Tokai Food Fest & Go e Miyo Tokai Region Presentation Ceremony
This is a report on the event co-hosted by Tokai Food Fest and Go e Miyo, which took place on Wednesday, March 13 at the Nagoya Tokyu Hotel!
On Wednesday, March 13, 2019, Tokai Food Fest, which aims to be a "harvest festival for producers and chefs," and Go e Miyo co-hosted an event at the Nagoya Tokyu Hotel.
The event, which aimed to celebrate the announcement of the winners and listed restaurants to a larger audience and to boost "food" in Tokai, was attended by more than 250 chefs, producers, and food lovers not only from the four Tokai prefectures but also from all over Japan, creating a spectacular atmosphere.
When the event opened with an opening movie, the first thing to do was to announce the winners and all of the restaurants featured.
The following producers received awards from Tokai Food Fest.
Professional Award: Mr. Hiroyuki Ono, Owase Bussan Corporation (Fisheries, Mie)
Professional Award: Mr. Takahiro Suzuki, Suzunari Corporation (Agriculture, Shizuoka)
Professional Award Mr. Noriaki Nakao (Matsuzaka beef, Mie)
Mr. Kunihiko Tatematsu, President of Agri: Support Ltd., the representative of Tokai Food Fest, handed over the trophy.
Next, we invited the restaurants featured in "Go e Miyo 2019" Tokai region and welcomed them to the stage.
Over 40 restaurants from Shizuoka, Aichi, Gifu, and Mie prefectures participated in the event.
The sight of the chefs representing each region lined up on stage was a sight to behold.
After the toast, the special dinner, one of the main attractions of the event, finally began.
With "chef-producer connection" as one of the keywords, guests enjoyed a dinner featuring ingredients from the Tokai region, prepared by chefs and producers from the Tokai region.
The menu was supervised by Chef Masaki Kuzuhara of Reminiscence, Aichi, who won the "Promising Young Chef Award" at "Gault et Millau 2019".
The menu will be accompanied by the best ingredients by professionals, such as ham by Mr. Tada of Bondabon, Gifu, which won the "Terroir Award," bread by Aqua Ignis, Mie, which won the "Hospitality Award," and fish by Mr. Maeda of Sasue Maeda Fish Restaurant, Shizuoka, which has earned the trust of many chefs.
The one-night-only menu, based on the chef's concept of "Lingering Memories," is shown below.
The menu of course includes a list of the producers who provided the ingredients.
~Yoin~ (Japanese only)
Tiger Prawn Aichi
Bamboo Shoots - Mizutani / Mie
Sea bream, Sasue Maeda Fish Restaurant, Shizuoka
~Memories~ (Japanese only)
Sake Sorbet Mizutani Sake Brewery/Aichi
Matsuzaka Beef, Nakao Chikusan/Mie
～Sake Sorbet
Cold ripe strawberry Farm Toyohiro/Aichi Bread
- Bread -
Mariage de Farine/Mie
At the venue, there was a Bondabon cured ham being shaved in front of the guests, and booth exhibits by Tokai producers and companies, and during the dinner, many participants as well as the chefs were interested in talking with each other.
