Savor the art of tempura

Three master chefs join forces for one of Japan's most beloved dishes | Hotel Okura

On July 22 to July 25, Hotel Okura Group’s grand chef of Japanese fine dining Tadashi Sawauchi will be at the Yawaragi restaurant to celebrate the delicate craftsmanship of tempura. The exclusive dining experience features a seven-course tempura-kaiseki menu with champagne and sake pairing.

Sawauchi will be joined by chef Takashi Karasawa, founder and chef of Tempura Karasawa in Tokyo, Japan, and chef Keiichiro Fujino, Japanese executive chef of Hotel Okura Manila.

The exquisitely curated menu includes masterfully created tempura dishes as well as crab and broiled scallop with shuto-an (salted fish guts sauce), duck loin with grilled leek and eggplant, and marinated tuna toro, among other seasonal specialties.

“The Art of Tempura” collaboration dinner is open for limited seats only.