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Manila Bulletin devider Drive devider Omakase with Pinoy pride

Omakase with Pinoy pride

Published Jun 15, 2022 06:00 pm

Filipino chef Mike receives a Michelin star for his Soseki Modern Omakase just months after the first Pinoy restaurant was conferred with the distinction

ANOTHER CULINARY WIN Michelin's adorably puffy white mascot Bibendum with Filipino chef Mike

Just two months after the Filipino restaurant, Kasama, was awarded a one-star Michelin rating, a first in history, another Pinoy dons the culinary badge of honor.

Filipino chef Michael Collantes, or Chef Mike, is given a Michelin star for his Soseki Modern Omakase, an intimate 10-seat multi-course dining experience in Florida.

The cornerstone Japanese restaurant is famous for its globally inspired seasonal dishes and sushi. Soseki translates to “foundation” while Omakase means “leave it to the chef.”

Soseki is described as a “‘chef’s choice’ dinner exploration of local Florida terra through partnerships with farmers, fishermen, cheese and ceramic artisans.”

BLACK LUXE Soseki Omakase interior

Guests are treated to a two-hour, market-driven multicourse affair, with themes that occasionally change, but are all centered on a Japanese-forward menu with a European twist. Over 15 bites or courses are served, which include piece-by-piece onigiri. In true omakase fashion, only up to 10 guests are served in one evening.

The Michelin Guide commends Soseki’s Scandinavian-style sashimi, salmon cured like gravlax with smoked mozzarella, as a highlight of the eatery, one that seamlessly unites each flavorful element despite complex ingredients.

“The dust settled and the realization of a long-time dream that honestly I never thought would come to pass came true,” intimates Chef Mike. “All the things that happen in our tiny four walls of Soseki, I can’t express the amount of passion, care, and detail we all put in week in and week out.”

ALL THE WAYS TO OMAKASE Clockwise from left: New Zealand Ora King with pepper jelly; bafun uni of green urchins from Hokkaido; Kinmedai; and lamb, agnolotti, peaches, and chamomile

Chef Mike admits that his team played a vital part in the achievement, praising them for their heart and talents. “Thank you for allowing me to grow as a person and a chef,” he says, and also honors his wife, “the one who really makes it all work.”

“She is raising our two kids, working on all the restaurants, and still has time to look amazing,” beams the chef with over 20 years of experience in the hospitality industry.

The Michelin Guide commends Soseki’s Scandinavian-style sashimi, salmon cured like gravlax with smoked mozzarella, as a highlight of the eatery, one that seamlessly unites each flavorful element despite complex ingredients.

To celebrate his victory, Chef Mike visited his alma mater Valencia College in Florida and gave thanks to his mentors, chefs Ken and Pierre. The Filipino restaurateur credits the two for setting him on the right path. “ look forward to giving back to the next generation of professionals,” says the Orlando-based chef.

BACK TO SCHOOL Chef Mike (second from the right) with his peers and mentors at Valencia College

Chef Mike is also known for his Filipino food stall, Taglish, inside Lotte Plaza Market.

The Michelin Guide, a series of guide books published by the French tire company of the same name, has been in circulation since 1900. Its stars, only bestowed upon a select number of restaurants, dramatically affect the success of an establishment.

The back-to-back feat of Filipino-owned restaurants overseas is a good indication that Pinoy's talents and flavors are world-class.

Soseki Modern Omakase is at 955 W Fairbanks Ave, Winter Park, FL 32789, US. It is open from Wednesday to Sunday on a reservations basis only. Sosekifl.com

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Dining Chef Mike Soseki Modern Omakase kasama Michelin Star Philippines food Panorama
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