TRADITIONAL AND SPECIALTY ROLLS. Sushisake features traditional and specialty rolls paired with a premium sake collection.
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.
DYNAMITE SUSHI. Chef Jeff’s specialty combines tuna, salmon, grouper, and a creamy crab as topping.
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.
Sushisake menu
The menu carries sushi servings that deviate from or improve upon traditional flavors and ingredients.
TRADITIONAL AND SPECIALTY ROLLS. Sushisake features traditional and specialty rolls paired with a premium sake collection.
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 YALUNG has over 10 years culinary experience with international hotel brands in the Middle East.
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.
Sushi specialties
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.
INTIMATE VENUE. Located at the upper lobby of the hotel, the newly-launched Sushisake is small and intimate.
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.
Sushisake is open from 6:00-10:00 p.m.daily. Guests are encouraged to make dinner reservations by calling (63 32) 402 9900 or by sending an email to [email protected].
More photos of Sushisake
SAKE. Sushisake features an impressive collection of premium sakes.
KANI SALAD of crabstick, cucumber, white cabbage, and orange tobiko with Japanese mayo and ponzu dressing.
Fresh fruits.
Mochi ice cream.
Yuzu tart with sake meringue and green tea ice cream.
SALAD IN A JAR. A selection of fresh vegetables in single-serve containers with a wide choice of dressings.
Pick your choice of greens from a row of salad jars, indulge in a guiltless vegan lunch, or have your fill of seafood as Feria at Radisson Blu Cebu infuses its buffet with diverse and new pleasures to turn everyday dining into a feast.
Some customers are very particular about their food choices and Feria, in response, has added a counter that displays purely vegan dishes, said Princes Anderle, Radisson Blu director of marketing communications.
SALAD IN A JAR. A selection of fresh vegetables in single-serve containers with a wide choice of dressings.
Salad, noodles in a jar
The salad in a jar section, which holds a selection of fresh veggie mixes in single-serve containers and even more dressing choices, provides additional healthy options, she added. The noodles in a jar counter, where you get to pick your favorite combination of noodles and ingredients from several choices, follows the same concept.
Every Day Is A Feast holds true at Feria with its Seafood Mondays, Hearty Tuesdays, International Wednesdays, Mediterranean Thursdays, Surf and Turf Fridays, Oriental Saturdays and Filipino Feast Sundays.
The lunch buffet from Monday to Saturday and dinner buffet every Tuesday, Thursday, and Saturday cost only P880 net per person and already include free flowing drinks, according to marketing communications assistant Christine Estrella.
WIDE CHOICES. In this line are vegetable samosa, pork chops, lamb tikka, grilled fish, and roast chicken.
Always something different
She added that with the offerings that change from day to day, there is always something different in the buffet.
Diners can have their fill of seafood specialties like blue crab, lobster, sashimi, nigiri rolls and ceviche on Mondays and get a totally different experience on Thursdays with all they can eat gourmet pizza, fajita, burrito and cheese and cold cut pairings.
Dinner during premium nights of Monday, Wednesday, and Friday is extra special since it also includes free-flowing local beer aside from soda, iced tea and chilled juices.
TOFU-STUFFED TOMATO is among the vegan spread in Feria.
Feria Sunday lunches
Sunday lunches take on a Filipino theme and are family-oriented, according to Estrella. For P1,450 net per person, you get your fill of local favorites – from lechon, kinilaw and sisig to kakanin and halo-halo.
She added that Feria puts up candy and soft-serve ice cream bars on Sunday for kids and these are on top of the regular dessert offerings.
Ready to spice up your dining experience? Call 402-9900 for inquiries or reservations.
MORE PHOTOS
MUST-TRY. This zesty basil-infused drink is delicious.
Roast pork and chicken at the Chinese station.
Roast chicken.
Chicken rolls.
Indian dishes including chicken and vegetable biryani and various masala are available.
Masala, dhaniya murgh, vegetable biryani and naan bread.
BRIDAL FAIR. The Something Blu: A Wedding of a Kind will be held on June 10 and 11 and will gather over 40 top wedding industry movers in an exquisite display of the finest wedding options. (Photo: Radisson Blu Cebu)
Make Radisson Blu Cebu your touch of Something Blu of the wedding you’ve always dreamed about. Stylish, sophisticated, stress-free and flawless, experience a bespoke approach in creating one of your life’s lasting moments.
As your day-come-true unravels, savor the unparalleled service of a seasoned wedding team dedicated to meet your needs along with the finely-detailed wedding menu crafted by the executive chef – all happening in the exquisite celebratory spaces of Radisson Blu Cebu’s grand ballrooms.
Delight in a collection of premium Signature Wedding Packages from Tru Blu to Royal Blu starting at P1,600 to P2,000 per person, tailored to appeal to every budget and taste.
BRIDAL FAIR. The Something Blu: A Wedding of a Kind will be held on June 10 and 11 and will gather over 40 top wedding industry movers in an exquisite display of the finest wedding options. (Photo: Radisson Blu Cebu)
Something Blu bridal fair
Your journey to “I Do” begins on June 10 and 11 as Radisson Blu Cebu presents Something Blu: A Wedding of a Kind at the Northwing Atrium of SM City Cebu from 10AM to 9PM. On this two-day bridal fair, over 40 top wedding industry movers gather in an exquisite display of the finest wedding options handpicked for your day come true. Exclusive deals await from all suppliers and the SM Gift Registry.
On June 10, catch celebrated wedding videographer Jason Magbanua as he shares the process of his renowned visual storytelling followed with a bridal fashion show by leading Cebu designers – Barbie Alvez, Edwin Ao, Hanz Coquilla, Protacio Empaces Jr., Ronald Enrico, Dino Lloren, Mel Maria, Lord Maturan, Wendell Quisido, Philip Rodriguez, Mary Ty and Philipp Tampus. Interactive events are happening on June 11 featuring a talk show on real wedding advice by Cebuano personalities and an exhibition by junior stylists.
Bride pampering options
For all brides-to-be, pamper yourself and toast in style with your friends in a SparTea. Bask in Afternoon Delight which includes a 1-hour aromatherapy massage and afternoon high tea with cups of premium Dilmah tea for P2,000 net per person or Relax and Rejuvenate with a 1-hour facial treatment and Aromatherapy massage plus an afternoon high tea with cups of the finest Dilmah tea and a glass of Prosecco.
So impressed by the warm Cebuanos and their hospitable nature during his first visit in 2014, new Radisson Blu Cebu general manager Laurent Boisdron said he seized the opportunity when the post became available early this year.
“The timing was perfect when I arrived in March. I witnessed the launch of direct flights from Los Angeles and Dubai to Cebu,” he said during a recent event welcoming him to his new post. He shares the optimism that the tourism industry in Cebu is poised for even more growth.
Six weeks into his new post at Radisson Blu Cebu and the hotel is already poised to launch new campaigns in the next few months. Boisdron said they will come out with a different wedding concept for June and plan to refurbish Feria and other dining outlets of the hotel by July.
NEW MANAGERS. New Radisson Blu Cebu general manager Laurent Boisdron (seated) and hotel manager Fabien Martinez. (Photo: Radisson Blu)
Selfie station
“Just recently, we grabbed the attention of millennials with our selfie station by the front desk. We want them to take more selfies so they can spread word about Radisson Blu,” he said.
Another addition to the team is Fabien Martinez, the new hotel manager who brings with him a vast experience of 22 years. Martinez said he joined the Radisson Blu team in late February from Shanghai.
Boisdron, a French-American, replaced former Radisson Blu general manager Nishan Silva.
Before his assignment in Cebu, Boisdron handled corporate responsibilities at the Carlson Rezidor Worldwide head office in Minneapolis, USA. He provided support and strategic leadership for the group’s owned and managed hotels, which include Radisson Blu, a press statement said.
FAVORITE. The empanada, a favorite among regulars, was among the fares served during the welcome cocktails.
Hospitality industry experience
Boisdron has 22 years of experience in the hospitality industry, a blend of urban and resort experience in acclaimed properties and renowned brands in key cities of Europe like Barcelona, Paris, London, and Brussels; Chicago, Boston, Miami in the US; and Dubai in the Middle East.
Martinez, a French national, possesses a culinary background as he started as an executive chef before going on to become head of food and beverage in award-winning resorts and hotels. He is not entirely new to Cebu, as he has served as executive sous chef for a top resort in Mactan in 2001.
He left his post as interim general manager of Sheraton Shanghai Hongkou Hotel in China to take up the hotel manager post in Radisson Blu.
WELCOME TREAT. Radisson’s new managers were introduced in a cocktail reception.
TABLEA ICE CREAM. The 4-course menu ends on a sweet note with local tablea ice cream on a rice cake (bibingka) bed and topped with diced mango, shredded buko and banana chips.
Balbacua turns into slow cooked oxtail stew topped with ginger flakes, dinuguan comes in a quiche topped with chicharon and crispy kangkong, while paella is wrapped in palm leaves shaped into a diamond container that Cebuanos call puso.
If you’re wondering what Cebu’s comfort or street food would be like turned into fine dining fare, then Feria Restaurant at Radisson Blu Cebu has the answer for you.
Feria provided a preview of the four-course dinner menu it will serve during the Cebu Chamber of Commerce and Industry (CCCI) Grand Chamber Awards and Fellowship Night that will be held at the hotel’s Sta. Maria Grand Ballroom this June 30. The awards is one of the highlights of the ongoing Cebu Business Month (CMB) 2015 celebration.
MAIN COURSE. The main dish is a selection of all-time Cebuano favorites: adobo, pork, chicken and chorizo barbecues, crispy pork belly arranged around the puso paella as centerpiece.
Radisson Blu Cebu director for sales and marketing Ann Olalo said CCCI asked for a different take on Cebuano cuisine to stay true to the CBM 2015 theme of a “Glocalized Cebu.”
In “Glocalized Cebu”, CCCI enjoins Cebu establishments to capitalize on local strengths as they compete in a global marketplace, said CBM 2015 overall chair Francis Dy.
Awards dinner
Rising to the challenge, Feria executive chef Roberto Kunitz and his culinary team went out and sampled Cebu street food to determine the taste of original Cebuano fare.
“Cebu is a melting pot of culture, flavor, colors and different colonial influences. Most of the Cebu dishes we tasted were flavorful and urban; it was difficult to combine all those in a plated dinner,” added Kunitz, citing he and his team came up with dishes that are local but of modern approach.
Kunitz’s 4-course menu, presented to CBM and Grand Chamber Awards organizers last week, included appetizers, soup, a main course, and dessert.
STARTERS. The Island Platter contains the colorful fare of the island’s bounty.
The feast begins with starters called the Island Platter and it contains the colorful fare of the island’s bounty. It’s a full plate of kinilaw served in fish skin tortilla, sous vide pumpkin marinated in shrimp paste and coconut milk, dried fish arranged on fish bone, pork fois poached in extra virgin coconut oil, pork blood quiche with cured pork belly and crispy kangkong, and fresh herb salad with edible flowers on the side.
Magellan’s Stew is balbacua with a twist, cooked slow the traditional way but with oxtail dumpling topped with ginger flakes.
The main dish is a selection of all-time Cebuano favorites: adobo, pork, chicken and chorizo barbecues, crispy pork belly arranged around the puso paella as centerpiece.
The 4-course menu ends on a sweet note with local tablea ice cream on a rice cake (bibingka) bed and topped with diced mango, shredded buko and banana chips. Dessert is fittingly served on a coconut shell.
BALBACUA WITH A TWIST. Magellan’s Stew is balbacua with a twist, cooked slow the traditional way but with oxtail dumpling topped with ginger flakes.
Four Fs
Food is one of the four Fs that will be the highlight of the Grand Chamber Awards, said awards committee chair Beverly Dayanan. The other three are Fashion, Furniture, and Fabulous Prizes.
Cebu is acknowledged as the Furniture Capital of the Philippines and those who attend the awards night will be treated to a showcase of furniture and design, she added.
According to Dayanan, top manufacturers and designers in Cebu will be tasked with providing the dinner furniture and designing the table settings. These include Finale Furniture and Home Accessories and Luisa Home.
There will also be a runway show of modern Filipiniana fashion by such designers as Philip Rodriguez, Cary Santiago, Oj Hofer, Edwin Alba, Dino Lloren, Philip Tampus, Jun Escario, Ditas Rodriguez, Protacio, Albert Arriba, and Arcy Gayatin.
TABLEA ICE CREAM. The 4-course menu ends on a sweet note with local tablea ice cream on a rice cake (bibingka) bed and topped with diced mango, shredded buko and banana chips.
At the same time, attendees will enjoy the prizes to be raffled off during the awards night, said Dayanan. One major prize will be a P750,000 discount to a condominium unit at the Bamboo Bay Community in Mandaue City.
A ticket to the Grand Chamber Awards costs P1,250 and can be bought at the CCCI office or at Radisson Blu Cebu.
CCCI will recognize outstanding businessmen and companies and give out Special Citations and awards for Young Entrepreneur of the Year, Countryside Entrepreneur of the Year, Small Business Entrepreneur, CSR Institution of the Year and Entrepreneur of the Year during the Grand Chamber Awards.
