INFORMATION

As part of the A Taste of HIROSHIMA project, the "Eatrip HIROSHIMA Campaign", which creates gourmet travel demand with the appeal of Hiroshima's food, has started on July 5, 7 (Friday). Announced at school.

At the event, Naho Toda was invited as a public relations ambassador for the day, and a talk session was held.
Six of Hiroshima's leading hotels presented special dishes using Hiroshima's agricultural and fishery products.

Mr. Toda said, “When people think of Hiroshima, they think of oysters and Okonomiyaki, but there are many delicious foods such as meat, seafood, and vegetables such as potatoes. I also look forward to returning to Hiroshima to eat delicious food.Hiroshima is a treasure trove of delicious food. He talked about his thoughts and was highly praised for the food of Hiroshima.

Mr. Toda who tasted the specialties of each hotel
We enjoyed the food of each hotel and received moving comments from each.

[Vessel Fukuyama New Castle Hotel Hiroshima]

Hiroshima-grown conger eel stewed in Miyoshi red wine and Kariya eggplant

Toda: "I thought there was such a delicious eggplant near where I was born and raised...It's a perfect match for conger eel."

[RIHGA Royal Hotel Hiroshima]

Hiroshima Salmon Mi Cui Blessings of the Sea and Land

Toda: “I heard about Hiroshima salmon for the first time! It seems to go well with sake.”

[ANA Crowne Plaza Hiroshima]

① Ricotta cheese made with Chichiyasu milk and Hiroshima lemon confiture
② Tet de fromage of Setouchi six-grain pork served with pickled highland vegetables
③ Hiroshima-jukudori Barontin Large Eggplant Fondant Ginger Aroma
④ Japanese-style terrine filled with Hiroshima Genki vegetables Served with Fuchu moromi miso

Toda: The Japanese-style terrine filled with vegetables was commented, "It's crunchy and delicious. It's refreshing and perfect for summer."

[Grand Prince Hotel Hiroshima]

Hiroshima Salmon Marinated Scallop Confit, Asparagus Charlotte and Cream, Edible Flower Garden Style

Toda: "It's refreshing, but it's full-bodied. It seems to go well with alcohol such as white wine or champagne. It's a luxurious bite."

[Hotel Granvia Hiroshima]

① Setouchi six-grain pork, shumai with Hiroshima pickles
XNUMX. Mihara Yassa octopus, female Hirakari maitake mushrooms, and Otodo chirimen wrapped in lotus leaves

Toda: “I love octopus,” he said, with a happy expression on his face.

[Hiroshima Airport Hotel]

Akitsu oyster “Kaki Komachi” confiture and blancmange terrine with Hiroshima lemon confiture

Toda: Regarding the confit fume and blancmange terrine, he said, "It was a very refreshing and time-consuming dish. It was a taste for adults."

Finally, I appealed to my hometown, Hiroshima, saying, "Hiroshima is a treasure trove of delicious food, so please come and enjoy the meals, and enjoy Peace Park and Miyajima. Please feel free to visit us." bottom.

The Eatrip HIROSHIMA campaign is scheduled to continue until the 4th round, and the first round, hotel meals, can be enjoyed at each hotel until Thursday, September 1, 5th year of Reiwa.For those who ordered, we also have a chance to win luxurious prizes by lottery.
Why not try the local ingredients that Naho Toda has been highly acclaimed for at the hotel?