"Bread stew" invented by Roiho Tan has been seen, we have tasted four kinds of stews pride of royal host

From December 9th (Thursday) I participated in the "winter tasting party" where I can taste the winter new menu offered at the Royal host nationwide as soon as possible, and I have tasted the Royal host boasting stew.

Royal host chefs are good at western style food, especially stews cooked thoroughly. In order to have that specialty menu taste at a reasonable priceRoiho TanIt is just right to satisfy the small belly which stew was put in the bread container invented by "Bread stewIt also appeared for the first time, it became a moment of stewing.

The taste of the stew boasted by Roiho is from the following.[PDF] Recommended for women enjoying a combination with salads, desserts and wines! Was there "Pan stew"? From December 9 (Thursday) Started at the Royal host nationwide ~

Become a venueRoyal host Namba Midosuji StoreArrival in.


We are greeted with Christmas trees and reindeer at the entrance, so the inside of the store is completely Christmas mood.


The inside of the store is of 2 floor structure, and the venue is on the basement floor.


Pass through the general audience seats full of Christmas colors ... ...


Arrived in the party room. BeforeSummer new menu tasting partyIt is a large private room where you can also use the party in the same room as when you visited the store for.


There is a white Christmas tree on the corner of the party room. There are Christmas trees everywhere in the shop, and I am directing Christmas season.


People in Royal Host official account · Roy Hoi also came to the venue. In this summer's interviewI was updating Twitter from company-supplied business phoneAlthough he was talking about Roy Ho, he skillfully manipulated the iPhone 4 that he was newly paid from the company afterwards,I was reporting the state of the tasting party quietly on Twitter.


The first thing that came out is "chicken's pan stew" (577 yen including tax).


It seems that Ruiho's idea is to offer stew with pan as a vessel. Because I was struggling to make a vessel part well, it is a masterpiece that I got into commercialization after six months.


Since it is baked with cheese on the surface, compatibility is outstanding when you get in touch with apples. The thickening of the stew itself is not that strong, smooth texture. Since bread bowls are small, I think that they are small, and vegetables and chicken are full of large ones, so you can taste the satisfaction that you ate stew.


I think that bread bowls are made by hollowing out, because they are pushed with something like a cookie type, it means that all of the bread is eating a whole bread. Not only because it is a waste, it is used as a waste, so it will be stained as the stew is stuffed out as it is used as a vessel, so it seems that it was made like this way.


Since the lid of the bread is also toasted with a crisp crab, it is also delicious when you eat it with stew or appliances.


The potato chips that are being brewed are not commercially available, but they are fried in shops. It is sliced ​​slightly thick, and it is fried calico, so it is considerably crunchy. The stew, of course, is cooked and the ingredients are soft, so when you eat in the meantime, it will be a good pork cutter.


Subsequently, "beef pork stew" served in a large plate (609 yen including tax). The stew will be on the verge of rest.


Because the surface is covered with melted cheese, on Twitter it seems that there was a inquiry of "This menu, meat really is in?" Towards Roy Huang, but this beef beef It contains.


Because it is a small amount to eat at one time, it is stronger than the stew of a large vessel, and it is seasoned with eating response. It is certainly the strength of the taste not to be defeated by bread, but personally it may have been a bit less salty.


Just like "Chicken's Pork Stew", the bread at the bottom of the bowl has a proper thickness, so the stew is soaked in moistly.


Since it can be cut with a knife with a knife and eaten, it gathers in the stomach rather than it looks. As I baked stew in bread and then baked whole in the kitchen oven, it is fragrant and the surface is crisp but inside is stinky and it is very tasty in taste.


"Royal beef stew ~ season's colorful vegetables ~" (1449 yen including tax). It is a more refined finish than "Beef's Pork Stew", it seasons seasoned to match pasta and rice rather than bread.


Large beef comes in. The price of about 1500 yen in the stew will receive a little extravagant impression, but besides the visible ingredients it is necessary to have ingredients to make it sticky at the stew and to boil over the day and night, Because it takes time and effort, this is pretty full.



Since the meat was cooked well, when I cut it with a knife it broke down like a collapse along the fiber.


"Royal cream stew ~ Okhotsk scalloped scallops and Irodori vegetables ~" (1330 yen including tax)


Mussels are settled in the middle.


In the pan stew, the ingredients of the cream stew was chicken, but this is the main ingredient of seafood such as shrimp and scallops.


Cubs and mushrooms, broccoli, carrots and other vegetables are also included. The taste of the cream is quite rich, it feels like a little cheese. Although the seafood is also contained in the ingredients, it is feeling that the extract is also melting in the stew part, and I am not losing the ingredients.


Subsequently, I will report on the taste of udon of Japanese style and sweet potato using macaroons by striking with stew.

Royal host udon & sweets with talk items such as ginger and macaroon & sweets review - GIGAZINE