Ibaraki Prefecture First-class chefs have made the best chestnuts in Japan, “Ibaraki chestnuts”, into a gem menu.

Ibaraki Prefectural Sales Strategy Department Sales and Distribution Division First-class chefs have made the best chestnuts in Japan, “Ibaraki chestnuts”, into a gem menu.
Please enjoy a variety of dishes prepared by famous restaurants and chefs using chestnuts from Ibaraki Prefecture, which boasts the largest cultivation area and production volume in Japan.

The Ibaraki Prefectural Sales Strategy Department Sales and
Distribution Section promotes matching between famous restaurants in Tokyo, such as those listed in the Michelin Guide, and chestnut producers active in Ibaraki Prefecture, in order to strengthen the brand power of Ibaraki chestnuts. Until the end of November, you can enjoy a variety of menus using stored chestnuts from Ibaraki Prefecture at restaurants in various places in Tokyo.

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Ibaraki Prefecture is a major chestnut production area that boasts the largest cultivation area and production volume in Japan. It is cultivated in Kasama City, Kasumigaura City, Ishioka City, Ibaraki Town, and other places. There are various kinds of chestnuts such as “Tanzawa”, “Porotan”, “Rihei”, “Tsukuba”, “Ginyori”, “Ishizuchi”, and “Kishine”. Please enjoy Japan’s best “Ibaraki chestnuts” such as chestnut rice, roasted chestnuts, Mont Blanc and chestnut sweets boiled in astringent skin.
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A French restaurant in Komagata, Asakusa, Tokyo, with two Michelin stars. Chef Yuichiro Watanabe established the restaurant after serving as executive chef at Joël Robuchon in Ebisu, Tokyo for many years. The dishes that add originality while paying respect to Japanese tradition and French local cuisine are truly worthy of the name of Nabeno-Ism, or Watanabe principle. The lunch course is 15,000 yen and the dinner course is 25,000 yen (both tax included). The highly rated desserts along with the food are made by Chef Yuji Miyawaki, the patissier. Online shopping, which started due to the corona crisis, is also popular.
Montblanc Evolier made with Kasama chestnuts from Ibaraki Prefecture, rum-scented Dacquoise, light café espuma,
Harmony with a glass of Kuromoji from Shimane Prefecture Let it rain with ice-cured chestnuts
* Offered at 25,000 yen for dinner course (lunch course is also available with advance reservation)
Montblanc, a standard autumn product, has a wonderful finish by meeting Kasama chestnuts from Ibaraki prefecture. Fragrantly grilled chestnut skin and marron cream made from chestnut extract boiled in water is used as a base, along with “Tsukuba” chestnut boiled in astringent skin, duckweed, coffee-scented espuma, and kuromoji ice cream. A gem that you can enjoy the taste and texture. As a finishing touch, the spectator sprinkles “Tanzawa” chestnut powder in the audience. Chestnut powder is made by boiling chestnuts with only water and filtering them. The original sweetness and umami of chestnuts are condensed.
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Terrine au chocolat marron 4,500 yen (tax included) *Sold at Nabenoism’s online shop
“Tsukuba” Chocolat terrine that uses plenty of astringent simmered chestnuts that bring out the fresh taste of chestnuts. Jelly made with espresso is hidden in chocolate with chestnuts. The espresso is from the well-known store “Bach Coffee”, and the chocolate uses a single variety of cacao called “Mayan Red”. Thorough attention to detail and high quality. The chocolate is accented with shichimi pepper from Asakusa’s long-established Yagenbori. This product is only available online, and can be purchased at stores if you make a reservation. Ideal for gifts as it comes in a wooden box.
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※Miyawaki chef patissier comment
This time, I used chestnuts from Kasama City, Ibaraki Prefecture for the first time, and was surprised at the high quality. Compared to the chestnuts that I have used so far, the chestnuts have uniform grains, no damage, and a high yield. I think it is the best ingredient for pastry chefs who use a large amount of chestnuts every season. This time, I used “Tanzawa” and “Tsukuba”, but I definitely want to try other varieties.
Nabeno-Ism
Address: 2-1-17 Komagata, Taito-ku, Tokyo
Phone: 03-5246-4056
Business hours: 12:00-15:00, 18:00-22:00
Closed: Mondays (irregular holidays)

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The store name “Sardesca” means fork in Spanish. Chef Yutaka Fukada maximizes the appeal of seasonal ingredients procured directly from producers. The menu is only a reservation-only omakase course. A full course is 11,000 yen, and a course without meat is 6,600 yen. 5 glasses of wine pairing from 4,700 yen. Chef Fukada’s wife is in charge of the wine selection. We have a variety of Japanese sake, mainly Spanish wine. We try to offer a selection of wines that are not overly overstated and that go well with the food.
Deep-fried chestnuts and consommé
*Reservation required Omakase course “Vegetables, fish and meat course” 11,000 yen / “Vegetables and fish course” 6,600 yen (tax included)
Cooked simply to make the most of the original taste of ice-cured “Tanzawa” chestnuts. The chestnuts are roasted in the oven for an hour and deep-fried at a high temperature, and eaten with thickened pheasant consommé. Jerusalem artichokes fried in egg batter and kale dried at a low temperature are also included, allowing you to enjoy a variety of textures.
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chestnut terrine and iberico chorizo
*Reservation required Omakase course “Vegetables, fish and meat course” 11,000 yen / “Vegetables and fish course” 6,600 yen (tax included)
A dish that blends Japanese and Western styles, combining Tsukuba chestnuts with polenta. Add the chestnuts boiled in the chicken broth to the polenta and let it cool and harden. Served in a Kasama-yaki dish after being browned, served with shredded Iberian pork chorizo ​​and mixed herbs. The umami spreads in your mouth as one.
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sardesca
Address: Takeuchi Mansion 1st floor, 1-6-7 Shitaya, Taito-ku, Tokyo tel: 080-9884-2732 (short mail only)
Hours: 18:00-23:00
Closed: Wednesdays and Thursdays
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Located in the back alley of Azabu-Juban, this stylish store has the appearance of a “social gathering place for adults”. Restaurant and bar “Courage” opened in 2018 by Mr. Gino Aizawa, who made his name known as a legendary serviceman who served as the manager of “Il Teatorino da Salone”, “81”, and “Shimogamo Saryo”. Up-and-coming chef Seira Furuya, who has been selected as the representative of Japan for the S.Pellegrino Young Chef and the Young Chef Award at Gault & Millau, offers beautiful dishes with a sense of the season, carefully selected seasonal ingredients from all over the country. do. Scallop Poiret with Tsukuba Chestnut Sauce
*Provided with a dinner course of 15,000 yen
“Tsukuba” chestnuts are steamed and then grilled, and after being covered with aroma, they are pureed and combined with cream and butter to create a rich and gentle chestnut sauce. The chestnuts finished with burnt butter and the crispy browned scallops are salty, and the flavorful chestnut sauce goes well together.
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Tanzawa chestnut gateau chocolate
*Provided with a dinner course of 15,000 yen
Boiled “Tanzawa” chestnuts, which have been aged in ice for a sweet taste, and have a fluffy texture that goes great with gateau chocolate. The chestnuts around the cake are caramelized to give it a slightly bitter taste. We would like you to enjoy it as a seasonal Japanese chestnut dessert.
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Courage
Address: azabu275 1F, 2-7-14 Azabujuban, Minato-ku, Tokyo
Phone: 03-6809-5533
Business hours: 17:30-23:00 (last order at 22:15)
Closed: Sundays, national holidays, irregular holidays
* Each store will be available until the end of November. It will end as soon as the ingredients are gone. Please contact the store.
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website
https://www.ibaraki-shokusai.net/
Instagram
https://www.instagram.com/ibatabe_official/
Twitter
https://twitter.com/ibatabe
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