Introducing the recipe by Kiyomi Mikuni, the owner and chef of “Hotel de Mikuni”

Kiyomi Mikuni



“Salmon steak, yuzu sauce”


  • 2 slices of salmon
  • 1 yuzu
  • 1 tablespoon honey
  • 40g+ 30g unsalted butter
  • flour
  • salt
  • pepper


1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin.
2. Heat butter (20g) in a frying pan and bake from the skin. When the skin is crispy, add butter (20g) and yuzu and cook. Serve on a plate.
3. Add honey to the frying pan, boil down and thicken with butter (30g).



Pouilly Fume Pascal Jolivet
France Loire region