Asia's Leading Chefs Reimagine Kyushu Cuisine | Hakata Mentai Labo

EAT | Hakata Mentai Labo

Mastering Kyushu's Bounty
Two Top Chefs Challenge New Flavors

How will the chefs' ambition to create new Kyushu flavors, by skillfully using mentaiko, dashi, and motsunabe ingredients, come to fruition?

Kyushu is known as a treasure trove of ingredients. The "Hakata Mentai Labo" is a project exploring new flavor possibilities in this region. The initiators are Takeshi Fukuyama, chef at the reservation-only restaurant 'La Maison de la Nature Goh' in Nishinakasu, and Zaiyu Hasegawa, chef at 'Den', a Japanese restaurant in Jingumae, Tokyo, which ranked 11th in 'The World's 50 Best Restaurants' and 3rd in 'Asia's 50 Best Restaurants' in 2019. While Kyushu ingredients, centered on mentaiko, are the stars, the competition's theme was "recipes that are easy to make at home."

This article is adapted froman article by the web magazine mutoand has been published with adjustments.

Text by Web Magazine muto

Four Recipes Showcasing Their Unique Talents

First, Chef Takeshi Fukuyama, representing Kyushu, presents his specialty "Mentaiko Carbonara Risotto," combining "Uchi no Mentaiko" from Yamaya, which pairs well with various dishes, and egg yolks, a perfect match for mentaiko. The dish is characterized by its popping texture and the rich flavor of cheese.

In contrast, Chef Zaiyu Hasegawa has further evolved Yamaya's masterpiece "Deytate Mentaiko" using Japanese techniques. Following this, Chef Fukuyama's recipe is a pot-au-feu based on "Uma Dashi," showcasing the unique ideas of a French chef. Chef Hasegawa's finale is a highly refined rice dish using a miso-flavored motsunabe set. The recipes are packed with the knowledge and ideas of these culinary artists.

All the recipes are simple, completable in 3 to 5 steps, and do not require special ingredients or equipment. Yet, they are filled with a deliciousness that impresses everyone who tastes them. We eagerly anticipate the second and third installments of this project to further evolve Kyushu's culinary landscape.

An Example: "Mentaiko Carbonara Risotto" by Chef Takeshi Fukuyama

New Kyushu Flavors by Popular Chefs Vol. 01 | Mentaiko Carbonara Risotto

Ingredients (Serves 2)
Mentaiko (Uchi no Mentaiko Kiriko / Yamaya): 120g
Dashi (Uma Dashi / Yamaya): 300cc
Cooked Rice: 300g
Milk: 50cc
Grated Parmesan Cheese: 20g
Egg Yolks: 2
Black Pepper: To taste

1. Remove mentaiko from its thin skin and lightly flake.

2. Bring dashi and milk to a boil in a pot. Add rice and simmer for 2-3 minutes. Add the mentaiko (with skin removed) and mix well, then turn off the heat.

3. For the finishing touch, add Parmesan cheese, mix well, and adjust seasoning.

4. Serve in a bowl, top with a raw egg yolk, and sprinkle with black pepper to complete.

Here are Zaiyu Hasegawa of 'Den' and Takeshi Fukuyama of 'La Maison de la Nature Goh', the masterminds behind 'Hakata Mentai Labo', launched in Fukuoka.

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