Chef Eiji Okamura initially joined the Palace Hotel Tokyo team in 1995 when he was just 20 years old. After a year, he transferred to a Japanese restaurant in Tokyo, then did a little stint in Frankfurt. It was a decade after when Chef Okamura-san returned to the Palace Hotel Tokyo in 2005 to work at the original Crown Restaurant. When Palace Hotel closed in 2009 for renovations, he stayed with the company and worked for the sister hotel Grand Palace Hotel. Chef Eiji was head of the kitchen team when Palace Hotel Tokyo re-opened their doors after all the renovations were complete.
We asked Chef Eiji why cooking is his passion. “My passion and motivation,” Chef Eiji explains, “all comes from our guests’ happy smiles. When I see our guests having a meal with smiles on their faces, I know I need to keep going on, keep preparing the best meals.”
Chef Eiji assures us that his recipe for ‘Seafood Pot Pie’ is perfect for fall by saying, “I use the best ingredients of the season to prepare menus by which you can feel the different seasons of Japan. The autumn season brings chilly nights, but this seafood flavor condensed with the shellfish sauce baked in a steaming hot cocotte is perfect to be enjoyed out on the terrace seats, keeping you warm.”
Seafood Pot Pie
2 pcs prawns
2 pcs Saint-jacques
30 grams fish of the day
-creme de homard-
30 grams carrot, diced
30 grams celery, diced
30 grams onion, diced
30 grams leeks, diced
30 grams dill, diced
2 cloves garlic
10 pcs lobster head
2 pcs tomato
100 ml white whine
60 ml cognac
1/2 gram tarragon
3 cans concentrated tomato
pinch of salt
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
1. Prepare the creme de homard.
2. Clean the lobster head and dgrill in a heated saucepan. Sweat after adding butter and diced vegetables, flambe with cognac and white wine. Cook for 30 minutes with concentrated tomatoes, tarragon, bouquet garni, chicken stock, salt, and pepercorn. Keep aside the fat / foam removed from the surface.
3. Mix the removed fat with flour to make the roux.
4. Strain the suace from step 1. Simmer in a pan to reduce, add fresh cream and roux from step 2.
5. Season the prawns and Saint-jacques and grill on a plancha over high heat. Grill the cod on the skin side.
6. Cook each of the seasonal vegetables thoroughly
7. Place the white haricots, step 4 seafoods, step 3 sauce, and step 5 vegetables in a cocotte in the same order. Set to cool in refrigerator.
8. Combine all ingredients for pie dough, form a ball, and wrap with cling wrap. Refrigerate for 20 minutes.
9. Wrap cocotte with pie dough and glaze with thinned out egg yolk.
10. Before serving, glaze again with egg yolk and bake in oven heated to 210 degrees Celsius until golden brown.
Hours of Operation
Grand Kitchen Restaurant
Breakfast 6:00am – 10:30am
Lunch 11:30am – 5:30pm
Dinner 5:30pm – 11:00pm