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NEXCO EAST (Chiyoda-ku, Tokyo) Thursday, March 7, Educational Corporation, Food Gakuin Tokyo Cooking College (Shinjuku-ku, Tokyo), "NEXCO EAST 7th New Menu Contest Final Tournament" has been held.

In the "NEXCO EAST 7th New Menu Contest", 47 SA/PA restaurants, "Taste of hometown, rediscovery"-Traditional menu of traditional dishes-, With a new perspective centered on local production for local consumption, we want you to enjoy traditional dishes that are transmitted to local cuisine and rediscover the taste of your hometown. We have added a new menu.

At the final competition, 10 elite chefs who won the qualifying session in which our business area was divided into 7 blocks (regions) competed for the grand prix.

In addition, Mr. Kenichi Chen, the owner chef of "Sichuan Hotel" was invited as the chairman of the examination, and the result of the examination by a total of 6 examination committee members, The Grand Prix will be the work "Shiki Goyomi-Saijiki-one's hometown MIYAGI" created by Masaji Hozumi, a chef from Miyagi/Fukushima Block Chojahara SA (In-bound). Did.

(Each prize and final tournament participation menu are as follows)
The final tournament will be announced on our website.

【Grand Prix】

Photo	Block name/Area name/Chef name
	Menu name/tax included price 1. Writing 2. Points of "hometown" and "tradition" 3. Points of "arrangement" and "rediscovery"
	[Miyagi/Fukushima block representative] Tohoku Expressway cho Chojahara SA (upper)/Hozumi Masaji (Hozumi Masaji)
	"Four Seasons-Saijiki-one's hometown MIYAGI" 1,480 yen Seasonal vegetables in salted malt, scalloped simmered garlic, carrot and burdock kinpira-style sticks, oyster tempura Umeshiso miso flavor, local mushroom soup cappuccino tailored, new herbs beef salted malt pickled balsamic sauce Zao Navel radish and seasonal vegetables, 16-grain rice croquette, fondant chocolate, Iwaizumi yogurt frozen The main rebirth, with reference to preserved foods such as "navel radish" and fermented foods such as "miso and salt malt" and fishermen's dishes such as "Hamayaki and Hyoujiru" in the coastal areas We used plenty of ingredients such as Kampo beef, Sanriku scallops and Matsushima oysters. Arranged a simple, local cuisine in a modern style that is easy to eat. While collecting data on local cuisine, I noticed the large number of dishes that use fermented foods, and I added "Shio-koji" which has been booming in recent years to this menu. ≪ On sale Sale time / 10:00 ~ 20:00 Limited 20 meals / day ≫
～Comment by the chef～ It was the first time for me to become the head chef, so I felt a lot of pressure. Thank you very much for making such an evaluation.

[Special Jury Prize] (in no particular order)

Photo	Block name/Area name/Chef name
	Menu name/tax included price 1. Writing 2. Points of "hometown" and "tradition" 3. Points of "arrangement" and "rediscovery"
	[Tochigi block representative] Tohoku Expressway Nasu Kogen SA (above) / Keiji Watanabe (Keiji Watanabe)
	"Nasu's tradition-Yuichi Senpu picture scroll-" 1,380 yen Nakagawa's clay pot ayu rice, makigari-nabe-fu jar, eight shio trout salad, Nasu chicken root vegetables duck roll, shimotsukare, Nasu local stew, Tochigi Kirifuri Kogen beef cigar steamed, Nasu's creative rice bowl, Shiobara radish sweet pickled, Tochiotome strawberry apricot kernel mousse In addition to "Shimotsukare" in Tochigi Prefecture, which has been selected as one of the 100 selections of local cuisine, "Ayu rice" and "Makiri soup" that is held at the local "Makiri Matsuri" are included with the history of Nasu. It was As much as possible, we used locally-produced safe and reliable ingredients, and incorporated plenty of ingredients such as Kanpyo and Yuba, which are representative of Tochigi Prefecture. Yoichi Nasu, who is said to be a master of bows and arrows, incorporates the expression of shooting the target of the fan with an arrow, and arranged it in a way that you can feel the taste of the local area from the appearance. The local cuisine "Shimotsukare" has been designed so that anyone can enjoy it without any feeling of resistance. "Ayu rice," which uses ayu, which is also called aroma fish, is cooked in a clay pot, and you can enjoy it while enjoying the aroma of rich ayu, and then sprinkle "Makikari soup" in a clay bottle on "ayu rice". You can enjoy the simple and nostalgic taste. Please pay attention to the cooking arrangement of "rolling" the ingredients, named after "Emaki". ≪On sale Sale time/11:00~20:00 Limited 20 meals/day≫
	[Ibaraki/Chiba Block Representative] Joban Expressway Michitobe SA (above) / Shinji Suganuma (Shinuma Shinji)
	"Dream in a dream-now&forever KOUMON~" 1,450 yen Hitachi beef Stewed with Ibaraki country miso and wine, deep-fried fried anko, tomato and lemon sauce of Tsukuba Mirai, Ibaraki black soy natto salad, Kujihama Maru Kamaage Shirasu bowl, Tomobe's KOUMON style tsukemen, Okukuji rare cheesecake. , Ibaraki milk & coconut & black tapioca, Ibaraki seasonal fruits Speaking of Ibaraki and Mito, Komon. Known as a gourmet, the source of longevity is "medical food source," and it seems that they practiced "local production for local consumption," as they are now, focusing on ingredients. This time, we arranged dishes related to Komon, which has been handed down as Komon cuisine to various places. With the addition of arrangements to the recipes of Komon, lotus noodles, and Gokan, which are said to have eaten ramen for the first time in Japan, the new Komon ramen was challenged by using a heavy box that resembles a rickshaw. ≪On sale Sale time/11:00~20:00 Limited 20 meals/day≫
	[Miyagi/Fukushima block representative] Ban-Etsu Expressway Expressway SA (bottom) / Masahiro Nagata
	""The hometown of Sato" "The charm of Zen and Aizu"" 1,480 yen Horse meat tan smoked baby leaf, Aizu green asparagus and Kitakata ginkgo mousse, Aizu autumn poem spicy sauce, dense peach, Aizu soba sugar coating, carrot and local vegetable consommé, Aizu pork shabu Ski fragrance of tomato, strong soup with power, Aizu chicken and Yubeshi Aizu rice and Kanayama squash hand-style rice ball, tomato DE pancake Haname cream apple milk pudding We asked for new discoveries from the delicious tastes of Aizu vegetables we heard from grandmothers, boiled vegetables cooked in the Kozuyu style, and cherry blossom pots. I feel that Aizu's dishes are often preserved, such as boiled taro and Sansho pickles. It seems that vegetables are often pickled. However, this time we challenged how much the deliciousness can be achieved by using freshly-prepared vegetables, fresh pork and horse meat. The "Aizu pork shabu skis" that I devised this time will be a new specialty of Aizu. ≪On sale Sale time/17:00~21:00 Limited 20 meals/day≫

[Final tournament participation menu]

Photo	Block name/Area name/Chef name
	Menu name/tax included price 1. Writing 2. Points of "hometown" and "tradition" 3. Points of "arrangement" and "rediscovery"
	[Iwate/Akita block representative] Tohoku Expressway Iwateyama SA (bottom) / Tokio Ohara (Tokio Obara)
	“Nanbu Pumpkin Hitsumi Countryside” 1,280 yen Miso grilled rice ball, rice cooked with miscellaneous grains, steamed Sanriku salmon and salt koji, pumpkin hittsumi hot pot, Tochu tea pork walnut miso, dried chrysanthemum vinegared dish, Mamebu azuki bean paste With reference to traditional dishes such as "Hittsumi", "Walnut Miso", and "Azuki Batto" that have been eaten in the northern region of Iwate Prefecture where this area is located, "local grains", "dried chrysanthemums", etc. Using the ingredients, I made it to convey the image of simple hometown Iwate. The main dish, "Hittsumi soup", is arranged as "Kabocha Hittsumi soup", and Iwate's representative "Nanbu Tekki" is used for the pot. In addition, Kuji's "Mamebu", which is also known for the B1 Grand Prix, is made into a breeze, and the fried food is inspired by "Misoppasami" that is handed down to the local area. I sandwiched it between them and sprinkled it on the batter and fried it. ≪ On sale Sale time / 10:00 ~ 20:00 Limited 20 meals / day ≫
	[Saitama block representative] Kan-Etsu Expressway Takasaka SA (above) / Yasuhiko Aono (Aono Yasuhiko)
	"Kushiyaki grill of the town" 1,480 yen Aya no Kuni Black Pork and Iwate Seiryu Chicken Skewers Local vegetables and butter rice, sweet potato salad, Saitama vegetable tomato soup, Sayama shiitake falsi, yogurt dessert seasonal fruits, bread The specialty of Higashimatsuyama City, which has the Kosaka SA In-bound line, is Yakitori, which is also famous as the land of the three biggest yakitori in Japan. Mainly, skewered chicken and chicken of "Aya no Kuni Kurobuta," which is one of Kosaka SA's top ingredients, was used. The sauce was finished in Western style using Higashimatsuyama Yakitori's miso sauce and demiglace sauce. Tomato soup uses vegetables from Saitama Prefecture, and you can enjoy it as a risotto by adding garlic rice and parmesan cheese on the way. As a side dish, we were particular about sweet potato salad from Kawagoe, Saitama Prefecture, fried shiitake mushrooms from Sayama, and local production for local consumption. Yakitori, which has a strong image of B-grade gourmet, has been arranged in a modern style, and it has a gorgeous look that is tailored to a Western style. The miso sauce unique to Higashimatsuyama Yakitori is used for the sauce. The miso sauce and Western-style sauce go well together, making this a stylish dish. "Aya no Kuni Kurobuta" uses especially tender fillet. The garnished vegetables are also locally produced, making it a menu where you can eat all the delicious Saitama delicacies. ≪Sales time on sale/11:00～17:00 There is no limited sales quantity≫
	[Iwate/Akita block representative] Tohoku Expressway Maesawa SA (above) / Yoshinobu Tezuka
	""Oncochishin"-The feeling of hometown" 1,500 yen Mixed grain red rice, Sanshiki taro rice cake, apple pie, rice flour stew fondue, salad plate Suito, which everyone knows, has been on the table as a rice substitute for a long time. The main arrangement menu is Suito which is still loved by everyone. In addition, red rice, which is often eaten for celebrations, is a mixture of cereals and red rice style, and taro has a unique texture of taro and mochi. Normally, I put the vegetables in a soup and put them in a stew. The stew was made from rice flour stew, which has a very smooth texture and creamy texture. Also, this rice flour stew goes very well with rice, and you can enjoy it with "Milk Red Rice". ≪On sale Sale time/11:00～17:00 Limited 20 meals/day≫
	[Gunma/Nagano Block Representative] Kan-Etsu Expressway Akagi Plateau SA (above) / Hikaru Kamimura
	"Saika bite" 1,300 yen Dango juice Dango and grilled manju hot salad Genovese-made sauce and Gorgonzola cheese sauce, local vegetables minestrone Minestrone with ground flour gnocchi, Duxel mixed rice with Okutone Maitake, local vegetable frittata A local dish of Gunma Prefecture, steamed manju is painted with sweet miso sauce and baked "Yakimanju", kneaded udon powder and boiled vegetables and chopped dumplings together and seasoned with soy sauce and miso I referred to "Numata Dango Soup". In addition, we used "Okutone Maitake", which is a simple product that has a good scent and a unique chewy texture. Gunma Prefecture and Italy share a common food culture of "wheat", and this time, we tried "Italian gnocchi" as "dango soup" and "Focaccia" as "fried manju". ≪On sale Sale time/11:00~20:00 Limited 20 meals/day≫
	[Gunma/Nagano Block Representative] Nagano Road Sadashiri SA (below) / Chiaki Miyazawa (Miyazawa Chiaki)
	"Shinano Zanmai-Hometown Megumi-" 1,470 yen Shinshu salmon Hitsumabushi, soup, fried chicken tempura, tofu toraku nozawana miso, simmered chicken and vegetables, shinshu pork salt malt, buckwheat tea jelly In addition to the fleshy chicken, which is on sale as a Shinshu brand, and fleshy chicken, and the Nagaimo produced in Matsushiro, which has been cultivated in the sand on the coast of the Chikuma River, Nagano Prefecture, which has no sea, has accumulated decades of research and production. Using "Shinshu salmon", we have created a Japanese food menu where you can feel the gorgeousness and nostalgic taste of your hometown. Arranged "Shinshu salmon" in a grilled Hitsumabushi style so that you can enjoy it twice with dashi soup. Nozawana was used as the Miso of Denraku, giving it a Shinshu-ness. Also, soba is not the main ingredient, but you can enjoy the aroma by making soba tea jelly. ≪On sale Sale time/11:00~20:00 Limited 20 meals/day≫
	[Niigata block representative] Echigo-Kawaguchi SA (above), Kan-Etsu Expressway Tokuichi Takahashi
	"One grain hundred lines" 1,300 yen Nagaoka soy sauce red rice, ginger miso pickles, Niigata turnip pickles, sweet potato dumpling soup, Niigata pork and "Koshi no chicken" meatballs, Western-style garnish, fruit yogurt The menu was mainly composed of ukara and miso miso soup. In Niigata, it is a dish lined up on the table when it gets cold. The soy sauce red rice with a simple taste, which is eaten locally in Nagaoka, is an auspicious menu that is often served at celebrations. I mixed the cheese and milk to make the Uwa flower a modern style (Western style) with a creamy taste. The soup dumplings are made from rice flour from Niigata prefecture, and the menu is made with the goodness of the ingredients to give the rice flour a fluffy texture. ≪On sale Sale time/11:00~20:00 Limited 20 meals/day≫

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