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Super Rich TKG

by Yosuke Suga
Sugalabo, Japan

As I rarely have 'me time', going out for dinner is my precious free time and taking photos has become one of my hobbies. Photography is interesting because it reflects your perspectives. The way you see things is completely unique, which stimulates my curiosity.
Yosuke Suga

Super Rich TKG

    2 PERS.
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Rice - 329g
Chestnut - 100g
Butter - 40g
Saffron, to taste
Shallot - 100g
Salt, to taste
Double cream - 30g
White wine - 300ml



6 quail eggs
Truffle - 10g
Kujo-Negi - 20g
Sea urchin - 40g
Espelette pepper, to taste
Lobster foam, to taste


1 — RICE

Put rice (no need to wash), butter, shallot, and salt in a saucepan and mix all ingredients on low heat. Add chestnut, saffron, and double cream to the pan. Boil. Drop a sheet of baking paper directly on the food to cover it entirely. Put a lid on the pan and cook it in the oven for 220°C (428°F) for 15 minutes. Take it out from the oven, add butter to taste, and then leave it for 10 minutes.



While the rice is cooking, make a sunny-side-up quail egg on low heat. Shape the egg white with a mould until it hardens.


3 —  NEGI

Boil Kujo-Negi lightly and chop it into pieces. Add the negi, sea urchin, and chopped truffles to the rice. Sprinkle Espelette pepper to taste.



Serve 80g per dish. Put 3 pieces of sunny-side-up quail eggs on the rice and add extra sea urchin, foam as a topping, and sprinkle chopped truffles.



For a simple version at home, cook the rice with bouillon, chestnut, and saffron. Add raw egg to the rice on a pan, transforming it into a crispy snack and a perfect match with the Krug.

The rich flavours and umami of the uni, egg, butter and truffle, with its earthy undertones, pair delicately with the Krug Grande Cuvée 170ème Édition, while the crispy texture of Kujo-Negi play on the palate with its bubbles. This dish comes from the Japanese soul food Tamago Kake Gohan which means "raw egg over rice", and we call it TKG.
Krug Grande Cuvée
Krug Grande Cuvée
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