Etiquette de Manille & Red Archon

Archive for August, 2016|Monthly archive page

#Nobulent dishes by Nobu New York’s Filipino Executive Chef Ricky Estrellado

In Articles, Culinaria Icons, Culinary Affairs, Japanese Fine Dining, Service Etiquette & Protocol, Travel and Culture on August 21, 2016 at 5:07 am

FROM NEW YORK TO MANILA—Filipino Executive Chef Ricky Estrellado featured special Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations last August 18 & 19, 2016.  It was a wonderful collaboration with Nobu Manila’s Michael de Jesus.

NOBU Tartar 2016Something fresh and healthy—Tuna Kinilaw Tartar with Kizami Wasabi. I ordered and paired this with Matsuhisa Private Selection Russian River Valley Chardonnay, California. Cheers!

Soft seating lounge tables for relaxed dining; diners may also choose to reserve the dining table, sushi bar, the patio or the floating cabanas. Check out the leaf inlay ceiling at the main dining hall.

Omakase onegaishimas, this means “Chef, I’m in your hands”. Omakase is the Japanese tradition of letting a chef choose your order. The word means “I will leave it to you.” It’s a fine Japanese practice that gives the chef artistic liberty and the diner an unforgettable dining experience. Here are the #Nobufied dishes—

Zensai [Appetizer] or hors d’oeuvre \ȯr-ˈdərv\ . Sisig, Foie Gras, Gyoza Cone

Tuna Kinilaw Tartar with Kizami Wasabi

サラダSarada [Salad] Green Papaya Salad in Shiso Crepe and Lapu Lapu with Jalapeno or Matsuhisa Dressing

Yellowtail New Style with Green Mango Salsa

スープ Sūpu [Soup] Spiny Lobster Tempura Miso Sinigang Consomme

Shusai [Main Dish] Sous Vide Crispy Pata with Amasu Ponzu and Brussel Sprouts “Laing”

Beef Short Ribs Kare-Kare Anticucho

Su·shi—Saba Tinapa Syle, Local Tuna Toyomansi, Whitefish Sharshado Style, Salay Salay Paksew, mixed Seafood Kilawin Taco

デザートDezāto [Dessert] Nobu Style Halo-Halo #Nobulent sweet endings!
This extra fine shaved ice is just like the tip of the iceberg, topped with chewy mochi and other fine ingredients beneath were passion fruit, coconut milk, berries, beans, flan, ice cream…yummy and another pleasant surprise, there were crunchy bits of Matcha chocolate in my Halo-Halo. Again, I’m #Nobufied Lovely Omakase set menu dinner of classic Filipino dishes infused with Japanese-Peruvian inspirations by Nobu New York’s Exec Chef Ricky Estrellado and Nobu Manila’s Michael de Jesus #PauliAntoine #pauliantoinedines #etiquettedemanille #fineserviceetiquette #NobuManila #Nobu


Enjoy your stay in this 68 sqm suite, just a few steps away from Nobu Restaurant Manila.