The "Nippon, Jonathan, Feast." Fair has begun at each family restaurant chain Jonathan. A plan where you can easily enjoy "carefully selected ingredients" from all over Japan. The lineup includes ingredients that are hard to find at family restaurants, such as Inaniwa udon, which is said to be one of the three major udon noodles in Japan, fresh red sea bream from Nagasaki prefecture, and domestic brand Wagyu beef.

Well, up to this point, the tension was about "Hmm, that's right. It looks delicious", but the eating editorial department discovered it. A menu called "Inaniwa Udon Genovese". Genovese is a dish that uses a sauce that combines basil and olive oil. This is the one you often see in pasta. What kind of dish will the combination of this Italian taste and Inaniwa udon be? I was curious, so I ate it.


"Inaniwa Udon Genovese" or "Akita Mugendo Inaniwa Udon Perilla Genovese" (899 yen). This menu uses udon noodles from "Akita Mugendo", which are made one by one by craftsmen using the manufacturing method that has been handed down since the Edo period.

Looking at the plate that was brought in, it was pasta (although it was a little thick) ...! Lettuce, tomatoes, okra, and prosciutto are served so generously that you can't see the noodles. It still has an Italian atmosphere. The noodles hidden under the vegetables are bright green thanks to the sauce. It seems that it is finished in Japanese style using perilla.

When you eat a bite, the rich scent of perilla and olive oil strikes you. However, it's not too Italian and the perilla isn't too strong, it's a perfect balance. It has a refreshing aftertaste and goes well with vegetables, steamed chicken toppings, Japanese ginger, and perilla.


However, what should be noted is the compatibility with noodles (Inaniwa udon). It is smoother than pasta and has a crispy texture that enhances the taste of the rich sauce. This is different from other udon noodles, hiyamugi, somen noodles, or pasta. I think it 's the taste of Inaniwa udon, which is thin and smooth. It's so addictive that you can't eat Genovese pasta. Absolutely repeat!

In addition, ordinary Inaniwa udon is also available at the fair. "Akita Mugendo Inaba Udon Hinai Jidori Soup & Shirasu 2 Color Bowl" (1,199 yen) is a gorgeous menu that comes with a small bowl topped with shirasu from Ehime prefecture. Soak in warm sesame miso soup or soup stock.


Here, I would like to introduce a special way to eat that I have noticed. If you divide this sesame miso soup with the soup stock of the tamemeshi (details will be described later) provided in the fair menu, it will be ridiculously delicious! The soup stock and sesame seeds look like miso soup, which is perfect for squeezing. Well, the drawback is that I have to order both Inaniwa udon and tame.


In addition, the fair menu is as follows. If you have a chance to eat the ingredients recommended by the buyer at a reasonable price, try it if you are interested.

・ Nagasaki red sea bream grilled red sea bream soup stock Chazuke set Koshiki island kibinago salad with pickles (1,199 yen)
Fresh red sea bream that can be eaten as sashimi is made into a sashimi. You can eat it deliciously even if you sprinkle it with soup stock and pickle it in chazuke. Add condiments to your liking.


・ Domestic beef lean steak (1,599 yen)
Seven branded cows will be offered in sequence using the "production area relay method". Only lean meat is used. The staff will guide you to which meat you can eat. (Beef used: Hokkaido / Tokachi herb beef, Hokkaido / starry sky black beef, Miyazaki prefecture / Ayami beef, Aomori prefecture / Michinoku breeding, Gunma prefecture / Five grain beef, Saitama prefecture / Ayasai beef, Miyazaki prefecture / Kirimine beef)


・ Grill and hamburger steak with scallops from Mutsu Bay (1,099 yen)
A set of grilled "children's scallops" and hamburger steak. The scallops are made from strings so that you can enjoy the texture, and only the scallops and eggs are used, and they are baked in garlic soy sauce.


* Prices shown do not include tax