Make your own maki at Seven Corners' Japan promo

By Joko Magalong

Posted at Apr 05 2014 01:22 PM | Updated as of Apr 05 2014 10:49 PM

Chef Seiji Kamura gives a demonstration during the launch of Seven Corners' Japanese food festival. Photo by Joko Magalong for

MANILA -- Crowne Plaza Manila’s Seven Corners restaurant celebrates Japanese cuisine with guest Master Chef Seiji Kamura, who has co-authored three cookbooks on Japanese and French cuisine in Japan, as well as the book “Japanese Cooking for Filipinos.”

Born in Japan and lived in Manila for 22 years, Kamura has a long and storied career in the culinary industry, having trained under legendary chef Paul Bocuse in France. He is currently the head of three restaurants Miro, Kasei, and Seiji.

In keeping Seven Corners’ interactive buffet set-up, guests during Thursday’s launch were treated to a session on the basics of making sushi, as they tried making their own maki and crispy kani salad.

Maki and crispy kani salad. Photo by Joko Magalong for

A variation of this popular salad, the Crispy Kani Pomelo Salad, is included in the Seven Corners buffet, which also includes Japanese curry rice, ramen, glazed tuna and fried ice cream.
We were also served some of Kamura’s specials starting with a duo of Crispy Kani Maki and Spicy Salmon, both simple and elegant, which offered a nice textural counterpart to each other.

 Soup was Miso Ramen, which had a full flavored broth and chewy noodles.

Ramen. Photo by Joko Magalong for

Two kinds of beef rolls were served: one stuffed with mushrooms and the other with asparagus. The beef was tender, and I preferred the mushrooms stuffed version. This was accompanied by Wagyu Fried Rice, which was sweet, salty and robust, plus a side of grilled shitake mushrooms in teriyaki sauce.

Beef rolls. Photo by Joko Magalong for

To end the meal, we were treated to Fried Vanilla Ice Cream with a mango and chocolate sauce. Chiffon cake was wrapped around the vanilla ice cream, and then fried in a light tempura batter. The dessert was sinful with the mango sauce adding a nice almost “acidic” touch to balance the sweetness.

Fried vanilla ice cream. Photo by Joko Magalong for

Diners can partake of Kamura’s dishes and Seven Corners favorites including the prime rib, suckling pig, Indian buffet selection and teppanyaki ice cream. Buffet prices start at P1,500++.

Meanwhile, for this month, Cebu Pacific has partnered with Crowne Plaza for a promo, in which a lucky diner can win a roundtrip ticket for two to Nagoya, Japan, including a three-days-two-nights stay at the Royal Suite of ANA Crowne Plaza Hotel Grand Court Nagoya with breakfast for two.

Launched last March 30, Cebu Pacific now offers direct flights not only from Manila to Osaka, but also from Manila to Tokyo via Narita, and Manila to Nagoya, offering year-round fares starting at P5,499, or 60% lower than other full-service airlines.

Also on April 12, food enthusiasts can learn from the master, as Kamura conducts a cooking class in the Seven Corners’ private room. He will be teaching how to prepare dishes such as the Rainbow Maki and the Green Tea with Red Mongo Jelly.