Nishitsu Report, where Nishitsu members actually visit events and introduce them【Nishitsu Report】
This time’s event was
a collaboration event between Chinese cuisine and Japanese cuisine, held on April 16 at
“Chinese Restaurant Aoniku Piiman,” which we previously introduced in our “Show Us Your Shop!” feature!
Miyatama from Nishitsu brings you the report!
Here it is on the map▼
A dream super session between “Chinese Restaurant Aoniku Piiman” and “Kaiseki Restaurant Aogiri”!
So why was an event like this held…?
JR Nishinomiya Station, “Chinese Restaurant Aoniku Piiman”
Hanshin Uchide Station, kaiseki restaurant “梧桐（aogiri）”
Hankyu/Hanshin Imazu Station, Italian-French restaurant “osteria るこら・るっこら”
Hankyu Shukugawa Station, French restaurant “pas à pas…（パザパ）”
Hankyu Nishinomiya-Kitaguchi Station, Professor Naoki Kashiwagi of Japanese Cuisine at Hyogo College of Nutrition, Culinary and Confectionery Arts
JR Maya Station, cake shop “パティスリー ミュウミュウ”
Hanshin Nishinomiya Station, kappo and small-plate Japanese restaurant “だしの店つみ木”
Subway Arima Onsen Station, Sri Lankan restaurant “リトルランカ”
These eight chefs formed a group that crosses genre boundaries to share knowledge and skills,
“Le Lien（ル・リアン）絆〜食楽”, offering guests the joy of cuisine♪
（From left: Chef Uchino of Aoniku Piiman, Chef Kakita of Aogiri）
And this time, from the members of “Le Lien（ル・リアン）絆〜食楽,” the first-ever collaboration event between “Chinese Restaurant Aoniku Piiman” and “Kaiseki Restaurant Aogiri” came to life!
目次
A dream super session between “Chinese Restaurant Aoniku Piiman” and “Kaiseki Restaurant Aogiri”!
On the tables inside the restaurant were name tags for the guests attending the event,
boxes made of bamboo sheath,
and “Reiwa,” the new era name beginning on the 1st of next month.
There was also a sheet with text from the Manyoshu, the source of the meaning behind “Reiwa.”
Incidentally, words from the Manyoshu are also displayed inside “Aoniku Piiman.”
There was also a sheet listing the menu for this event.
The chopstick rests used plum branches, in keeping with the source of the meaning behind “Reiwa.”
The attention to detail was amazing, and I was impressed before even starting to eat!
At 18:00, the event began with Professor Kashiwagi of Japanese Cuisine from Hyogo College of Nutrition, Culinary and Confectionery Arts serving as the host,
followed by greetings from Chef Uchino of “Aoniku Piiman” and Chef Kakita of “Aogiri.”
Here’s what was inside the bamboo sheath box on the table▼
This was the appetizer from “Aogiri.”
- Clam in a lemon vessel
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