Starting June 4th, Isetan Shinjuku will be introducing the "Nature Explorer" theme as its early summer direction in the food section on its basement floor, suggesting the savoring of natural flavors. The theme runs until the 30th.
Al Checciano, an Italian restaurant in Shonai, Yamagata Prefecture, will be featured on the store's basement kitchen stage. Owner and chef Masayuki Okuda is a leading Japanese chef, having been named one of the "1,000 Chefs in the World" in 2005. Despite its inaccessible location, the restaurant has attracted attention not only in Japan but around the world. After training in Tokyo, he opened his restaurant in Shonai with the desire to revitalize his hometown. His search for delicious ingredients led him to seek out local produce.
The kitchen stage will offer a course meal featuring the chef's carefully selected ingredients, prepared in a way that maximizes the natural flavors of the ingredients. Guests can dine in for a savory "nature" experience. Three courses will be offered for a limited time only: the "Nature Course" (2,400 yen, June 4th to 13th), the "Explorer Course" (2,400 yen, June 14th to 24th), and the "Special Course" (4,000 yen, June 4th to 24th).
The Fresh Market will introduce a variety of ingredients that are full of the energy of the earth so that you can enjoy them at home. Kyotango's summer deer, "Domestic Veal Specialty Store Kojima/Kyoto Prefecture Kyotango Summer Venison Loin (2,400 yen)", is raised on high-quality tree buds and mushrooms found in the mountains, resulting in high-quality meat with little fat and a moist red meat. It is said to have a different flavor from winter deer.
The highly acclaimed Aomori Shamrock chicken "Ito Wasigoro Shoten Tori Sanwa/Murakoshi Shamrock Park Aomori Shamrock Thigh Meat" (900 yen), which is rated as highly as Nagoya Cochin and Hinai Jidori chickens in the market, is rich in umami thanks to its unique fattening method developed through years of research, taking twice as long as regular broilers. Its light cooking method allows you to fully enjoy the natural flavor of the chicken. Other items on sale include "Toshin Suisan/Yamakiichi Shoten Iwate Prefecture Swimming Scallops" (market price) from Kamaishi, Iwate Prefecture, and "Eyes Meat Selection/French Charolais Purebred Genis Primeur Wreath Steak" (100g/1,800 yen), a large beef native to the Charolais region of France, said to be the oldest beef cattle in France.
A wide variety of takeout dishes are also available. The menu includes "Sita Ratian/Rahin (Venison) Curry" (100g/648 yen) made with venison from Nagano's "Take" Natural Farm, which handles venison certified under the Shinshu Venison Certification System; "Sushi Avenue K's/Gibier DE Salad ROLL" (572 yen), a roll of roast venison and vegetables seasoned only with salt and pepper; and "Yonezawa Kohakudo/'Boar' Thrust' 'Beef' Summon Bento" (1,200 yen), which also uses wild boar from Take and can be enjoyed with beef. Other dishes include the aforementioned Aomori Shamrock Kashiwa Kushi (chicken skewers) from Ito Kazugoro Shoten Tori Sanwa (400 yen each), and "Jiyugaoka Aen/Aomori Shamrock Teriyaki Salad" (1,150 yen), featuring wild game and free-range chicken, all of which are rarely available.
