Tokyo is arguably Moscow’s hottest Japanese restaurant and the man behind the concept and the menu is Pavel Lee, an ethnic Korean from Ukraine. He arrived to Moscow in 1997 and started working in restaurants in the capital and other Russian cities straight away. To get some inspiration and new knowledge Pavel also travelled far and wide across the globe (Vienna, Amsterdam, Bucharest and the US).
Finally, this year Pavel realized his dream and opened his very own restaurant where he could treat guests to his vision of Japanese cuisine. The key to Tokyo’s success, in Pavel’s words, is to “not ruin the dish. Having good quality products does not mean the dish will be good. You need to know what to do with these good products”. Only authentic Japanese products are used in every dish, meaning that dining in Tokyo is slightly more expensive than in other Japanese restaurants but you know what you’re paying for.
If you didn’t manage to visit Tokyo on this Moscow visit, Pavel offers our readers a recipe to take back home! Since it’s autumn, you’re going to be seeing pumpkin everywhere so why not make a hearty pumpkin soup with crab ice cream for your next dinner party? Here’s how!
Baked pumpkin – 600 grams
Vegetable broth – 0.9 liters
Milk – 0.42 liters
Cream (11% fat) – 0.3 liters
Salt, pepper and sugar according to taste
Crab meat – 0.11 kilograms
Egg – 3
Milk – 0.25 liters
Cream (38% fat) – 0.2 liters
Sugar and salt according to taste
Bake the pumpkin, then cut it up and mix with the vegetable broth, milk, cream, salt, sugar and pepper. Mix the ingredients in a blender and put them through a sieve.
Crab ice cream
Whip the egg yolk and the add milk and cream. Bring these ingredients to a boil and then add the crab meat and salt. Mix everything once again and put into the freezer.
Pour the cold pumpkin soup into a deep bowl and decorate it with some olive oil. Toast your favorite bread to a point where it gains a crouton-like texture. Add the crab ice cream into the soup once it’s on the table and enjoy.