Last March 18, Hotel Okura Manila invited guests and patrons to travel by taste to the historical Saga Prefecture in Japan through a six-course dinner featuring the globally-esteemed Saga Wagyu beef, elevated with authentic sake pairings. Four kitchen masters, including guest chef Hiroki Samata of the Federal Meat Academy of Japan, collaborated in curating a tasting menu that traverses through different interpretations of the premium beef.
The dinner featured Yawaragi Chef de Cuisine Jerrymie Tamayo for the amuse-bouche, salad and soup, Yamazato Japanese Executive Chef Keiichiro Fujino prepared the entrée, Hotel Okura Manila Pastry Chef Vi Serrano took hands for the dessert while Chef Hiroki Samata fixed the appetizer and the main course.
Hiroki Samata brings in years of skills sharpened by experience as a Master Butcher and faculty member of The Federal Meat Academy, a unique school located in Gunma, Japan, that advances the appreciation and knowledge of all skills associated with the processing and marketing of various kinds of meats.
The courses were paired with premium Sake for superior dining experience with the inclusion of Sunflower and Strawberry-flavored drink from the historically-rich Amabuki Junmai, the award-wining bottles from Tenzan Sake Brewery, Shichida Junmai.and Philippine Wine Merchants.