Japan External Trade Organization Holds Seafood Festival at Mitsukoshi BGC
A Japanese culinary escapade awaits as the Japan External Trade Organization (JETRO) presents "A Seafood Festival" at Mitsukoshi Mall from February 20 to March 15, 2024. Prepare your taste buds for an unforgettable experience and enjoy the best seafood from Japan and so much more at Mitsukoshi’s hottest Japanese restaurants.
The Hungry Kat was invited to the media launch of "A Seafood Festival" last February 22 at Prologue d'Fined, one of the participating restaurants inside Mitsukoshi BGC. JETRO is a Japanese government-related organization that works to promote mutual trade and investment between Japan and the rest of the world. Through its various services and activities, JETRO aims to help small to medium size Japanese firms maximize their global export potential. This event is just one of the many activities promoted by JETRO and I am always happy to join them since I really love Japanese cuisine.
Prologue d'Fined is a new restaurant located at the ground floor of Mitsukoshi Mall in Bonifacio Global City that combines Japanese and French cuisines and techniques. It was my first time to visit this elegant restaurant and I was impressed with how it casually blends Asian and European elements together from its ambiance to its well-executed dishes.
We were met by Sunny Ku of Mastermind Asia Communication, Inc. who manages most of the promotions for JETRO. It promised to be a great evening filled with premium Japanese food and beverages.
Hosting the event was the ever-colorful Ms. Tessa Prieto together with Miss Sake Japan 2023 Kotoko Yamada who attended the event in a traditional Japanese kimono.
You don’t have to fly all the way to Japan to get a taste of authentic Japanese crasmanship. For the Seafood Festival, JETRO has partnered with Mitsukoshi FRESH as well as three of the best Japanese restaurants in the metro, namely, Prologue d’Fined by Chef Hiroyuki Meno, Bijin Nabe by Tsukada Nojo, and Sen-Ryo from the same group that brought Genki Sushi to the country.
JETRO Manila Director Makoto Sudo welcomed all the guests to the launch of A Seafood Festival. This event promises to immerse visitors in the vibrant flavors and cultural richness of Japanese seafood, just like the other events mounted by JETRO under the “Bringing You A Taste of Japan” campaign. The festival aims to increase public awareness about Japanese food and beverage products while also showcasing the rich culinary history and culture of the Land of the Rising Sun. By fostering a deeper appreciation for Japanese cuisine, JETRO hopes to contribute to the overall increase in demand for Japanese products and brands in the Philippines and perhaps even inspire Filipinos to visit Japan.
At Mitsukoshi FRESH, mall-goers will have the opportunity to create their own Chirashi Bowl, a traditional Japanese dish featuring a variety of fresh seafood toppings, from February 20 to March 15, 2024. Diners can build their own Chirashi Bowl in just two easy steps: First, select their base donburi from mouth-watering options like Salmon Buri Don, Hokkai Don, Salmon Hotate Don, Chirashi Don, and Kaisen Don. Second, choose three toppings for each bowl from among the following: Unagi (Eel), Salmon, Hotate (Scallops), Miyabi Dai (Sea Bream), Buri Fillet, Amebi or Akaebi (Sweet Shrimp), Ikura, Hanasaki Shigure (Crabstick), and Tako Wasabi.
Making the Seafood Festival more special was the visit of Japan’s State Minister of Agriculture, Forestry and Fisheries, Mr. Suzuki Norikazu, at Mitsukoshi FRESH to celebrate the various fresh produce and seafood items available for diners to enjoy.
The participating restaurants have prepared special dishes exclusively available during ‘A Seafood Festival’, highlighting the freshest and most delicious catch of Japan’s waters. At Prologue d’Fined, diners can choose from the Hokkaido Octopus, Kujukushima Oysters Ahijo, and Hokkaido Scallop Risotto. At Bijin Nabe, a Special Seafood Combo awaits diners where they can choose between Hamachi or Scallops, which comes with premium Crab Sticks, Tofu, Shiitake Mushrooms, Mizuna, Radish, and Cabbage. At Sen-Ryo, foodies can enjoy Premium Snow Crab Nigiri, Fried Hokkaido Cod, and Seafood Yakiudon. Each dish from the limited edition festival menu comes with a complimentary glass of sake or selected non-alcoholic drink to complete your Japanese experience. This promotional offer is only available from Friday to Sunday during the festival period.
To kick off the festival, Prologue d’Fined Executive Chef Hiroyuki Meno and his team prepared a five-course dinner menu for the guests, highlighting Japanese seafood, wagyu, liquor, and confectioneries. The menu, curated in collaboration with the restaurant's culinary team, showcased premium products imported from regions of Japan like Kagoshima, Hokkaido, Shiba, and Miyagi.
The welcome meal starts with Hamachi Carpaccio using a silky Yellowtail from Kagoshima. The slices of Hamachi are marinated in white soy sauce with Yuzu, a popular Japanese citrus, topped with Ikura, and served with vegetable crudité.
The dish was paired with glasses of Nippon Premium Chu-Hi, a very refreshing and fruity beverage that has only 3% alcohol so it's a good way to welcome guests.
The next course was the Hotate and Shirako Frites, highlighting the famous scallops of Hokkaido. The scallops were big and juicy, which is probably why these are considered as the most famous scallops in the world. It was served with nori (seaweed) crackers, lotus roots, broccoli, and yuzu kosho tapenade.
The buttery scallops work very well with Chateau Taisetsunokura Junmai Daiginjo Ginpu 50 from Hokkaido. What was truly surprising was the Shirako Frites which is actually fish semen! This had a crunchy exterior with a creamy consistency inside.
For the third course, Chef Meno harnessed the flavors of two kinds of clams from Chiba Prefecture: Honbinosu and Hokkigai. The result is a smooth risotto with pleasant briny flavors. It’s served with Shirasu (Japanese whitebait), arugula, enoki mushrooms, and clam juice. You can pour the broth inside the bowl or choose to use it as a dipping sauce.
To balance the flavors of the clams and highlight the rice, the dish is paired with Kuheiji Eau Du Desir Yamada Nishiki Rice Polish 50% from Nagoya.
For the main course, the culinary team prepared a show-stopping Gindara Coulibiac. Resembling a wellington but Russian in origin, this technique uses crisp puff pastry filled with gindara (Black Cod from Miyagi Prefecture), fish mousse, spinach, house-made Albufera sauce, and mushroom duxelles. Thanks to the gindara, this rich dish stays light and goes perfectly with a glass of Kaze no Etude by Coco Farm & Winery, a gentle, dry white wine made from Chardonnay grapes from various vineyards located in Nagano and Yamagata Prefectures.
For dessert, the sublime richness of the Matcha Tiramisu was a fitting end to our extraordinary dinner. Featuring green tea from Kagoshima, the earthiness of the matcha is complimented by the creamy Mascarpone and sweetness of the Kuromitsu (Japanese black sugar syrup). The addition of the crumble and tuile toppings adds a unique texture to this beloved dessert.
We would like to thank Sunny Ku and JETRO for hosting this exquisite dinner at Prologue d'Fined featuring Japanese culinary craftmanship. “A Seafood Festival” happens at Mitsukoshi BGC until March 15, 2024 only so make sure to visit and experience a taste of Japan. For updates on the other events of JETRO, you may visit www.jetro.go.jp/philippines.