MIZU Offers New Delights

Three food enthusiasts from the three major dailies of Cebu City got together at the invitation of the F&B angels of Waterfront Cebu City Hotel, Kaye Luym and Renee Pimentel, to experience the new dishes at MIZU, WCCH’s upscale Japanese restaurant which will start May 15.

I had a lovely time savoring the new creations of Chef Ken Imamura, from the pumpkin puree that had a crunchy fragrant burnt rice flavor with the crunch, to the tuna cubes that were not too spicy for me to appreciate fully, to my favorite “cha soba” that is fused into a salad dish. Interesting spin off of the usual tempura was the Ebi Yuba Age – using tofu sheets instead of the usual batter. Topping the meal was the Tempura ice cream, again a spin off – of the “baked Alaska,” but this is one delicious crunchy version!

All these offerings you can enjoy by May 15! See you in MIZU!