Nagasaki Prefecture Enjoy the taste of authentic Sichuan cuisine and local Nagasaki cuisine at home “Suitan R estaurant Chen” × “Nihonbashi Nagasakikan” collaboration recipe is born! “Recipe cards supervised by Chef Inoue” wil l be distributed at

Nagasaki Prefecture
Enjoy the flavors of authentic Sichuan cuisine and Nagasaki’s local cuisine at home. A collaboration recipe from “Suitan Restaurant Chen” and “Nipponbashi Nagasakikan” has been born! “Recipe cards supervised by Chef Inoue” will be distributed at “Nihonbashi Nagasakikan” from February 1st to 28th.
Only for 5 days on February 4th, 5th, 18th, 19th and 23rd! Offer two kinds of set menus at the eat-in corner

At the antenna shop “Nihonbashi Nagasakikan” in Nagasaki Prefecture (Head office: Nagasaki City, Nagasaki Prefecture, Governor: Kengo Oishi), in collaboration with “Suitan Restaurant Chen (Shibuya-ku, Tokyo)”, February 1, 2023 (Wednesday) ) to February 28 (Tuesday), the “Chef Inoue Supervised Recipe Card” (hereafter referred to as “recipe Card) (*) will be distributed.
In addition, on February 4th (Sat), 5th (Sun), 18th (Sat), 19th (Sun), and 23rd (Thu/holiday), the eat-in corner will be supervised and supported by Chef Inoue. And the dishes introduced in the recipe card are sold in two types of set menus: “Sichuan Nagasaki Champon Set” (1,000 yen including tax) and “Guzoni” Set with Douban Sauce and Black Vinegar Accents (1,000 yen including tax). Offers. *Ends as soon as stock runs out
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Sichuan-style Nagasaki Champon *image
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“Guzouni” accented with bean sauce and black vinegar *Image
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“Jitensha rice” cooked fried rice * Image
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“Sonogi Matcha Shiratama Dango” Sweet Sake Syrup *Image
Mr. Inoue, the head chef of “Suitan Restaurant Chen”, which bears the name of Chen Kenichi, who continues to lead the Chinese cuisine world in Japan, said, “Maybe because Chinese culture is deeply rooted in Nagasaki, vegetables and ingredients that go well with Chinese cuisine. He is deeply involved in the ingredients of Nagasaki, thinking that he has a lot of Chinese food and has a high degree of intimacy with Chinese cuisine. Also, last year, Chef Inoue
participated in the “Nagasaki Prefecture Ingredients Study Group” hosted by Nagasaki Prefecture, which was held for the purpose of using ingredients from Nagasaki Prefecture for menu development, and visited the Shimabara Peninsula. I did. Against this background, at the timing of the Nagasaki Prefecture Fair at “Suitan Restaurant Chen” to be held from February 2, 2023 (Thursday), “Nihonbashi Nagasakikan” will offer arranged recipes using local products. “Recipe card supervised by Chef Inoue” to be introduced will be distributed in the hall.
This time, the dishes introduced in the recipe card are “Sichuan-style Nagasaki Champon”, which was devised by feeling the connection between the familiar Nagasaki Champon and Sichuan home cooking, and “Guzoni”, a representative local dish of the Shimabara Peninsula. “ Guzoni ” accented with bean sauce and black vinegar, which was devised to apply to hot pot dishes, and “ Jiten “Tailored cooked fried rice” and “Sonogi matcha shiratama dumplings” amazake syrup, a standard Chinese dessert made with Sonogi tea (Nagasaki tamaryokucha), which has received high acclaim at various competitions. 4 items. The champon noodles and champon soup sold at Nihonbashi Nagasakikan are also used, making it a recipe that allows you to easily enjoy the collaboration of Sichuan cuisine and Nagasaki local cuisine at home. ■ 4 types of arranged recipe Contents
◆ “Sichuan-style Nagasaki Champon”
I felt an underlying connection between Nagasaki Champon and Sichuan home cooking.
*Nagasaki Champon was originally created by the owner of a local Chinese restaurant for Chinese exchange students who came to Nagasaki during the Meiji era. Obama Onsen, which has prospered as a hot spring resort since the Meiji period, has many customers who cross the sea from Nagasaki and land there.
◆”Guzouni” accented with bean sauce and black vinegar”
During an on-site inspection in Nagasaki Prefecture, he came across the representative local dish of the Shimabara Peninsula, guzoni, and came up with the idea of ​​applying this guzoni to Sichuan hot pot dishes.
*Guzoni is said to have originated from the mochi (rice cakes) and ingredients from the mountains and seas that he had saved up when Amakusa Shiro was besieged in Hara Castle during the Shimabara Rebellion.
◆“Jitensha-meshi” Seasoned fried rice
Locally-produced dried sardines and dried vegetables (carrots, burdock root, etc.) are packed into a “mixed rice mix” and ingredients from the mountains and seas are added to make fried rice-style.
*Jitensha-meshi is rice balls made with rice cooked with soy sauce and dried sardines that were made by the locals to support the Shimabara Peninsula cycling race held in 1927. It is derived from the fact that it started to be called soy sauce rice that can be cooked as fast as a bicycle (bicycle rice).
◆“Sonogi Matcha Shiratama Dango” Sweet Sake Syrup”
In Shimabara, there is a traditional sweet dessert made of small shiratama dumplings called kanzarashi. Shiratama dumplings kneaded with (matcha) are served with amazake syrup to create a refreshing taste with the scent of tea and sesame.
* Sonogi tea is a flavorful tea grown in the hilly and mountainous area of ​​Higashisonogi. In particular, steamed ball green tea, which replaces the roasting process with a steaming process and takes advantage of the freshness of the tea leaves, accounts for nearly 90% of the production volume in Nagasaki Prefecture, and the tea leaves are shaped like magatama. It is rounded and has a mellow flavor with little astringency.
■ Comment from Mr. Inoue, supervising arrangement recipes
Through my five senses, I have felt that Nagasaki Prefecture is closely related to the culture of Chinese cuisine after tracing its history. Among them, I will interpret the ingredients, seasonings, and culinary culture adapted to each land in Nagasaki Prefecture in my own way, and this time, I will offer dishes at “Nihonbashi Nagasakikan”. We look forward to seeing many of you there!
■ Regarding the distribution of “Recipe Cards Supervised by Chef Inoue” Distribution period: February 1, 2023 (Wednesday) to February 28 (Tuesday) *Ends as soon as it runs out
Distribution recipe:
◆ “Sichuan-style Nagasaki Champon”
◆”Guzouni” accented with bean sauce and black vinegar”
◆“Jitensha-meshi” Seasoned fried rice
◆”Sonogi Matcha Shiratama Dango” Sweet Sake Syrup” Price: Free About the provision of arranged menus at the eat-in corner
Offer date: February 4, 2023 (Saturday), February 5 (Sunday), February 18 (Saturday), February 19 (Sunday), February 23 (Thursday / holiday) 5 days
11:00-15:00 each day (last order 14:30)
Collaboration menu contents:
◆Sichuan-style Nagasaki champon set 1,000 yen (tax included) “Jitensha rice” Tailored cooked fried rice “, ” Sonogi matcha shiratama dumplings ” sweet sake syrup with green onion squeezed ” ◆”Guzoni” set accented with bean sauce and black vinegar 1,000 yen (tax included)
“Jitensha rice” Tailored cooked fried rice “, ” Sonogi matcha shiratama dumplings ” sweet sake syrup with green onion squeezed ” [Image 5d15182-73-1bad9264f52a78c370c6-4.jpg&s3=15182-73-c9df1ac9b1a9f3e08cd63ea6fbb06d91-1000x714.jpg
“Sichuan-style Nagasaki champon set” * Image
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“Guzoni” set accented with bean sauce and black vinegar” * Image ■ Profile of Mr. Kazutoyo Inoue, Head Chef of “Suitan Restaurant Chen” [Image 7d15182-73-90f684a34065687a1599-6.png&s3=15182-73-b99561188bc819f51c5cbc56c41f0e69-112x111.png
Born in Akita Prefecture in 1981. After graduating from culinary school, in 2001 he got a job at Sichuan Hotel. In the same year, he worked in the kitchen as an opening staff member of the affiliated restaurant “Suitan Restaurant Chen”, and after working as an assistant chef, became the head chef in 2017. Since winning the bronze medal at the 4th Youth Chef Dessert Division in 2003, it has won numerous awards. In 2016, he won the Grand Prix “Red Egg” at Japan’s largest chef competition “RED U-35 (RYORININ’s EMERGING DREAM)” to discover young talents of the new era.
■ About “Suitan Restaurant Chen” Nagasaki Prefectural Fair
You can enjoy Sichuan cuisine unique to Sutang Restaurant Chen, which combines seasonal ingredients from Nagasaki Prefecture with the chef’s innovative ideas that are not bound by genre.
Fair period: February 2nd (Thursday) to 28th (Tuesday), 2023 Place: Suuan Restaurant Chen
26-1 Sakuragaoka-cho, Shibuya-ku, Tokyo Cerulean Tower Tokyu Hotel 2F Main phone number: 03-3463-4001
Business hours: 11:30-14:00, 17:30-22:00 (LO 21:00)
Regular holiday: Irregular holidays
Store URL: https://www.sisen.jp/shop/shibuya/
■About Nihonbashi Nagasakikan
Address: Urbannet Nihonbashi 2-chome Building 1F, 2-1-3 Nihonbashi, Chuo-ku, Tokyo
Main phone number: 03-6262-5352
Access: Tokyo Metro “Nihonbashi” station 1 minute walk from B7 exit 3 minutes walk from Tokyo Metro “Mitsukoshi-mae” station B5 exit 5-minute walk from Yaesu North Exit of JR “Tokyo” Station
Business hours: 10:00 – 20:00 *Open all year round (excluding building facility inspection days, etc.)

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