Japanese cuisine is known the world over for its highly-sophisticated preparation methods and refined presentation.The ingredients are carefully selected and kept in harmony with the delicate flavors that offer an abundance of gastronomical delights.
The Philippines prides itself on having quite a number of Japanese restaurants that serve more than just the usual sushi, ramen and tonkatsu. One such dining place is Kappou Imamura, an upscale contemporary restaurant soon to open at Okada Manila, considered the largest integrated resort in the Philippines.
As an introduction and preview of its culinary offerings, Okada Manila will host a series of dining experiences around the Philippines aptly called “Taste of Okada.” Cebu, known for its thriving local epicurean and social scene, was the perfect venue to officially launch its first gastronomic showcase.
Flying in for the occasion were the integrated resort’s board of director Steve Wolstenholme and Michelin-starred chef de cuisine Hirofumi Imamura, after whom the classy and contemporary Japanese restaurant is named. Chef Imamura realizes his vision of bringing to the guests’ tables refined Japanese delicacies prepared with passion, skill and precision.
“The gentleman is an artist and what you will experience here tonight is his art—and his art is exceptional. Every property has a star and our star is chef Imamura,” Wolstenholme added.
Guests were treated to a six-course menu that featured a repertoire of authentic Japanese fare including flash-smoked seasonal fish salad, sake-simmered live lobster in thick winter sauce, and truffle rice and miso soup. They were particularly pleased with luxurious specialties such as Yaki-Nituke style charcoal grilled kinki fish and stewed Japanese Wagyu beef and yuba soy skin. To cap off the enjoyable meal, chef Imamura presented quests with a sweet dessert surprise, Yuzu Gianduja with bitter chocolate mousse mango sorbet paired with a selection of premium wines from across the globe.
Chef Imamura’s culinary brilliance was rewarded in 2014 when he obtained a Michelin star for his culinary achievements during his tenure in the Kaiseki restaurant Kazuo Okada in Kowloon, Hong Kong.
Throughout his career, he has shared his talent and ingenuities in the kitchens of world-renowned fine dining Japanese restaurants in Macau, Las Vegas, New York, Tokyo and now Okada, Manila, engaging his guests in an artful and tasteful gourmet experience.