[EVENT] Instant Gastronomy Vol.10
``Instant Gastronomy'' is a dining event where you can easily experience delicious and emotional cooking using ``HEGE'' tableware that can fry, simmer, and cook over an open flame.
In the land overlooking Kyoto's Nanzenji Temple, using spring water ideal for making dashi, kombu, bonito flakes, vegetables, seafood, and meat are layered in multiple layers, and without using any seasonings, diners progress through the ingredients as the dashi changes, experiencing our unique dashi-based cuisine.
Learn about Japan's dashi culture and confront your own taste buds alongside the pure flavors of the ingredients.
We offer the once-difficult-to-reserve Nanzenji HARADA dashi cuisine in an instant gastronomy style using the "HEGE" heating vessel.
<Event details>
・Date and time: April 22nd (Mon), 2024 and April 23rd (Tue), 2024
19:00~ (Opens at 18:45)
・Venue: HENGEN
2-20-2 Kitaueno, Taito-ku, Tokyo (5 minutes walk from Iriya Station on the Tokyo Metro Hibiya Line)
Phone number: 03-5246-3385
·Fee: 15,000 yen (tax included)
*Drink ticket system (1 ticket for 1,000 yen / 3 tickets for 2,700 yen / 5 tickets for 4,000 yen)
*Elementary school students and younger are free of charge.
*Drink tickets can be purchased on-site on the day of the event. Only credit cards, QR codes, and electronic money are accepted for payment.
<menu>
Dashi cuisine course
<Reservation method>
Please purchase your tickets from the following link.
https://instantgastronomy10.peatix.com
(Sales period: Until April 15th, 00:00)
◎ Reservations are limited to groups of 2 people each.
◎ Depending on the number of attendees and groups arriving on the day, we may ask for shared seating arrangements.
◎ Please note that the menu is subject to change depending on the availability of ingredients. Thank you for your understanding in advance.
<profile>
Nanzenji HARADA - Proprietor / Yuzuru Harada
In the year 2000, after graduating from university, I opened a Vietnamese-French cuisine restaurant in Hamamatsu City, Shizuoka Prefecture, Japan. At that time, there were few fusion cuisine restaurants, so I focused on the theme of French colonialism, meticulously recreating colonial-era Vietnam in the building, cuisine, and uniforms. I hired French chefs to prepare Vietnamese large plate dishes using French culinary techniques, and the restaurant remained among the top-selling dining establishments in Hamamatsu for 10 years.
Afterward, I joined Unagi Pie Honpo Corporation. I was involved in establishing the Unagi Pie Factory, where visitors could experience the manufacturing process of Unagi Pie, a popular snack attracting 600,000 visitors annually. Additionally, I contributed to creating installations reflecting the company's concept, such as "Nicoe," a confectionery wonderland inspired by Disney.
Until the age of 43, I lived in Hamamatsu before relocating to Kyoto. In February 2020, I founded Nanzenji HARADA and now operate a exclusive dashi-based cuisine restaurant catering to one group per day.
Nanzenji HARADA: @nanzenji_harada