Chef Seiji and His Japanese Dishes With A Twist

Ryan

Chef Seiji Kamura 1

It’s always a delight to watch Chef Seiji Kamura as he works the kitchen. The Japanese chef once again amazed with his new take on Japanese dishes at his recent cooking demo for The Maya Kitchen Elite Culinary Series. He showed the audience how to do several Japanese dishes with a few twists. That day he prepared Salmon Tataki-quick seared, rare fillet of salmon; Seiro Mushi-steamed pork or beef sirloin and vegetables; Bulalo Ramen-beef shank and marrow bone stew with Japanese ramen noodles; Mochi Pizza- a roll made of mozzarella, bacon and basil and, Sake Manjyu-buns made with Japanese rice wine with bean paste filling.

You’ll find some of the recipes below from his delightful presentation. Continue Reading →

Japanese Cooking with a Twist at The Maya Kitchen

Ryan

Chef Seiji Kamura (2)
Chef Seiji Kamura returns to The Maya Kitchen on June 27, Saturday, 9am-1pm for a cooking demonstration on unique Japanese dishes with a distinctive twist. The dish line up includes Salmon Tataki, quick seared, rare fillet of salmon; Seiro Mushi, steamed-in-bamboo-box beef and pork with mixed vegetables; Bulalo Ramen, beef shank and marrow bone stew with Japanese ramen noodles; and Sake Manjyu, buns made with Japanese rice wine with bean paste filling.

Chef Seiji Kamura is a well known chef, culinary consultant, cookbook author and chef demonstrator. He attended the Tokyo Cooking Academy and trained in Lyons, France. He has done two cookbooks in tandem with The Maya Kitchen entitled Japanese Cookbook for Filipino and Secrets of Japanese Cooking.

For more information, log on to www.themayakitchen.com or email contactus@themayakitchen.com. You may visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

A Day In Tuscany + Baking Classes

Ryan

Chef Luciano Paolo Nesi 2
It felt like it was a day in Tuscany when Chef Luciano Paolo Nesi of L’Opera thrilled his audience at a cooking demo at The Maya Kitchen with his repertoire of fresh ingredients, simple recipes and truly delectable dishes. Chef Nesi, who has called the Philippines his home for the past 20 years, gave out tricks and secrets, and answered questions as he prepared some of Italy’s beloved dishes. Below are some of the dishes he shared with the audience: Continue Reading →

Treat Dad With The Best Steak at l’entrecôte Corner Bistro

Ryan

l'entrecote Certified Angus Tomahawk Rib Bone Steak

On Father’s Day, give Dad the best steak in the house and a full flavored wine only at l’entrecôte Corner Bistro at the Burgos Circle, Bonifacio Global City.

Order the 21-ounce Certified Angus Tomahawk Rib Bone Steak with a choice of sidings and sauce. This specialty cut stands out with its extra long rib bone, exceptional flavor and remarkable tenderness. End the meal with a complimentary glass of Layer Cake 2012 Malbec from Argentina. Extremely dense and concentrated, opaque purple, almost black in color, Layer Cake 2012 Malbec leaves on the palate layers of savory fruit, spice notes, espresso and dark chocolate as well as a rich, creamy texture.

This extraordinary meal is P3,240.00.

Dine with a minimum of four people with another order of Tomahawk Rib Bone Steak and receive a Gift Certificate for a free bottle of Ventisquero Cabernet Sauvignon Clásico 2013 from Chile for your next visit at l’entrecôte . For reservations, call l’entrecôte at telephone numbers 856-4858, 836-2764 or mobile 0905-991-1266.