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Newsmakers

A four hands dinner at Wagyu Studio

THE PEPPER MILL - Pepper Teehankee - The Philippine Star
A four hands dinner at Wagyu Studio
Glass shrimp and wagyu tartare with caviar on toasted nori (laver).

Wagyu Studio, one of my favorite eating places, has made dining more exciting with a collection of collaborative dining events, celebrating both local and international culinary talent and the best of Japanese products. These are the “Live Kitchen Sessions.”

Live Kitchen Sessions: Volume 1 brought together Margarita Fores of Cibo di M, Grace Park and Lusso, Chele Gonzalez of Gallery by Chele, Josh Boutwood of Helm, Savage and Ember and Miko Calo of Metronome. Wagyu Studio executive chef Yoji Kitayama said, “The response to our first Live Kitchen Sessions was amazing. Margarita, Josh, Miko and Chele blew us away with their creativity. It was pure fun for us and for our guests.”

Live Kitchen Sessions: Volume 2 had an amazing four-hands dinner with Yoji and Antti Lukkari, head chef of Frantzén, which is currently the 25th best restaurant in the world according to The World’s 50 Best Restaurants list (www.theworlds50best.com). Antti was born in Finland and started working in the kitchen at 15 years old. After working at some of the top fine-dining restaurants in Helsinki, he represented Finland at the Bocuse d’Or 2015 cooking competition headed up by chef Matti Jämsen where Antti won the Best Commis Chef award. He then moved to Denmark to work as a pastry chef at Geranium and was part of the team when Geranium received its third Michelin star in 2016. In 2017, Antti moved to Sweden as part of the opening team at Frantzén’s new location. Antti was the pastry chef when Frantzén received three Michelin stars in 2018. Antti progressed quickly as sous chef in the hot kitchen, then as senior sous chef and now head chef.

Toro, enoki mushrooms, scallions.

Yoji said: “We are honored to be working with an extraordinary talent gracing our kitchen.” It was an unbelievably superb dinner from the two very creative and talented chefs. The 11-course meal which included two desserts included some of the most prized ingredients for any meal such as caviar, black truffles, foie gras, king crab, scallops, uni (sea urchin), toro (fatty tuna), and of course, the highest quality wagyu beef with excellent marbling. It was truly a delicious dream dinner.

The two-night event had two seatings (6 p.m. and 9 p.m.) for each night with 20 guests for each seating. All health and safety protocols were strictly enforced.

Some of the excellent marbled steaks at Wagyu Studio.

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Wagyu Studio is located on the Ground Floor of The Finance Centre, 26th Street, Bonifacio Global City, Taguig. For inquiries and reservations, call Wagyu Studio at (916) 3658084.

Follow me on Instagram @pepperteehankee

WAGYU

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