Meet the Brazilian-Japanese restaurant and bar concept located in Shangri-La the Fort, Manila
From Hong Kong to Paris, Uma Nota has now debuted in the Philippines. Stepping into the underground of Shangri-La at the Fort, Manila’s premises reveal a cavernous space, dimly lit and dressed in cream and warm earth tones. With accents of gold art deco railings, marble steps and table tops, plus homey lamps, while the expansive space remains welcoming. The towering walls of the main room are decorated on one side with a varied range of framed artworks, while the other is draped with curtains tucked between recessed archways. Here, we are introduced to Uma Nota: a Brazillian-Japanese concept that celebrates the unique subculture of São Paulo.
Its impressive interior designed by Asmaa Said, founder of The Odd Duck Studio, features four spaces where you can experience Uma Nota. The Living Room is home to the eye-catching ‘Hanging Tree’ installation. The Bar, decked out in marble, encourages a more intimate social atmosphere. Meanwhile, Tropicalia, a terracotta-coloured listening-room-esque space, pays tribute to the ’70s Tropicália movement, with vinyl records decorating its shelves. Lastly, the Meiji Room, with a Japanese mural, celebrates the rich heritage of the mass Japanese migration to São Paulo during the Meiji era.
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The restaurant is mindful of what it aims to convey, from food to design. The menu boldly spotlights and merges two strong cultures, sharing the best of both worlds: Brazil and Japan. The evening began with appetisers that piqued our curiosity, keeping us eager to try more.
We started with plump chicken, okra, and cassava croquettes with a homemade chilli sauce that packed a punch (coxinhas de frango). Up next were addictingly-good crispy squares of fried tapioca with cheese paired with a sweet and sour dipping sauce (dadinhos e tapioca). The last starter was a delicate (lightly cured beef tenderloin with smoked ponzu, black garlic mayo and crispy shallots (tataki de carne de sol). Our main course and the star of the night was a generous serving of A4 Wagyu striploin with garlic rice. Perfectly cooked to medium rare, the steak hit the spot with ease.
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