Michelin 2 stars - Amber Hongkong x Aichi (NAGOYA) Collaboration 4- hand Dinner
It was BIG success! I was the organizer and coordinator of the collaboration event, so called "4-hands- dinner".
【Aichi C'mon Project No 1 】
April 23, 2018.
4 -hands dinner ? it is because 4 hands =. 2 chefs are creating their special menu for the event.
One is "Chef Richard Ekkebus, at Michelin 2 star restaurant "Amber" in Mandarin Oriental Hoel in HK.
The other one is Chef Kei Yamauchi at Restaurant KEI, in Aichi (NAGOYA).
Aichi (Nagoya) is my hometown. I was very keen to introduce Aichi-brand best food, ingredients, and local sake.
Thank you for all of your best support for this big collaboration dinner.
- 鳥市精肉店& 源氏肥育組合 様（源氏和牛） Toriichi Seinikuten Genji Lifestock Fatting Association ( GENJI-WAGYU)
- 関谷醸造 様（蓬莱泉）Sekiya Brewery Co., Ltd. ( Horaisen Aichi Sake)
- yaotomi 様（ヒマワリオイル）. Yaotomi Ltd. (Organic Sunflower 0il)
- 角谷文治郎商店 様（有機三州味醂） Sumiya Bunjiro Brewery Co., Ltd. (The Brewer of Sanshu Mikawa Mirin)
- 玄楼窯 様（食器） Genrou Gama. (Japanese Bon China)
- 三河淡水魚 様（三河一色うなぎ） Mikawa Tansuigyo Ltd. (Mikawa Isshiki Unagi-eel Ltd.
- レスト ケイ ヤマウチ 様（シェフ）Restaurant Kei. ( Chef)
- 岡田 （通訳兼オーガナイザー）. Mayu's Kitchen & Co. ( Translator, Organizer)
