Author Archives: Keisuke Akabori

Born and raised in California. Living in Los Angeles trying to keep it real in the culinary industry. Staying positive and keeping your head up is the greatest way of maintaing a strong and powerful energy nobody can come across, only the ones who do the same!

December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Keisuke Akabori

INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin 1 Tokyo […]

December 2, 2013

Casa de Kei: Kimchi Omurice

by Keisuke Akabori

INGREDIENTS Serves 2 1 small chicken breast, cut into small cubes 10 green beans, diced small 1/4 medium yellow onion, diced small 1/2 cup kimchi, diced medium 4 shiitake mushrooms, thinly sliced 1 fresno chili or jalapeño, diced extra small 3 eggs, whisked 2 cups steamed white rice 1/4 cup tomato sauce 3 tbsp Sriracha 4 […]

November 8, 2013

Casa de Kei: The Irish Mule

by Keisuke Akabori

2 oz Irish whisky (Jameson, Bushmills, etc.) 1/2 lime, squeezed A few dashes of Peychuad’s Bitters Shake it up with ice and add it to your copper mug from Umami Mart Pour in 3 oz ginger beer Garnish with a lime wedge Kanpai! *Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. […]

September 25, 2013

Casa de Kei: Asari Garlic Butter

by Keisuke Akabori

INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer’s Market) 1/4 yellow onion, diced small 2 Santa Fe peppers or jalepenos, de-seeded, diced small 2 stalks of lemongrass, cut bottom part off, diced small 1 cup white wine 1/2 stick unsalted butter 5 cloves of garlic, chopped 4 tblsps live oil 8 […]

August 19, 2013

Casa de Kei: Sato-kun Sausage Sandwich

by Keisuke Akabori

4 mini pork sausage links (Satokun sausage from Mitsuwa or Nijiya) 1/2 avocado (sliced thin) 3 shiso leaves 1 heirloom tomato (small and thick slices) 1/2 pack bunshimeji mushroom (sautéed and seasoned with salt) 3 tbsp chili aioli (mayo, siriacha and sesame oil) 1 brioche bun (sliced in 1/2 and toasted) Stack layers: bottom bun, chili […]

July 30, 2013

Casa de Kei: Mentai Pasta with Shirasu

by Keisuke Akabori

Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies). Once slightly cooked, add pasta, stir and plate. Garnish with microgreens, shirasu, mentaiko and fried ginger (slow-fry ginger in olive oil until color and all liquid evaporates; ginger […]

July 15, 2013

Postcard from Tokyo: Cutting Soba/ Missing Finger (Ikebukuro)

by Keisuke Akabori

On my recent trip to Japan, Kuni and I went to a kona-ya (flour shop) in Ikebukuro, Tokyo called Hokutou Seifun. They hold soba and udon noodle-making classes on the second floor of their storefront. Our fingerless noodle master was dedicated to his craft. HOKUTOU SEIFUN Minami Ikebukuro 1-15-22 Toshima-ku, Tokyo T: 03-3971-7131

July 5, 2013

Postcard from Tokyo: Hungry Ajikawa Curry Shop (Suidobashi)

by Keisuke Akabori

Hambagu (hamburger) curry rice with an over-easy egg and a touch of fresh cream. Our uncle’s curry shop Hungry Ajikawa has been around for 35 years. HUNGRY AJIKAWA 2-17-8 Misaki-cho Chiyoda-ku, Tokyo T: 03-3261-5323

June 11, 2013

Postcard from Tsukiji: Akagai (Red Clam)

by Keisuke Akabori

*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his gourmet breakfasts at Casa de Kei. 

May 21, 2013

Casa de Kei: Mame Gohan (Beans + Rice)

by Keisuke Akabori

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes). INGREDIENTS Serves 2 1 cup short grain rice (washed) 1 1/8 cup dashi or water 1 cup shucked and blanched English sweet peas 1/2 cup cut and blanched organic radishes 1/2 cup katsuo bushi 2 tbsp thin […]