By Alya B. Honasan
Some people may have different associations when they think of Japan, but I had two things in mind upon receiving the invitation of the Japan National Tourism Organization (www.jnto.go.jp/philippines) and the Japan Tourism Agency (www.visitjapan.jp) to a familiarization tour of Tokyo last June: Hachiko and sushi. But I’m getting ahead of myself.
Exclusivity and uniqueness are some of the hallmarks of Buddha-Bar Manila, the ultimate restaurant and lounge of sophistication, style and power. These very traits come to the fore when world-famous Sushi Chef Masato Nakabayashi visits Buddha-Bar Manila on July 5, 2014 to perform his patented “Masato Show”, a spectacular culinary event that includes the live cutting of a large fish that will be turned into amazing, unusual sushi and sashimi creations before a bedazzled crowd.
A culinary and foodie haven, Buddha-Bar Manila is known to be one of the country’s top restaurants offering a wide array of cuisine. From Western delicacies to the delectable Pacific Rim dishes, Buddha-Bar Manila never fails to surprise its diners and patrons with new and flavorful food.
Kitchen RescueBy Reggie Aspiras
Chef Rick Moonen’s credentials are stellar, the highlights of his career many. He graduated top of the class at the Culinary Institute of America, New York. He was given three stars by The New York Times for his restaurants Oceana, Molyvos (a Greek fish house) and New York City’s rm.
By Peachy G. Concepcion
“Once you decide on your occupation you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job, you must dedicate your life to mastering your skill. That’s the secret of success and the key to being regarded honorably. I’ve never once hated my job, I fell in love with my work and gave my life to it.”—Jiro Ono in “Jiro Dreams of Sushi”