Held on 2/15! A special one-day feast “Delicious Lalala Dining” vol.2

An up-and-coming Japanese chef holds a one-day session

The stage this time is Fujinokuni Tea Capital Museum, a museum specializing in tea that embodies Shizuoka's proud tea culture.

``Bimi Lalala Dining'' is hosted by Shizuoka Prefecture.

Shizuoka Prefecture is promoting gastronomy tourism in order to promote tourism by taking advantage of being one of the nation's top-class ``kingdoms of food ingredients''.

As part of this effort, we will be holding the following ``Bimi Ralara Dining'' (dining event) named after Shizuoka Prefecture's gastronomy tourism brand ``Bimi Ralara.''

This time, the second time, two of Shizuoka's leading Japanese chefs, who are also creators of Fujinokuni's food capital, will be joining forces.

Chef Toshiya Ichiki (Ikki/Hamamatsu City), Ryo Utsumi (Seiyu/Shizuoka City)

This time's dining concept is <Fuji no Kuni's new Japanese cuisine>.

As the world enters an era of global warming, there is a growing awareness of taking more earth-friendly actions.

In such a global environment, what can chefs do in Shizuoka Prefecture, which is blessed with a variety of ingredients?

Two chefs will take on the challenge of creating new Japanese cuisine that makes full use of ideas and techniques that can only be created in this day and age.

Please look forward to it.

In order to enjoy dining more deeply, we will take you on a tour of the Fujinokuni Tea City Museum, which will be the venue.

This application is scheduled to be submitted around January.

We are currently accepting priority applications at the following website.

We will notify you as soon as this application site opens, so if you would like to participate, please apply first using the form below.

▽Click here for priority reception for Delicious Lalala Dining

URL 　https://forms.gle/iV7cS7zPZzEwZ18V9

*Priority registration has reached capacity and is now closed.

<Points to note>

Please note that if the capacity is reached at the time of priority reception, priority reception may be terminated without prior notice.

Permission to photograph and use: During this event, participants, including themselves and their companions, may be photographed and recorded for the purpose of media coverage, recording, public relations, advertising, etc.

Chef profile

Toshiya Ichiki (Ikki/Hamamatsu City)

After training at Kikunoi Honten in Kyoto, he opened Kaiseki Ikki in Hamamatsu in 2006. At Expo Milano 2017, Shizuoka Prefecture ingredients, sake, and Japanese dashi were introduced at the Japan Pavilion. Presented at the 2019 World Culinary Studies Conference in HAKODATE.

Ryo Utsumi (Seiyu/Shizuoka City)

From 35 to 2013, he consecutively won the SILVER EGG at ``RED U-2016,'' one of Japan's largest chef competitions that discovers the latest young talents. Utilizing his experience in restaurants and hotels, he currently serves as the head chef at Seiyu in Okitsu, Shimizu Ward, Shizuoka City.