NEXCO EAST Niigata Regional Head Office (Niigata Nishi-ku, Regional Head Office length: Yoshio Shiraishi) and Nex-area Company Limited Niigata Branch (Niigata Chuo-ku, Branch: Itsuro Matsuura) is, to subject the Niigata prefecture of service area (SA) "NEXCO EAST We will inform you that the 4th New Menu Contest Niigata block qualifying session will be held.

The chef of a restaurant (4 stores) in SA in Niigata Prefecture provides "energy" to customers and the area with a menu that uses abundant safe and delicious ingredients born in the area, making everyone happy and rich. I am exercising my skill under the theme of a menu that allows me to feel the feeling.

On the day of the competition, we will compete for the purpose of exhibiting at the "NEXCO EAST 4th New Menu Contest" held in Tokyo, and after cooking, tasting and giving a presentation, we will select one of the four works.

The four works that will be exhibited at this qualifying event will be on sale from March 1, 2010 at each SA restaurant in Niigata Prefecture, so be sure to enjoy them.

1 Date and time

From Thursday, December 3, 2009 11:00 a.m. to 3:00 p.m.

2 venue

Niigata Cookery College (8-8 Higashiyuki-cho, Chuo-ku, Niigata City)

3 Content

The chefs of SA restaurants (4 stores) in Niigata prefecture will present their works and compete.

The best work from the Niigata block qualifying event will be submitted to the finals held in Tokyo next February, where we will compete with the works selected in other blocks and aim for the grand prix.

4 Participation area

Hokuriku Expressway Yoneyama SA (upper and lower lines), Kan-Etsu Expressway Echigo Kawaguchi SA (upper and lower lines) 4 stores in total

5 For those who wish to interview

If you would like to collect data, please call the following inquiries in advance.

In addition, general customers cannot enter this contest.

Last year's Niigata block qualifying session [PDF: 95KB]

【reference】

Schedule of the day

10：30～11：00

Reception

11：00～11：30

Opening ceremony, introduction of judges, schedule explanation, preparation for cooking

11：30～12：10

Cooking (40 minutes) 1 set as sample and 7 sets for tasting

12：10～12：50

Tasting (40 minutes)

13：00～13：40

Presentation (10 minutes for each participant... 3 minutes for presentation, 5 minutes for Q&A)

13：50～14：10

Break, clean up

14：10～14：20

Examination meeting

14：20～14：50

Award Ceremony, General Evaluation (Chairman of the Jury), Closing Ceremony

[Chairman and Auditor] *Title omitted

[Profile of Yoshiharu Doi, Chairman of the Examination Committee]

Born in Osaka in 1957 as the second son of the late Mr. Masaru Doi, who was well-established as a home cooking expert. Trained French cuisine in Switzerland and France, and Japanese cuisine at Ajikichi in Osaka. In 1992, "Yoshiharu Doi Tasty Foods Research Institute was established. In addition to regular instructors and cooking instruction on TV programs and magazines, we are also engaged in restaurant system of restaurants and Japanese restaurants, product development, human resource development, etc. I am approaching "food" from various fields such as lecturers, cooking development guidance, and lectures.