The Art Of Sake: A Japanese Masterpiece In Manila

Experience a night of culinary excellence with the exquisite flavors of Japanese cuisine paired with a selection of premium sake.

Yakumi, the acclaimed Japanese restaurant at Solaire Resort Entertainment City will present an evening of culinary excellence with “The Art of Sake” on August 24, 2023, at 6:00 P.M. where diners can indulge in a crafted menu designed to showcase the exquisite flavors of Japanese cuisine paired with a selection of premium sake.

Leading the culinary team is Yakumi’s Executive Chef Norimasa Kosaka and joining him for this special event is Director of Beverage Daniel Blais and Sake Sommelier Rossen Ingco, Jr.

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Solaire's Director of Beverage Daniel Blais and Yakumi's Executive Chef Norimasa Kosaka
Solaire’s Director of Beverage Daniel Blais and Yakumi’s Executive Chef Norimasa Kosaka/ Photo by the author

The evening starts with an appetizer of sake steamed king crab leg, onsen tamago (egg) yolk, sturgeon caviar, asparagus, and dashi, perfectly paired with Junmai Ginjo ‘Zen’ from Urakasumi in the Miyagi Prefecture.

Sake-steamed King Crab Leg from Yakumi
Sake-steamed King Crab Leg/ Photo by the author

Sushi lovers will be delighted by the Australian rock lobster tartar tucked underneath striped jack sushi and tuna ceviche under toro (fatty tuna) sushi served with Japanese sansho pepper. These are paired with the Junmai Daiginjo 65% milled ‘Solaire 10th anniversary’ from Kagamiyama, Saitama Prefecture. This bottle was exclusively made for Solaire.

Sushi from Yakumi
Sushi/ Photo by the author

Then savor the flavors of the chawanmushi featuring soy-marinated Hokkaido scallop, smoked Spanish mackerel, roasted pine nuts, and XO sauce complemented by Junmai Daiginjo ’12’ from Kagamiyama, Saitama Prefecture.

Chawanmushi from Yakumi
Chawanmushi/ Photo by the author

The teppanyaki fish course will showcase a delicate teppanyaki Patagonian toothfish (aka Chilean seabass or Antarctic cod) , fresh sea urchin, sake-marinated sansho leaf, and white soy beurre blanc foam paired with Junmai ‘Yamadanishiki 65’ from Nito, Aichi Prefecture.

Tepanyaki from Yakumi
Tepanyaki/ Photo by the author

The extremely tender char-grilled US prime beef tenderloin, fresh black truffle, soy mirin glace, miso Hollandaise, and mushroom onigiri (rice ball) in the beef robatayaki course will be accompanied by Junmai Daiginjo ‘Snow Aged’ 3 years from Hakkaisan, Niigata Prefecture. This sake barrel is actually aged under snow for three years.

Char-grilled US Prime Beef Tenderloin from Yakumi
Char-grilled US Prime Beef Tenderloin/ Photo by the author

Ending the six-course dinner will be green tea roll cake, azuki beans, and Japanese plum wine sorbet served with Umeshu Classic from Choya, Osaka…a perfect ending for a delectable dinner.

Green Tea Roll Cake from Yakumi
Green Tea Roll Cake/ Photo by Pepper Teehankee

“The Art of Sake” dinner is priced at Php 6888+ per person. For more information and reservations, visit or call (02) 8888-8888.

Banner photo by Pepper Teehankee.

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