Cover Photo: Courtesy of Wagyu Studio
Photo: Courtesy of Wagyu Studio
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Three stellar Japanese chefs are flying in this weekend to take over the kitchen at Wagyu Studio for two nights only
On May 20 and 21, diners and meat lovers in the metro are in for a treat. For two nights, three top chefs will be cooking at Wagyu Studio, using beef from top Wagyu supplier and champion Kobe beef farmer Kyukoh Tanaka.
Chefs Tsutomu Ito of Miyoshi (Kyoto), Hideyuki “Vanne” Kuwahara of Yoroniku (Tokyo), and Peragate Charoenpanich of Bia (Tokyo) join forces to craft a menu bespoke to this pop-up at Wagyu Studio.
The 11-course tasting menu will focus on the beauty of Kyukoh Tanaka’s Kobe beef, while integrating each of the chefs' own thoughtful perspectives and culinary techniques, putting their intense passion for their craft under the spotlight.
See also: On May 19 and 20 experience a tasting menu by Cafe Aurora and Hapag
Above Photo: Courtesy of Wagyu Studio
Photo: Courtesy of Wagyu Studio
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At Miyoshi, chef Tsutomu Ito creates a beef-focused kaiseki experience with a focus on seasonal produce. His expertise in Japanese cooking techniques plus his deep-rooted love for Wagyu and respect for fresh produce has made Miyoshi a sought-after destination in Kyoto. From bartending to working front of house, and in offices too, one life-changing experience drove him to become an expert on Wagyu. Dedicated and steadfast, he achieved his goal of becoming a lauded beef chef and fast forward to today–he proudly holds the title of the best Wagyu chef in Kyoto.
Chef Hideyuki “Vanne” Kuwahara is said to be one of the pioneers of modern yakiniku (and is also a DJ!). He is the head chef of his restaurant Yoroniku which he built around the evolving traditions and techniques of Japanese barbecue, to which he introduces his own point of view. At the restaurant, diners can choose from a range of set menus that all focus on Wagyu beef yakiniku.
At Bia, the bold character of Thai flavours meets the delicate and refined restraint of Japanese cuisine. These cultures find a meaningful meeting point under the watchful eye and seasoned take of proprietor Peragate Charoenpanich as he offers his spin on omakase. This restaurateur is also a known and respected food authority whose opinions are heeded both in Japan and Thailand too.
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Farmer Kyukoh Tanahah of Hyoko Tanaka Chikusann is known as the most respected and skilled Kobe beef farmer in Japan. He takes great pride in raising his cattle and has received the title of champion Kobe beef farmer from 2021-2022. Wagyu Studio regularly works with and uses his prized beef at the restaurant with chef Yoji Kitayama to serve us the scrumptious meals we have come to love.
This weekend only, Wagyu Studio excitedly turns over its kitchen to these three F&B heavyweights, all of whom are primed to flex their culinary muscles for the Philippine dining scene.
Above Photo of Wagyu Studio beef by Gabby Cantero
Photo of Wagyu Studio beef by Gabby Cantero
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THE MENU
1. Beer tom yum goong (Bia)
2. Tajima beef cured ham and mango (Miyoshi)
3. Beef tuna and caviar cooked rice (Miyoshi)
4. Braised shark fin and Kobe beef (Bia & Miyoshi)
5. Maguro namtok (Bia)
6. Sirloin and white asparagus shabu-shabu (Miyoshi)
7. Finishing by Mr. Vanne: Sirloin and summer truffle sukiyaki (Yoroniku)
8. Kobe beef fillet cutlet sandwich (Yoroniku)
9. Kobe Beef steak of your choice (Miyoshi)
10. Fillet Steak Curry (Bia)
11. Coconut ice cream (with mango) (Bia & Yoroniku)
On May 20 and 21, at two seatings, 5.30pm and 8.30pm you can make a reservation to sit down and indulge in this limited-edition menu, by calling Wagyu Studio at +639 1718 00657 or direct messaging their Instagram account. This 11-course menu is priced at PHP 50,000.
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About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
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Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
