NEXCO EAST 3rd New Menu Contest Final Contest Results (Breaking News)

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NEXCO EAST 3rd New Menu Contest Final Contest Results (Breaking News)

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February 27, 2009
East Nippon Expressway Co., Ltd.
Nex-area Company Limited

NEXCO EAST (Chiyoda-ku, Tokyo, Chairman: Shigejiro Yagi), Nexco NEXCO EAST 3rd New Menu Contest Final Competition at Tokyo Chef College (Shinjuku-ku, Tokyo) on February 27 (Friday) has been held.

NEXCO EAST 's service areas and parking areas (SA/PA) offer unique local products such as local specialty products, locally grown vegetables, and local specialties that can only be eaten there. Aiming for service.

In this "NEXCO EAST 3rd New Menu Contest", 45 SA/PA restaurants participated in the event and the regional color was set based on the theme (this theme: ""Anshin" commitment" local menu). We developed a rich new menu and competed in the finals with 9 chefs who won the qualifying session in 7 blocks in the East Japan region, aiming to win the championship.

Mr. Kenichi Chen was invited as the chair of the judging committee, and 9 other judges judged each dish, and the grand prix was cooked by the chef Keiji Watanabe of Utsunomiya block Nasu Kogen SA (In-bound) "Nasu Kogen Tori no Twitter-Sora (Sora) )'S poem (~) (the following is the participation menu for the final competition).

The details of the final tournament will be posted on our website as appropriate.

	Photo	Area name, chef name/work name, tax-included price, content ((1) "Anshin" commitment points, (2) local points)
Prime hill Bu B Wh Ku		Tohoku Expressway Maesawa SA (bottom) / Miya Takahashi Maesawa, Mazusawa (Maesawa!) 1,300 yen (1) We used vegetables from the Maesawa Direct Market, dried tomatoes and apples from Tono, and miscellaneous grains from the prefecture so that you can enjoy the fresh vegetables of the region. (2) Speaking of Maesawa, I would like you to enjoy "Maesawa beef!" dice steak, tapping, and Maesawa beef sashimi. (Maesawa beef)
Hermit Stand Bu B Wh Ku		Tohoku Expressway cho Chojahara SA (above) / Hirofumi Igarashi Blessings of the sea, mountains, and earth 1,460 yen (1) The rice in the main paella, such as pesticide-free rice from Osaki, was used for sea and mountain foods mainly in the area near the northern part of Miyagi. (2) From the observation deck in the area, a large swamp and the Osaki Plain spread out in front of you. This large swamp is Kamenuma, which was registered as a wetland under the Ramsar Convention in October of this year, and the Osaki Plain, where nature has been preserved, is rich in rice and vegetables. Especially delicious rice is the largest in Miyagi prefecture. Minamisanriku in Miyagi is a treasure trove of seafood because of the contact between cold and warm currents. Safe and secure ingredients are right in front of you (Chojahara SA), and this area is exactly the kingdom of ingredients.
Hermit Stand Bu B Wh Ku		Tohoku Expressway Chochohara SA (below) / Hidetaka Shoji Delicious country "date taste comparison" 1,500 yen (1) As staple foods, rice is Osaki sasanishiki, Hitomebore Naruko Yukimusubi is used, and shabu-shabu meat is made from Miyagi prefecture Kuroge Wagyu and Iwadeyama Osaki Sakura pork. Local vegetables, Miyagi prefecture seafood, etc. , We focused on safe ingredients that the producer can see. (2) NHK Sendai's 80th lap commemorative drama "Rice of rice" is a hot topic that is popular with Naruko, Yukimusubi and Osaki, and the sasanishiki rice ball taste.
U Capital Palace Bu B Wh Ku		Tohoku Expressway Kamikochi SA (above) / Maebashi Mori Blessing of clear stream Shirasagi Gozen 1,300 yen (1) I used Shirasagi rice purchased directly from a local farmer as the staple food, and used Beef brand beef as the beef, and I thought it was the best relief to see the producer's face. (2) We used local beef from Shirasagi rice, Utsunomiya dumplings, Nikko Yuba, and Nasu's Anraku Farm, and carefully selected local ingredients.
U Capital Palace Bu B Wh Ku		Tohoku Expressway Nasu Kogen SA (above) / Keiji Watanabe Nasu Kogen Birds singing ~Sora no Uta~ 1,300 yen (1) Nasu Dori is a "healthy chicken" that is raised with a non-medicated, pure plant feed, with a focus on "safety". (2) Nasu Kogen, surrounded by nature, is a treasure trove of ingredients rich in nature. Nasu chicken has also grown in this natural environment and has become a delicious chicken.
water door ・ Kyoto leaf Bu B Wh Ku		Joban Expressway Moriya SA (above) / Norio Kurosu ～With the blessings of nature～ The blessings of the earth and fresh herbs Gozen 1,600 yen (1) Organic herbs (2) We carefully selected local ingredients, including pesticide-free herbs directly purchased from "Shimota Farm" in Toride City, Hitachi Beef, rose pork, and eggs used in dessert apricot pudding.
Place Swamp Bu B Wh Ku		Kan-Etsu Expressway Akagi Kogen SA (above) / Noriyuki Takai Nori-chan's (mansai) vegetable pot-au-feu 1,200 yen (1) 1. Stick to the production area of ingredients. 2. We worked on the menu development based on the criteria that the nutritional value of the ingredients is not reduced during the cooking process, and that those who cook can confidently provide products to customers. (2) For pork and vegetable pot-au-feu, procure fresh vegetables from contract farms that are delivered to the E-NEXCO vegetable market, and clarify the origin of the ingredients. Developed by considering the provision of sufficiently cooked food while suppressing the reduction in the umami and nutritional value of vegetables by steaming the ingredients over time.
new lagoon Bu B Wh Ku		Hokuriku Expressway Yoneyama SA (below) / Ichiro Horiuchi Kenshin Uesugi's "Isume's dream" 1,200 yen (1) From the perspective of local production for local consumption, we use ingredients from Niigata prefecture. In addition, sugar that raises blood sugar is not used. (2) Kenshin Uesugi and Kanetsugu Naoe's "Kachidoki rice" and "Ochachi rice" are arranged in a modern style. (Rice (Koshihikari), raw salmon, Yatsugashira, Niigata native chicken, sardines)
Long field Bu B Wh Ku		Joshinetsu Expressway Eastern Yunomaru SA (below) / Atsushi Maruyama Soba Nikoi (Koi Tenshi and grated soba) 1,250 yen (1) We used ingredients that can be purchased throughout the year, such as mass and price, and ingredients that show the face of the producer. (2) Use local ingredients. (Koi from Shiota, Nagano Prefecture, Shinshu original mushroom "Ougi Mushroom" from Ueda, spicy radish with ground radish, walnut from Tomi City special product, Zenkoji Nanami)