Inagiku, the premiere Japanese restaurant of Makati Shangri-La, Manila invites guests to experience the Winter’s Harvest with Buri, known as the foie gras of the sea, together with fresh seafood dishes from 1 December 2013 onwards.
Executive Japanese Chef Wataru Hikawa takes pride in using only the freshest ocean produce flown in directly from Japan. As the cold season approaches, Chef Hikawa prepares seasonal delicacies, such as buri served as sushi, Teriyaki, Teppan Yaki, Shiogama Yaki (served on a salt block), Kaisen Kaminabe (fresh seafood boiled in a paper pot), Kura To Uni Chawan Mushi (steamed egg custard with sea urchin and salmon roe) and more dishes that guests may experience this month.
The awaited winter season in Japan means an excellent time for seafood harvest. Buri is a full-flavored, oil-rich, yellowtail fish with a creamy texture and buttery flavor. It can only be harvested during winter, as buri grows heartier when the sea water gets colder. Guests are invited to experience the winter delicacies of Japan during lunch and dinner for a limited time only.
Inagiku defines the art of Japanese dining by offering the finest Japanese cuisine in a refined cosmopolitan setting with a sushi bar, teppanyaki counter and private tatami rooms.
Inagiku is open daily for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 6 to 10:30 p.m. For restaurant reservations and further information, please call (63 2) 813 8888 or email firstname.lastname@example.org, or book a table online through www.bit.ly.com/inagiku8.
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