Consulate General of Japan in Davao holds Japanese Cuisine Tasting and Sake Pairing Lunch
2026/3/11
Chef Hoshida and Chef Recaborda
ConGen ONO’s remarks
On March 6, the Consulate-General of Japan in Davao hosted a “Japanese Cuisine Tasting and Sake Pairing Lunch” at Dusit D2 Davao.
Official Chef Hoshida prepared three dishes featuring Japanese ingredients and carefully selected four sakes to pair with each dish, drawing on his expertise in sake selection. Chef Ferdinand Recaborda of Dusit D2 Davao’s Madayaw Cafe created desserts using agricultural products and processed foods from Japanese companies operating in the region.
Approximately 70 guests, mainly professionals from Davao City’s restaurant and hotel industry, attended the event, gaining a deeper appreciation and understanding of Japanese cuisine and sake.
(Menu)
Appetizer: Scallop Carpaccio (Hokkaido) paired with Mutsu Hassen Red Label (Aomori)
Sushi Selection: Bluefin tuna from the Goto Islands (Nagasaki), Grilled Eel (Kagoshima) paired with Inazo Junmai Ginjo (Yamagata)
Main Dish: Omi Wagyu Roast Beef (Shiga), Deep-fried Oysters (Hiroshima) paired with Kubota Manju (Niigata)
Desserts: Mango pudding and Assorted Fruit (Banana, Pineapple and Papaya) paired with Kubota Senju (Niigata)
Official Chef Hoshida prepared three dishes featuring Japanese ingredients and carefully selected four sakes to pair with each dish, drawing on his expertise in sake selection. Chef Ferdinand Recaborda of Dusit D2 Davao’s Madayaw Cafe created desserts using agricultural products and processed foods from Japanese companies operating in the region.
Approximately 70 guests, mainly professionals from Davao City’s restaurant and hotel industry, attended the event, gaining a deeper appreciation and understanding of Japanese cuisine and sake.
(Menu)
Appetizer: Scallop Carpaccio (Hokkaido) paired with Mutsu Hassen Red Label (Aomori)
Sushi Selection: Bluefin tuna from the Goto Islands (Nagasaki), Grilled Eel (Kagoshima) paired with Inazo Junmai Ginjo (Yamagata)
Main Dish: Omi Wagyu Roast Beef (Shiga), Deep-fried Oysters (Hiroshima) paired with Kubota Manju (Niigata)
Desserts: Mango pudding and Assorted Fruit (Banana, Pineapple and Papaya) paired with Kubota Senju (Niigata)
Appetizer: Scallop Carpaccio (Hokkaido) paired with Mutsu Hassen Red Label (Aomori)
Sushi Selection: Bluefin tuna from the Goto Islands (Nagasaki), Grilled Eel (Kagoshima) paired with Inazo Junmai Ginjo (Yamagata)
Main Dish: Omi Wagyu Roast Beef (Shiga), Deep-fried Oysters (Hiroshima) paired with Kubota Manju (Niigata)
Dessert using ingredients from Japanese companies in the region paired with Kubota Senju (Niigata)