Gastronomic events will be held at the hotel that make use of the popular drink and highlights the expertise of their resident master chef
To celebrate Japanese spring celebrations, Sofitel is
placing the spotlight on its resident master, Chef Masahira Mizumoto. The Fukuoka-born
and trained chef will lead a series of gastronomic engagements that will immerse
connoisseurs in the rich history and sacred traditions of Japanese food and
Spring is a particularly revered season in the Land of the
Rising Sun, and celebrations are country wide. Hanami, Sanja Matsuri, Aoi Matsuri,
Omizutori are just some of the festivals held in Japan over the months of
March, April and May.
Throughout the month, Mizumoto will curate and prepare
bespoke menus for an exclusive sake dinner, sake and cheese masterclass, and
Japanese cooking class. He brings more than 35 years of culinary experience from
fine dining restaurants around his home prefecture. An expert when it comes to sushi,
sashimi, robatayaki, and teppanyaki, the chef has a special license to prepare
the tricky dish fugu.
On March 11, an exclusive Sake Dinner will be held at the
hotel’s Indulgence, Decadence, and Epicure rooms. It features a six-course menu
that is paired with a selection of premium sake. On March 13, meanwhile, sake will
be paired with international cheeses. Sofitel’s Sake and Cheese Masterclass will
be held at Spiral’s Hidden Room.
Finally, on March
27, Masahiro leads a special cooking class featuring favorites: Salmon Salad
Roll, California Temaki, Mixed Okonomiyaki, Kani Salad, and more. Participants
are set to learn the sacred art of Japanese cuisine and savor their own
creations at the Boracay Room.
For reservations and inquiries, call 8-832-6988 or email [email protected]