日本橋ゆかり 三代目　野永 喜三夫

本日、試作してあまりの美味しさと完成度と地元でも簡単に作れる商品です。
佐渡島のキャラクター、ブリカツくんを凌ぐ！今までありそうでなかった！
新提案を発表と皆さんに試食をして頂きます。
名前は勝手に作りました！「ブリカツくん.の妹で○○○○ちゃん！」
これは今開発している万能納豆タレと同じで誰もが美味しいと認める商品で、
因み佐渡島の商品は「タレ系」ではありません、、、
子供から大人や外人さんも大好きな物に変身しました。
これは業界人も驚くヒット商品になるでしょう！！！！！
すいません名前と商品は１０月７日に発表致します。

後、もう一つ商品開発しています！
（こちらは試食なし業者用）海に囲まれている佐渡島いや日本！
こちらも今まで無い海藻？海草？を原料にした新提案です。
http://sado-biyori.com/event/october/tokiyubaeiti/

１０月７日新潟県佐渡島に参上します！
「鬼太鼓ｉｎにいぼ・朱鷺夕映え市」ステージイベント１６時半～「食文化を守る！ふるさと応援料理教室」を開催！
佐渡島の食材を使った料理教室は勿論ですが、せっかく佐渡島に行くので佐渡の食材で有名なブリを使った新提案を発表します！本日、試作してあまりの美味しさと完成度と地元でも簡単に作れる商品です。佐渡島のキャラクター、ブリカツくんを凌ぐ！今までありそうでなかった！新提案を発表と皆さんに試食をして頂きます。名前は勝手に作りました！「ブリカツくん...の妹で○○○○ちゃん！」これは今開発している万能納豆タレと同じで誰もが美味しいと認める商品で、因み佐渡島の商品は「タレ系」ではありません、、、子供から大人や外人さんも大好きな物です変身しました。これは業界人も驚くヒット商品になるでしょう！！！！！
すいません名前と商品は１０月７日に発表致します。

後、もう一つ商品開発しています！
（こちらは試食なし業者用）海に囲まれている佐渡島いや日本！こちらも今まで無い海藻？海草？を原料にした新提案です。

Gotta Go – Nihonbashi Yukari
In chef, gotta go, Nihonbashi, restaurants on September 17, 2009 at 10:46 pm

Chef Kimio Nonaga

I am often asked for restaurant suggestions in Tokyo. There is one restaurant that I recommend time and time again. Chef Kimio Nonaga of Nihonbashi Yukari was the 2002 Iron Chef winner, and the trophy is displayed when you first walk in. I love this restaurant for lunch or dinner. For a multi-course kaiseki dinner incorporating seasonal ingredients, you get a meal for a good value. Lunch is also reasonable. If you want to splurge, call ahead and order the Yukari bento box, pictured here. The last time I went this was 3,675 JPY.

The food here is prepared using classic Japanese techniques. Chef Nonaga trained in Kyoto at Kikunoi with Chef Murata, author of the gorgeous Kaiseki book published by Kodansha International.

If possible, sit at the counter so that you can watch Chef Nonaga perform his magic. And, tell him Yukari sent you. If you go with a Japanese speaker you can talk to him about the seasonal ingredients, how the food is prepared, and observe his passion for traditional Japanese cuisine.

Nihonbashi Yukari

Chuo-ku, Nihonbashi 3-2-14

tel. 03-3271-3436

Nihonbashi Yukari (Tokyo)Evelyn Chen, July 9, 2012

Kaiseki in Japan does not always need to be a costly affair if you know where to look and, quite frankly, Tokyo is where I least expect to spot an affordable one – until Nihonbashi Yukari appeared on my radar. Stripped of all pretence and Japanese garden ostentation, this convivial kaiseki restaurant has been operating from its humble roost at Nihonbashi since 1935. Now run by third generation chef/patron, Kimio Nonaga-san, a 2002 Iron Chef champion, the restaurant has doubled in capacity to 80 seats with the addition of private rooms in the basement when the building was torn down and rebuilt in 2000. Nonaga-san has 20 years of kaiseki-prepping chops (including seven years at Kikunoi Kyoto) under his belt and his flair shines through at the affordably priced nine-course kaiseki dinner (from 10,500 yen to 15,750 yen). Count yourselves lucky if Nonaga-san presents the first-rate Japanese gazpacho, a beautifully composed bowl of yuba and dashi jellied tomatoes with tongues of shiso flower-crowned sea urchin in the middle; or Oma tuna grilled with soya, mirin and sansho peppers served alongside teriyaki-style grilled leek. The arrival of a rice dish, in our case the porridge in umami-packed dashi broth with clouds of barely-cooked egg and clams, and the ensuing black bean ice cream, would signal the conclusion of the meal. But there would be no sips of frothy matcha to complete the kaiseki experience – this is, after all, Tokyo.

Nihobashi Yukari |4 Nihonbashi Chuo, Tokyo 103-0027| Tel: 81-3-3271-3436| www.nihonbashi-yukari.com |Lunch from JPY3,500, Dinner from JPY10,500