A Private Omakase Feast By Chef Daniel Ken Miyamoto At Kappo In The Exclusive PVT Members Lounge

Shhhh...can you keep a secret? Spilling the tea on one of the metro's best kept dining destinations, revealed one exquisite course and plate at a time high up the vibrant Ortigas cityscape...

Exclusive. Members only. Private. Located forty floors above Ortigas at the elegant Exquadra Tower, Kappo at PVT Members Lounge offers an intimate and elevated dining experience unlike any other. Think of it as your own personal sanctuary far away and high above the hectic urban pace. And that view changes with the shifting light accompanying each dish to complete the experience. Membership does have its perks...

From the lobby, guests are guided and personally escorted to the elevator all the way up to the 40th Floor beginning a series of multi-layered experiences exclusive to members in this part of the metro. If BGC has its private club, Ortigas now has one too. The elegant space teases the eyes but it's the view from the top that truly captivates you for a whole new perspective of the rapidly changing Ortigas Center skyline. 

A few steps takes you to the inner sanctum of PVT Members Lounge with its intimate private dining area at Kappo. Fifteen seats surround an open kitchen for a perfect vantage point of the magic behind each dish served in a masterful performance by culinary consultant Chef Daniel Ken Miyamoto. 

A Canadian of Japanese-Brazilian descent, Chef Daniel Ken Miyamoto is the acclaimed creative culinary force behind Ottawa's Tomo with its modern and contemporary spin on Japanese cuisine. With nearly three decades of experience honed in prestigious establishments, Chef Daniel Ken Miyamoto has developed his own signature style bringing Japanese precision and Brazilian flavors in a seamless and cohesive blend. 

Throughout the elegant space, members catch a glimpse of PVT Members Lounge's culinary arsenal of premium dry-aged beef...

...and the bountiful catch of the day. These prized ingredients become the base for Chef Daniel Ken Miyamoto's lavish private omakase feast...

...at Kappo. The special omakase menu brings the inventive even playful culinary style from Chef Daniel Ken Miyamoto's own perspective with his unique personal take on Japanese and Brazilian traditions elegantly plated with each course at Kappo. 

In the afternoon's shifting light, the team at Kappo prepared the first course for the exclusive preview of Chef Daniel Ken Miyamoto's omakase feast. 

Open up the palate with the tempting array of freshly squeezed fruit juice blends like the aptly named Energizer with fresh orange, ginger, pineapple and agave nectar. 

If you prefer a more spirited libation, Kappo offers a wide selection of premium Sake too. 

Chef Daniel Ken Miyamoto then presented the first course in his omakase feast with a trio of exquisite starters...

...with the Uni & Caviar, an intricate bite-sized indulgence with Bafun Uni, Avruga Caviar and guacamole; the Crab Ravioli filled with succulent Negros Blue Crab, sweet mango, tart and creamy Yuzu Aioli and filo and the Wagyu Tart with A5 Oita Striploin, oshinko and ponzu jelly. Each decadent nibble brings a delectable play on textural contrasts and a lingering savory richness. It's an impressive opening act showcasing meticulous techniques and the finest premium ingredients masterfully executed by Chef Daniel Ken Miyamoto and his team at Kappo. 

The fresh, clean and briny richness of the sea urchin is perfectly tempered by the distinctive pop of sharpness from the caviar, seamlessly woven together in a creamy finish by the guacamole. The Uni & Caviar is pure and unrestrained savory indulgence...

The delicate sweet notes of succulent crab are highlighted with the Crab Ravioli, complemented by the fresh mango and bold citrus notes of the Yuzu Aioli for an elegantly balanced finish. 

The pronounced sharpness of the oshinko or pickled vegetables cuts through the savory richness and flavorful depth of the A5 Wagyu Oita Striploin with the Ponzu Jelly providing that vibrant finish. 

Each tasty bite is just a preview of even more flavors to come. And yes, that calls for another round of Sake please. 

For the second course, the Maguro & Watermelon with Yellowfin Tuna, watermelon granita, tomato & ponzu water, shiso and basil oil is a complex medley of delicately nuanced notes with each component complementing the other in another masterful dish by Chef Daniel Ken Miyamoto at Kappo. 

Each bite comes together in a harmonious blend of unique and distinct notes highlighted by the freshness and quality of the ingredients. The sweetness of the watermelon granita, slowly melting releasing even more flavor enhances the freshness of the tuna punctuated by the burst of tart vibrant notes from the tomato & ponzu water capped by the earthy hints of shiso held together by the subtle minty and peppery finish of the basil oil. 

The Chawanmushi with blue crab, nametake or cooked enoki mushrooms in soy sauce, ikura and chive oil is an elegant and even elevated expression of the traditional Japanese staple. The luscious and silky smooth egg custard becomes the flavorful base made more indulgent by the crab, enoki mushrooms, ikura and chive oil for yet another masterful rendition of the revered Japanese culinary tradition. 

The briny sweetness of the succulent crab are enhanced by the deep nutty and earthy notes of enoki mushrooms kicked up by pops of flavorful bursts from the ikura and elegantly rounded out by the chive oil with each spoonful. The progression of flavors in the omakase menu by Chef Daniel Ken Miyamoto continues...

...with the Seafood Croquette, a flavorful representation of the day's premium fresh catch with Irish Gallagher Oyster, Hokkaido Scallop and plump shrimp draped in rich Bechamel sauce on a half shell. 

The fresh and clean flavors of the oyster, scallop and shrimp comes through with each bite followed by the creamy notes of the bechamel for that solid finish. A fresh squeeze of lemon brings out even more flavors. Chef Daniel Ken Miyamoto lets the ingredients do all the taking with all his culinary creations at Kappo. And rightly so. 

Chef Daniel Ken Yamamoto then prepared the next course in an omakase feast that has so far impressed from the very start without skipping a beat...

...with the duo of Toro and Wagyu. 

The bright, deep and vivid tones of the Toro with Kizami Wasabi on Koshihikari Rice is a visual cue to its flavorful richness while reflecting that elegant zen-like simplicity. The briny notes of the premium Toro comes through followed by the subtle sharpness of the Kizami Wasabi...

...while the Wagyu with its rich soy glaze topped with chili crisps on Koshihikari Rice brings its distinct kind of beefy indulgence to the palate. The well-defined yet clean notes of the prized beef comes through unhindered by the contrasting yet complementary flavors of the soy glaze finished by just a whisper of soothing heat from the chili crisps for another exquisite rendition of fresh flavors. 

For the next course, the Chilean Seabass with Moromi Miso and garden fresh and crisp Asian Slaw takes your private omakase dining experience up a notch at Kappo. 

Clean, uncluttered flavors defined this dish from the very first bite showcasing the freshness and quality of the ingredients reflecting pure elegance in its simplicity. Like butter, the melt-in-your-mouth texture of the Chilean Seabass drapes the palate with its delicate flavors with the deep notes of miso adding to the elegantly nuanced play on flavors. On the side, the freshness of the Asian Slaw cleanses the palate, preparing you for another round tasty bites. 

For the main course, the savory Short Rib featuring Angus Reserve Short Rib MB2 laid on polenta with wasabi gremolata brings hearty flavors to the omakase feast at Kappo. 

Fork-tender and juicy, the Angus Reserve Short Rib MB2 packs full-on beefy flavors with each slice and bite. The silky smooth buttery polenta and subtle spicy sharpness from the wasabi gremolata completes the flavors complementing the premium beef. It's a solid finish in an impressive omakase menu at Kappo. 

But Chef Daniel Ken Miyamoto isn't done just yet...

...as he spins the perfect sugary sweet ending to a lavish dinner at Kappo. 

For dessert, Chef Daniel Ken Miyamoto served his Cotton Candy Pavlova with cream cheese, blueberry coulis and fresh strawberries infusing an element of fun to an elegant dining experience. 

The final touch with a fiery torch reveals an indulgent surprise...

...in a memorable evening filled with decadent flavors. 

Each component of the elaborate dessert prepared with both flair and showmanship captures Kappo's brand of intimate fine dining high above Ortigas setting it apart from the usual options. In a class all its own, Kappo remains the only exclusive private fine dining destination in this part of the city. 

The only exclusive members only establishment in Ortigas, Kappo at PVT Members Lounge isn't open to the public. Yet. But if you're lucky enough to be invited, prepare for a memorable dining experience with stunning views of the cityscape as your dramatic backdrop. 

Kappo is located at the PVT Members Lounge, 40th Floor, Exquadra Tower 1, Jade Drive, Ortigas Center, Pasig City. You can also visit their website and IG Feed at https://pvtmemberslounge.ph/  and https://www.instagram.com/pvtmembersloungeph/ for more information and updates.

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