Hiramatsu's tradition and innovation. Three major projects celebrating the "season" are launched | HIRAMATSU
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Savor the Marriage of Seasonal Vegetables and Foie Gras
With dining out restrictions continuing due to the pandemic, we want people to feel the joy of eating delicious food and the happiness of gathering around a table with loved ones, especially at a time like this. With that sentiment in mind, HIRAMATSU is launching three major spring initiatives, adhering to its own safety standards, the "Hiramatsu Standard."
Text by WASEDA Kosaku (OPENERS)
Expressing HIRAMATSU's "Individuality," "Tradition," and "Innovation" Through Cuisine
HIRAMATSU will host three major spring 2021 initiatives, allowing guests to enjoy the flavors from HIRAMATSU's tradition to its innovation, at its restaurants and cafes (23 locations) and hotels (6 facilities) nationwide from Monday, March 15, 2021, to Monday, May 31, 2021.
Due to reduced opportunities for dining out during the pandemic, there are instances where vegetables, fruits, meat, and fish are not reaching producers or guests, leading to waste.
HIRAMATSU believes that delicious cuisine cannot be served without delicious ingredients. To connect the "baton of deliciousness" from the producers who support the food industry to the guests, this initiative has been launched to provide exquisite dishes.
During this period, dishes featuring seasonal vegetables and foie gras, devised around three themes, can be enjoyed at each location.
A dish featuring vegetables from the "Saitama Europe Vegetable Research Association" and foie gras terrine, encased in a consommé jelly.
Microgreens, each with its own unique character.
White asparagus and foie gras are a perfect pairing.
The first is "Seasonal Vegetables x Foie Gras" to be enjoyed through "Individuality."
Chefs at each restaurant nationwide will partner with producers to offer their signature dishes using delicious seasonal vegetables and foie gras. The menus, devised by chefs at each of the 23 locations, will all be different, presenting a diverse array of unique dishes. Guests can savor regional characteristics and new pairings with foie gras, one of the world's three great delicacies.
The signature dish: "Foie Gras Wrapped in Cabbage."
The rich flavor of foie gras and the aroma of fine truffle.
The second is "Seasonal Vegetables x Foie Gras" to be enjoyed through "Tradition."
The signature dish, "Foie Gras Wrapped in Cabbage," has been a beloved specialty since HIRAMATSU's founding in 1982. This dish, using simple ingredients, requires a delicate sensibility. To pass this flavor on to the next generation, it will be re-offered this spring as the restaurant celebrates its 40th anniversary.
Chefs at five locations nationwide will once again sincerely engage with HIRAMATSU's tradition, challenging themselves at the origin.
Five types of mini hamburgers and other menu items.
Enjoy foie gras casually in a hamburger.
Finally, there is the "HIRAMATSU POP SLIDER" to be enjoyed through "Innovation."
Cafe Michelangelo, a landmark in Daikanyama, will be transformed into a slider (mini hamburger) shop for the duration of this event. Guests can enjoy five types of sliders, luxuriously made with foie gras and creatively devised by the chefs, presented like a multi-course restaurant meal.
This initiative will broadcast the innovative taste of foie gras from Daikanyama.
A key feature is that meals will be served at each restaurant and cafe while strictly adhering to HIRAMATSU's unique safety standards, the "Hiramatsu Standard."
We encourage you to take this opportunity to experience the "individuality," "tradition," and "innovation" that HIRAMATSU embodies.
Spring 2021's Three Major Initiatives: "Seasonal Vegetables x Foie Gras"
Period: Monday, March 15, 2021 - Monday, May 31, 2021
"Seasonal Vegetables x Foie Gras" to Enjoy Through "Individuality"
