Midsummer Nights Feast 2011 – Master Chef of 5 Elements – Master Manabu Ogawa (Japan)

 

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Element: Air
A Breath of Fresh Mountain Air

Master Manabu Ogawa (Japan)
Master Chef of Pirka, Signature Restaurant
Hilton Nikeso Village, Japan

Chef Manabu Ogawa

Master Chef Manabu Ogawa is the Head Japanese Chef of Hilton Niseko Village‟s signature Pirka restaurant, famed as among the finest Teppanyaki restaurants in the region.
He will be flown in specially from the winter resort of Green Leaf Niseko Village in Hokkaido, Japan which was recently acquired by the YTL Group, and will make a special apperance for the first time in Malaysia at Starhill Gallery Midsummer Nights Feast.

Internationally acclaimed as one the great masters of the art of Sushi and Teppanyaki, Chef Ogawa will share his culinary enchantments with a special Midsummer Nights Feast a la carte menu at Gonbei San in Starhill Gallery. Additionally, he will also reveal secrets of his sauces and culinary tips with special master chef classes in Malaysia.

Most uniquely, Chef Ogawa brings him a strong foundation in classical French cuisines from his early career at the award-winning French restaurant “Moliere” in Sapporo, Hakkaido.

Hence, his Japanese cooking is influenced by classical French traditions with an emphasis on best quality produce of Hokkaido, and he often expresses his unique cooking style in presentations and sauces that are modern and fused with a French twist!

It‟s like “a breath of fresh mountain air” with Chef Ogawa‟s special menu at Midsummer Nights Feast in among Kuala Lumpur’s finest Japanese restaurant at Gonbei San in Starhill Gallery.

Awards:
2006 IH Cooking Competition, Hokkaido Chapter – Bronze Medal
2006 Shiribeshi Cooking Competition – Gold Medal
2007 IH Cooking Competition, Hokkaido Chapter – Silver
2007 Shiribeshi Cooking Competition – Gold
2007 All Japan “Black Box” Cooking Contest

AIR MENU

北海道産ホタテ貝のハーブ焼きと蝦夷鹿肉のたたき風
彩とりどりの季節の野菜と共に
Duo of herb sautéed Hokkaido scallop and venison tataki
with seasonal vegetables

ポワロー葱のムニエルと大根のブレゼ フォワグラ添え
トリュフと味噌の香り
Braised daikon and leek meuniere topped with
truffle and miso fragranced foie gras sauté

DSC_0082

北海道産蝦夷アワビのソテー 大葉と柚子香る雲丹ソース
軟らかく煮込んだフカヒレと共に
Hokkaido abalone sauté with braised sharks fin
and shiso, yuzu fragranced sea urchin sauce

特選黒毛和牛の炙り焼き 3つの味わい
雑穀米ガーリックライス添え
Seared premium wagyu beef with a trio of sauces
and 5 grain ‘Gokokumai’ garlic rice

OMG! I loved the sound of every dish! A lover of Japanese food, I’m really looking forward to this particular dinner myself!

This eight exciting nights of culinary authenticity are now available for booking.
Limited to 130 seats per night at RM385 nett per person; and RM50,000 nett for corporate bookings.

For further enquiries and reservations, please call +603-2782 3855.

For the SPACE Menu by Chef Wai of Malaysia – it’s HERE.

For an idea on Midsummer Nights Feast 2010, check out my experiences below:

Starhill Gallery presents Midsummer Nights Feast 2010 (2 July – 9 July 2010):
Link Here
Starhill Midsummer Nights Feast 2010 – Shook!, Jakes’, Jogoya, Gonbei, Village Bar, Pak Loh Chiu Chow & Luk Yu Tea House – Special Menus:
Link Here
Best of Shook!” menu – commemorating the launch of Starhill Gallery Midsummer Nights Feast 2010:
Link Here
Midsummer Nights Feast @ Starhill Gallery 2010 – Celebrity Chef Stephen Mercer showcasing modern Australian cuisine:
Link Here

Stay tuned to my next few blogposts as I will be sharing more menus of each of the chefs for the whole week!