A feast for the senses at Mizu

Cebu – the queen city of the South and the country’s oldest city – is a favorite destination for tourists, Pinoys and foreigners alike. It is a lush tropical getaway where one can frolic with abandon and commune with nature. Rich in history but thoroughly modern as well, Cebu never fails to keep one busy and entertained within its charming cosmopolitan cityscapes.

I was recently in Cebu as a delegate to the International Culinary Congress. You could actually call it business, but coming from an industry working towards perfecting gourmet indulgences, I must say this business is truly a pleasure. When you live, breathe, and enjoy food as I do, business and pleasure become the same.

During the course of the trip, I comfortably stayed at one of the island’s finer establishments, the Waterfront Cebu City Hotel and Casino. It seems that every reputable hotel of fine stature boasts a Japanese restaurant among its lineup of dining establishments. Hence, one of the island’s premier spots is proud of Mizu, the newest member among its roster of signature restaurants. Mizu, in Japanese, means "water," and just like the most basic of the earth’s elements, this describes its offerings, which are a refreshing take on traditional Japanese gourmet cooking. Imagine immersing yourself in a pool of pure, cool water on a hot, summer afternoon. The refreshing feel of water against one’s skin gives a pleasurable experience, which immediately awakens and stimulates the senses. This almost sensual experience is what Mizu hopes diners will realize, and here lies its charm. And yes, this proved to be a pleasant gourmet encounter.

I am not really much of a sun worshipper or a beach lover; I would rather be known as a food worshipper and a gourmet lover anytime of the day. So, during my free time, instead of heading out to the beach and indulging in the sights and sounds, I gave in to my sense of taste. Among all senses, my taste buds have to be appeased the most, so I decided to grab a bite at the hotel’s Japanese restaurant. Here started the adventure toward unlocking the gourmet treasures, which Mizu wishes its patrons to explore.

Not one to disappoint visually, Mizu embraces elegance as well. I was taken by its strikingly serene yet modern setting. A conversation piece, I must say, is an entire wall painted gold located at one side of the stylish restaurant. Mounted on it are slabs on which are inscribed verses of Japanese haiku. It was explained to me that written are lyrical odes about water, which are works of the famous Japanese poet Basho. The genius behind the swank and inviting interiors is the Manila-based team of A. Illustre and Associates.

If painstaking detail gives the restaurant its unique look, can the food be far behind? So much for sight, now for taste. The interiors should complement or if not, enhance the dining experience. It’s now time to get down to business.

Let me first run down what I favorably dined on: for appetizers, I had a helping of kabura mushi, or boiled radish topped with uni (sea urchin), shrimps, and ankaki sauce. Main course was a steaming bowl of changko jiru, a pleasant hot pot of chicken balls, enoki and shiitake mushrooms, tofu, egg, harusame, and fried bean curd. I also had the usual teppan of tender slices of gyukoro steak and tempura yoba-age, an interesting alternative to the usual deep-fried Japanese prawn. This one is cooked with ohba leaves and wrapped in dried bean curd or yoba, giving it an overall crispy texture. And, of course, not to be snubbed was the dessert – green tea parfait with mongo bits, which puts a sweet and memorable ending to my meal. And just like Mizu, which is meant to refresh, stimulate, and cleanse, the experience was all that and more. It left me inspired as well.

Due credit goes to Japanese master chef Nobuyuki Imamura as he attempted to set the benchmark in authentic Japanese dining with his culinary inventions. A native of Yanagawa City, Japan, his experience in the kitchen spans over four decades, arriving in Manila to lend his genius in 1993. As a Japanese chef true to his craft, he believes in reinventing, yet staying faithful to the intrinsic characteristics of Japanese cuisine.

It took me quite some time to visit the tropical isle of Cebu, and I guess it was worth the wait… weight gain rather! Next time you are in Cebu, don’t just go cavorting on the beach or shop till you drop. Enhance your gourmet sensibilities with good food steeped in Japanese tradition. Japanese cuisine with the whole dining experience has been enjoyed as it is for centuries and is perceived to be a ritual in itself. Mizu is Cebu’s pride as it takes on this age-old art. Your rumbling tummy deserves a bit of culture as well. It certainly satisfied mine.

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E—mail the author at henysison@pacific.net.ph.