The Manila office of the Japan External Trade Organization (JETRO) hosted a special dinner on the eve of Japan’s National Day to announce an ongoing Seafood Festival promotion. In collaboration with the Mitsukoshi Mall restaurants Sen-Ryo, Prologue D’Fined, and Bijin Nabe, and with Mitsukoshi Fresh, select seafood dishes and items originating from Japan are being put in the proverbial spotlight.
The Prologue D’Fined 5-course dinner was a sterling example of the possibilities created with high-quality, Japanese-sourced seafood. Honestly, at the end of the meal, one wasn’t even thinking about where the beef or pork dish was or missing that chicken cutlet. From Hokkaido scallops to Kagoshima Hamachi and Miyagi Gindara, Alyanna Uy and her Prologue chefs had reached for the stars and brought us along for the culinary ride.
Sake and wine pairings accompanied the dinner courses. JETRO had flown in Kotoko Yamada, the current Miss Sake Japan, to help explain the bottles of sake flown in for the dinner and to share anecdotes about Japanese culture and customs. Our host, Tessa Prieto, had a wonderful time engaging with Kotoko.
First up was the Kagoshima Hamachi Carpaccio, marinated with white soy sauce, Yuzu foam, vegetables, and ikura. The citrus tang of the Yuzu was an excellent choice, giving the dish an anticipatory summer vibe—refreshing and flavorful.
The Hokkaido Hotate and Shirako Frites was a breaded, deep-fried rendering of Scallops, paired with Lotus roots, broccoli, nori cracker and a yuzu kosho tapenade. A good second course, and what’s not to love about scallops.
Chiba Honbinasu, Hokkaido Hokkigai Risotto was our rice dish; and this one featured shelled clams. Shirasu, arugula, enoki mushrooms, and clam juice accompanied this dish, making it a filling course, thanks to the rice.
The fourth course was, hands down, the surprise and favorite of the night. Miyagi Gindara Coulibiac featured Gindara with fish mousse, spinach, and mushroom duxelles; given its preparation in a pastry shell, the dish resembled a Gindara version of Fish Wellington. This isn’t in the regular Prologue D’Fined menu, and we were all exclaiming to Alyanna that it should be.
A Kagoshima Matcha Tiramisu brought mascarpone, crumble, tuile, and kuromitsu together in a wonderful way. It was a trifle and crumble combined, and it worked.
The ongoing promotion at the participating restaurants extends until March 10. Check out the special seafood dishes, and my bet is on the ones that feature the Hokkaido Scallops. They’re too tender and plump to resist. Thank you, JETRO, and make Mitsukoshi Mall your next food stop!