Back when I was the Director of Tennis at the Tokyo Bay Hilton Hotel (the official hotel of Tokyo Disneyland, about 20 minutes from the center of Ginza), there were a number of great restaurants there. High-level Japanese, gourmet Chinese, Indian, Korean Barbecue, and Asian noodle bar all were part of the well-run food and beverage department of the hotel. However, one of the best dining experiences was the Italian food at Piazza Roma, under the care of my friend, chef Piero Zani.

Piero, originally from Brescia, in the North of Italy, had traveled around the world already quite a bit before he ended up at the Tokyo Bay Hilton. Travels to Canada, Germany, the Middle East and Africa had already broadened his palette of flavors considerably. However, it was at the Bay Hilton that he learned new skills, including working with unusual and limited foods, particularly for an Italian. One zucchini could cost as much as $6.00, and arugula was considered extremely precious, almost rarer than caviar.

Piero learned to work with these limitations, and produce a number of great dishes. Now that he’s returned to Italy, he continues to invent and create a totally original form of cuisine, both allegiant to his classic Italian culinary training, and yet open to the flavors of the World.

I was fortunate to have gotten back in touch with Piero after about 12-13 years of having lost contact. And you, as readers of my blog, are the ones who benefit, as well, as Piero has decided to share some of his recipes with you!. Piero is now in Moniga del Garda, near Brescia, and this year will be taking over as head chef at a new facility. Details to follow…

Tuna with Asian Spice

Piero’s first featured recipe takes tuna, and builds a simple and classic dish. Enjoy, and let me know your feedback!

Ingredients

• Two pounds of fresh, sushi-grade tuna
• Extra Virgin Olive Oil

For the Sauce

• 1 cup of extra virgin olive oil
• 1/4 cup of good balsamic vinegar
• 1/4 cup of soy sauce
• 1 tablespoon of fresh grated ginger
• Zest of one medium lemon

For Final Preparation and Garnish

• Mixed greens
• Cilantro
• Shiso leaves
• Chives

The Dish

1. Preparing the Fish
   1. Cut four equal fillets from the tuna
   2. Pour about two tablespoons of oil in a saute pan, and quickly saute the fillets over high heat, browning them lightly on the outside, but keeping them rare on the inside (no more than 2-3 minutes)
   3. Let the fillets cool, and cut them diagonally in pieces about 1-2 inches long
2. Preparing The Sauce
   1. In the food processor, blend the olive oil, balsamic vinegar, and soy sauce until smooth
   2. Add the chopped ginger and lemon zest, and finish blending until completely emulsified
3. Final Preparation and Presentation
   1. Arrange the fillets on a plate with the mixed greens, garnishing with the cilantro, shiso leaves, and chives
   2. Fill a gravy boat with the sauce, and serve it alongside the fish
   3. Enjoy with a fine, dry white Italian wine

The Pictures

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