"First Self-Cooking Book" Release Commemoration Events
~The Ultimate Normal Meal~ by Hikaru Doi

The temperature is gradually rising in Tokyo as well, and this year's summer is about to begin.
With the change of seasons, is your health improving?
At times like these, you want to eat food that will seep into your body and give you gentle energy.

Mon an Marunouchi will be holding a publication commemorative Events Fri, June 20th, inviting Cuisine expert Doi Hikaru.

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Date and time
June 20th Fri 17:00-22:30 (last entry at 22:00)

·place
Mon an Marunouchi (Mon Shin-Marunouchi Bldg.)
〒100-6590
5F Shin-Marunouchi Bldg. 1-5-1 Marunouchi, Chiyoda-ku, Tokyo
TEL: 03-6275-6708

・Admission
5,000 yen (tax included) (includes Cuisine and one drink)
Second and subsequent drinks are cash on delivery

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Publication commemorative Events … When you hear that, some of you may wonder if it's okay to go.
As you can see from the contents and Cuisine in "My First Cooking Journal," Hikaru herself is a kind and approachable person.
This Events, No reservations necessary; everyone is welcome So please feel free to come.

The Cuisine is
The potato salad, tamagoyaki and miso soup made by Mitsuru using recipes from "First Cooking Book" Mon an We will be serving about eight dishes, including a herb salad, in a stand-up style.

Drinks
First, we will offer you a welcome drink.
2 After the first glass, please order your favorite drink. Bottled wine is also available.

Mitsuru will be in the store all day on the day, so please take this opportunity to chat with him.
You can also purchase Doi Hikaru's first book, "My First Self-Cooking Book," in stores!

Eat, drink and have fun!
We will do our best to make this Events that will invigorate both your body and mind!

We look forward to your visit.


~Doi Hikaru Profile~
Cuisine. Born in Osaka and raised in Tokyo. Moved to France after graduating from university. Studied at the Paul Bocuse Cuisine School in Lyon, France. After graduating, worked at a three-star Restaurant and a long-established pastry shop in France. Currently in France 7 He returned to Japan in 2000 and currently works at the Doi Yoshiharu Delicious Food Research Institute. He lectures on Japanese home Cuisine culture in France and manages Events. He is a specially appointed professor at Hokkaido Hokuto Bunka Gakuen and a part-time lecturer at Shirayuri Women's University. He is the author of "Learn about Miso" (published by Sekai Bunka Publishing) and "My First Home Cooking Notebook" (published by Magazine House).