IN A sophisticated display of culinary diplomacy, the Consulate General of Japan in Davao hosted an exclusive Japanese Cuisine Tasting and Sake Pairing Lunch on March 6 at Dusit Thani Davao. The event served as a sensory celebration marking 70 years of normalized diplomatic relations between Japan and the Philippines.
In his address, Consul General Ono Hirotaka shared a sentiment that resonated deeply with everyone in the room. He beautifully likened the seven decades of friendship to being “woven together like Japan’s shimenawa rope and resilient Filipino abaca, enduring symbols of unity and shared strength.”
“Through today’s tasting, I hope we deepen not only our appreciation of cuisine, but also our mutual understanding. Food opens conversations, strengthens friendships, and creates new opportunities,” he said.
The culinary journey began with a delicate Hokkaido Scallop Carpaccio, paired with a Mutsu Hassen Tokubetsu Junmai Red Label from Aomori. The sake’s “crisp notes of apple and melon provided a refreshing counterpoint to the natural sweetness of the scallops”, setting a refined tone for the courses to follow.
This was followed by a delectable sushi selection featuring bluefin tuna from the Goto Islands and grilled Kagoshima eel, paired with Yamagata Masamune Inazo Junmai Ginjo. The sake’s “subtle banana and rice aromas created a balanced dialogue between the richness of the seafood and the tradition of the brew.”
The centerpiece of the luncheon highlighted Japan’s agricultural excellence with Omi Wagyu Roast Beef from Shiga and deep-fried Hiroshima oysters. These robust flavors were matched with the legendary Kubota Manju, a Junmai Daiginjo prized for its “sophisticated balance of umami and sweetness”.
The meal concluded with a tribute to the host region, featuring mango pudding from Nakashin Davao International alongside export-quality bananas, papayas, and pineapples from DOLE Philippines. When paired with the clean finish of Kubota Senjyu Junmai Ginjo, the dessert course illustrated the “seamless harmony between Mindanao’s local bounty and Japanese tradition”.
The culinary experience was a curated collaboration between Chef Shunsuke Hoshida, the Official Chef of the Consulate General of Japan in Davao, and Chef Ferdinand Recaborda, Executive Sous Chef of Dusit Thani Davao’s Madayaw Cafe. Their combined expertise ensured that every pairing reflected the shared heritage and technical precision of both nations.
As the event drew to a close, the friendly atmosphere in the room – filled with local and Davao-based Japanese businessmen, restaurant owners, tour operators, and tourism stakeholders -suggested that while Japanese gastronomy was the highlight of the activity, the renewed spirit of partnership was the true success of the day.
