Magosaburo is finally in Manila! The first Japanese Restaurant in the heart of Bonifacio Global City that specializes in Wagyu Kaiseki (course meal) and Wine Pairing.
Magosaburo aims to showcase how select wines can masterfully enhance the taste of their premier cuisine.
Fresh-faced restaurateur Abigail Tabuchi-Sumida, President of INSHOCK Philippines (the exclusive franchise distributor of Magosaburo) and Chief Executive Officer of this newly-opened restaurant enthused: “What makes the Philippine location very unique is that we offer wine pairing through our kaiseki menu. We have over 100 selections of wine available, which are carefully sourced from around the globe.”
The multi-course meal, known as Mago Kaiseki, best represents what Magosaburo is all about.
At first glance, pairing wine with Japanese cuisine seems avant-garde, but with his 15 years of culinary experience, Executive Chef Takashi Motomatsu assured: “It becomes a wonderful symphony of flavors once the tastes merge. With every pair, each course becomes more defined and can even become quite exciting.”
I am here for some serious eating! So, without further ado, let the 9-course meal commence!
Small Appetizer: Assorted Namuru (Japanese pickles)
Cold Appetizer: Assorted cold appetizer
And my favorite among all the cold appetizers…
Soup: Foie-gras Chawanmushi
Absolutely delicious! I stopped myself from eating the entire bowl otherwise, I might end up not being able to eat the rest of the course.
Hot Appetizer: Wagyu Beef Shank Stew
The flavors of the different ingredients used blended very well, giving this dish a pleasant lightness to it.
Seafood: King Prawn with Mushrooms Wrapped in Seaweed Salt
(Note that they won’t serve this dish the way you see it on the image below. This seaweed and salt enclosure was presented to us simply to show how it was prepared and cooked in the kitchen.)
When served, you are given a pinch of this seaweed salt to add more flavor to your prawns when eaten with the delightfully bland mushroom. I love how the taste of the nori and seaweed are very evident in the prawn’s flavor.
Entremet: Basil Sorbet
The Basil gives off a refreshing and cooling effect. Not to mention fragrant, too. I like this better than calamansi sorbet – it’s sweet without the acid.
First Main: Lava Stone Special Prime Ox Tongue
Squeeze the lemon on top, dip it in their special steak sauce then add a minute amount of the malayan salt. It has a chicken gizzard texture but more tender.
Second Main: Lava Stone Japanese Wagyu Sirloin Steak
It’s no secret that I hardly eat steak cooked “medium well” or rarer than that. The sight of blood oozing out of the meat easily grosses me out! The very moment I taste blood, not even the most expensive meat in the world, will be spared from the trash bin! But when I tasted Magosaburo’s Wagyu beef cooked (you guessed it!) medium well, I absolutely loved it! Quite unusual for me. It truly melts in your mouth and is probably one of the best steak dishes I have ever tasted!
Japanese Wagyu Chuck Roll Yakishabu
Lava stone is a mountain stone from Japan. Lava stone doesn’t overcook food keeping the meat in its best flavor. The lava stone is kept at a temperature of 180-200 degrees – this is the desired heat to lessen smoke. They use an infrared thermometer to constantly check and regulate heat.
Third main: Tomato Sukiyaki
The tomato neutralizes the sweetness of the Mirin and the salty flavor of the broth. They serve this dish with whisked egg.
Savory and sweet, this Tomato Sukiyaki is truly a satisfying treat to the palette. This dish takes about 10-15mins to cook.
Don’t worry about Salmonella, only freshest eggs are used. Oh! This Tomato Sukiyaki doesn’t have noodles because it is followed by their curry rice.
Rice: Magosaburo Curry Rice
I like how the curry sauce isn’t too overpowering. It comes with shaved parmesan to balance the taste but it still retains that delicious punch that curry is known for! The spicyness is definitely evident but never overwhelming. Strips of red and green pepper add more color and flavor. You might wonder why the rice dish was last to be served. According to Magosaburo, they follow traditional Japanese culture wherein rice is served last.
Dessert: Flourless Chocolate Cake
Moist and not too sweet. My Cappucino’s perfect partner!
Magasaburo also serves a la carte dishes should you think a 9-course meal is too much for the tummy to handle!
For those who love to drink wine, they have more than a hundred wine selections.
You can opt to book a private room upstairs for more intimate dining.
I just had another culinary journey by way of this totally different Japanese dining experience! Truly, Japanese food, like the wonderful dishes served at Magosaburo, is art served on a plate! This new food destination definitely did not disappoint.
Magosaburo has softly opened already and will have their grand opening on July 30, 2013.
Operation hours: 6pm – 11pm
Wine bar is open until 3am
Address: Fort Pointe 2 (The Fort Strip), Global City, Taguig (beside Figaro and underneath URBN Bar)