On the 30th, Seibu Lions Orix Buffaloes Belluna Dome, "Nakamura Takeya Nakamura and Takumi Kuriyama Takumi Kuriyama Bone Fang Burger," the first joint production by players Takeya Nakamura and Kuriyama Takumi, and "Hasegawa Shinya's Kyoto-style Meat Udon with Kombu and 6 Kinds of Dried Bonito Flakes," produced by Shinya Hasegawa, starting with their home opener against Orix on March 31st Shinya Hasegawa.

"Takeya Nakamura and Takumi Kuriyama 's Bone Fang Burger" was born when the two were watching TV and saw a hamburger made with mushrooms, and they talked about wanting to produce their own gourmet product. Initially, they planned to sell only one type, but after tasting all three, they decided to sell all of them. All of them use plenty of fresh mushrooms and are made with mushroom-based sauces. They will be sold for a limited time at "L's Kitchen CENTRAL".

▼ Takeya Nakamura

"All three varieties were delicious! Each burger had a different flavor; the 'Mushroom Sauce version' had the strongest mushroom taste, the 'Mushroom & Porcini Sauce version' allowed me to fully enjoy the aroma of porcini sauce, and the 'Mushroom Cream Sauce version' let me savor the flavor of the cream sauce. Each one has its own merits. I would love for many people to try them."

▼ Takumi Kuriyama

"From the tasting stage, Sanpei (Nakamura) was full of praise, saying 'It's delicious!', so I also approached the tasting with high expectations. All three types were even more delicious than I expected! In particular, the mushroom and porcini sauce version had a nice balance of flavors in the sauce. I want all the fans to try all three types!"

▼ Shinya Hasegawa

"Kyoto is famous for its beef, and since I love udon noodles, I decided to make beef udon. The highlight is the generous amount of beef and green onions used. I also made the broth in the Kyoto style, with a focus on sweetness. After two taste tests, it turned out delicious, so I hope all the fans will try it when they come to watch a game at Belluna Dome!"