The omakase-style dinner created by chef Watanabe takes an intimate omakase experience to a whole new level with a thoughtfully composed five-course journey where Japanese culinary tradition meets the elegance of carefully selected wines and sake.
KOMBU-CURED Salmon, salt-cured tuna tartare with mascarpone cheese..
MINI rice bowl with otoro and foie gras.
CHEF Masaki Watanabe.
KOMBU-CURED Salmon, salt-cured tuna tartare with mascarpone cheese..Japanese cuisine has mastered the art of making simplicity unforgettable.
Take, for example, chef Masaki Watanabe, also known as the “Tuna King.” A master sushi chef, he is trained in both the art of Japanese fine dining and classical French culinary techniques. He leads two show kitchens at World Kitchens — Unagi Yukimitsu and Kuro Maguro — where guests can experience his signature craftsmanship and passion for Japanese cuisine firsthand.
As part of the Araneta City Seafood Festival, World Cellar at World Kitchens, Gateway Mall 2, joins the month-long celebration with an exclusive wine dinner. The omakase-style dinner created by chef Watanabe takes an intimate omakase experience to a whole new level with a thoughtfully composed five-course journey where Japanese culinary tradition meets the elegance of carefully selected wines and sake.
The dinner started with delicate slices of kombu-cured salmon that revealed layers of subtle umami, while the salt-cured tuna tartare gave an unexpected touch of richness from mascarpone cheese. It was paired with the vibrant freshness of J. de Villebois Sauvignon Blanc.
In the second course, a miniature bowl of ramen, built on a delicate chicken broth and perfumed with fragrant yuzu, captured the soul of Japanese cuisine. Bolla Pinot Grigio echoed its bright citrus notes with crisp orchard fruit and floral aromas.
Saikyo miso-grilled tuna engawa brought attention to a rare and treasured cut known for its luxurious texture and deep, savory character. The rich, fatty portion of the tuna was elevated with a delicate coating of Kyoto’s signature Saikyo miso, creating a balance of sweetness and smoky notes as it met the heat of the grill.
Completing the experience were two carefully chosen wine pairings — San Felice Chianti Classico DOCG 2021, which added brightness through its fruity profile and refreshing acidity, and Bouchard Père & Fils Bourgogne Pinot Noir La Vignée 2021, which enhanced the dish with its smooth structure and subtle earthy complexity.
The same wines continued to complement a thoughtfully prepared tempura selection featuring succulent prawns, delicate eel, and an array of seasonal vegetables. With its airy, crisp coating and refined preparation, the dish reflected the Japanese approach of preserving the essence of each ingredient while adding a subtle layer of texture and flavor.
A petite rice bowl topped with luxurious otoro and velvety foie gras came at the finale. Dassai 45 Junmai Daiginjo elevated them with remarkable finesse.
Through thoughtful pairings and meticulous preparation, the evening highlighted how different culinary heritages could come together to create something truly distinctive.
World Cellar champions wine culture in the Philippines through accessible Wine 101 classes every Friday and monthly themed wine dinners. Recognized with the Award of Excellence from Wine Spectator, World Cellar is located within the award-winning World Kitchens, a dining destination honored by the 2025 Retail Asia Awards, Marketing Excellence Awards, Retail & Leisure International Awards and Cosmopolitan Lifestyle Awards.
