Gastronomic events will be held at the hotel that make use of the popular drink and highlights the expertise of their resident master chef
To celebrate Japanese spring celebrations, Sofitel is placing the spotlight on its resident master, Chef Masahira Mizumoto. The Fukuoka-born and trained chef will lead a series of gastronomic engagements that will immerse connoisseurs in the rich history and sacred traditions of Japanese food and drink—particularly sake.
Spring is a particularly revered season in the Land of the Rising Sun, and celebrations are country wide. Hanami, Sanja Matsuri, Aoi Matsuri, Omizutori are just some of the festivals held in Japan over the months of March, April and May.
Throughout the month, Mizumoto will curate and prepare bespoke menus for an exclusive sake dinner, sake and cheese masterclass, and Japanese cooking class. He brings more than 35 years of culinary experience from fine dining restaurants around his home prefecture. An expert when it comes to sushi, sashimi, robatayaki, and teppanyaki, the chef has a special license to prepare the tricky dish fugu.
On March 11, an exclusive Sake Dinner will be held at the hotel’s Indulgence, Decadence, and Epicure rooms. It features a six-course menu that is paired with a selection of premium sake. On March 13, meanwhile, sake will be paired with international cheeses. Sofitel’s Sake and Cheese Masterclass will be held at Spiral’s Hidden Room.
Finally, on March 27, Masahiro leads a special cooking class featuring favorites: Salmon Salad Roll, California Temaki, Mixed Okonomiyaki, Kani Salad, and more. Participants are set to learn the sacred art of Japanese cuisine and savor their own creations at the Boracay Room.
For reservations and inquiries, call 8-832-6988 or email [email protected]