[Event] Promotion of Japanese Seafood: A Seafood Festival

Feb 20, 2024

A Japanese Culinary Escapade awaits at JETRO’s first ‘Seafood Festival’

Enjoy the best seafood and so much more at Mitsukoshi’s hottest Japanese restaurants


Prepare your taste buds for an unforgettable experience as the Japan External Trade Organization (JETRO) presents A Seafood Festival at Mitsukoshi BGC from February 20 to March 15, 2024.

 

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.

 

But you don’t have to fly all the way to Japan to get a taste of authentic Japanese craftsmanship. For the festival, JETRO has partnered with three of the best Japanese restaurants in the metro as well as Mitsukoshi FRESH: Prologue d’Fined, Bijin Nabe by Tsukada Nojo, and Sen-Ryo from the same restaurant group that brought a popular Japanese sushi chain to Metro Manila (Genki Sushi).

 

Find out what mallgoers and foodies can look forward to the first-ever Seafood Festival.


Build Your Own Chirashi Bowl

Mallgoers will have the opportunity to create their own Chirashi Bowl, a traditional Japanese dish featuring a variety of fresh seafood toppings, at Mitsukoshi FRESH every day from February 20 to March 15, 2024. Diners can build their own Chirashi Bowl in just two easy steps: Select their base donburi from mouth-watering options like Salmon Buri Don, Hokkai Don, Salmon Hotate Don, Chirashi Don, and Kaisen Don; then choose three toppings for each bowl. They can choose from a variety of toppings like 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.

 

Kampai to Seafood Spectacle

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. And 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. 


A Feast of Spectacular Seafood

To kick off the festival, Prologue d’Fined's finest culinary team prepared a five-course dinner menu for invited guests from the media, highlighting Japanese seafood, wagyu, liquor, and confectioneries. The menu, crafted 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 is paired with Nippon Premium Chu-Hi.

 

The next course is Hotate and Shirako Frites, highlighting the famous scallops of Hokkaido. It’s 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.


 

For the third course, Prologue's chefs 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. 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 has 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 is enough to keep you coming back for more. 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.

 

This is just a taste of the boundless possibilities when it comes to Japanese culinary craftsmanship.


RELATED ARTICLES:

• Tehankee, Pepper. (2024 March, 7). A Japanese Seafood Festival in Manila. The Philippine Star. https://www.philstar.com/other-sections/newsmakers/2024/03/07/2338522/japanese-seafood-festival-manila

• Tunac, HJ. (2024 March, 4). A Japanese seafood festival is happening in BGC this month. GMA News Online. https://www.gmanetwork.com/news/lifestyle/food/899390/a-japanese-seafood-festival-is-happening-in-bgc-this-month/story/

• Shing-Go, Marbee. (2024 February, 29). Japan's delicacies dock in Manila. Daily Tribune. https://lifestyle.tribune.net.ph/japans-delicacies-dock-in-manila/

• Pastor, P. (2024 February, 29). Enjoy Hokkaido Scallops, 'Chirashi' Bowls and more at this Japan Food Fest. Philippine Daily Inquirer. https://www.pressreader.com/philippines/philippine-daily-inquirer-1109/20240229/282016152271685

• Cu Unjieng, Philip. (2024 February, 24). The bounty of Japanese seafood, JETRO style. Manila Bulletin. https://mb.com.ph/2024/2/23/the-bounty-of-japanese-seafood-jetro-style