On August 2017.8.11th, XNUMX, we held a collaboration event with Yakitori Yabei at Bekkan, inviting chefs with ties to Fukuoka and Kyushu, who are active in Paris!
This event was held with the hopes of improving the status of chefs in Japan, allowing customers to taste the food of internationally active chefs, having staff learn about their passion for cooking, and above all, having more people realize that "cooking is fun!"
This is the first time we are holding this event, but we will do our best to continue it for a long time to come.
Table of contents
In addition to Yabei's pork belly skewers, Sola chef Hiroki Yoshitake's "Escargot butter pork belly" is also available.
"Foie Gras Okonomiyaki" by Hiroko Tabuchi of Okomus and Sola,
"Rishiri Mountain Seawater Sea Urchin Rice Bowl and Hand-rolled Sushi" is a collaboration between JIN Chef Takuya Watanabe and Bizan Chef Masayoshi Hanada.
And we had a collaboration shaved ice between the performance group "Kinniku Shaved Ice Squad" and the chocolate shop third generation Emiko Sano.
We enjoyed the meal in a standing style.
This time, we received cooperation from Sola Chef Hiroki Yoshitake, Sola Sous Chef Chinatsu Fujiki, JIN Head Chef Takuya Watanabe, third generation chocolate shop Les trios chocolats Paris Owner Pastry Chef Emiko Sano, and Bizan Head Chef Masayoshi Hanada from Paris, and offered "wine pairing dishes" in collaboration with Yabe.
The course consisted of 11 dishes, 11 types of wine, sake, shochu, Japanese tea, and coffee.
We asked Nagisa Teshima of Wine Bar Tasogare in Hakata Daimyo to pair the wine and spirits, and Taku Tokubuchi of Chashubo Yorozu in Hakata Akasaka to pair the Japanese tea.
*We have also donated a portion of the profits from this event to support the recovery efforts for the heavy rain disaster in northern Kyushu. We would like to express our heartfelt condolences to those affected by the disaster.