Anybody who love trying out and discover the Japanese gastronomy adventures are in luck with the Obanzai: The Flavors of Kyoto feast for discerning palates happening at Sofitel Philippine Plaza Manila from January 16 to 22, 2017. It’s gonna be a ‘Subarashi dainingu’ experience as Spiral Master artisan, Chef Hiromi Yonekawa takes gastronomes through an epicurian voyage that capture the culinary specials of his mother’s hometown and Japan’s ancient capital of Kyoto.
There’s going to be Hot Japanese atellier plus Sushi and Sashimi station to wow the guests of the renowned Spiral restaurant. We all know that there are great preparation when serving Japanese cuisine, making it always fresh with seasonal ingredients.
Obanzai Menu Special at Spiral
The epicurean journey to Kyoto showcases myriad of activities and adventurous gastronomes. Chef Hiromi prepares heritage recipes he learned from his mother, a native of Kyoto and the inspiration to his culinary journey.
Obanzai food is famous for its long culinary tradition with the use of fresh ingredients in season bursting with natural flavors.
The special selection of Obanzai dishes feature: Ebi Kimini (prawn twisted into flower shapes); Kohaku Namasu (Healthy Vinegar Salad); Onsen tamago (Silky Egg White and Custard-like Yolk); Hiyayakko which is made with chilled tofu and toppings; Cold Somen (White Japanese Noodle madde of wheat flour); Saba Misoni (Mackarel cooked in miso sauce); Kuri Acharazuke (Radishes and turnips with cut kombu seaweed and carrots in special vinegar brewed with soy sauce, sugar, and sweet red wine); and a lot more.
Dessert lovers will enjoy Chef Hiro’s own version of the Pinoy halo-halo, the Japanese Kakigori. A Japanese dessert with lots of shaved ice, flavored syrup, and sweetened with condensed milk.
Japanese Sake Dinner (Jan. 17 at Spiral La Veranda 7PM)
Chef Hiro also presents the Japanese Sake Dinner paired with rich selection of Japanese dishes.
There will be 6 varieites of sake with various canapes; rainbow sashimi salad with shellfish jelly; tempura variations including ebi kawari-age, crab claw isobe-age; eggplant tempura with salt mix; and ponzu sauce on grilled sous vide beef tenderloin teriyaki balsamic reduction.
Japanese Cooking Class (Jan. 18 4PM)
Chef Hiro will also demonstrate and teach the intricate art of hand-crafted Japanese cuisine in an exclusive cooking class that willf eature choice dishes and a copy of Spiral’s very first cookbook, A Decade of Spiral: Celebrating a Journey of Taste. Spiral’s Japanese Cooking Class is available at P1,500nett per person.
There will also be the Chef’s Table happening on January 19 at the Davao-Boracay Show Kitchen 7PM and Sake and Canape weekend on January 22 during the Spiral Sunday Bruch from 12NN to 3PM.
All these and more as Sofitel Philippine Plaza Manila and Spiral gear up its first quarter offerings. For inquiries and reservations, you may call (632) 832-6988 or email [email protected]
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