Thursday, September 17, 2015

The Chaine des Rotisseurs dinner at Mecha Uma with BYOB sake and wines

Scallops with avocado, eaten with the hands,
as the third course for the private dinner
of the Chaine des Rotisseurs tonight, living a delicious 
#Travelife

Last night was one of the few evenings I found myself in Manila for an event of the Chaine des Rotisseurs, the international food society of which I am a member of.

And the venue for dinner was Mecha Uma, a small restaurant with a young chef that has become incredibly trendy.

Scroll down to read more....



A JAPANESE SLANG WORD

Incidentally, "Mecha Uma," is akin to "Mecha umai," which is a slang way of saying "It's very good" in Japanese, although it's used mostly by college boys and young working men.

If I actually began going around Tokyo saying "Mecha umai," I think my friends would fall off their seats. I do use it, though, but very rarely, and only with certain people.

Octopus cooked in beef fat and paired with dalandan and vinaigrette,
as the fourth course for the private dinner
of the Chaine des Rotisseurs tonight, living a delicious 
#Travelife.

FIRST TIME AT MECHA UMA

I'd never been to this restaurant before as I've not been in Manila much in the last 18 months; and when I am in this city, my evenings are usually packed way ahead of time with engagements, leaving me with not much free time to simply go out to a restaurant of my choosing.

For this dinner, Chaine des Rotisseurs took over the whole restaurant and the chef prepared a comprehensive degustation menu using ingredients that had been flown in fresh from Japan.

Hot vinegared rice with cold toro #sashimi
as the seventh course at the private dinner
of the Chaine des Rotisseurs last night, living a 
#Travelife.

COOKING FROM INSPIRATION

Following the style of chefs of many hot restaurants in other parts of the world on the Michelin star track, he did not provide a menu in advance as he bases his cooking on inspiration and whatever ingredients are available.


The results were good, but I think his relative youth shows in his handling of the materials.

Oyster with sudachi and asparagus
as the fifth course for the private dinner of
the Chaine des Rotisseurs last night, living a delicious 
#Travelife.

SPECIAL SAKE FROM SADO ISLAND

Meanwhile, as this was a BYOB event, I brought a bottle of sake that I'd bought just last week on the island of Sado in Japan, where there is a small but famous brewery that's won awards for its products.

Air France serves this very sake in First Class.



A FRENCH EXIT

I had very good company for this dinner, but it lasted quite long and we were sitting at the bar the entire time, and something was on my mind so I wasn't really focused on dinner.

So just before dessert, I did a French exit and headed out into the night, after just another wonderful evening in my never-ending, and never-endingly eventful #Travelife.


#Travelife with us to Japan in May 2016.
We're visiting truly off-the-beaten track destinations.
Click here for more details

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