Experience Japanese living one delicious bite at a time
It’s not fat, it’s all protein,” restaurateur Alyanna Uy assures a group of harapeko (hungry) and curious writers. She’s referring to a pot filled with what looks like taho (soy beancurd) minus the tapioca and caramelized sugar.
But the beauty enthusiasts in our group are more familiar with this protein which, they claim, not only helps in rebuilding dead skin cells to create a youthful, healthy glow, but is also good for the joints.
“It’s collagen,” reveals Alyanna. And yes, it’s the main ingredient of the beauty hot pot, which Bijin Nabe, a popular Japanese restaurant which she brought to the country, specializes in.
Collagen has gained popularity in recent years for its ability to support skin, nails, hair, and joints. It also has anti-aging properties. That being said, Japanese collagen products differ from the others sold on the market because they contain exclusive ingredients that you can only get from the Land of the Rising Sun.
Take, for example, Bijin Nabe’s collagen pudding.
“It’s made from Jidori chicken, a special breed of chicken in the Miyazaki Prefecture in Japan. The locals aren’t allowed to export the chicken to other countries,” notes Alyanna. “It’s raised organically in very stringent standards, making it the ‘Kobe beef of chicken.’”
So, what they have at Bijin Nabe is collagen made from stewing the meat and bones of the Jidori chicken for eight hours until everything dissolves.
Fact is, this beauty soup deserves a shot! Not only because the broth alone is a bit pricey (P700/pot for two people. The rest of the hotpot ingredients like meat, seafood and veggies have separate price tags), but also because it gives a rich, creamy, flavorful experience to diners.
But how many shots should I take to get that Japanese glow?
Taiki Kanazawa, project advisor, The Seasons Residences
A promise fulfilled
Bijin Nabe is one of the highlights of the recent “Harapeko” Guided Food Crawl organized by The Seasons Residences in BGC, an upscale residential condominium with a distinct Japanese concept.
Developed by Federal Land Inc., in collaboration with Japan’s Nomura Real Estate Development Co Ltd. and Isetan Mitsukoshi Holdings Ltd., the property’s first tower, “Haru (Spring),” is the fulfillment of a promise they made to its future residents.
“Through Haru, we made good our promise to ‘own a piece of Japan’ by letting you experience the art of Japanese living in the heart of BGC,” enthuses Taiki Kanazawa, Japanese technology and project development advisor, The Seasons Residences. “Today, we are happy to share that experience with you — one delicious bite at a time.”
Jodee Arroyo, deputy general manager, Mitsukoshi BGC
Food notes
The food crawl kicks off at Mitsukoshi Mall’s Itadaki Food Court, a gallery of gastronomic delights located on the basement. Inspired by the phrase “itadakimasu,” a Japanese expression of gratitude before meals, Itadaki sets the stage for an unforgettable dining experience.
Here, we feasted on popular Japanese fare such as chicken karaage, tempura, pork cutlets, sushi and sashimi, takoyani, okonomiyaki, Japanese curry rice meals, yakiniku rice burgers, among others, from Saboten Express, Bad Bird, Tenya Express, Coco Ichibanya, Mitsuyado Sei-men, Mos Burger, Chibo Okonomiyaki, Nadai Fujisoba and Ajisho Kaisedon.
The food exploration continues at Cuddle, where a warm and inviting atmosphere provides the perfect setting for authentic Japanese homecooked meals using the freshest, quality ingredients.
While Mitsukoshi BGC is authentically Japanese, it’s also a place where diverse flavors are welcomed. We then headed to Prologue D’Fined, the upscale version of the Prologue chain. We sampled their delish pasta dishes like the Salsiccia (sausage) Arrabiata, and my fave Black Carbonara. This buckwheat creamy pasta is cooked al dente with a hint of truffles.
Cuddle and Prologue D’Fined are the brainchild of Alyanna Yu.
Next stop, Spain. At El Born, chef David Amoro served Pollo al Josper. Slow-cooked to perfection, this smoky chicken dish is served with a side of roasted vegetables. But the amiable chef had me at Burnt Basque Cheesecake. It’s the best cheesecake on my list.
For dessert, we had a refreshing bowl of Kezuri Ichigo, shaved frozen strawberries with Hokkaido milk from Sawada Ichigo, which is owned by enterprising couple Kazuya Sawada and wife Ma. Jhoana. We also enjoyed Tokyo Milk Cheese Factory’s Salted Caramel Cream Puff, which goes well with Key Coffee Kissaten’s hot and cold. The Japanese roasters partnered with Lexus Philippines to brew up an exclusive menu meant to deliver a unique experience that blends the world of sleek cars with artisan coffee.
At Mitsukoshi, you can bring a slice of Japan to your home with Mitsukoshi Fresh, a supermarket that offers exclusive Japanese items you won’t find anywhere else like Tokyo Banana, boxes of individually wrapped soft cakes with banana filling; Hokkaido butter, chocolate rolls, cheese, and cookies; and, of course, Japanese Wagyu. Here, you’ll also find Tayabas Bay Oysters and Cafe Dolci which offers Curry Pan and Sakura Anpan.
Ajisho president Remy Takahashi and owner Hideaki Fukui
A world of flavors is just an elevator ride away
With direct elevator access, residents of The Seasons Residences are so lucky because they’re just a few steps away from indulging in their favorite dishes, or simply immersing themselves in a world where honmono living is at its finest.
So, the next time your tummy rumbles and you find yourself thinking, “I’m hungry,” don’t just settle for any meal — embrace the spirit of harapeko and let it guide you to Mitsukoshi BGC, where each visit promises a delightful slice of Japan.
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To know more about The Seasons Residences, check out www.theseasonsresidences.ph or visit its showroom located at 7th Avenue corner 34th Street, Grand Central Park, BGC.
Read more: Philippine Star