Kenmin Dining Holds Popular Summer Fair Again This Year, Launching Limited-Time Menu Using Miyazaki-Grown "Fully Ripe Mangoes"

Kenmin Foods Co., Ltd. (Hyogo Prefecture, Kobe City - President & CEO: Yuki Takamura), which holds the No. 1 share in rice vermicelli sales*, is pleased to announce that its Chinese restaurant, "Kenmin Dining," will host the "Miyazaki Mango Fair" starting Saturday, June 20th. This fair has been well-received annually and will be held for the fourth time this year.

*1: Customs statistics, Rice Vermicelli category, January-December 2025, Share 43.6%

【Background】
Since 2021, our company has deepened its relationship with Miyazaki Prefecture by developing and selling products such as "Miyazaki Ji-dori" (local chicken) grilled rice vermicelli and gluten-free ramen, and by conducting joint promotions with another local specialty, "Miyazaki Vitamin Peppers," and "Kenmin Yakibifen" (grilled rice vermicelli). To leverage each other's strengths and provide safe and attractive food, we entered into a partnership agreement in March 2025 to promote the appeal and future of food. Through this strong connection with Miyazaki Prefecture, Kenmin Dining holds the Miyazaki Mango Fair annually for a limited time.

【Mango Fair Menu】
◆Miyazaki Fully Ripe Mango Pudding: 1,200 yen (tax included)
This is a limited-edition mango pudding made with luxurious, fully ripe mangoes from Miyazaki Prefecture. The smooth pudding is generously topped with mangoes boasting a rich sweetness and elegant aroma, allowing you to fully enjoy the original flavor of the mango.

◆Miyazaki Mango Tapioca Milk: 1,000 yen (tax included)
A dessert combining the rich fruitiness of mango with the mellow creaminess of milk. The chewy tapioca adds a pleasant texture, and with each sip, the rich aroma and sweetness of mango spread through your palate. It's a refreshing item perfect for the hot season.

【Fair Overview】
●Products for Sale: Miyazaki Mango Fair - 2 items
●Sales Period: Saturday, June 20th - Tuesday, July 14th (Ends when sold out)
●Business Hours: Lunch 11:30 AM - 2:30 PM (Last Order 2:00 PM)
Dinner 5:00 PM - 9:00 PM (Last Order 8:00 PM)
Closed: Every Wednesday and Thursday
●Location: Kenmin Dining, 5-1-1 Kaigandori, Chuo-ku, Kobe City, Hyogo Prefecture
●TEL: 078-366-3039
●WEB: https://www.k-dining.jp/

【Attractions of Miyazaki Mangoes】
Grown under abundant sunshine, these mangoes are characterized by their rich sweetness, mellow aroma, and melt-in-your-mouth texture. Honeybees are used for pollination, and from the tens of thousands of flowers that bloom on a single tree, only a few selected fruits are nurtured. As they approach ripeness, each fruit is netted, and only those that ripen on the tree and naturally fall into the nets are harvested and shipped, reflecting a meticulous cultivation method.

【About Kenmin Dining】
Kenmin Dining is a unique Chinese restaurant specializing in rice vermicelli, directly operated by Kenmin Foods, the largest rice vermicelli manufacturer. It has been selected for the Tabelog Chinese Cuisine WEST Hyakumeiten (Top 100 Restaurants) three times. Opened in 1995 on the first floor of the company's building in Motomachi, Kobe, as a place to deliver the taste of their own rice vermicelli and expand its reach. For 30 years, it has been featured in numerous media outlets as a popular restaurant drawing crowds of locals and tourists from other prefectures.
With its 30th anniversary, alongside store renovations, the restaurant has incorporated rice soy sauce, rice flour, rice oil, and rice flour Chinese noodles. They have re-examined their cooking from scratch, focusing on bringing out the natural flavors of ingredients, and are committed to serving even healthier dishes than before. Aiming to be a one-of-a-kind Chinese restaurant that carefully delivers deliciousness centered around "rice vermicelli," "authentic Chinese cuisine," and "wheat-free" options.
[Image: Kenmin Dining Exterior] [Image: Kenmin Dining Interior]

【Kenmin Dining Head Chef Ryuta Matsumoto】
Graduated from Osaka Abeno Tsuji Culinary Institute.
Served as Sous Chef at a renowned Sichuan cuisine restaurant. Subsequently, served as Head Chef for the opening of multiple new branches at a famous Cantonese cuisine restaurant group operating mainly in the Kansai region. Joined Kenmin Foods in 2014 and became the Head Chef for the opening of "Kenmin Dining Roppongi"*, the second Kenmin Dining branch, in 2016. Became Vice Head Chef at the "Kenmin Dining Main Branch" in 2021, and Head Chef in 2022. Following the 30th-anniversary renovation in December 2025, he is pioneering gluten-free x Chinese cuisine.

【Comment】"Chinese cuisine is often perceived as using wheat flour or potato starch, but we discovered that using rice flour improves the crispiness and texture. It was enjoyable to think about dishes that bring out the inherent deliciousness of the ingredients. We were able to realize a new style of Chinese cuisine by breaking away from conventional ideas."
*Kenmin Dining Roppongi branch closed in 2021.