The TOKYU HOTELS Cooking Contest is held every year with the aim of improving cooking and service techniques and skills.
The entry was submitted by Tominaga Shuhei, a member of the hotel's cooking staff.
We will be serving "Basque-style Steamed Miyagi Salmon in a Cocotte," which won the preliminary competition and advanced to the finals.
The theme of this year's contest was creative dishes prepared on the spot using domestic Miyagi Salmon.

Salmon wrapped in prosciutto and vegetables such as peppers and tomatoes are placed in a cocotte and cooked at low temperature.
The flavor of the ingredients is tightly sealed in.
Finished with Basque chili pepper "Espelette", Parmigiano Reggiano cheese,
Enjoy with a sauce that packs in the delicious flavor of the vegetables.