In a country where food is a lifestyle and restaurants are more than just places for eating, foodies and casual diners are always seeking a new, unique, and exciting gastronomic experience. Newly-opened fine bistro, Epilogue at S Maison mall, meets these criteria as it fuses the dedicated Japanese approach with the fresh and vibrant flavors of a European style bistro.
With a friendly atmosphere perfect for intimate dining, Epilogue offers a refreshing take on the familiar and introduces diners to a new culinary journey.
At the heart of Epilogue are four seasoned chefs namely Tomohide Ono, Hayato Mitsuhashi, Minoru Sorimachi, and Kenji Ishihara – all Japanese in spirit and process but with a global culinary perspective. From fresh pastries made every morning to exceptional cuisine and cocktails in the evening, these Epilogue chefs will showcase their skills and kodawari – a Japanese way of life where one continuously learns and strives for excellence in their chosen profession – in a way that will surely delight Filipino diners.
Chef Tomohide Ono specializes in soft breads. While he has already delighted palates in Tokyo, Hong Kong, and Jakarta, he takes on a new challenge as he introduces his creations in Manila. At Epilogue, he offers a wide variety of breads using local ingredients that bring out the flavor of each item in his selection.
Chef Hayato Mitsuhashi’s expertise, on the other hand, is pasta and Italian food. He enjoys incorporating fresh seafood into his dishes, and is also into combining Italian ingredients like produce and herbs with Japanese flavors. His dishes, as Epilogue diners attest, are heavily influenced by his Italian training and Japanese heritage.
Meanwhile, Minoru Sorimachi had his early training 19 years ago as an apprentice at a teppanyaki restaurant in Ropponggi. His kodawari led to his evolution into a master of steak and teppanyaki. He has turned teppanyaki into a performance art where he is encouraged by the audience’s reactions. With experience from various steak houses in Japan, he is ready to share his craft to the Manila audience.
Last but not the least, Kenji Ishihara’s extensive knowledge of French pastries is rooted in his 23 years of experience working in Tokyo, Singapore, and Jakarta. His unique creations are a reflection of his love for sugar art and his exposure to a diverse culinary culture. His eclectic style in Manila is truly evident in the dessert creations now available at Epilogue.
With their extensive exposure to the food industry for over 20 years, these culinary geniuses are ready to take the Manila diners to a one-of-a-kind culinary journey—to be experienced only at Epilogue.
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