Seibu Lions announced on March 31 that starting with the home opener against Orix Buffaloes at Belluna Dome on that day, Takeya Nakamura infielder and Takumi Kuriyama outfielder will sell their first jointly produced gourmet "Takeya Nakamura and Takumi Kuriyama 's Bone Fang Burger" and "Shinya Hasegawa outfielder 's Kyoto-style meat udon with kombu and six types of shushi (dried seaweed)" produced by Shinya Hasegawa.

The "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 said, "We want to produce our own gourmet food together!" Each burger uses plenty of fresh mushrooms and is made with a sauce that highlights the mushrooms. They will be sold for a limited time at "L's Kitchen CENTRAL".

"Shinya Hasegawa 's Kyoto-style Meat Udon with Kombu and Six Kinds of Dried Bonito Flakes" combines beef, famous in Kyoto, Hasegawa's hometown, with his favorite udon noodles. This special dish was developed from Hasegawa's desire to "create udon that you can drink down to the broth." It will be sold at "ONE HAND UDON Osanpo."

Comments from the three players are as follows:

[Takeya Nakamura infielder]

All three 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 outfielder]

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 outfielder]

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!