Discovery of Japanese Flavors

At the Radisson Blu Hotel, a gastronomic authentic Japanese cuisine was prepared by Chef Master Katsuya Ono with Chef de Partie Yosuhiko Ishu of Radisson Hotel Narita enticing guests with an extensive selection of traditional and innovative Japanese dishes. The Japanese Food Festival was held at the Feria Restaurant with an array of Japanese specialties and featured Japanese culture and dance. Cebu Pacific Airlines flew in the guest chefs from Japan.

Special selections such as Smoked Salmon with cream cheese and herbs, Sea Bream served with salmon egg, Beef and Shitake mushroom, Lightly Grilled Tuna with wasabi mayonnaise, Boiled Cabbage and chicken with Balsamic sauce and boiled octopus with Basil sauce were available during the dinner buffet. Executive Chef Ono prepared Japanese dishes which included Cold Buck Wheat Noodle with Pan Fried Foie Gras, Noodles with chicken and curry soup, Japanese style Grilled Beef Steak with Teriyaki Balsamic sauce served with Root Vegetables and Grilled Spearfish and Spring Onion Skewers.