{"id":32678,"date":"2019-03-01T18:27:54","date_gmt":"2019-03-01T09:27:54","guid":{"rendered":"https:\/\/rftcjapan.org\/fundraisers\/pinkball\/pink-ball-2019-menu-and-chef\/"},"modified":"2019-03-01T18:32:39","modified_gmt":"2019-03-01T09:32:39","slug":"menu-and-chef","status":"publish","type":"page","link":"https:\/\/rftcjapan.org\/en\/fundraisers\/pinkball\/menu-and-chef\/","title":{"rendered":"Pink Ball 2019 Menu and Chef"},"content":{"rendered":"

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MENU<\/span><\/h3>\n

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\u201cChaud-Froid\u201d<\/h4>\n

Smoked salmon and crab meat salad with pink tomato sauce<\/h4>\n

served with edible flower and herb salad, green dressing<\/h4>\n

\u30b5\u30fc\u30e2\u30f3\u3068\u30ab\u30cb\u306e\u30b5\u30e9\u30c0\u3000\u30d4\u30f3\u30af\u30c8\u30de\u30c8\u306e\u30b7\u30e7\u30fc\u30d5\u30ed\u30a2<\/h4>\n

\u82b1\u3068\u30cf\u30fc\u30d6\u306e\u30b5\u30e9\u30c0\u6dfb\u3048\u3000\u30b0\u30ea\u30fc\u30f3\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0<\/h4>\n

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Beet root cream and chicken consomm\u00e9 royal with mushrooms, truffle flavor<\/h4>\n

\u30d3\u30fc\u30c4\u30af\u30ea\u30fc\u30e0\u3068\u30c1\u30ad\u30f3\u30b3\u30f3\u30bd\u30e1\u306e\u8338\u306e\u30ed\u30ef\u30a4\u30e4\u30eb\u4ed5\u7acb\u3066\u3000\u30c8\u30ea\u30e5\u30d5\u98a8\u5473<\/h4>\n

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Steamed sea scallop and lobster mousse with pink pasta<\/h4>\n

served on green vegetables and sabayon sauce<\/h4>\n

\u30db\u30bf\u30c6\u8c9d\u3068\u30ed\u30d6\u30b9\u30bf\u30fc\u30e0\u30fc\u30b9\u306e\u30d4\u30f3\u30af\u30d1\u30b9\u30bf\u5305\u307f<\/h4>\n

\u30b0\u30ea\u30fc\u30f3\u30d9\u30b8\u30bf\u30d6\u30eb\u3068\u30b5\u30d0\u30e8\u30f3\u30bd\u30fc\u30b9<\/h4>\n

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Roasted beef tenderloin coated in pink crust<\/h4>\n

foie gras-pumpkin black croquette, carrot castella and potatoes<\/h4>\n

white onion curry sauce<\/h4>\n

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\u30c6\u30f3\u30c0\u30fc\u30ed\u30a4\u30f3\u3000\u30d4\u30f3\u30af\u306e\u30af\u30e9\u30b9\u30c8\u5305\u307f\u30ed\u30fc\u30b9\u30c8<\/h4>\n

\u30d5\u30a9\u30a2\u30b0\u30e9\u3068\u30d1\u30f3\u30d7\u30ad\u30f3\u306e\u30d6\u30e9\u30c3\u30af\u30b3\u30ed\u30c3\u30b1\u3000\u4eba\u53c2\u30ab\u30b9\u30c6\u30e9\u3068\u30dd\u30c6\u30c8\u6dfb\u3048<\/h4>\n

\u30db\u30ef\u30a4\u30c8\u30aa\u30cb\u30aa\u30f3\u306e\u30bd\u30fc\u30b9\u3000\u30ab\u30ec\u30fc\u98a8\u5473<\/h4>\n

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Pink chocolate mousse<\/h4>\n

\u30d4\u30f3\u30af\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u306e\u30e0\u30fc\u30b9<\/h4>\n

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Coffee, tea or infusion<\/h4>\n

\u30b3\u30fc\u30d2\u30fc\u3000\u7d05\u8336\u3000\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc<\/h4>\n

[\/vc_column_text][vc_empty_space height=”64″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”rgba(213,17,116,0.05)” z_index=”” css=”.vc_custom_1551425944230{padding-top: 3% !important;padding-bottom: 3% !important;}”][vc_column][vc_empty_space height=”32″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/3″][vc_single_image image=”32655″ img_size=”large” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_column_text]<\/p>\n

Chef Toshio Numajiri<\/span><\/h3>\n

Executive Chef of The Westin Tokyo<\/span><\/h4>\n
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Born in 1962 in Yokosuka. \u00a0Graduated Osaka Abeno Tsuji Cooking School.<\/h4>\n

Entered into the cooking field in \u201882 at the Hakone-Miyanoshita Fujiya Hotel.<\/h4>\n

After his experience at the opening of the Hotel Seiyo-Ginza, he joined the opening of the Royal Park Hotel\u2019s French Restaurant \u201cPalazzo\u201d in 1989.<\/h4>\n

He has been a chef at the Westin Tokyo since 1994, became Banquet Chef in 1996, Executive Sous Chef in 2000, and Executive Chef from May, 2004.<\/h4>\n

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Member of<\/h4>\n