October 28, 2016

Experience Nikkei Cuisine at its Finest with Peruvian Chef Mitsuharu Tsumura at Shangri-La at the Fort



Following last year's success, the Shangri-La International Festival of Gastronomy is back for its second year featuring twelve internationally acclaimed celebrity chefs in ten locations around the world. This year also marks a milestone for the Philippines as Manila joins the ranks of the world's dining destinations.

Grand Lobby | Shangri-La at the Fort, Manila

From October 27 to 31, 2016, Shangri-La at the Fort, Manila will host the Philippine leg of the Shangri-La International Festival of Gastronomy featuring Nikkei cuisine by Peruvian-born Chef Mitsuharu Tsumura of Maido Restaurant in Lima, Peru, which is ranked no. 13 in World's 50 Best Restaurants, and no. 2 in Latin America's 50 Best Restaurants.

Chef Mitsuharu Tsumura

Venue of the five-day event is the soon-to-open Samba, the poolside South American restaurant located on the eighth floor of Shangri-La at the Fort Manila. Guests can enjoy a relaxing dining atmosphere with interiors dominated by wood and warm lighting coupled with the festive island beats that combines energy of Latin America and the soul of Philippine hospitality.

Samba | Shangri-La at the Fort, Manila

Nikkei cuisine combines the culinary heritage of Japan and Peru which Chef Mitsuharu Tsumura has mastered through solid education and practical experience. Nikkei cuisine is essentially Japanese cuisine which uses traditional Japanese ingredients and interesting Peruvian flavors which give Nikkei cuisine its unique character.

Samba | Shangri-La at the Fort Manila

Chef Mitsuharu Tsumura will be preparing lunch and dinner set menus that will showcase the delicate yet intriguing flavors of Nikkei cuisine. Filipinos should not miss this rare opportunity to experience Nikkei cuisine at its finest without having to travel to Peru. Here's a preview of what to expect during the festival.

Four-Course Nikkei Lunch Menu
by Chef Mitsuharu Tsumura


FIRST COURSE

Choice of

Cebiche Nikkei
Peruvian Nikkei fish and seafood ceviche

-or-

Cebiche de Abalón
Abalon ceviche with avocado and chulpe corn, served with leche de tigre and aji Amarillo in nitro

Cebiche de Abalón | Nikkei Lunch Menu by Chef Mitsuharu Tsumura


SECOND COURSE

Catacaos de Camarones
Green rice tamal stuffed with sautéed river prawns, with creole sauce and chupe (prawn chowder) reduction sauce

Catacaos de Camarones | Nikkei Lunch Menu by Chef Mitsuharu Tsumura


THIRD COURSE

Choice of

Gindara Misoyaki
Chargrilled black cod marinated in miso, bahuaja nuts flakes, and mashed camotillo potato

-or-

Short Rib - Tacuchaufa con Asado de Tira
Beans and stir fried rice tacu tacu, 50 hours sous-vide Wagyu short ribs, and egg yolk

Short Rib - Tacuchaufa con Asado de Tira | Nikkei Lunch Menu by Chef Mitsuharu Tsumura


FOURTH COURSE

Amador
Amador cacao-piura 70%, yuzu, shica shica ice cream, mochis, bahuaja nuts, and cacao nibs

Amador | Nikkei Lunch Menu by Chef Mitsuharu Tsumura

If you are on a Staycation at Shangri-La at the Fort this coming long weekend, why not treat your family or friends to a Nikkei lunch or dinner at Samba. Don't forget to present your Golden Circle Membership number upon payment so you can earn Golden Circle (GC) Award Points which you can then redeem for instant rewards and exclusive dining and lifestyle experiences. Learn more about The Table from Golden Circle.

Deluxe High Street View Room | Shangri-La at the Fort, Manila

It's not yet too late to book your tables as the festival will run until October 31. For online reservation, you can visit bit.ly/NikkeiAtSLFM or you can call 02) 820 0888. You can also make your reservation at the hotel's front office.


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