The 2nd One Night Meeting was held in Akasaka, Tokyo

The second "Ichi-Ya Ichi-Kai" event was held over two days, July 30th (Tuesday) and 31st (Wednesday), 2024. We would like to introduce the event.

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TOYAMATO Co., Ltd.

Established by Shigeru Aoi, CEO of Atom Co., Ltd., which has a connection with Toyama, Kitanihon Shimbun, which represents Toyama, and Ayumu Ishikawa, a professional baseball player from Toyama. We are a team that connects something with Toyama and creates new businesses together with Toyama. If you define “regional revitalization” as creating a sustainable society by making use of the characteristics of each region in Japan to put a brake on the overconcentration of Tokyo, the “regional awakening” that Toyamato is aiming for is completely different. have a concept Instead of being led by the local government or government, many people with a love for Toyama will rediscover the charm of Toyama, take pride in it, and spread it around the world on their own initiative. Ultimately, the main character is “people”, and I believe that the diversity of people mixed together will enhance the appeal of Toyama.

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• Table of Contents
• About the ingredients for the second night
• Providing a triple combination of Toyama cuisine, sake, and tea
• About the 3rd One Night Meeting
• Inquiries about Hokuriku

About the ingredients for the second night

"One Night, One Encounter" is held throughout the year.

This time, we offered shabu-shabu and sushi featuring summer ingredients such as fatty rosy seabass that melts in your mouth, and thick, rich rock oysters.

In recent years, the "Nodoguro (Akamutsu)" has become widely recognized as a high-class fish. In Toyama Bay, about 80% of the fish caught are caught using fixed net fishing or gill net fishing, and many of the high-quality fish with shiny scales are landed. In Toyama, it is also called "Gyoshin (fish god)" by its local name, and in the local area where Tenjin worship is popular, there is a local culture of displaying hanging scrolls, wood carvings, and dolls of Tenjin from December 25th to January 25th, and making offerings on January 25th when he returns home. Its taste is so fatty that it is also called "white fish fatty tuna," and its meat melts in your mouth "softly" and is popular for its exquisite taste. This time, you will enjoy it not only as nigiri but also as shabu-shabu.

And then there's rock oysters, one of the most representative summer flavors of Toyama Bay.

Unlike magaki oysters, which are in season in the winter, oysters are in season in the summer, with the peak fishing season being from June to July. In Toyama Bay, where abundant nutrients flow from the mountains, including the Tateyama mountain range, a lot of plankton grows. Natural rock oysters, which grow on this nutrient-rich soil, are about twice as large as magaki oysters, with thick, juicy flesh. They are full of rich flavor and are satisfyingly filling.

Providing a triple combination of Toyama cuisine, sake, and tea

As a new initiative this time, in addition to seasonal sake from Toyama, guests could enjoy a tripling with Fujiokaen, a Toyama tea shop founded in 1878.

About the 3rd One Night Meeting

Next time, chef Kazuto Iguro of Kosugi Sushi, which has been in business for about 40 years, will convey the charm of Toyama through food, using autumn ingredients, yellowtail, known as the king of Toyama Bay, and red snow crab, known as a winter delicacy, as the main ingredients. In addition, we will be offering a tripling of Toyama sake and tea. Please enjoy.

Inquiries about Hokuriku

Email address: info@toyamato.jp

Phone number: 076-471-5030

Website: https://toyamato.jp