One of the best steakhouses in the country treated guests to an exclusive evening of gastronomic delights featuring Japan’s Omi Wagyu.
It was a night of culinary mastery as Marriott Hotel Manila, in partnership with Alternatives Food Corp (AFC)., unveiled the much-anticipated third installment of MEAT & GREET, now in its premium edition at Cru Steakhouse. Widely recognized as one of the best steakhouses, Cru Steakhouse sets the stage for an exclusive culinary journey that celebrates the rich heritage of Japanese Omi Wagyu beef.
This exclusive event was executed by the skilled hands of Japanese Chef & Omi Wagyu Master Shintani Noriyuki and Marriott Manila’s Executive Chef Meik Brammer.
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AFC is a top tier broad line food service supply integrator based in the Philippines with a mission of redefining taste and trends. The company began in 1998 as a private enterprise that focused on the compelling needs of the local food industry for stability, quality, and value. Today, the company continues to meet these needs with the help of various partners in its international network of supply resources. AFC now carries beef, pork, lamb, poultry, seafood, modified starches, sesame seeds, functional blends, and spices.
At the heart of this gastronomic celebration lies the illustrious history of Omi beef, a legacy dating back over 400 years. Originating during the unification of Japan in 1590, Omi beef was revered as a symbol of honor and distinction, bestowed upon the shoguns themselves. Even during the Edo Era (1603-1868), when meat consumption was prohibited, Omi beef persisted, revered for its medicinal properties and presented to the samurai.
Crafted with unparalleled care and nurtured amidst the fertile landscapes surrounding Lake Biwa in Shiga Prefecture, Omi beef’s extremely tender meat, delicate marbling, and mellow aroma are a testament to the meticulous craftsmanship and centuries-old tradition that define this culinary masterpiece. With high oleic acid content, Omi beef boasts a buttery tenderness and a flavor profile that transcends ordinary beef coveted all over the world.
Cru Steakhouse transformed into a haven of gastronomic delight that offered a five-course dinner paying homage to the unparalleled quality of Omi Wagyu beef. The chefs started with an aburi (torched) Omi nigiri and roll followed by a flavorful beef tartare. The soup deviated from the beef as a duck confit ravioli consommé with a foie gras flan was served. The piece de resistance was the grilled Omi A5 ribeye served with potatoes and truffles, sweet corn puree, mushroom fricassee, and bordelaise sauce.
Guests will soon have the opportunity to savor the soon-to-be-launched premium Omi Wagyu which will be available at Cru Steakhouse. This culinary gem is set to redefine the standard of excellence in Manila’s dining scene. Taste the difference at Marriott Manila’s Cru Steakhouse.
For reservations and inquiries, contact www.crusteakhousemanila.com or call 0917 659 5420. Visit www.manilamarriott.com and https://www.alternatives.ph.
Photos by Pepper Teehankee.
