Culinary excellence by Michelin star Japanese chefs

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    chefs Yoshiaki Ito and Hiroyuki Meno
    chefs Yoshiaki Ito and Hiroyuki Meno

    A special degustation dinner accentuated with European flavors was arranged by SM Supermalls COO Steven Tan for an exclusive circle of friends. Renowned Michelin star Japanese chefs Yoshiaki Ito of L’Archeste in Paris, France, cooked the delectable selection of culinary masterpieces, alongside Hiroyuki Meno of Epilogue at S’Maison utilizing the Japanese art of perfection or kodawari.

    SM Supermalls COO Steven Tan
    SM Supermalls COO Steven Tan

    The dinner, dubbed “Four Hands Collaboration,” was a magnificent reunion of two talented chefs who brought the sophistication of a French-Japanese nine-course feast.

    Yellowtail & Crab
    Yellowtail & Crab
    Wagyu Tenderloin MB7
    Wagyu Tenderloin MB7

     

     

     

     

     

     

     

    Guests feasted on St-Jacques, Beignet, Pissaradiere, Gazpacho, Yellowtail & Crab, Giant Grouper, Foie Gras, Wagyu Tenderloin MB7, and Vacherin – these gastronomical European dishes were crafted with some ingredients that were locally sourced.

    Ito spent 18 years working with the Hiramatsu Group in its various Michelin-star restaurants in France and served as executive chef for 10 years at the one-Michelin-star Hiramatsu in Paris. He rose to fame after earning a Michelin star in a record of five months for L’Archeste, which opened in September 2016.

    Meanwhile, Meno honed his craft working in various Michelin-star restaurants. He was the executive chef of Brasserie Paul Bocuse and Maison Paul Bocuse, both in Tokyo.

    The fabulous dinner at Epilogue at S’Maison was also graced by Epilogue president Alyanna Uy, as well as editors and columnists of leading publications.