Introduction of stores featured in "Gault et Millau 2025" Tohoku Region & Reception in Sendai
On Monday, April 14, a reception was held at the "Co-restaurant" "KAMOSUBA Joba" in Sendai City for all the restaurants featured in "Go & Miyo 2025" Tohoku. We would like to report on the reception.
On April 14, chefs from restaurants featured in "Gault et Millau 2025" Tohoku region gathered at "KAMOSUBA Joba" in Sendai City,
The reception by the chefs of the restaurants featured in the Tohoku region was actually a "foodie" event.
This year was the third time that chefs from restaurants in the Tohoku region were invited to the reception.
After Yamagata in the first year and Fukushima last year, this year's reception will be held in Miyagi.
This year's reception was attended not only by the chefs, but also by many producers, making it an evening to further promote Tohoku food.
At the venue, nine chefs represented the Tohoku region, which is usually difficult to visit all at once,
It was a rare opportunity to enjoy the cuisine of chefs from different regions and genres, which is usually difficult to visit all at once.
The following is a list of the dishes that we hope you will enjoy.
Soup
Chicken Soup from Ishiguro Farm in Hanamaki
Kenichi Watanabe / Remède Nicaho (French Cuisine)
Hot appetizers
HOYATAMAGO
Akutsu Hikaru / Balm (Spanish Cuisine)
Cold Appetizer
Crab and Soy Milk Blancmange with Lobster Sauce
HAGI Shunho / HAGI (French Cuisine)
Fish Main
Sanriku Ainaame and spring wild vegetables in clam broth
WAGA Yasukou / Japanese Cuisine Shinchaya (Japanese Cuisine)
Cold appetizer
Micro Leaf from Asano Farm, Spring Vegetables from Tsugaru, Jelly in Kombu Dashi
Junya Fujita , Aomori Prefecture
Meat Main
Shonai Duck, Miura Farm's Spring Seri, New Potatoes
Yamagata Prefecture Toshiya Suzuki / Credo (French Cuisine)
Rice dishes
Shark's fin rice wrapped in lotus leaves
KUROMORI ( Chinese Cuisine)
Dessert
Fukushima - Itate Yukikko Pumpkin and Fig Opera
Restaurant Cache-Cache (French Cuisine)
Small sweets
Sake Lees Macaroon and Silk Macaroon
Yamagata Masayuki Okuda / Al Quecciano (Italian Cuisine)
Other
AZUMANESOKO Gelato, Iwate
Ishinomaki - Momowa Sugi Herb Tea
A friendly collaboration between the main chef and the supporting chefs,
The relaxed atmosphere that allowed guests to see the funny side of the chefs was also unique to the event.
Guests also enjoyed chatting with the chefs.
In addition, guests were able to enjoy the products of the sponsors in the dishes and with the food,
We hope you enjoyed the food and the sponsors' products.
Thank you to everyone who supported the purpose of the event!
Thank you to everyone who supported the purpose of the event!
The delicious food and drinks, the enthusiasm of the chefs to deliver delicious food, and the desire to share the same time together to promote Tohoku's food.
It was a special time that brought the entire venue together.
KAMOSUBA, the venue of the event, has also written a wonderful report on the event.
Please take a look!
Last but not least, we would like to thank KAMOSUBA for providing the venue.
Mr. Adult Sato (Sendai Photography) for taking the photos.
Ms. Anne Suzuki (Kuishinbo Writer) for writing the report.
We would also like to thank the secretariat for organizing the event.
