Hotel Okura Manila is delighted to present “The Art of Tempura,” an exclusive collaboration culinary event featuring the renowned Grand Chef of Japanese Fine Dining of Hotel Okura Group, Chef Tadashi Sawauchi. This extraordinary dining experience happening at the Yawaragi restaurant of Hotel Okura Manila within Newport World Resorts celebrates the delicate craftsmanship of tempura, paired with exquisite sake selections.       

Event Details:

• Date: July 22-25, 2024
• Venue: Yawaragi Restaurant, Hotel Okura Manila
• Menu: 7-course Tempura-Kaiseki Menu with Champagne & Sake Pairing
• Price: Php9,500++ or Php10,418.62nett per person
• Seatings: Two seatings per day for 30 guests each at 6:00pm & 7:30pm

Meet the Chefs:

• Chef Tadashi Sawauchi: Grand Chef of Japanese Fine Dining, Hotel Okura Group
• Formerly managed Japanese Fine Dining “Yamazato” at The Okura Tokyo for 20 years
• Oversees Yamazato locations worldwide
• Supervised the Japanese menu for the 2010 APEC Japan summit banquet
• Guest Chefs:
• Chef Takashi Karasawa – Founder and Chef of Tempura Karasawa in Tokyo, Japan
• Chef Keiichiro Fujino – Japanese Executive Chef of Hotel Okura Manila

Art of Tempura menu highlights:

• Crab and broiled scallop with Shuto-an (salted fish guts sauce) 
• Duck loin with grilled leek and eggplant, served with sesame vinegar and Myoga ginger 
• Marinated tuna toro, thinly sliced yam, wasabi, nori seaweed 
• Tempura:
• Saimaki-ebi (shrimp), Hamo (pike conger), cuttlefish, pecoros (small onion), 

asparagus, Oba leaf 

• Hata (grouper), Anago (saltwater eel), sweet potato, lotus root, green beans 
• Japanese Wagyu wrapped in Shiso leaf, wasabi, carrot, corn 
• Jellyfish, thinly cut fresh vegetables, tomato, sesame seeds

Disclaimer: Menu items & dishes are subject to change based on seasonality and availability of ingredients without prior notice.        

 For Reservations