Hotel Okura Manila recently launched the Kisetsu Weekend Buffet at Yawaragi Restaurant available every Saturdays and Sundays lunch (12 noon to 3 pm), and Friday to Sunday dinner (6 pm to 10 pm.).
Kisetsu, or “seasons” in Japanese, reflects the culinary philosophy of using ingredients at their prime flavor. With the weekend buffet, where Sunday Lunch as the main highlight, showcases an array of Japanese specialties and international gourmet dishes created by Executive Chef Gavin Russell and Robatayaki Chef Ryuji Tsuchida.
Yawaragi Restaurant is located at the fifth floor atrium hall. Its Sunday Lunch Buffet features Japanese favorites such as the prawn and vegetable tempura, maki rolls, sashimi, Japanese curry, yose nabe (hot pot), tamago yaki with stewed hijiki seaweed, grilled black cod in Saikyo miso, and udon noodles in shiitake sauce. This premium Sunday specials include Australian roast sirloin, Alaskan king crabs and lobsters, a roving bar cart that highlights a selection of Okura’s signature cocktails along with free-flow champagnes, wines, and beers. At the robatayaki counter, chefs can grill various seafood and skewered meat.
Saturday Lunch and Friday to Sunday Dinner buffets will still include a carvery station, seasonal produce and seafood such as shrimps, mussels, and clams. Some menu items may change slightly without prior notice due to ingredient availability and quality.
For the dessert spread, Pastry Chef Vi Serrano presents the yard long concept – emphasizing each dessert’s deconstructed elements by the culinary team’s meticulous attention to detail.
When in Japan: Summer showcases Japan’s fruits in season such as compressed melon in fresh orange juice, cinnamon-spiced watermelon, plum sponge cake, plum wedges, and peach coulis. The deconstructed desserts are paired with crunchy almond streusel, sunflower seeds, raisins, orange coral sponge, and whipped white chocolate ganache. The array of Japanese desserts include dorayaki, wasabi chocolate pudding with strawberry custard sauce, mochi, chocolates, and assorted cakes.
Saturday Lunch buffet is priced at Php2,950, Sunday Lunch with free-flow non-alcoholic drinks is Php 4,300, while free-flow of non- and alcoholic beverages is at Php 5,200. Meanwhile, Friday to Sunday Dinner is at Php 3,150 nett per person. The price is halved for children aged 6 to 12, while kids below 5 years of age is free. Guests who would like to include free-flow drinks can avail the beverage up-charge at Php 650 for non-alcoholic drinks or Php 1,700 for both non- and alcoholic drinks.
For inquiries and table reservations, call +63 917 842 9067, email yawaragi.service@hotelokuramanila.com, or book online at https://bit.ly/BookATable-Yawaragi.
