Tabesai Store Grand Prix

Grand Prix Award Ceremony

A Taste of HIROSHIMA Food Shop Grand Prix Award Ceremony was held on Wednesday, February 2024, 2.
From a total of 82 entries, we will introduce the dishes that were selected as grand prize winners in each category.

  • Under1,000JPYDepartment

    Image: Lumbini Farm's Komatsuna and Miyajima oysters soaked with the scent of Hamagou

    Lumbini Farm's Komatsuna and Miyajima oyster dip Scent of Hamagou

    Ingredients from the prefecture used: Komatsuna from Lumbini Farm / Oysters from Miyajima / Hatsukaichi Sakurao Gin Hamagou
    Bar Kuravitto inside Hotel Miyajima Villa Hiroyuki Kawato Store HP
    Image: Hiroyuki Kawato/Hotel Miyajima Villa Barzovitto

    Commitment to cooking

    When Hotel Miyajima Villa was closed due to the coronavirus pandemic, Lumbini Farm hired the staff of Miyajima Villa, and we were very grateful to them. As a way to return the favor, I wanted to make a dish that featured komatsuna as the main dish, and when I thought about the ingredients that would go well with it, I thought that oysters would be the best choice since my hotel is located on Miyajima. The jelly uses Hatsukaichi Brewery's Sakurao Gin's Hamagou, which is made by crushing oyster shells harvested in Miyajima and soaking them in gin. When you eat it, the soak is completed in your mouth with the aroma of Hamagou.

    Comment from the prefectural governor

    The jelly has a translucent feel and looks very beautiful, like a jewel. I felt grateful that they were making use of the rare and valuable Hamagou. The scent of clam and oysters transfers to the jelly, giving you a taste of the ocean. The crunch of the raw komatsuna and the texture of the oysters blended perfectly, and I could only taste the deliciousness.

    • 2 bitBauern Brot country bread

      Ingredients from the prefecture used: Reduced pesticide wheat from Konu-cho, Miyoshi City
      Image: Bauern Brot country bread
      Beccarai Nagaya stefan mike Store HP

    • 3 bit100% Hiroshima beef hamburger steak (frozen, no additives)

      Ingredients from the prefecture used: Hiroshima beef
      Image: 100% Hiroshima beef hamburger steak (frozen, no additives)
      beef blue beard Koji Yamashita Store HP

  • Under3,000JPYDepartment

    Image: Hiroshima salmon chilled confit with Gion parsley cream and citrus juice

    Hiroshima salmon chilled confit with Gion parsley cream and citrus juice

    Ingredients from the prefecture used: Hiroshima salmon / Kakimi sauce / Etajima olive oil / Seaweed salt / Gion parsley / Fresh cream / Lotus root / Chili pepper / Herbs / Microgreens
    CHILAN Dogguyen Cilan Store HP
    Image: Ayara Yasuie/Uoike

    Commitment to cooking

    This time's dish is a dish using Hiroshima salmon, and it is a low-temperature confit of Hiroshima salmon, Gion parsley cream, and citrus juice. This time, the theme was ``Hiroshima ingredients that only those in the know know about,'' and we chose to use ingredients other than the oysters and lemons that are well-known to everyone. Being modern Vietnamese, the dishes are based on Asian flavors and fish sauce, and all other ingredients are sourced from Hiroshima Prefecture. There are still many ingredients produced in Hiroshima Prefecture that are not well known, but I hope that everyone will take this opportunity to learn about them.

    Comment from the prefectural governor

    It looks like a French dish, but the seasoning is full of Asian-style spices, making it a hard-to-eat dish. There is no fishy smell at all, only the umami of the salmon is brought out, and it has an Asian taste. Although I was surprised that all the ingredients were from Hiroshima Prefecture, it was a very enjoyable dish.

    • 2 bitHiroshima lemon cheesecake

      Ingredients from the prefecture used: Hiroshima lemon
      Image: Hiroshima lemon cheesecake
      Patisserie COGUMAYA Junichi Yokota Store HP

    • 3 bitHiroshima Wagyu beef "Samurai BEEF Motonari" steak bowl

      Ingredients from the prefecture used: Hiroshima Wagyu beef "Samurai BEEF Motonari" / Oasakoshi Hikari from Hiroshima / Seasonal Hiroshima vegetables
      Image: Hiroshima Wagyu beef “Samurai BEEF Motonari” steak bowl
      Minoru Shokudo Ekie Hiroshima Kyohei Sawai Store HP

  • Under5,000JPYDepartment

    Image: Oyster and lemon sushi tacos

    Oyster and lemon sushi tacos

    Ingredients from the prefecture used: Oysters/sea bream/lemon/hinohikari from Otake/raw shichimi (special product of Otake City)
    fish pond Ayaka Yasuie Store HP
    Image: Ayara Yasuie/Uoike

    Commitment to cooking

    This dish was created after participating as a member of a team of chefs in an exchange event held in Guanajuato, Mexico, which has a friendship city relationship with Hiroshima Prefecture. The experience of eating local tacos and having fun putting various toppings on them overlapped with the experience of eating Japanese hand-rolled sushi, so I combined the two. The special points are the "shari porridge" that connects the oysters and tortillas, the original salsa that combines Otake City's specialty raw shichimi, and Hiroshima lemon.

    Comment from the prefectural governor

    This is truly a sushi taco, you can't imagine it until you try it. There is an indescribable newness to it. I think I've eaten sushi and tacos before, and they are perfectly integrated and familiar. The taste of the salsa sauce is recreated with raw shichimi, giving it a distinctly Mexican taste. Very interesting taste.

    • 2 bitConger eel hitsumabushi gozen “Onomichi Ohitsu”

      Ingredients from the prefecture used: Conger eel/rice/chirimen
      Image: Conger eel hitsumabushi gozen “Onomichi Ohitsu”
      Onomichi Kokusai Hotel Japanese restaurant "Shiki-tei" Koji Takehara Store HP

    • 3 bitHiba beef and oyster tart wrapped in dough and served with Shobara vegetables

      Ingredients from the prefecture used: Hiba beef/oysters/seaweed/mushrooms/vegetables from Shobara
      Image: Hiba beef and oyster tart wrapped in dough and served with Shobara vegetables
      YPSILON Yuji Shiraki

  • About5,000JPYDepartment

    Image: Fried sea bream with lemon

    Fried sea bream with lemon

    Ingredients from the prefecture used: Sea bream/Hiroshima lemon
    fish pond Masanori Ikeda Store HP
    Image: Masanori Ikeda/Uoike

    Commitment to cooking

    This is a very simple dish that uses only sea bream and lemon. Sea bream meat is seasoned with kelp and marinated in Yuanji seasoned with lemon. The batter is made by removing the bitterness from the lemon zest and using thinly sliced ​​lemons for frying. By returning it to room temperature a little, the acidity will return. We created a good balance between the bitterness on the outside and the sourness trapped inside. It looks like a sea bream head and fillet, and only the lemon skin, branches, and leaves are used.

    Comment from the prefectural governor

    I was really surprised that lemon peel could be used as a batter. You can feel the taste of the lemon itself, and the umami of the sea bream is neatly concentrated within it. You can feel her tenacity as a chef in her technique of changing the shape and utilizing the original ingredients.

    • 2 bit4 dishes from the Omakase course (squidfish liver with pistou sauce, oyster royale, grilled Hiba beef fillet with Hiroshima vegetables, and a fantastic apple dessert)

      Ingredients from the prefecture used: Filefish / Oysters / Hiba beef / Free-range chicken eggs / Free-range chicken / Takano apples / Sea salt / Sakurao (whiskey) / Onions / Shiso / Radish / Tomato / Herbs / Asparagus greens / Shiitake mushrooms / Potatoes / Beni Core radish/carrot/green pepper/shishito pepper
      Image: 4 dishes from the omakase course (squidfish liver with pistou sauce, oyster royale, grilled Hiba beef tenderloin with Hiroshima vegetables, and a fantastic apple dessert)
      Lunibel Ryo Imai Store HP

    • 3 bitOysters and seasonal vegetable garden

      Ingredients from the prefecture used: Oysters/seasonal vegetables/seasonal herbs
      Image: Oysters and seasonal vegetable garden
      Lardoise Fumio Fujii Store HP

Award ceremony

  • Image: Judging photo

    Presentation by Mr. Hiroyuki Kawato of Barzovitto

  • Image: Judging photo

    CHILAN Presentation by Mr. Chilan

  • Image: Judging photo

    Ms. Ayara Yasuie Uoike Prefectural Governor Tasting Scene

  • Image: Judging photo

    Masanori Uoike Ikeda presentation

Image: Judging photo

Delicious! Hiroshima's "Tabensai" presents a diverse selection of Hiroshima-style menus and products. Delicious Hiroshima! Please enjoy.

  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
  • Image: A Taste of HIROSHIMA “Tabesai Shop”
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