New on the Menu: Chef Seiji Kamura's Dishes at Seven Corners Restaurant, Crowne Plaza
This buffet is introducing a new kind of Japanese food for April.
2/F Crowne Plaza Manila Galleria, Ortigas Avenue corner Asian Development Bank Avenue, Quezon City
Tel. No. 633-7222
Open daily from 11 a.m. to 10 p.m.
(SPOT.ph) Japanese, no matter how simple or few, is always represented in any respectable buffet. Seven Corners, however, makes this popular cuisine even more irresistible with guest chef Seiji Kamura whose savory interpretations shares space with the original lineup this whole month of April.
Prior to moving to Manila in 1979, Chef Seiji trained in Tokyo Cooking Academy then at Lyons, France, with Paul Bucose. He currently owns three Japanese restaurants in the city-Miro, Kasei, and the eponymous Seiji. He has published three cookbooks on French and Japanese cooking in Japan as well as one in the Philippines.
Some of the dishes from his recipe books such as the Sukiyaki and Chicken Teriyaki make an appearance in the buffet. The Soba, another one from the books, is especially refreshing, with springy noodles that have a very light savor to complement the teasing chill.
Kani and Pomelo Salad
Inside a pot curiously simmering is the Kabocha, clear soup with a sweetish tone from the pieces of soft pumpkin bobbing up the surface with chewy cubes of tofu. There's the eye-catching Rainbow Sushi with tuna, uni, salmon, mango, and unagi over rice for a different flavor with every bite. His Crispy Kani and Pomelo Salad is a delicious and crunchy play on textures, with flavors much less timid than the subtle pleasantries of Japanese cuisine.
As per Seven Corners' tradition, courses will vary every day to stimulate interest, but make sure you come for the days that his ramen are available. It's nice to see Chef Seiji's take on this relentless trend. We recommend the Miso.
The buffet is priced P1,500+ per head. Customers who indulge at Seven Corners this April may get a chance to win round-trip tickets for two to Nagoya, Japan, for three days and two nights.