[EAT & MEET SEA VEGETABLE]
Isetan Shinjuku store
A special event where you can experience the potential of seaweed through a new food experience.EAT & MEET SEA VEGETABLE” was held for a total of 21 days at Isetan Shinjuku store/Nihonbashi Mitsukoshi main store.
With a total of over 120 stores, various professionals who handle ingredients,Sea Vegetableis a collaboration. From combinations with sweets to side dishes that go well with alcohol,Sea VegetableA lineup that allows you to enjoy the full potential of seaweed is now available in stores.
Sea VegetableThis is a store opening on an unprecedented scale. And it was a special project through the food floor on the first basement floor.
Seaweed displays are scattered throughout the venue to welcome everyone.
Sea VegetableAt the special booth, there will be familiar brands such as bricolage bread & co., Parlor Ekoda, Tosa Shirasu Shokudo Niman, and Kikusuido, as well as people who will be joining us for the first time at an event like this.
The Ethical Spirits
Sea VegetableAt the special booth, an original craft gin created in collaboration with "The Ethical Spirits" will be available.
This time, we prepared the ``KELP ÉTHIQUE prototype,'' which uses three types of seaweed and a blend of ``Tensen,'' a lees-making shochu brand produced by Iinuma Honke in Chiba Prefecture, ``Tensen,'' a lees-raising shochu from Saga Prefecture's 300-year-old sake brewery ``Amabuki,'' and a neutral raw alcohol blend.
A variety of kelp called ``Nagakonbu'' and ``Suji-Aonori”, you can enjoy the complex harmony created by the red algae “mirin”, creating a taste you have never experienced before.
Okashimaru
Okashimaru, run by Sayoko Sugiyama, expresses the changing seasons with creative Japanese sweets. Based in Kyoto, they create a variety of original Japanese sweets, and their beauty and delicate taste have earned them many fans from all over the country.
The name of the sweets specially made for [EAT & MEET SEA VEGETABLE] is "Miyama Murasaki."
Beautiful purple ``Tosaka Nori'' and wild grapes.
The sweets expressed the purple of the sea and the purple of the mountains.
To match the chewy texture of Tosaka nori, wild grapes are hardened with agar to give a refreshing texture, and the aroma of moon peach and ginger is trapped in the gorgeous taste.
Azuki and Koori
As part of the eat-in menu that you can enjoy at the Isetan Shinjuku store, Azuki Tokoori, a shaved ice and French toast specialty store, opened in 2022 by Mr. Horio, who was active as a pastry chef at the French restaurant Florilège in Shibuya Ward, Tokyo.
This time, “Suji-AonoriWe have prepared two types of freshly shaved original shaved ice using `` and mirin''.
Shaved ice is a shaved ice that skillfully utilizes many French cooking techniques such as texture, temperature difference, contrast, and dressage. You will be amazed by the aroma, flavor, and texture of the shaved ice created by the three layers.
BORDERTOWN
BORDERTOWN makes full use of the blessings of its hometown, Sakaimachi, Ibaraki Prefecture, and creates hamburgers with exquisite flavors that strike a balance between ease of eating and texture.
100% Hitachi beef patty from Ibaraki Prefecture, topped with bonito stock and ``Suji-AonoriThe dish is paired with a Japanese-style tartar sauce that is packed with aroma and flavor, and is topped with ``Tosaka Nori'' for an accent of texture and color.
Also for finishingSuji-Aonori``Hitachi Beef Seaweed Tartare Burger,'' which combines the flavors of land and sea, sprinkled with salt and snow salt.
In addition to offering two types of original burgers that are a combination of "Wagyu beef" and "seaweed" as Isetan limited burgers, we also have a refreshing original drink made with seaweed that goes perfectly with the burgers.