Yakumi’s Desserts: Mango and Guyabano sorbet and Wasabi Panna Cotta

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I’ve never been to Solaire before. I am contented in gazing at this luxurious hotel from a far whenever I passed by the area. Going there was one of the things I have planned to do this year.

It got me excited when I was one of the invited bloggers to try the latest summer sweets by their world-class chefs in five of their first-class dining establishments.

The event was tagged as Bloggers Dessert Experience. We were advised to try 2 desserts each from their 5 restaurants. It was my honor to be the very first guests to try and enjoy their various sumptuous treats.

The first restaurant that we have visited was Solaire’s Japanese Restaurant- Yakumi.

This Japanese dining destination features an expansive open kitchen that allows patrons of the restaurant to witness how the ingredients–sourced largely from Japan, are prepared carefully like a perfected way of life, and how it is blended using aged traditional techniques, and modern presentations to provide dining customers’ palate, an incredible experience, no other Japanese restaurant here in Manila can provide. (photo not mine)

You don’t need to go to Japan to have a taste of authentic Japanese Food.

The Executive Chef of Yakumi is Norimasa Kosaka who values food simplicity, freshness, and quality as well as the preference and satisfaction of guests.

These were the desserts that he prepared for us:

Mango and Guyabano Ice Cream – A sorbet that is an unconventional and unique combination of mango and guyabano laced with sugar.

Wasabi Panna Cotta– This Panna cotta is a Japanese take on the traditional panna cotta that is infused with milk, sugar, wasabi, cream and gelatin.

These desserts were both being sold for P360 each.

From this two desserts, I fell in love with the Wasabi Panna Cotta. The taste is so unique. The creamy taste of milk and the spicy wasabi compliments with each other. I am sure my husband would like this one too.

Chef Norimasa even showed to us the natural wasabi that you can only see at Solaire as of the moment.

It looks like a ginger. I was surprised to see that the color is light green, it is very different from the dark green colored paste that I usually see with my california maki in other Japanese Restaurants. I tasted it and I immediately asked for water afterwards LOL.

I would like to visit this restaurant again, and try their other offerings.