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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. ▼ 【Ingredients】 for 4 to 5 people 700g pork loin (block) Sliced cheese (one slice for each incision) Bacon (one slice for each incision) 100g button mushrooms 2 onions Fresh thyme Fresh rosemary 1/2 cup white wine 1/4 cup water Some pepper and truffle salt 【Preparation】 ・ Preheat the oven to 180℃. ・ Cut onions into quarters. 【Procedure】 1. With a sharp knife, make 8 or so evenly-spaced incisions into the pork loin. Season with the salt and pepper. Into each incision fit a slice of cheese and a slice of bacon. 2. In an ovenproof dish, place the prepared pork loin, the onion quarters, mushrooms, and fresh herbs. Pour in the water and white wine. 3. Bake at 180℃ for 1 hour. Remove from the oven and let it rest for a while. 4. Slice into portions and serve on a plate. ◎ Bon Appétit! 【Drink】 Puligny Montrachet Domaine de la Vougeraie AOC Puligny-Monrachet France Burgundy ============================================= 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 / hoteldemikuni ▼Facebook / hoteldemikuni.tokyo