Two Nights Only: Mitsute Brings Together the Chefs of Marudori, Kazunori, and Yakitori Ao'chan

Juicy chicken skewers, heady bowls of ramen, and more await.

mitsute, kazunori, marudori, suijin
PHOTO BY Patricia Baes

(SPOT.ph) How does one stop singing praises about Japanese cuisine? It's one where high-quality ingredients shine in the right preparations, and the results speak for themselves—whether you're noshing on succulent nigiri of tuna over rice, a juicy skewer of grilled chicken, or a heady, piping-hot bowl of ramen with meat, noodles, and the works. For two nights next week, you can try some of the best Japanese food available in these parts, all under one roof. Save the date for Mitsute, an upcoming six-hands collaboration dinner between the chefs of Marudori, Kazunori, and Yakitori Ao'chan.

mitsute, kazunori, marudori, suijin
Serious about your Japanese food? Don't miss this upcoming  six-hands collaboration happening for just two nights. 
PHOTO BY Patricia Baes

Also read: 
The SPOT.ph Guide to Japanese Food 
10 Best Japanese Restaurants in Metro Manila

Mitsute six-hands collaboration dinner

Mark your calendars for Mitsute, which takes place at Marudori's Salcedo branch on May 23 and 24. This six-hand collaboration dinner brings together three Japanese masters of different crafts within Japanese cuisine: Chef Kato (formerly of Suijin and currently with Carmona hidden gem Yakitori Aochan), known for his solid yakitori game; Chef Ao'yama, a champion of soul-soothing ramen who works his magic at Marudori; and Chef Kuramochi, who whips up excellent kaiseki at Kazunori.

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mitsute, kazunori, marudori, suijin, chef aoyama, kuramochi, kato
(Left to right) Chef Kato of Yakitori Ao'chan, known for his strong yakitori game; Chef Aoyama of Marudori, a champion of soul-soothing ramen; and Chef Kuramochi of Kazunori, who whips up excellent kaiseki.
PHOTO BY Patricia Baes

Two seatings are available per night: 5:30 to 7 p.m. for the first seating, and 8 to 10 p.m. for the second seating. The exact menu is still being finalized, but you can expect the likes of Kuramochi's superb Japanese starters; Kato-san's charred-on-the-outside, succulent-on-the-inside yakitori; and Aoyama-san's decidedly decadent bowls of ramen using a pork and/or chicken base. 

mitsute, kazunori, marudori, suijin, shio yakitori momo, konbu tsukemen
Konbu Tsukemen, strong on the umami yet light and refreshing in feel; and Shio Momo Yakitori—simply salted to let the natural taste of the chicken thigh shine, and kept juicy and succulent inside.  
PHOTO BY Patricia Baes
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mitsute, kazunori, marudori, suijin, shoyu yakitori, oyster ramen
Oyster Ramen, with a plump piece of oyster in an oyster-chicken broth (one so rich it’s hard to believe there’s zero cream in it); and its sidekick of Shoyu Momo Yakitori, the previous stick’s darker, more savory-tasting cousin.
PHOTO BY Patricia Baes

You've got two course options to choose from, too: the short course (P2,800/head) which comes with two ramen and yakitori pairings, and the full course (P4,500/head) with more premium starters and three ramen and yakitori pairings—the third being involving their more high-end, umami-rich crab ramen. 

mitsute, kazunori, marudori, suijin, crab ramen
Go for the full course option to get hold of the Crab Ramen, which has king crab in a velvety broth of chicken, pork, and crab tinged with crab fat. 
PHOTO BY Patricia Baes
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mitsute, kazunori, marudori, suijin, oyster's friend sake
Tatsuriki Tokubetsu Junmai "Oyster's Friend," a sake from the Hyogo prefecture with a crisp, clean, lightly umami profile—perfect for pairing with seafood.
PHOTO BY Patricia Baes

Once you're ready to reserve, go ahead and fill out Mitsute's online reservation form on Cococart. Seats are super limited, so we say book your seats ASAP!

For reservations, fill out the Mitsute reservation form. For more information, check out the Facebook pages of Marudori, Kazunori, and/or Yakitori Aochan.

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