When Radisson Blu Cebu flew in Chef Jeff Yalung from the Middle East for a taste test, they asked him to create Japanese food that’s more than the usual fare.
His creation is now the centerpiece as Radisson Blu Cebu merges traditional Japanese cuisine with modern flavors and came up with new dining concept Sushisake.
Located at the upper lobby of the hotel, the newly-launched restaurant is small and intimate and offers a fine selection of sushi and sashimi prepared in traditional Edomae style as well as an impressive collection of premium sakes.
Sushisake features the traditional and specialty rolls of Chef Jeff, who has over 10 years culinary experience with international hotel brands in the Middle East, said Radisson Blu Cebu director for sales and marketing Ann Olalo.
The menu carries sushi servings that deviate from or improve upon traditional flavors and ingredients.
One example is Chef Jeff’s dynamite sushi, which combines tuna, salmon, grouper and has creamy crab as topping.
“When you take a bite, something explodes in your mouth. That’s why we call it dynamite,” Yalung said during the restaurant’s recent launch.
Chef Jeff also offers the special california, so called since it combines ingredients other than the usual crab sticks and cucumber plus a secret sauce.
A few other specialties include the surf and turf, spicy crab roll, and dragon roll.
Olalo said Chef Jeff can do over 50 sushi varieties infused with his own rich sauces and marinades and even welcomes the opportunity to create more. This is what makes Sushisake different from other Japanese restaurants in Cebu.
She added that they envision Sushisake as innovative and trendsetting, and took great pains with the restaurant layout and furnishings.
The restaurant lights were inspired by chopsticks and the menu incorporated certain design elements: waves of the sea, a fishnet, and rice grain.
More photos of Sushisake