On October 29, Shoeikan, a naval restaurant in Maizuru, a town of Japanese Western cuisine, will offer a special collaboration course "Navy Curry Gozen" for 3,300 yen in limited quantities. In addition to curry, meat and potatoes, and other dishes that have been loved since the Meiji era up to the present, the restaurant plans to present dishes that will be newly revived as a result of this collaboration. During the meal, Chef Hajime Isshiki of Shoeikan and Chef Yoji Satake of Minokichi Takemorou will give a talk show about the development of the special course.
To apply, please contact<a href="https://www.kaigunkappou.com/" rel="noopener" target="_blank">website</a>From. Numbers are limited and first-come, first-served, so register early.

left <b>［Naval Cuisine Shoeikan]
Hajime Isshiki</b>
Born in 1967, he is 55 years old. After graduating from high school, he joined a hotel and started his career in French cuisine. He then worked for many years in the world of Western-style cuisine at hotels in the Keihanshin area. He became head chef when Shoeikan opened. He enjoys fishing and practices a lifestyle of enjoying Kyoto by the sea.

right <b>［Minokichi Takemorou]<br>
Yoji Satake</b>
General Manager of Kyoto Kaiseki Restaurant Minokichi. After graduating from university, he worked as a chef at the Hyotei restaurant in Nanzenji for three years before joining the kitchen at Minokichi Takemorou. He has given cooking classes on cooking TV programs and at local governments and companies, and has also participated as an instructor in nutrition education classes for students.

<strong>Navy Curry Gozen</strong>
Appetizer ... consomme soup
Appetizer...Seasonal Vegetable Salad with Japanese Style Contant
Sub-main...traditional naval curry
Main course: Japanese-style navy curry, navy meat and potatoes, fish croquettes made with dried fish from Maizuru, and kiriboshi-daikon and fried bean curd cooked together with myoga sweet vinegar pickles.
Dessert...Switz pudding with molasses and soybean flour on top
*Some menu items are subject to change due to availability.