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We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo. ▼RECIPE 【Ingredients】 for 1 to 3 people 3 turban shellfish 9 cherry tomatoes 100ml white wine 1 handful of breadcrumbs ［Snail butter］ Easy-to-make amount: 100g unsalted butter 1 handful of parsley 1 clove garlic Salt and pepper 【Preparation】 -Prepare the snail butter： https: //youtu.be/ZJODDQa78lI -Chop cherry tomatoes 【Procedure】 1. Put the turban shellfish in a saucepan, add white wine and boil covered. At the end of cooking, remove the flesh from the shells and cut into pieces. Reserve the shells for use as containers. Reduce the cooking juices and strain. 2. In each Turban shell, place in this order: some reduced cooking juice, dab of snail butter, chopped cherry tomato, chopped turban shellfish, and more snail butter. Knead the bread crumbs together with some snail butter and put some on top of each stuffed shell. 3. Brown them in a toaster oven. ◎ Bon Appétit！ 【Drink】 Pierre Ponnelle Macon Village Burgundy France ============================================= Pushing further the concept of natural cuisine: '' my Japanized cuisine ''. Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves. The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais. He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel. Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni. ▼HP https://oui-mikuni.co.jp/ ▼Instagram https://www.instagram.com/hoteldemikuni/ ▼Facebook https://www.facebook.com/HotelDeMikuni.Tokyo/