A degustation dinner prepared by Chef Seigo Fuchigami will always have something singular and unique, showcasing his Fukuoka and Kyushu roots. It’s the “local boy” being proud of his home province, and we should consider ourselves lucky to be given the opportunity to expand our palate and enrich our knowledge of Japanese seafood, vegetables and produce.

During Chef Seigo’s first engagement at Prologue d’Fined at Mitsukoshi Mall, BGC, last year, a number of the courses featured fugu, or puffer fish, which requires fully licensed chefs to handle and prepare. This is because, while considered a Japanese delicacy, it’s also potentially deadly due to the potent neurotoxin found in its organs, such as the liver and ovaries. I loved that dinner and was excited upon hearing that Chef Seigo was back.

Heading to Prologue with my son Matteo, I told him there would be no fugu that night, but that we could look forward to a nine-course tasting menu built around seasonal Japanese ingredients, in this case, winter harvests. Given that there is no winter here, the produce had been specially flown in from Japan, ingredients not readily available locally.

First up was the teaser, Monaka. It’s potato, onion and black truffle panna cotta, demonstrating how playful Chef Seigo can be with textures, temperatures and flavor profiles. It’s typical Seigo to take “common” ingredients such as potato and onion and elevate them. Here you had crispy, creamy, hot and cold, all in one bite.

Then there was the Maguro, chutoro tuna morsels with feuille de brick and beetroot puree. For me, it was like having tuna tartare with something that resembled kropeck. I loved the beetroot puree.

The Awabi was confit of abalone with abalone bisque and his signature straw-smoked crema. The bisque was like a bouillabaisse, and both Matteo and I wished there was more.

Beni Zuwaigani is red snow crab with fennel risoni. This was actually Matteo’s favorite. Appearance-wise, it looked like a lean risotto, but the risoni is a kind of pasta. The crab bits were light and delicate, perfectly complementing the risoni.

Horohoro-Dori is guinea fowl with Barilla al bronzo tortiglioni, green onion, roasted pepper and egg yolk. It would be Chef Seigo’s version of carbonara, with the pieces of guinea fowl taking the place of the guanciale.

Kue is longtooth grouper, a giant fish that comes out during winter and is highly prized and priced. A thin sliver of Mangalica pork coated the fillet of fish, and there were aosa chips, Parmigiano sauce and potato puree. This could be the best version of mashed potatoes you’ll ever try. My personal favorite among the courses.

The A5 Wagyu sirloin with psychedelic sauce was the concession to having a meat dish, and if there was something unique here, it would be the psychedelic sauce.

Two desserts followed and brought the dinner to a close. I preferred the Ichigo, which was strawberry festooned on a cheese mousse cake. This was not too sweet, and I liked the crust.

The Orecchiette chocolate was three small “ears” of chocolate stuffed with Gorgonzola cream, mixed berry jam and blood orange jam, respectively.

I hear from Prologue’s Alyanna Uy that we’ll be seeing more of Chef Seigo in the year to come. He’s involved in a Wagyu omakase that will be set up on the second floor of the Dough and Grocer at Greenhills Mall. And who knows, we may have a third degustation experience at Prologue. Going by the two that I have thoroughly enjoyed, that can’t happen anytime too soon.