Japan External Trade Organization (JETRO) brings its signature event, “Bringing You A Taste of Japan: A Seafood Spectacle”, an exclusive culinary extravaganza, to the beating heart of Cebu City.
The ‘Seafood Spectacle’ culinary event is just one of the many activities mounted by JETRO as part of the “Bringing A Taste of Japan” campaign in Metro Manila. The Cebu leg is the first of JETRO’s numerous plans to reach more of the Philippines.
The event serves as a vibrant platform to share the unique characteristics of Japanese seafood, fostering a deeper connection between consumers and the essence of Japan’s rich culinary heritage. Collaborating with Kazuwa and Hightower, the five-course dinner showcases extraordinary Japanese seafood, emphasizing its exceptional quality and diverse range available in various regions of the Philippines with a particular spotlight on Cebu.
About JETRO
The Japan External Trade Organization, or 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 held small to medium size; Japanese firms maximize their global export potential.
The certification program of Japanese Food and Ingredient Supporter Stores Overseas was designed to certify overseas restaurants, bars, and retailers who carry Japanese food and beverages as official Japanese Food Supporters (JFS) to promote Japanese agricultural, forestry, fishery, and food products around the world.
About HIGHTOWER
Hightower is a Philippines based importer and distributor of food ingredients. Categories are meat, seafood, fruits and vegetables, dairy products, fine foods, baking ingredients, processed foods, condiments, and Japanese products. Market channels are food service, retail, processors and online resellers.
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The dinner event is meticulously crafted — as most forms of Japanese artistry — to elevate the appreciation for Japanese seafood and products in the ever-evolving Filipino market. This one-of-a-kind event was held at Kazuwa Prime in NUSTAR Resort Cebu, promising an unmatched dining experience featuring the best of Japanese seafood, sake, and confectionery.
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The event started with a casual cocktail hour at the al fresco area of the restaurant overlooking the sea and eventually we were seated for the opening remarks to kick start the program.
Makoto Sudo – Director, JETRO Manila
The culinary showcase is not just to raise awareness about Japanese seafood but to celebrate its exceptional quality and distinctiveness especially in different parts of the Philippines. JETRO aims to delve into the nuances of Japanese seafood, highlighting its unparalleled taste, freshness, and diversity to deepen public understanding and appreciation of Japanese seafood, fostering a heightened demand for Japanese products and brands in the Philippines.
Japanese Fine Foods Category Manager Mr. Hiroki Takai Jose
And Sales Executive Ms. Ariza Nelle Glorioso
from HighTower INC.
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Each dish highlights premium Japanese products like fresh seafood, and confectioneries — all paired with equally premium beverages from the Land of the Rising Sun. Crafted in collaboration with Kazuwa’s culinary team, the menu aims to provide a relaxed yet luxurious atmosphere, allowing guests to immerse themselves in the richness of Japanese cuisine and culture.
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Kazuwa Prime Executive Chef Elvin Quintero, together with JETRO, curated a sublime feast to highlight the best of Japanese seafood prepared using traditional techniques and of course paired with Japanese beverages. Utilizing his expertise in Japanese cuisine, which he honed for more than two decades, Chef Elvin and his team prepared a five-course dinner to remember.
Now time to dig in!
The evening starts with a duo of appetizers, Tako Wasabi featuring tender pieces of tako (octopus) from Iwate Prefecture and delicate Chawanmushi with various ingredients from Japan like Kamaboko Fish Cake, Ebi (Shrimp), Shimeji mushrooms, Gingko, and Mitsuba.
APPETIZER – Tako Wasabi
Takowasa, also known as Tako Wasabi in English, is a popular side dish in Japanese izakaya. It is made of raw octopus (“tako”) heavily flavored with Japanese horseradish (“wasabi”).
This appetizer sure did kick start the 5 course meal which we are about to indulge that evening. Honestly I wasn’t into eating raw food until just the recent years but I must say, this would be the first time i’m trying raw octopus. This dish got me so curious that after documenting it, I immediately had my first bite. Surprisingly, it wasn’t that bad! I could tell the slimy, chewy texture of octopus was fresh and really goes well with the wasabi heat which you can taste after.
APPETIZER - Chawanmushi
Chawanmushi is an egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients
Our 2nd appetizer was this silky smooth egg custard like dish in a Japanese teacup. This is probably the most unexpected but the most “wow” I’ve reacted on a dish (if that even makes sense lol). I would come back to Kazuwa Prime for this (and yes maybe the Otoro too) but the way i can explain is that it’s like ramen broth but in custard form. I always associate custard to being sweet so having that yummy savory umami flavor was so great that my mind couldn’t immediately align the idea of it thus the wow factor every bite. Oh and there’s a surprise at the bottom too which i would not want to spoil you. Yummmm!
For the 2nd course we had soup. A warm bowl of Seafood Wakame Soup (Japanese Kelp) is served to further whet the diners’ appetites.
SOUP – Seafood Wakame Soup (Japanese Kelp)
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For the main course, a trio of fresh and succulent Moriawase is served: Sushi, Sashimi, and Tempura.
MAIN COURSE – Sashimi Moriawase
Premium seafood like fresh Otoro and Chutoro from Kyoto, whole shelled Oysters from Miyagi, Hamachi from Ehime, Ama Ebi from Miyazaki, and Hokki Gai and Komochi Shishamo from Hokkaido are expertly prepared to showcase the bounty of Japan’s seas in its best form.
Look at that fatty tuna! As someone that’s not used to eating raw fish/meat growing up, I tell you this part of the tuna sashimi might convert you.
As you may or may not know, in the world of tuna in Japanese, no part is ever wasted: from head to tail to even its bones to make broth. But not all parts of the tuna is the same. The most common ones that we consume are called (1) akami, dark-colored lean meat obtained from the central part of the tuna. (2) toro, which comes from the belly of the tuna. There are two different types of Toro depending on the amount of fat they contain: chūtoro (medium-fat) and ōtoro.
Otoro is the best part of the tuna. Otoro (大トロ) is the fattiest and most luxurious part of the maguro (bluefin tuna), located in the belly area. It’s one of the most sought-after cuts of tuna and is significantly more expensive compared to other types of sushi due to its high quality and rarity.
Akami might not be my favorite but when I had that bite of Otoro? It changes everything! It was fresh, so rich and had that buttery texture that just melts in your mouth. You forgot you just had a bite of raw fish!
This dish is not designed to satisfy hunger, but to contemplate and enjoy the taste, which it definitely did.
MAIN COURSE – Sushi Moriawase
This refers to thinly sliced fish, such as tuna or salmon, which is moulded with sushi rice. Moriawase which means a selection or assortment. We had this to share and I got 1 sushi to taste. (I bet you didn’t notice that mallunggay leaf as garnish haha)
MAIN COURSE – Tempura Moriawase
Oh this is where I got full! This plate is probably every Filipinos’ favorite, a fried meal. Tempura Moriawase is a Japanese dish made up pieces of lightly battered and deep-fried assortment of seafood and vegetables.
The night won’t be a complete Japanese culinary experience without a stellar display of fiery expertise of Kazuwa Prime’s chefs! A teppanyaki show took place before the next dish arrived.
TEPPANYAK – Hokkaido Hotate Kaibashira (Scallops) and Ika (Squid) from Aomori Province.
DESSERT – Hokkaido Mille Crepe
Dessert is also a display of Japanese artistry through the Hokkaido Mille Crepe – which got its name from its numerous layers of delicate crepe with luscious cream in between. Each bite is a celebration of one of Hokkaido’s greatest contributions to Japan: Dairy
To complete the culinary spectacle, the dishes are paired with popular sake like Hino Shizuku Yuzu Sake and Miyakanbai Junmai Daiginjo from Miyagi, and Mutsu Hassen Ginjo Pink Label from Aomori, to compliment the delicate and sublime flavors of Japanese seafood.
host of the evening – Micheal Karlo Lim
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Mr. Makoto Sudo of JetrO Manila and Mr. Hiroki Takai Jose of highTower
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Shari Quimbo-Ybañez and Vanessa EaSt of Keeta.ph
capturing the tepanyaki show with Toni Pino Oca and Vanessa east
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Thank you for having me. It was such a privilege to be part of this culinary event.