Sakagura at One Bonifacio High Street Mall realizes Carlo Lorenzana’s dream project – creating a typical Japanese sake/izakaya bar for Filipinos to enjoy without leaving the country. On the evening I joined Carlo and Jackie, it was for a collaboration with Sagagyu and Mayon Consolidated Inc. called The Saga Taste. As the title suggests, the night promised to showcase the diversity of Saga wagyu and the fertile imagination of the Sakagura kitchen. And, of course, there would be Sake pairings for each of the Saga wagyu-inspired courses.

First up was the Wagyu Nigiri, wagyu aburi nigiri with abura oil, uni, and unagi sauce. This served as the perfect introduction to what was about to unfold; the slice of uni on top of the wagyu aburi and the unagi sauce were both excellent elements, creating a harmonious blend of flavors in this dish.

The second course was the Wagyu Roll: Saga A5 wagyu with lettuce, Asian greens, and a cunning vinaigrette. The lettuce and greens served as the healthy excuse for indulging in the super-tender A5 wagyu – a choice sliver of beef that is distinctly unforgettable.

The Wagyu Kushiyaki, a wagyu skewer on charcoal robata, was easily one of my favorites. The robata earned this third course high marks in presentation, as one might mistakenly perceive it as just beef on a skewer. However, likening it to saying a Ferrari is just a car would be an understatement.

The penultimate wagyu dish was a Truffle Wagyu Udon. Admittedly, some might say it’s a waste to employ a Wagyu slice in a hot udon soup. However, as we aimed to highlight the diversity of wagyu, I’ll concede that this was a refreshing departure from the typical Wagyu serving, and I distinctly recall how well it was received.

The fifth wagyu course was the Wagyu Steak: Saga A5 wagyu striploin with truffle potato cream, mixed mushrooms, and spicy steak sauce. This is definitely the one to write home about and come back for—again and again. The truffle potato mash/cream was good, but I can imagine the Filipino palate asking if we can substitute this with steak rice, something the people at Sakagura can consider.

Our ultimate palate cleanser and dessert was Yuzu Gelato, which had the right tartness and citrus flavor, presented in a soft, creamy texture.

The sake list was impressive, perfectly complementing the courses. Some were delicate, light, and crisp, while others went down in a more full-bodied manner. The sake portfolio included Hakkaisan Tokubetsu Junmai, Masumi Shiro Junmai Ginjo, Hiraizumi Yamahai Junmai, Masamune Malola Junmai Ginjo, and Dassai 45 Junmai Daiginjo.

The ongoing Sagagyu promotion at Sakagura truly brings together wagyu beef and sake in a culinary celebration that deserves to be sampled. I'm happy I made it to this dinner.