“The Kobe’s New Specialty Dish Cooking Competition” took place at the end
of last year, 2023.
All 253 creative dishes, which were composed of Kobe’s local black porgy and vegetables,
were entered
and competed for the championship. After the cook-off with 8 finalists concluded, a primary school
student, Mana Sakaki won the championship
and “Hoku-Hoku Kobe-grown Black Porgy and Cheese Spring Roll” became The Kobe’s New Specialty Dish!
Three indispensable ingredients “white filet of Kobe-grown black porgy”, “rich and melty cheese”,
“Kobe’s local vegetable” pair amazingly well together!
The Hoku-hoku (hot and soft) yet crispy spring roll will undoubtedly delight your palate!
This new specialty dish “Hoku-Hoku Kobe-grown Black Porgy and Cheese Spring Roll” will be furtherly
arranged by
and served at some of the Kobe Local Food Festival-related restaurants.
Deep-fried, fresh, grilled, etc.
Visit and relish their own styles of the specialty spring rolls!
In addition, the winner Mana Sasaki and the head chef of the Chinese restaurant “SUIKYOEN” Toshimitsu
Ishii
collaborated to create the special Kobe-grown Black Porgy and Cheese Spring Roll.
It will be exclusively offered as a special dish in the lunch course meal at SUIKYOEN from Feb. 15th –
29th.
SUIKYOEN
(2nd floor, Kobe Bat Sheraton Hotel & Towers)
Check out the restaurants to enjoy the specialties↓
