Restaurants participating

7. HAL YAMASHITA TOKYO

Modern Japanese Cuisine

Tempra bowl, a collaboration of innovative ingredients that can only be tasted at the event

Chef HAL YAMASHITA, who has familiarized himself with cuisines from throughout the world, creates a new form of Japanese cuisine. The "Baraage Tempra Bowl" and "Vegan Baraage Tempra Bowl" will be served only at the event. The "Baraage Tendon" features shrimp as the main ingredient. The tempura of seasonal vegetables is complemented by a sweet sauce that enhances the flavors of the ingredients, with a special blend of seven spices adding a touch. The vegan donburi is enhanced by a broth made from dried shiitake mushrooms and kelp, which further enhances the umami flavor of vegetables such as carrots and bitter gourd.