Seibu Co., Ltd./Prince Hotels Worldwide Shin-Yokohama Prince Hotel The 32nd Prince Hotel Cooking Competition Our “two young female chefs” won the Grand Prix! We sell Grand Prix menu for a limited time

Seibu Prince Hotels Worldwide Co., Ltd.
Shin-Yokohama Prince Hotel The 32nd Prince Hotel Cooking Competition Our two young female chefs won the Grand Prix! We sell Grand Prix menu for a limited time
A menu that uses sustainable ingredients such as “resource-recycling pig farming” and “GAP-certified strawberries”

At the Shin-Yokohama Prince Hotel (Location: Shin-Yokohama 3-4, Kohoku-ku, Yokohama, General Manager: Masato Takeda), the 32nd Prince Hotel Cooking Competition will be held until December 22, 2022 (Thursday). The menu that won the Grand Prix in the Confectionery Department” will be sold at “Buffet Dining Köchel (2F)” and “Top of Yokohama Teppanyaki & Dining (41F)”.
[Image 1

Grand Prix Chef (Left Confectionery Department Kagawa) (Right Chinese Cuisine Department High)
The Prince Hotel Cooking Contest is a competition where chefs from Prince Hotels & Resorts all over Japan compete with each other. The theme for this year’s 32nd edition is “menus using sustainable ingredients.” Two young female chefs from our hotel, one in the Chinese cuisine category and the other in the confectionery category, won the competition.
[Image 2

Chinese Cuisine Category Grand Prix Menu
Chinese Cuisine Grand Prix Kou Chashin’s menu is a soft, tender dish made from resource-recycling pig farms (*1) that are slowly cooked in a vacuum oven.
You can enjoy a refreshing taste with the rich and sour taste of Zhenjiang vinegar, one of the three major black vinegars in China, and the fruity sweetness of apricot.
For the garnished chestnut spring rolls with monkfish liver, we are working to reduce food loss by using the leftovers from the meat molding process.
[Image 3

Confectionery Category Grand Prix Menu
Confectionery Category Grand Prix Kagawa Rana’s menu is gorgeous sweets using GAP-certified (*2) strawberries with the theme of a flower garden. The round pink sweets are topped with a cookie that resembles a butterfly flying around in a flower garden, and are filled with a thick strawberry sauce that resembles a flower filled with nectar.
Please enjoy a dish made by a young female chef who stands at the top among the chefs of Prince Hotels & Resorts.
(*1) Non-standard agricultural products that are not available in stores, food scraps and surplus materials from food processing plants, etc.
Pigs raised by reusing food that would be a waste to just throw away as feed. (We do not use expired food or food residue.)
A recycling loop that recycles pig manure as fertilizer, sows it in fields, and uses it to grow agricultural products.
We are striving to effectively utilize resources through these two cycles. (*2) In order to ensure the safety of agricultural products and achieve better farm management,
  Efforts for production process management to ensure not only food safety but also sustainability such as environmental conservation and occupational safety.
  GAP certification means that a third-party organization confirms and certifies whether GAP initiatives are being implemented correctly.   By receiving certification, it is objectively proven that
sustainable agricultural production is being carried out.
[Grand Prix Menu Overview]
Period: Until Thursday, December 22, 2022
Reservations/Inquiries: Restaurant Reservation Desk TEL: 045-471-1115 (Reception hours 10:00 A.M.-6:00 P.M.)
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Chinese food high finishing scenery
Chinese Cuisine Category Grand Prix Menu Details
Roasted resource-recycling pigs served with a drawstring spring roll containing monkfish liver
~Zhenjiang Vinegar and Apricot Sauce~
Fee: ¥2,200 per person
     ※Provided as an option menu.
Sales store: Buffet Dining Kochel (2F)
Sale time: Lunch 11:30A.M.-3:00P.M.(L.O.2:30P.M.)
     Dinner 5:00 P.M.-9:30 P.M.(L.O.9:00 P.M.)
*Dinner is closed on Mondays and Tuesdays.
Ko Kashin Comment
With edible roses, chrysanthemum petals, and tomatoes decorated with garlic buds, we pursued a playful and gorgeous look from a female perspective!
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Confectionery Kagawa finishing scene
Confectionery Category Grand Prix Menu Details
champ de fleur
Fee: ¥1,200 per person
Sales store: Top of Yokohama Teppanyaki & Dining (41F)
     ※Reservations are required up to the day before.
Sale time: Lunch 11:30A.M.-3:00P.M.(L.O.2:30P.M.)
     ※Lunch is only open on Saturdays and holidays.
     Dinner 5:00 P.M.-9:30 P.M.(L.O.9:00 P.M.)
Comment from Rana Kagawa
The flower language of “rose”, “nadeshiko” and “strawberry” which is the image of Hanazono is related to “love”.
This dish expresses the sweet and sour taste of strawberries and the sweet and sour taste of love.
I would be happy if you could take a lot of pictures and post them on SNS! *Prices include consumption tax. A 10% service charge will be added separately. ※The photograph is an image.
* Depending on the purchase situation, the menu and ingredients may change. *Regarding food allergies at our restaurants and banquet halls, etc., the manufacturing company etc.
Only food allergies (shrimp, crab, wheat, buckwheat, milk, eggs, peanuts) for the 7 specific raw materials that (our food supplier) must display. If you would like to use the 7 specified raw materials, please let us know in advance.
* The above information is information at the time of release (November 29) and is subject to change.
Details about this release:
https://prtimes.jp/main/html/rd/p/000001607.000024668.html


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