Nobu New York Executive Chef Ricky Estrellado comes to Nobu Manila to collaborate with the latter’s Head Chef Michael De Jesus for a gastronomic feast that Nobu-fies timeless Filipino recipes with Japanese-Peruvian influences, for a special engagement on August 18 and 19.
The two-night event highlights the collaboration of two talented Filipino chefs who have both worked with the renowned Chef Nobu Matsuhisa for years. Chef Ricky, who has worked with Nobu for 22 years, is the Executive Chef in New York, overseeing both the Nobu New York in Tribeca and Nobu Next Door along Hudson Street. Chef Michael, a Fil-Am who grew up in the USA, started his nine-year career with Nobu in the Los Angeles restaurant then worked in Nobu Las Vegas, immediately before coming to Nobu Manila early this year.
The dinner’s indulgent eight-course menu highlights Nobu-style interpretation of Filipino classic cuisine starting with Sisig Foie Gras on a Gyoza Cone followed by Seared Tuna Kinilaw with Ceviche Gelee andGreen Papaya Salad in Shiso Crepe and Lapu-Lapu with a choice of Jalapeno or Matsuhisa dressing. One of Nobu’s signature dishes, Yellowtail New Style, is reintroduced with a green mango salsa while the Spiny Lobster Tempura is served in Miso Sinigang Consomme. The evening’s entrees, Sous Vide Crispy Pata with Amazu Ponzu and Rencon Laing and Beef Short Ribs Kare-Kare Anticucho, proffer a refreshing perspective to the traditional Filipino pork and beef dishes.
Before dessert, an array of sushi likewise incorporates local cooking methods and ingredients, such as Saba Tinapa Style, Local Tuna Toyomansi, Whitefish Sharsado Style, Salay Salay Paksew, and Mixed Seafood Kilawin Taco. The Nobu-Style Water Halo-Halo offers a delightfully sweet ending to the dinner’s full-on experience.