An Epicurean Evening with Chef Okajima at Tsukiji Restaurant
"Tsukiji Restaurant attempts to transport the diner to Tokyo, Japan, as soon as they enter our sliding doors" Chef Toshiro Okajima
A few days ago, we took part in an exceptional Kaiseki tasting experience at one of our favorite Japanese restaurants in the country: Tsukiji. “Tsukiji has been at the forefront of Japanese Cuisine in the Philippines since our opening in 1989” recalls Chef Toshiro Okajima, the Japanese resident Chef.
Beyond introducing some of the highest Japanese ingredients such as Gindara, Chutoro and Ohmi Wagyu Beef, the restaurant has remained loyal to authentic and traditional high standards to satisfy local food enthusiasts. "We import most of our ingredients from Japan 3-4 times a week, to ensure the freshest seafood and meats are served to our diners" states Chef Okajima.
The experience provided by the decor, aromas, sounds and the food is definitely one of a kind at Tsukiji Restaurant as it feels like dining in Tokyo.
A private room at Tsukiji Restaurant (900 A. Arnaiz Avenue, 1200 Makati)
"A Kaiseki experience is meant to tell a story of seasonality as well as highlight the chef's skills" Chef Toshiro Okajima
Last August 10, Chef Okajima and his team curated an exceptional Kaiseki menu for us to enjoy some of the finest dishes of Japanese gastronomy during this traditional multi-course dinner. To make this experience truly unique, we paired his Kaiseki menu with a selection of Japanese whiskies from the Mars distilleries.
Mars is a leading brand in Japanese whisky which is appreciated for its impressing creativity, with various whiskies created since the reopening in 2011 of the Shinshu distillery and the opening in 2016 of a brand new malt distillery called Tsunuki.
Built in 1985, Shinshu is the Japan's highest distillery situated at 798 meters between the north and south Japanese Alps in Nagano prefecture. Tsunuki is located on the island of Kyushu in the south of Japan (Kagoshima prefecture) with temperatures that contrast significantly with Shinshu climate to offer other great possibilities for maturing outstanding whiskies.
Our Kaiseki menu with Japanese whisky pairings
Our selection of Japanese whisky pairings from Mars distilleries
We started our Kaiseki experience with a selection of seasonal Japanese appetizers featuring Marinated Mushrooms, Spicy Octopus, Mustard Seaweed and Boiled Soy Beans.
To open our palate and complement this flavorful assortment, we had Mars Iwai Blended Whisky (40% abv) offering sweet and fruit flavors with notes of vanilla coming from this blend mostly composed of corn and matured in ex-Bourbon casks.
Marinated Mushrooms, Spicy Octopus, Mustard Seaweed, Boiled Soybeans paired with Mars Iwai Blended Whisky (40% abv)
For the 2nd dish of the night, we had a succulent assortment of sashimi freshly prepared by Chef Okajima and featuring Hamachi, Maguro and Salmon.
This was deliciously paired with the malt driven Mars Iwai Tradition Blended Whisky (40% abv) bringing soft and delicate layers of ripe cherry, honey, ginger spice and hints of peat.
Fresh Hamachi, Maguro and Salmon from Japan paired with Mars Iwai Tradition Blended Whisky (40% abv)
For the traditional Chawan Mushi, we had an exotic smooth and silky Japanese Steamed Egg Custard prepared with shiitake mushrooms, seafood and vegetables. This was not paired with any whisky to offer a rest to our palate.
Chawan Mushi or the tarditional Japanese Steamed Egg Custard
The following Grilled Miso Marinated Saba was fleshy and delicately grilled to offer a depth of flavors with soy sauce and pickled radish.
As for the whisky pairing we had Mars Maltage Cosmo Blended Whisky (43% abv). Creamy and sweet on the palate, this nectar matured in different casks offered pastry notes of fruits and spices with a pleasant finish.
Grilled Miso Marinated Saba paired with Mars Maltage Cosmo Blended Whisky (43% abv)
For the generous selection of Crisp-fried Seafood and Vegetables or Tempura Moriawase, we could enjoy a wide array of texture and flavors with a smooth crunchiness.
Mars Maltage Cosmo Wine Cask Finish Blended Whisky (43% abv) was a rich and complex companion combining fruits, spices and tannins. As a limited release in 2020, this blend of malt whiskies has been matured for 1 year in wine casks.
Tempura Moriawase paired with Mars Maltage Cosmo Wine Cask Finish Blended (43% abv)
The Snake River Farms U.S. Wagyu Steak was tender and really tasty with its grated Daikon. It was served with a delicious Takana Fried Rice which is a traditional rice fried together with pickled mustard leaf and sesame oil.
For the last whisky of the night, we had Mars Komagatake Single Malt Limited Edition 2019 (48% abv). This annual limited release is an excellent single malt combining peated and unpeated malts finish in ex-Bourbon casks. Clean and smooth, it offered us an array of flavors, including sweet orange, apricot, vanilla and soft oak for a delightful opulent pairing.
Gold Label SRF Striploin served with Grated Daikon and paired with Mars Komagatake Single Malt Limited Edition 2019 (48% abv)
The Homemade Green Tea Ice Cream had just enough intense bitter-sweet flavors to perfectly end this generous dinner with a refreshing finish.
Homemade Green Tea Ice Cream
"Japanese gastronomy is a combination of flavors, textures and aromas selected for their high quality, and prepared with precision and care" Chef Toshiro Okajima
The Kaiseki experience offered by Chef Okajima and his team was truly amazing and we will not forget the fantastic selection of Mars whiskies we had for pairings.
For our next visit at Tsukiji, we look forward to trying their most delicate specialties featuring Uni and Sea Urchin from Hokkaido also prepared in Sashimi and Nigiri. Those are highly recommended by Chef Okajima.
For further information about Tsukiji Restaurant (900 A. Arnaiz Avenue, 1200 Makati), you may check their website www.tsukiji-restaurant.com or contact them directly via phone (02) 8812 2913.