Flavors of Kyoto at Spiral | Inquirer Lifestyle
Assorted sushi at Japanese Sake Dinner

Flavors of Kyoto at Spiral

Assorted sushi at Japanese Sake Dinner
Assorted sushi at Japanese Sake Dinner


Sofitel Philippine Plaza Manila welcomes 2017 with a series of events.


“Obanzai: The Flavors of Kyoto” will be held on Jan. 16-22. Experience the culinary magic of Kyoto, Japan, led by Spiral chef Hiromi Yonekawa, who will prepare heritage recipes he learned from his mother, a native of Kyoto and the inspiration to his culinary journey.


A special selection of Obanzai dishes include Ebi Kimini (prawn twisted into flower shapes); Kohaku Namasu (healthy vinegar salad); Onsen Tamago (silky egg whites and custard-like yolk); Hiyayakko which is made with chilled tofu and toppings; Cold Somen (white Japanese noodles made of wheat flour); Saba Misoni (mackerel cooked in miso sauce); Kuri Acharazuke (radishes and turnips with cut kombu seaweed and carrots in special vinegar brewed with soy sauce, sugar and sweet rice wine); Kiriboshi Daikon (dried Japanese radish strips); Ebi-no Sunomono; Tori no Nanbanzuke; and Tsukemono Moriwase, among others.


For dessert, there will be a Japanese interpretation of halo-halo called Kakigori. It uses different types of syrup and is sweetened with condensed milk. Other desserts are Matcha (green tea) cake and ice cream.


On Jan. 17, 7 p.m., Spiral La Veranda will host a Japanese Sake Dinner where Yonekawa pairs the traditional sake with Japanese dishes, such as rainbow sashimi salad with shellfish jelly; tempura variations including ebi kawari-age, crab claw isobe-age, eggplant tempura with salt mix; and ponzu sauce on grilled sous vide beef tenderloin teriyaki balsamic reduction.


For inquiries, call 8326988 or e-mail [email protected]