#Japan #Tokyo #KAI Group #Rougie #Frederic Morillier

Culinary Excellence in Collaboration

On August 25, 2026, KAI Group, a global knife manufacturer, held a press conference for the French Restaurant Week 2026 at Andaz Tokyo. Partnering with renowned restaurant Rougie, they showcased the creativity and precision of their culinary tools.

Event Overview

The event was held at Andaz Tokyo, attended by notable chefs and media representatives, and featured an exclusive tasting session conducted by Chef Frederic Morillier. He utilized KAI's new knife series, "Sekisanroku Kaname," along with the Stainless Steel series to craft a selection of original recipes that highlighted the capabilities of these high-quality culinary tools.

Demonstrations and Tastings

During the event, KAI set up a 'Touch and Try' corner, allowing attendees to experience the cutting performance of "Sekisankoku Kaname" and other stainless steel tools. The hands-on experience received considerable acclaim from participants, making it a highlight of the day.

Chef Morillier presented live kitchen demonstrations, showcasing his exceptional skills with the knife series by preparing three unique dishes on-site. The dishes were specifically designed to delight the taste buds of the attending media and fellow chefs, reinforcing the relationship between using high-grade tools and creating culinary masterpieces.

Featured Recipes

1. Smoked Salmon with Snow-White Daikon and Chilled Yuzu Broth

Ingredients (Serves 10):

• - 120g Salmon Belly
• - 120ml Dashi
• - 1/3 Daikon
• - 1 tbsp Ponzu
• - 1 Cucumber
• - 1 tsp Yuzu Juice
• - 5 Radishes
• - 1 tsp Light Soy Sauce
• - Herbs for garnish
• - 1 tsp Mirin
• - A few drops of Sesame Oil

Instructions:
1. Preparation of Grated Daikon: Use the KAI Stainless Steel Grater to finely grate the Daikon, ensuring a light texture and draining excess moisture.
2. Vegetable Slicing: Slice cucumber and radishes thinly with the KAI Stainless Steel Slicer & Shredder.
3. Salmon Cutting: Cut the salmon into bite-sized pieces using the "Sekisankoku Kaname" knife.
4. Plating: Arrange grated Daikon, cucumber, radishes, and salmon on a plate. Pour chilled Yuzu dashi just before serving to enhance the flavors.

2. Smoked Salmon Loin and Colorful Vegetable Salad with Yuzu Sesame Vinaigrette

Ingredients (Serves 10):

• - 200g Salmon Loin
• - 1/2 Daikon
• - 1 Carrot
• - 1 Cucumber
• - 1 Apple
• - Yuzu Juice
• - Various herbs and seasonings

Instructions:
1. Chop the Vegetables: Finely shred the Daikon, carrot, and cucumber into a mixing bowl.
2. Slice the Apple: Use the KAI Stainless Steel Slicer and cut it thinly.
3. Prepare the Salmon: Slice the salmon thinly.
4. Combine and Serve: Mix with Yuzu-Vinaigrette and serve in a clear dish to showcase the vibrant colors.

3. Smoked Salmon Tartare with Citrus and Wasabi Accents

Ingredients (Serves 10):

• - 400g Smoked Salmon Tartare
• - Various Citrus Fruits and Aromatics

Instructions:
1. Preparation: Segment citrus fruits and finely chop shallots.
2. Combine: Mix the tartare with citrus zest, segments, and shallots, finishing with a touch of olive oil and wasabi.
3. Final Touch: Shape mixture on a plate, garnished with herbs and a dash of olive oil.

In every dish, Chef Morillier highlighted the precision of KAI’s knife range, demonstrating how quality tools enhance culinary skills and elevate dining experiences. The event not only showcased innovative recipes but also strengthened the connection between top chefs, quality ingredients, and superior kitchen tools, setting a benchmark for the culinary arts in Japan.

About KAI Group

Founded in 1908 in Seki City, Gifu Prefecture, famous for its cutlery, KAI Group has developed over 10,000 products ranging from razors and beauty tools to kitchen knives and medical instruments. The brand emphasizes quality in every aspect of its operations, from research and development to production and sales.

For more information, visit KAI Group.