrot salad, or "carrot râpée," is a French dish. This summery salad, dressed with white wine vinegar, is perfect as a palate cleanser. Crushed walnuts and raisins soaked in white wine add a nice touch.
"Crispy pear and apple salad with prosciutto and lemon"
Salads using seasonal fruits are a regular feature, and this crisp salad features julienned pears, which have just come into season. Apples, which pair well with pears, are also used with the peel on to enhance both color and texture. The saltiness of the prosciutto and the refreshing acidity of the lemon complete the dish.
"Peach, mozzarella, and prosciutto salad"
This classic salad of peaches, mozzarella, and prosciutto is a sure bet if you have delicious peaches, but I regret not being able to find any good peaches that day. I added just a little salt, extra virgin olive oil, freshly ground black pepper, lemon peel, and chervil. If I had known in advance that I was coming, I would have gone to the Kyoto Central Wholesale Market.Akashi ShotenI'm sure there were some ingredients that were absolutely perfect, thanks to Mr. Takahide Akashi of "[company name]".
"Fig and salmon cream cheese canapés"
Figs are coated in salmon and dill, combined with cream cheese and mustard sauce, and served as a canapé on crackers.
"Sea bream carpaccio with whole grain mustard sauce"
"Sea bream carpaccio" is made by letting sea bream rest with a small amount of salt and dill until just before serving, and then serving it with a grain mustard sauce that has been tangy with lemon.
Let's toast once the appetizers are served!
"KIMURA CELLARS Sauvignon Blanc"
Two bottles of champagne were quickly emptied, and next up was "KIMURA CELLARS." This Sauvignon Blanc from the Kimura couple is made at a winery that combines the terroir of New Zealand with the refined sensibilities of Japanese winemakers, and their wines are highly regarded by wine critics worldwide. It offers a refreshing acidity and an elegant yet powerful taste, and it's a bottle that also bears the name of the Kimura family.
Garlic-sautéed red shrimp
The red shrimp are prepared by removing any fishy smell with white wine, then butterflying them, and finally adding finely chopped onion, garlic, and dill. These are then steamed in white wine and sautéed in butter, resulting in a dish where the shrimp are cooked to perfection, allowing you to enjoy their plump and firm texture.
"Walnut Carbonara Fusilli"
My husband was in charge of the two short pasta dishes. He added lemon and walnuts to a rich carbonara sauce made with egg yolks, resulting in a deep flavor with a clean aftertaste.
"Bruschetta with anchovies, tomatoes, and mozzarella"
Thick slices of baguette are spread with garlic butter, mixed with finely chopped anchovies and anchovy oil, quartered cherry tomatoes, and torn mozzarella, then placed on top of the baguette and toasted in a Balmuda toaster. Finished with fresh basil, this bruschetta is a satisfying dish where the anchovies really do their job. The baguette used this time was selected by Haruna, who lives in Osaka, from a restaurant in Osaka that continues to hold two Michelin stars.La CimeThis is from "QUOI," a new bakery opened in May 2024 by Chef Yusuke Takada of "[Name of bakery]." The name "QUOI?" means "what" in French. A baker who trained at the famous Tokyo bakery "Signifiant Signifié" has teamed up with Chef Takada to serve as the bakery chef. The baguette has a crispy, fragrant crust that can be enjoyed by reheating, and a fluffy, chewy crumb with a delightful wheat aroma.
"Terre Del Barolo / Terre del Barolo Barolo 2013"
This is the flagship wine of Terre del Barolo, which has been selected as one of Italy's best producers. It possesses complexity and a firm structure, with a fresh and fruity aroma, and a sweet, soft, and smooth impression.
"Penne with tomato and basil in arrabiata sauce"
Penne arrabiata with a tomato sauce flavored with garlic and chili, topped with fresh tomatoes and homemade basil sauce. A rich truffle sauce adds a delightful accent.
"Cavalier Diatto Barolo"
The Italian automobile manufacturer Diatto is particularly known for its significant influence on the founding of Maserati. Diatto produced high-performance and elegant sports cars and racing cars, and its technical expertise and quality were widely recognized. In the 1920s, Diatto began collaborating with the Maserati brothers, including Alfieri Maserati, to develop racing engines. The Maserati brothers were involved in engine development and chassis design in Diatto's racing division, and the experience they gained there later formed the foundation for the creation of the Maserati brand. "Diatto Barolo," named after Diatto, is a wine created to honor the legacy of Diatto, and is one of Italy's renowned Barolo wines. It is particularly noteworthy for its elegance and historical background. Along with the deep ruby color characteristic of Barolo,
"Wagyu beef sukiyaki wrapped rice ball"
For the final dish, we prepared wagyu beef-wrapped rice balls, shaped into easy-to-eat俵型 (tawaragata - rice bale shapes), in a sukiyaki style. The rice was cooked with Chiyo no Ichiban rice and Ninben's white dashi, and the sukiyaki sauce, sweetened with onions and flavored with ginger, was used to cook the beef-wrapped rice balls. Each person was served with an egg yolk, and the rice balls were dipped into the beaten egg yolk and enjoyed like sukiyaki. This dish was a huge hit, with many customers asking for seconds, thanks to its ease of preparation and generous portion size!
"Mameya Cafe Summer Limited Ice Blend"
"Ice Blend," a summer-only offering at "Mameya Cafe," a local coffee bean roastery in Fukuroi. Enjoy Hamachan's original blend, featuring a fragrant aroma, rich body, and clean finish, freshly ground and brewed. For dessert, a bite-sized "White Peach Yogurt Soup" is provided to help soothe your digestive system after your meal!
From a collection of wines stored in a wine cellar, each red and white kept separately under temperature control, we were presented with seven bottles plus one bottle as a token of appreciation. As you can see from the lineup, Mr. Kimura is particularly fond of Barolo. Barolo, hailed as the king of Italian wines, is truly a wine suited to Mr. Kimura.
After the event ended, we saw the guests off, and once we had made some progress with the cleanup, we opened a bottle of champagne to celebrate. Chocolat, who had been waiting impatiently, wagged her tail excitedly, pleased that she was finally getting some attention. As we talked about the usability of the kitchen, which we were using for the first time, and reflected on any areas for improvement, Mr. Kimura said, "We'll make improvements to make it even easier to use, so please come again." I made sure to emphasize that I would appreciate it if he would refrain from making last-minute invitations the night before (lol).
Around 3 AM, I relaxed completely in the comfort of the waterbed, drifted off into a deep, deep sleep, and was greeted by the pleasant morning sun. More about my second day in Kyoto will follow later. Thank you to my host, Mr. Kimura, and all the guests for a fun and wonderful evening in Kyoto!
