Decadent Duo: Meet The Seasonal Christmas Cheesecake Offerings From The Auro Chocolate x Burnt Basque Cheesecake by Chele Collab

The holiday season becomes even more festive with an indulgent array of tempting options to add to your growing list. Recently minted Michelin starred Chef Chele Gonzalez collaborates with internationally awarded premium tree-to-bar Auro Chocolate for a decadent pair of cheesecake creations at Burnt Basque Cheesecake by Chele. Enjoy a slice and bite of the new Auro Dark Chocolate Orange & Hazelnut Burnt Basque Cheesecake and Auro Blanco Calamansi Tarta de Queso...

When a Michelin starred chef and internationally recognized chocolate company with multiple awards get together, you know something truly indulgent is in the works. And that's exactly what Chef Chele Gonzalez and Auro Chocolate envisioned with the latest creations from Burnt Basque Cheesecake by Chele. Read on for a tasty peek at the seasonal cheesecake indulgence expressed in white and dark chocolate... 

Unbox The Season's Indulgent Flavors With The New Pistachio Milk Pie From Tokyo Milk Cheese Factory

Tokyo Milk Cheese Factory shares its indulgent take on the holiday season's festive flavors with flaky and buttery pastry drizzled with chocolate, sprinkled with pistachios and filled with luscious pistachio cream. Meet the new Pistachio Milk Pie...

Our fascination and love affair with pistachios continues and Tokyo Milk Cheese Factory shares its own indulgent take with the new Pistachio Milk Pie. Flaky and delicately crisp with a silky smooth filling of pistachio cream made with the legendary Jersey Milk from Hokkaido in Japan, the newest offering from Tokyo Milk Cheese Factory is set to bring its version of holiday cheer in another decadent creation. Time to unbox pure indulgence with the Pistachio Cream Pie...

Plating Fresh Stories With A New Menu By Chef Jay Jay Sycip At The Fatted Calf In Tagaytay

When Chefs Jaj Jay and Rhea Castro Sycip first opened The Fatted Calf Farmhouse Kitchen down south back in 2021, the passionate and pioneering couple embarked on a deeply personal journey driven by a culinary philosophy anchored on sustainability, the slow food movement, farm-to-table freshness and an uncompromising honesty on real flavors while supporting local farming communities. To this day, the mission continues with renewed purpose and spirit as Chef Jay Jay Sycip unveils a new menu with many inspired and highlighted by comforting Filipino flavors for another chapter in its culinary journey...

One couple's culinary dream continues to flourish with vibrant new stories expressed in a lavish new menu inspired by fresh produce and local flavors. Rendered in creative and imaginative expressions, the sumptuous repertoire of new dishes remains true to the couple's culinary vision with the freshest and finest ingredients for real flavors. As Chef Rhea Castro Sycip weaves her own unique style with her indulgent cakes and desserts, Chef Jay Jay Sycip brings his own culinary experiences into play with meticulously executed savory dishes. Just like the biblical prodigal son and the inspiration behind the name of the dining destination, pick your table and prepare to feast. At The Fatted Calf...(for more on The Fatted Calf, see my posts Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location In Tagaytay from two years ago). 

#Ilustrado36Years: Ilustrado Restaurant Celebrates Thirty-Six Years Of Flavorful Stories With The Exquisite Wine Pairing And Degustation Menu

Inside the historic walled city of Intramuros, the stories and flavors from the past continue to be celebrated, honored and remembered in a timeless memorial to our heritage and culture. And for three and a half decades, the flavors of Ilustrado Restaurant has been part of our own story weaving its traditional and comforting notes of timeless classics. Step inside Ilustrado Restaurant and savor the flavors you've always loved... 

In celebration of its milestone 36th anniversary, Ilustrado Restaurant reinterprets its signature Filipino-Spanish specialties in a lavish seven-course Degustation Menu with the option of a curated wine pairing experience for a memorable and nostalgic step back in time in the famed walled city. Though offered only until the end of November, the new menus represent another chapter in its journey with more Degustation Menus in the pipeline. The enduring dining establishment's colorful stories are retold with each course, offering diners a glimpse of the many exciting chapters ahead in a continuing journey of nostalgic flavors. Head on over to your table and celebrate a feast of inspired flavors at Ilustrado Restaurant...

Time stops the minute you enter the historic walled city of Intramuros. A witness to the country's many pivotal moments, Intramuros also is at the heart of a culinary renaissance anchored on tradition with a refreshed and contemporary perspective. These are indeed exciting times as the culinary landscape continues to evolve inside the walls of Intramuros, where creativity and modern expressions are enhanced by tradition, heritage and legacy. 

One of the many epicenters in this vibrant culinary revival can be found along the cobblestoned street of General Luna at Ilustrado Restaurant. Since 1989, the revered institution has taken the lead in championing traditional and local cuisine while infusing subtle modern expressions in pace with the times. It's this delicate balance that defines Ilustrado Restaurant's cuisine reflecting both timeless and comfortingly familiar notes in a fresh new way (for more on Ilustrado Restaurant, see my post Timeless And Enduring Flavors At Ilustrado Restaurant In Intramuros from two years ago). 

Inside Ilustrado Restaurant, your journey back in time is completed by the warmth of wood and stone as the perfect setting for a sumptuous meal in Intramuros. An open Hispanic-inspired garden courtyard leads you to the elegant interior dining space thick and rich with old world charm. The space becomes one of many intertwined layers that make dining in the walled city a memorable experience. 

A light and crisp finish drapes the palate with the lingering hints of grapefruit, peach and honeydew to begin your Degustation Menu experience at Ilustrado Restaurant. And yes, let's have another pour of the Pounamu Special Selection Sauvignon Blanc from New Zealand please. 

The first course for the Degustation Menu at Ilustrado Restaurant, the Empanada, Kinilaw and Baked Oyster teases and delights the palate with a medley of contrasting textures and rich notes with a trio of savory bites...

...led by the fresh and bold notes of Kinilaw with Bacalao a la Vizcaina in a delicate pastry shell with vinaigrette crema, caper crisps, Spanish mackerel, succulent scallop and shrimps, lime, cane vinegar, leche de tigre, bintong kamote, grilled corn and cilantro. The intricate bite-sized creation delivers a flavorful burst with each component complementing the other in a lavish play on fresh and clean flavors. 

The Empanada warms the palate with its hearty and savory notes taking you back to countless childhood summers. Ilustrado Restaurant doesn't reinvent the beloved local staple. And rightly so. There's just no need to overcomplicate the empanada, and Ilustrado Restaurant nails it. 

The Baked Oyster, a gratinated succulent oyster draped in Miso Champagne Sabayon brings an opulent burst of briny sweetness smoothened by the cheesy crust for even more vibrant yet balanced flavors. 

For the second course, Illustrado Restaurant served its rustic Kalabasa Lentil Soup in a "palayok" baguette with creamy squash purée, yellow lentils and XO shreds enriched with silky smooth coconut milk. 

Each soothing sip leads to another with the subtle nutty sweetness and creamy richness combining for a flavor-loaded spoonful of indulgence. And the "palayok" baguette? It's the perfect vessel for the soup course, absorbing all the flavors. Try dipping the "palayok" lid on the soup and enjoy the rest of the baguette once you finish the Kalabasa Lentil Soup for a flavorful surprise. 

A glass of Wakefield Taylors Family Wines Jaraman Chardonnay announces the pairing for the third course of Prawn Laing Udon, a beautifully plated dish with butter-poached baby prawn, taro leaves, red and green chilies and coconut milk. 

With a deeper golden hue and pronounced rounded notes, the Wakefield Taylors Family Wines Jaraman Chardonnay from Australia prepares the palate for the savory richness of the Prawn Laing Udon for another masterful pairing with each sip highlighted by creamy vanilla and bright apple notes. Ilustrado Restaurant creatively reimagines the local taro leaf dish with soft and mildly chewy udon noodles for another inspired dish from the Degustation Menu. The familiar creamy, nutty, savory and spicy heat of the regional dish are complemented by the fresh butter-poached baby prawn with the udon noodles completing the elegant rendition. 

A glass of New Zealand's Pounamu Pinot Noir sets the flavorful tone for the next course with its bold hints of summer fruits, honey, coffee and cloves with just a whisper of soft pepper spices...

...for the fourth course of Bagnet Kare-Kare with thrice-cooked pork belly, roasted peanuts, toasted and ground rice, achiote and bagoong alamang. The plate becomes a colorful canvas...

...for the rich savory notes of another classic dish from Ilustrado Restaurant's repertoire of all-time bestsellers. The thrice-cooked pork belly with its delicately light and crisp texture may be the star of the plate but the equally stellar supporting cast of kare-kare sauce and fermented shrimp paste completes the colorful palette of flavors in another masterfully executed dish. Elegantly elevated, the Bagnet Kare-Kare by Ilustrado Restaurant is just one of many reasons why the dining destination remains relevant as it keeps in step with the times. 

For the fifth course, Ilustrado Restaurant refreshes one of its menu mainstays with the Kambing Kaldereta. Served in a crisp phylo shell, the fork-tender goat meat stew just melts in your mouth releasing clean savory notes. If one didn't know, the clean flavors of the Kambing Kaldereta is almost like beef without any gamey hints. The dish is served with soft and moist Mountain Rice drizzled with kaldereta oil cooked with red bell peppers. The bold flavors of the dish are matched with the Australian  Wakefield Taylors Family Wines Jaraman Shiraz with its full-bodied notes and bright hints of cherries and plums. Enjoy a bite of the stew with a spoonful of rice followed by a sip. Just perfect. 

In between courses, a refreshing Calamansi & Tanglad Granita was served to cleanse the palate for the next course...

...the Wagyu A4 with tarragon garlic butter and gratinated bone marrow with fresh parsley, crisp panko and Edam with its mild nutty, creamy notes and just a hint of saltiness to temper the richness of the beef and bone marrow. The Wagyu A4 course is paired with the Chilean duo Court Rollan "Filius" Blend De Blends and the Court Rollan "Pater" Cabernet Sauvignon with their own nuanced notes coming into play.

The legendary buttery and melt-in-your-mouth finish of the Wagyu A4 is a treat in itself made even richer by the tarragon garlic butter. Perfectly grilled to medium rare with its juicy pink center, the Wagyu A4 course caps the savory feast at Ilustrado Restaurant with its pure, clean and uncluttered beefy flavors. The gratinated bone marrow adds that final indulgent and savory finishing touch washed down perfectly by another sip of the refined Court Rollan "Pater" Cabernet Sauvignon with its bold hints of deep wood, spices and black fruit

Six courses in and the Degustation Menu recreates and captures the spirit of Ilustrado Restaurant's culinary journey anchored on traditional Filipino Spanish flavors. But save room for dessert. The indulgent trifecta of Salted Egg Brazo, Tocino del Cielo and Chocolate Bar ends the Degustation Menu on a sweet and high note. Each delicately crafted dessert delivers unrestrained pure indulgence in three variations, from the delectable creamy notes of the light pillow soft Salted Egg Brazo to the sinfully rich Tocino del Cielo and the deep flavors of the soft Chocolate Bar. 

The dessert trio is paired with the Spanish Eminencia Pedro Ximenez Jerez Sherry for an apt and fitting sweet ending to the Degustation Menu at Ilustrado Restaurant. But it gets better...

Renowned for its intense sweetness with distinctive hints of caramel, raisin and dates, the Eminencia Pedro Ximenez Jerez Sherry is best enjoyed with a light soothing sip...

...or poured on homemade Mantecado Ice Cream for added depth and complexity in flavor. But why stop there? Order up a freshly brewed Americano and drizzle a few teaspoons for even more indulgent notes. From starters to mains and dessert, the Degustation Menu at Ilustrado Restaurant is a lavish representation of imaginative storytelling behind the beloved dining destination inside the historic walled city of Intramuros. It's a story that retraces a thirty-six year journey in seven courses. And soon, you can expect even more as Ilustrado Restaurant introduces more tasting menus in the future for even more flavorful chapters in its storied journey. As food trends come and go, timeless classics endure. Like Ilustrado Restaurant in Intramuros...

Ilustrado Restaurant is located at 744 General Luna Street, Intramuros, Manila. You can also visit their FB Page at https://www.facebook.com/ilustradorestaurant/ and IG Feed at https://www.instagram.com/ilustradorestaurant/ or call 0939 920 6822 for more information and inquiries.

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Love Ferrero Rocher? Unboxing The New El Born La Pastisseria Burnt Basque Cheesecake Ferrero Rocher

Chef David Amoros of El Born and El Born La Pastisseria pulls out yet another decadent surprise from his seemingly bottomless bag of tricks. The local cheesecake wars heats up for the final salvo of the year...

Chef David Amoros draws inspiration from an iconic Italian chocolate classic, Ferrero Rocher for his latest rendition of the Burnt Basque Cheesecake. Imagine the roasted hazelnut chocolate treat encased in a thin wafer shell filled with hazelnut chocolate draped in milk chocolate and chopped hazelnuts incorporated in the silky smooth and luscious cheesecake creation of El Born La Pastisseria. You can stop imagining, and unbox your prized haul from the latest indulgence of Chef David Amoros...

Backdoor Libations Up Front And Center: Penang's Backdoor Bodega Takeover At The Bar In The Peninsula Manila

One of the world's acclaimed bars from Penang takes centerstage at The Bar of The Peninsula Manila in one memorable evening for yet another edition of the successful and long-running The Bar Takeover series. Step inside The Bar and experience one of Asia's 50 Best Bars at the Backdoor Bodega takeover...

Yun Shen Koh and Thaneshkumar Sivakumar of Penang's acclaimed Backdoor Bodega headline the latest bar takeover series at The Bar of The Peninsula Manila. Voted one of Asia's 50 Best Bars in 2022 and 2024 and 2025's Siete Misterios Best Cocktail Menu Award winner, Backdoor Bodega brings its distinctive style and flair expressed in imaginative cocktail creations reflecting Malaysia's progressive cocktail culture. The latest edition in the unique and novel bar takeover series, The Bar at The Peninsula Manila brings you Asia's very best in four creative libations for one evening (for more on The Bar Takeover Series at The Peninsula Manila, see my previous post The Bar Takeover by Bee's Knees Tokyo At The Peninsula Manila from last year). 

Beer, Bagels And Salads At The Fourth CCA Show Kitchen Mixer

It was an evening of strengthening bonds and building new connections over sumptuous salads, refreshing local artisan beers and mouthwatering savory bagels. The fourth CCA Show Kitchen Mixer for the month of November began as it always did. With a whole lot of good vibes and then some...

The monthly mixer series at the CCA Show Kitchen in BGC hosted by CCA Manila Culinary Director Philip John Golding is more than just a professional networking event linking industry partners, suppliers, chefs and students in support of CCA Manila's vision. It's become a monthly call among the community in the sharing of knowledge and celebrating the spirit of collaboration. And when you have culinary professionals together in one venue, you can always expect tasty bites (for more on the CCA Show Kitchen Mixer Series, see my posts Celebrating International Chefs Day With The Michelin Selected Gordon Ramsay Bar And Grill Take Over At The CCA Show Kitchen October Mixer highlighted by the signature and widely acclaimed Beef Wellington, What's Cookin' At The CCA Show Kitchen September Mixer featuring New Zealand Lamb and Oysters, Wine, Sake, Sausages, Sharing Of Knowledge And Building Relevant Connections At The CCA Show Kitchen with master oyster shucker and Tempus Dining Executive Chef Robert Davis). 

Pep & Ronnie Brings Rustic Italian Flavors With Filipino Soul To Makati's Salcedo Village

Makati's busy Salcedo Village never fails to surprise wandering palates with its wide array of sumptuous dining spots. Like a perfectly good slice of brick oven pizza. Tucked away in the narrow backstreets of Makati is one real gem of a find...

Inspired by rustic Italian flavors infused with Filipino soul, Pampanga-based Pep & Ronnie Pizza House heads south with its first branch in Makati showcasing its tempting selection of both traditional and playfully inventive brick oven pizza creations and more. Ready for a slice? Then, read on...

Saga, A Wagyu Tasting Journey At Yawaragi Restaurant In Hotel Okura

For one night only, four acclaimed Japanese chefs showcased exquisite culinary expressions using the very best Wagyu Beef from the famed Saga Prefecture in an elegant 7-course dinner at Yawaragi Restaurant in Hotel Okura Manila. From starters to mains and dessert, each masterfully executed dish reflected the long and meticulous process blending both science and nature behind the world famous Saga Beef. Head on over to your table and embark on a savory culinary journey...

Hotel Okura Manila, Newport World Resorts, Hotel Nikko Osaka and Philippine Wine Merchants hosted the exclusive eight-hands dinner Saga, A Wagyu Tasting Journey at Yawaragi Restaurant led by Chefs Minoru Takashima, Keiichiro Fujino, Ikuma Sato and Katsuji Kato. Throughout the dinner, the legendary buttery melt-in-your-mouth texture and exceptional glossy marbling or "tsuya-sashi" is celebrated with each course and tasty bite in a display of precision, balance and shared respect for Japanese produce and the culinary craft. Definitely one of my culinary highlights for the year and a memorable journey that lingers long after the last bite, read on for more on Saga, A Wagyu Tasting Journey at Yawaragi Restaurant in Hotel Okura Manila...

#HiltonSinagtala: Savor The Festive Flavors Of The Season at Kusina Sea Kitchens in Hilton Manila

The indulgent flavors of the season take the spotlight at Kusina Sea Kitchens in Hilton Manila with a lavish array of global cuisine spread out in several stations in one elegant space. Get into the festive season's vibe with the flavors that drape the palate with a lingering comforting warmth in the much anticipated and most joyous season...

Hilton Manila unveils its tempting selection of dining options in the season of endless feasts, and the extensive offerings at Kusina Sea Kitchens becomes the stage for memorable gatherings with family and friends. Step inside Kusina Sea Kitchens for the Festive Season Buffet and discover the traditional flavors of the holidays...

Ten Years Strong: The Philippine Sustainability Movement Celebrates A Milestone Decade With Renewed Purpose In Transforming Food Systems

Ten years ago, Christian Schmidradner and Claudia Rose Mendez of Pristine Solutions raised the alarm warning of a looming global crisis often disregarded even shrugged off by many. It began with sustainable seafood, but the advocacy has expanded to cover entire food systems matched by a wider cast of engaged multi-sectoral communities in the F&B industry from restaurants, hotels and chefs to retail and trade, suppliers and importers including the academe, private as well as government agencies and NGOs. The advocacy that began a decade back has grown to become a movement for systemic change in the appreciation of food. That evening, the Philippine Sustainability Movement celebrated a major milestone engaging even more sectors to the cause presenting a new chapter in its decade long history. Now let's shuck some fresh and succulent Irish Gallagher Oysters...

The Philippine Sustainability Movement takes the lead once more in its advocacy for sustainability, building trust through traceability, institutionalizing certified responsibility, ethical sourcing, collaboration and advancing organic food and produce with renewed purpose bringing together various communities with a shared advocacy. For over a decade, the Philippine Sustainability Movement presented viable steps for real systemic change in transforming perceptions and practices on food provenance.  At the 10th Anniversary of the movement held at the innovative coworking space, The Collab by Sheraton Manila, pioneering advocates Christian Schmidradner and Claudia Rose Mendez of Pristine Solutions takes environmental stewardship and transparency in food systems at the very top of the agenda with the goal of making sustainability more achievable and directly impacting communities and consumers. Stronger than ever, the Philippine Sustainability Movement embarks on a new chapter with strengthened alliances towards responsible food systems.

No Place Like Home: IKEA Presents The Flavors Of Home Festival For The Holidays

These are exciting times for the local dining scene with the release of the inaugural list for the Philippine edition of the acclaimed Michelin Guide. The country's culinary landscape continues to evolve now with a much larger presence at the global table while deeply rooted in tradition preserving our heritage and identity. Yet after all is said and done, the fact remains that the best seats in the house for a comforting and hearty feast will always be found at home...

Home is a destination where the most meaningful celebrations happen, and IKEA lets you rediscover the infinite possibilities in transforming your space with the Flavors of Home Festival. Explore both style and value with the extensive array of innovative, functional and creative products and design solutions for both the home and kitchen this holiday season at IKEA after all, there really is no place like home... 

Menya Kokoro Unveils Three New Savory Offerings With The A5 Wagyu Mazesoba, A5 Wagyu Don And Iekei Ramen

Staying ahead of the game means continuous innovation. And Menya Kokoro has been doing exactly that since it arrived in Manila back in 2019 with its constant roll-out of creative culinary expressions. Known for their distinctive and award-winning mazesoba or "brothless ramen", Menya Kokoro continues to flex its creative culinary muscle with new seasonal offerings. One new ramen and two sumptuous bowls with mazesoba noods and another with rice topped with premium Wagyu A5 beef from Kagoshima. Ready for a tasty peek?

Menya Kokoro unveils three new seasonal offerings available only for a limited time led by the Wagyu Mazesoba, Wagyu Don and Iekei Ramen available in all branches starting this November. A savory trio of rich and indulgent notes await diners at Menya Kokoro reflecting the brand's commitment to continuous innovation. Now let's grab a bowl...

Celebrating International Chefs Day With The Michelin Selected Gordon Ramsay Bar And Grill Take Over At The CCA Show Kitchen October Mixer

The spirit of collaboration, establishing strong connections over shared advocacies with a common goal of uplifting the local dining scene brings culinary professionals from various sectors together at the monthly gathering hosted by CCA Manila Culinary Director Chef Philip John Golding at the CCA Show Kitchen in BGC. But this monthly mixer becomes even more special coinciding with the International Chef Day celebrations along with the much anticipated announcement of the Philippine edition of the acclaimed and highly coveted Michelin Guide. Milestones were celebrated that evening, forging new alliances strengthening the community with renewed focus on elevating the local dining experience. 

Recently minted as one of 74 local restaurants with the prestigious Michelin Selected recognition by the Michelin Guide, world-renowned Gordon Ramsay Bar and Grill at Newport World Resorts solidified its enviable position as one of the top dining destinations in the metro. That evening, the world-class offerings of Gordon Ramsay Bar and Grill graced the monthly affair for another memorable edition of the mixer series hosted by the CCA Show Kitchen (for more on the continuing mixer series at the CCA Show Kitchen, see my posts Oysters, Wine, Sake, Sausages, Sharing Of Knowledge And Building Relevant Connections At The CCA Show Kitchen from August this year and What's Cookin' At The CCA Show Kitchen September Mixer from September).

Michelin Selected: MaMaCiTa BGC Makes The Cut For A Rightful Place In The Philippine Edition Of The World Class Guide

A day after the Michelin Guide announced its list, the stars aligned and the star dust settled the following morning as the local dining scene celebrated a significant milestone with culinary professionals enjoying the much deserved recognition. Familiar and expected names made it to the list while some surprisingly didn't. As with all creative endeavors, there will be opposing viewpoints. Taste is after all subjective. But after all is said and done, no one can deny it's impact on the country's evolving restaurant landscape that's finally recognized on the global stage with the release of the Michelin Guide for the Philippines. In the end, this is a win for the local food community. And to honor the first ever inaugural class of local restaurants with the enviable nod of approval from Michelin, we'll be featuring a few of the chosen establishments on the blog celebrating each recognition as a win toward moving the local dining experience forward...

The country's rich and diverse culinary landscape is now on the global dining map with the release of the Philippine edition of the celebrated and much coveted Michelin Guide. One Two-Star establishment, eight One-Star restaurants, twenty-five Michelin Bib Gourmand picks and seventy-four Michelin Selected dining destinations worthy of the recognition. It's an impressive haul no matter how you look at it. While others lamented the limited scope covering "Manila and environs and Cebu," it still is a comprehensive list reflecting value and comforting cuisine all the way to casual and fine dining concepts. Despite the omissions and somewhat limited regional scope, the inaugural listing still represents the very best of Manila and Cebu. And these include all seventy-four Michelin Selected restaurants like MaMaCiTa BGC. "Celebrated for their quality cuisine, Michelin Selected restaurants showcase culinary creativity and consistency," and you'll find all that served with each dish along Forbestown Road with the specialty Mexican offerings at MaMaCiTa BGC...

All Hail The Queen Of Wagyu: Teppanya Welcomes Japan's Famed Matsusaka Beef To Manila

There's Wagyu Beef, then there's Matsusaka Beef. Often referred to as the "Queen of Wagyu," Matsusaka Beef is one of the world's most coveted beef in the world prized for its exquisite marbling and rich butter-like texture and mouthfeel. And it's now in Manila. Soon you can indulge in the savory richness of the world famous beef at Teppanya and Sicilian Roast. The secret's out...

Straight from Ito Ranch in Japan's Mie Prefecture to Manila, the world acclaimed Matsusaka Beef is poised to elevate your Wagyu Beef dining experience in selected establishments. In partnership with local importer Prime Cuts by Doubleday, the rare Matsusaka Beef from the revered Ito Ranch Matsusaka Beef Farm will be made available to partner establishments starting with Teppanya and Sicilian Roast. Ready for a taste of the best? Then, read on...

At the formal launch in Shangri-La Plaza, Prime Cuts by Doubleday showcased its latest and probably most indulgent and luxurious offering to date with the arrival of Matsusaka Beef from Ito Ranch. That afternoon, the lucky guests experienced the rare savory richness of one of the world's legendary cuts of beef prepared by the skilled master chefs of Teppanya. 

At the event, Mark Pineda of Teppanya joined management of Prime Cuts by Doubleday, Ito Ranch and Sicilian Roast for the ceremonial toast festivities... 

...as wooden masu containing sake were distributed to guests. The rhythmic beat of taiko drums formally celebrated the much anticipated arrival of Matsusaka Beef to Manila. One of the acclaimed "Big Three" or Sandai Wagyu which includes Ōmi Beef and Kobe Beef, Matsusaka Beef are reared in extremely controlled conditions resulting in its buttery high fat-to-meat ratio, beautiful marbling, pure flavors and real fork-tender texture with only a small amount processed each year thus its premium prices due to its rarity and limited availability. It's called "Queen of Wagyu" simply because Matsusaka Beef comes only and exclusively from Japanese black female cows. 

Now let's take a closer look at Matsusaka Beef. The export of Matsusaka Beef is closely controlled and regulated thus its exclusive status. And with extremely limited quantities as opposed to commercial beef, you really can't blame the locals from wanting to keep this culinary gem for their own consumption. But thanks to Prime Cuts by Doubleday, diners can soon experience the rarest of premium beef. But this isn't the first time Matsusaka Beef was made available in the country. Previously, certain local establishments offered the premium beef but the partnership between Ito Ranch and Prime Cuts by Doubleday marks a milestone first. Ito Ranch is selective when it comes to its partners for worldwide distribution and Prime Cuts by Doubleday makes the cut as the enviable exclusive and official source of Japan's famous Matsusaka Beef. 

Established in 1953, Ito Ranch is Japan's most decorated Matsusaka producer with over 35 competition awards including a historic three year Grand Champion honors consistently ranking it as top-tier farm. It's a historic feat no other Japanese Matsusaka producer can claim. The formula for success? Simple. Pedigree and lineage, raising Japanese black cattle in a stress-free environment and fattening cattle much longer than the usual 25 months with its standard 35-month program resulting in high oleic concentration allowing the meat to melt at a low 12 degrees Celsius for that unmistakable butter-like texture. And lastly, a proprietary feed that remains a closely guarded family secret. 

All these combine for one of the world's best Wagyu beef experiences with its high fat, oleic acid concentration, intricate marbling and low melting point delivering an indulgent savory richness like no other. And that's why Matsusaka Beef is the rarest, most exclusive and expensive beef in the world. 

And soon, diners will experience a taste of the very best at Teppanya (for more on Teppanya, see my posts All Hail The Emperor: A Royal Feast With The New Emperor Set Menu At Teppanya In SM By The Bay from two years ago, Super Premium Unlimited Madness, The Ultimate Teppan Feast Upgrade At Teppanya In SM By The Bay from 2023, Fired Up For All-Out Teppanyaki: Teppanya Celebrates Its 5th Anniversary With The Insane Unlimited Madness Promotion from 2019 and Fire And Flavor: Setting The Stage For A Culinary Performance At Teppanya from six years back). What can diners expect at Teppanya? Imagine opulent bites of the special Nigiri and a lavish and sumptuous teppanyaki dining experience featuring Matsusaka Beef at Teppanya. 

And the moment guests eagerly waited for is finally happening as whole slabs of Matsusaka Beef are prepped by Teppanya for everyone to sample...

At the Teppanya booth, the prized Matsusaka Beef are delicately carved and sliced...

...lightly seared on a teppan grill and portioned for sampling servings...

...like the Sukiyaki with a light yet rich broth, tofu and fresh vegetables. The broth is immediately transformed by the decadent savory richness of the Matsusaka Beef draping the palate with its elegant lingering notes in just one sip and bite. The familiar and comforting flavors of sukiyaki teases the palate yet the flavors are nothing quite like previous experiences. It's sukiyaki taken a whole new level with Matsusaka Beef. 

Simply seasoned and garnished with thin slices of crisp garlic, Matsusaka Beef grilled to medium rare perfection is the best way to enjoy its pure, clean and unrestrained flavors as it slowmy melts in your mouth releasing even more intense notes. 

This is where all the tedious and meticulous protocols in raising Matsusaka Beef with generations-old family practices and traditions pays off in one juicy bite. 

And one bite just leads to another. The flavors are not overwhelmingly strong but elegantly refined and nuanced with its buttery richness. It's premium beef in a class all its own. 

And if you can't wait to secure a couple of premium slabs of Matsusaka Beef, you can order online via the Prime Cuts by Doubleday website and online store (link details at the bottom of the post).  

At the launch, the Matcha Latte by Maison Midori was the perfect libation with each sip cutting through the richness preparing your palate for another indulgent bite of Matsusaka Beef. 

Teppanya and Sicilian Roast will soon render their own lavish culinary expressions using the famed Matsusaka Beef in their menus, and that's definitely something to look forward to in the coming weeks. 

Access to the world's finest produce is slowly opening up and transforming the local dining scene. And with access to a constant supply of Matsusaka Beef, things can only get better. The rarest, most exclusive and expensive beef in the world isn't something you easily shrug off nor pass up. And thanks to Prime Cuts by Doubleday, Teppanya and Sicilian Roast, the new menus offering Matsusaka Beef provide new and memorable dining experiences without requiring a plane ticket. 

There's Wagyu beef, and there's Matsusaka Beef. And sooner than you think, you too can experience and savor the world's best at Teppanya and Sicilian Roast with the arrival of the "Queen of Wagyu". 

For more on Matsusaka Beef at Prime Cuts by Doubleday, visit their website and online store at https://dprimecuts.com/

For more on Teppanya and the availability of Matsusaka Beef, visit their FB Page and IG Feed at https://www.facebook.com/teppanyaphserendrabgc/, https://www.facebook.com/TeppanyaSMNorth, https://www.facebook.com/teppanyaevia, https://www.facebook.com/TEPPANYAPHMOA, https://www.facebook.com/TeppanyaPHShangriLaPlaza and https://www.instagram.com/teppanyaph/ for updates.

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