‘The Art of Tempura’: A collaborative culinary event at Hotel Okura

Hotel Okura Manila presents “The Art of Tempura,” a collaborative culinary event featuring the grand chef of Japanese fine dining at the Hotel Okura Group, Chef Tadashi Sawauchi. This dining experience, happening at the Yawaragi restaurant of Hotel Okura Manila within Newport World Resorts, celebrates the delicate craftsmanship of tempura paired with exquisite sake selections.

Event details:

Date: July 22 to 25, 2024

Venue: Yawaragi Restaurant, Hotel Okura Manila

Menu: Seven-course Tempura-Kaiseki Menu with Champagne & Sake Pairing

Price: P9,500++ or P10,418.62 nett per person

Seatings: Two seatings per day for 30 guests each at 6 p.m and 7:30 p.m.

Meet the Chefs:

• Chef Tadashi Sawauchi: Grand chef of Japanese fine dining, Hotel Okura Group
  
• Formerly managed Japanese Ffne dining “Yamazato” at The Okura Tokyo for 20 years
  
• Oversees Yamazato locations worldwide
  
• Supervised the Japanese menu for the 2010 APEC Japan summit banquet

Guest Chefs:

• Chef Takashi Karasawa – Founder of Tempura Karasawa in Tokyo, Japan
  
• Chef Keiichiro Fujino – Japanese executive chef of Hotel Okura Manila

Art of Tempura menu highlights:

• Crab and broiled scallop with Shuto-an (salted fish guts sauce)
  
• Duck loin with grilled leek and eggplant, served with sesame vinegar and Myoga ginger
  
• Marinated tuna toro, thinly sliced yam, wasabi, nori seaweed
• Tempura:
  
• Saimaki-ebi (shrimp), Hamo (pike conger), cuttlefish, pecoros (small onion),
  
  asparagus, Oba leaf
  
• Hata (grouper), Anago (saltwater eel), sweet potato, lotus root, green beans
  
• Japanese Wagyu wrapped in Shiso leaf, wasabi, carrot, corn
  
• Jellyfish, thinly cut fresh vegetables, tomato, sesame seeds
  

Reservations:

For reservations, contact: +63 917 842 9067 or email [email protected].