In a special two-night event, guests indulged in authentic Japanese cuisine from Dusit Thani Kyoto’s Chef Yoshiyuki Kondo.
A taste of Kyoto arrived in Manila as renowned Chef Yoshiyuki Kondo from Dusit Thani Kyoto took over Umu’s teppan kitchen at Dusit Thani Manila for two nights only.
Kondo, the culinary maestro behind the acclaimed Kōyō – a Chef’s Table restaurant concept at Dusit Thani Kyoto –enchanted Manila’s most discerning palates with his exceptional culinary artistry. His signature “Umami Cuisine Teppan” style combines the essence of Japanese gastronomy with innovative techniques from French and other international cuisines.
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It was like experiencing the magic of Kōyō at Umu as Kondo showcased his expertise in crafting dishes that highlight the freshest seasonal produce from the Kansai region. Inspired by the ancient Japanese calendar of 24 micro-seasons, each course tells a unique story of nature and community.
Under the guidance of the renowned chef who boasts 17 years of culinary experience, Kōyō offers an extraordinary live food experience. Guests at Kōyō can witness the artistry of Japanese cuisine as skilled chefs prepare exquisite dishes using the finest and most distinctive ingredients, including rare items and organic vegetables grown on Dusit Thani Kyoto’s own farms.
The same artistry of Japanese cuisine happened in Manila as Kondo prepared exquisite dishes from a selection of the finest ingredients. He even brought in brought fresh wasabi and six-year aged konbu (kelp) from Japan to serve at the exclusive dinner.
There were two seating schedules for both nights. The unforgettable eight-course umami feast paired with sake started with the Umami Dashi Japanese Soup Stock made with the aged konbu. The Norwegian Salmon Belly with Sautéed Avocado Seaweed and Fresh Wasabi Sauce made non-avocado fans actually like the fruit, which took a whole new texture and taste being sautéed. Then came the smooth Steamed Japanese Egg Custard with Scallops from Hokkaido, served with a thick Dashi Sauce. Lobster Sautéed with White Miso Vin Blanc Sauce with Local Vegetables was one of the main courses using fresh local lobsters. The highlight was the Japanese A5 Kagoshima Wagyu Sirloin with Fresh Wasabi and Garlic Chips, served with Local Fresh Lapu-lapu with Fried Garlic Rice and Red Miso Soup. The unexpected Japanese Dorayaki with Truffle Cream was a perfect ending for the perfect meal.
Dinner was paired with Hyakujuro Black Face, Red Face, and Green Face sake.
Every aspect of the dining experience was a testament to the chef’s passion and dedication.
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Photos by Pepper Teehankee (except for two indicated).
