So delicious! Everyone’s Uokatsu Fair – 25th Anniversary of Seafood Cooking Competition – Friday, November 1, 2024 – Saturday, November 30, 2024
Sankei Shimbun Press Press release: October 18, 2024 So delicious! Everyone’s Uokatsu Fair – 25th Anniversary of Seafood Cooking Competition – November 1st (Friday) – November 30th (Saturday), 2024 Communicate the deliciousness of domestic seafood! 9 Japanese, Western, and Chinese stores participating in the menu of past award-winning recipes Gurunavi (Headquarters: Chiyoda-ku, Tokyo) and Sankei Shimbun (the same company) are collaborating with the Japan Federation of Fisheries Cooperatives (JF Zenryo) to promote the consumption of nutritious fish, an important part of Japan’s food culture, and to promote the use of domestic seafood. With the aim of communicating its appeal and increasing consumption, nine restaurants in Tokyo will participate in the “Amazingly Delicious! Everyone’s Uo-katsu Fair ~ 25th Anniversary Seafood Cooking Competition ~” from Friday, November 1, 2024 to November 11, 2024. It will be held on Saturday, March 30th. At the fair, we will offer a menu for a limited time based on carefully selected recipes from past winning dishes from the “Seafood Cooking Contest” sponsored by the JF Zengyōren, which celebrated its 25th anniversary this year. Participating in the fair will be nine Japanese, Western, and Chinese restaurants selected from those listed on the restaurant information site Rakuten Gurunavi, utilizing Gurunavi’s restaurant network. You can enjoy a total of 14 menus (some overlap), 2 menus at each store.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-427d2769991c82e4382e1fabd6a6b021-542×242.png
https://pr.gnavi.co.jp/promo/uokatsu-fair/ (Coming soon)
■Participating stores, menu offered Oi Hokkaido Betsukaicho Sakaba Shin-Otemachi Building Branch (Chiyoda-ku, Tokyo)
https://r.gnavi.co.jp/g008294/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-4bfb69fe2d63dbb7ee8a87a5612118c8-640×480.jpg Flounder and lotus root chili sauce (23rd prize winner) [Chef comment] Coming soon
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-2b73d93f7efbfb4c2a401b847a12d3de-640×480.jpg Olive hamachi covered in spices (22nd prize winner) [Chef comment] Coming soon Oi Hokkaido Oshamanbe Sakaba Ginza store (Chuo-ku, Tokyo) https://r.gnavi.co.jp/g029010/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-3750712207a42327f9a48b5f86e8a5d1-640×480.jpg Clams Gyoza (21st prize winner) [Chef comment] Coming soon
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-23a0e2c70e6d00c22ddcd6c3605f748f-640×480.jpg Olive hamachi covered in spices (22nd prize winner) [Chef comment] Coming soon Kappo Inokami (Chuo-ku, Tokyo)
https://r.gnavi.co.jp/55sbz8ym0000/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-8943ec0e60362d9c49152f869965ae45-3900×2600.jpg Sawaranchim (24th prize winner) [Chef comment: Masahito Inoue] I thought the idea of using pale and soft mackerel in “geranjim”, a popular Korean dish similar to chawanmushi that is familiar to Japanese people, was a great idea. I mixed in a little bonito stock to make it a little more like chawanmushi, and adjusted the
pasteurization to make the surface smoother.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-47eeeeef67daa59b794570cbdcf601c00-3900×2600.jpg Tokyo SKY Bree Bowl (24th prize winner) [Chef comment: Masahito Inoue] It was interesting to express the Sky Tree in the arrangement, and I thought that people from other countries would also appreciate it. By adding yellowtail sashimi to improve the color, we made it look even better. National Diet Central Restaurant (Chiyoda-ku, Tokyo) *Since it is inside the National Diet Building, it is not available to the general public.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-e9bd045141a4488b7a74b833104245c4-3900×2600.jpg Sichuan mapo style fish sauce (22nd prize winner) [Chef comment: Mr. Tomoaki Hashimoto] I thought the combination of fish tempura and mapo sauce was interesting. The compatibility between the crispy tempura and the melty sauce is very good. Since many of our customers prefer vegetables, we added a salad.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-2c95d859785364420cea4e771abe2156-3900×2600.jpg Tuna milk dote-nidon (21st prize winner) [Chef comment: Mr. Tomoaki Hashimoto] When you think of Doteni, you think of meat, but I thought the idea of making it with tuna was interesting. There is no doubt that Dote-ni goes well with rice, and I thought it was well thought out that even though it has a spicy seasoning, you can mix in egg yolk to make it milder if you like. In order to make the dish more filling, I cut the tuna and cabbage into slightly larger pieces, and made the sauce a little looser so that they would coat well with the rice. Bar Nihoremo (Suginami-ku, Tokyo) https://r.gnavi.co.jp/1w93bvm30000/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-455dcbb43abbc15de946aff90feaf2a9-2400×1600.jpg Hitsumabushi risotto with fragrant sea bream soup (21st prize winner) [Chef comment: Mr. Takahiko Kumagai] The risotto cooked with sea bream soup stock was very delicious with an elegant flavor, and I thought it was fun to be able to customize the taste by adding Western-style condiments and sauces. I think the menu name Hitsumabushi-style will also attract customers’ interest. I think it goes perfectly with dry sake, refreshing sake, and sours.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-e83b3c16f41f5202f8733ffc95c07076-2400×1600.jpg Taiwanese-style squirt yakisoba (22nd prize winner) [Chef comment: Mr. Takahiko Kumagai] The idea of making yakisoba from sea squirt, which is often eaten raw, was interesting, so I wanted to try making it. The compatibility between the heated squirt and the richly flavored sauce was a new discovery. I wanted to make the menu even more impactful, so I topped it with a fried egg to make it an eye-catching arrangement. Katanamenso Toya Kinshicho store (Sumida-ku, Tokyo)
https://r.gnavi.co.jp/gb0x004/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-37c8e0d2e35c10428b07c6c31112c18d-3900×2600.jpg Sichuan mapo style fish sauce (22nd prize winner) [Chef comment: Mr. Wang Junlong] I’ve been running a Chinese restaurant for a long time, but I’ve never tried white fish with mapo sauce, and I thought it was an interesting combination. The refreshing taste of the sea bass went well with the mapo sauce. It goes well with Shaoxing wine, a traditional Chinese liquor.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-385478f383ac9e80c84377e86efb0e6a-3900×2600.jpg Clams Gyoza (21st prize winner) [Chef comment: Mr. Wang Junlong] I thought the idea of using clams as an ingredient for gyoza was interesting. These refreshing gyoza dumplings let you taste the flavor of the clams, and you can eat a lot of them. Since it’s gyoza, it goes perfectly with beer. It goes well with Shaoxing wine, a traditional Chinese liquor. The Momentum by Porsche (Minato-ku, Tokyo)
https://r.gnavi.co.jp/a8ftrxy70000/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-c5fee365e38eca26551bed61a1c33e28-3900×2600.jpg Salted sea urchin flan and Ingen mousse (20th prize winner) [Chef comment: Yuji Hayashi] The right amount of salt from the salted sea urchin and the mousse from the green beans and green peas harmonize perfectly, making this a rich and satisfying dish. I thought that although it was a simple recipe, the high quality end result was very wonderful. Because it is difficult to obtain green peas depending on the season, we use hairy beans from Tohoku instead, and create a sauce-like mixture with contrasting concentrations between the salted sea urchin flan and the green bean mousse. I made it so that you can enjoy it together.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-2b97ddfd214ff067769ead608f640ffd-3900×2600.jpg 3 types of bonito and dashitya (24th prize winner) [Chef comment: Yuji Hayashi] I thought the idea of adding the aroma of the dashi stock and the bonito flakes to the tortilla was very fresh and interesting. There are three types of seasoning, so by changing the texture and shape of each tortilla (dasitya), we arranged it so that you can enjoy the difference in seasoning. MY Shokudo Dining & Sakaba
(Chiyoda-ku, Tokyo) https://r.gnavi.co.jp/2cmau32r0000/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-8e2d510701ab277559f7975d5078222b-2160×1440.jpg Refreshing fresh spring rolls with sea bream and shrimp (24th prize winner) [Chef comment: Mr. Takayoshi Saito] We created a menu that we thought would be popular with a wide range of customers, young and old, and that would please our regular customers. I also like the shape, which makes it easy to eat. Considering the texture and appearance, we made the ingredients stick-shaped to make the cross section more attractive.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-ee0cd3dff1fe06f860558b736636525e-2160×1440.jpg Olive hamachi covered in spices (22nd prize winner) [Chef comment: Mr. Takayoshi Saito] We thought that the combination of the name “Olive Hamachi”, which would interest customers, and the combination of being covered in spices would catch the eye even among the many menus, so we wanted to make it into a menu. The spices amplify the flavor of olive hamachi, creating a masterpiece that allows you to experience the charm of fish. We offer the best ingredients of the day as garnishes. ZUCCA (Shibuya-ku, Tokyo)
https://r.gnavi.co.jp/e2xm5z1r0000/
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-8604c7ca4dd326bd71062d01e126f17d-3900×2600.jpg Buri Chashu (21st prizewinner) [Chef comment: Kazuhito Akimoto] I thought it was wonderful that marinating the yellowtail in seasonings brought out the flavor of the yellowtail and created a rich and flavorful dish. The outside of the yellowtail is pasteurized, leaving the inside raw to create a seared-like finish.
https://prcdn.freetls.fastly.net/release_image/22608/1795/22608-1795-97395b50670a32eb00bca95e0ca4c69f-3900×2600.jpg Hairtail Suruga Ajillo (23rd prize winner) [Chef comment: Kazuhito Akimoto] I thought that the hairtail, whitebait, and vegetables harmonized exquisitely with the oil, creating a light dish that was well-done. By soaking the whitebait in oil, the flavor soaks into the oil and goes great with bread. This dish is made with seasonal mushrooms and fresh tomatoes, allowing you to enjoy the deliciousness of the season. *Each store makes its own arrangements based on the award-winning recipe. Prices, presentation, and serving methods vary depending on the store.
