Amanpulo’s Culinary Weekend 6: Kainseki

The pleasure of dining extends far beyond tastes and aromas. It’s about connections forged, stories shared, and people who bring their best to every meal. Food possesses a unique power to unite, and when crafted with passion, it transforms into life’s celebration.

The recently concluded Culinary Weekend in Amanpulo epitomized this celebration, honoring both dining artistry and life’s essence. The brainchild of longtime Amanjunkie, Aman Club founding member and Amanpulo ambassador Maja Olivares-Co in 2021, the series has evolved into a celebrated phenomenon, drawing global guests to the island’s tranquil shores.

Through six successful editions, the weekend has showcased Amanpulo’s exceptional culinary prowess through innovative concepts and partnerships, embodying Aman’s unique spirit in every detail.

Beyond gastronomic delights, the event’s true essence lies in the convergence of stories, personalities, and talents creating something extraordinary. This unwavering dedication transforms each edition into an elevated experience, continuously setting new excellence standards.

The sixth edition returned to its roots, celebrating the foundation upon which it was built. It paid tribute to the visionary woman whose influence shaped its purpose and direction. The evening commenced with Maja leading a toast to the legendary chef Margarita Fores, who curated the first two dinners—Filipino-Italian Fusion and Regional Filipino-Italian—with her distinctive touch. Her legacy continues to inspire every Culinary Weekend event.

Themed “KainSeki,” the sixth edition masterfully fused Japanese and Filipino culinary traditions. With a clever wordplay—Kain, meaning “eat” in Filipino and Kaiseki referring to the traditional multi-course Japanese dining—the evening celebrated the joyful nuances of both cultures. Led by esteemed guest chef Katsuhiro Tamura from Janu Tokyo, with the support of the resort, executive chef Alan Kwan crafted an innovative flavor fusion, delivering unexpected moments of delight with each dish.

Against the stunning sunset backdrop, guests followed a tree-lined path toward pristine white sands where cocktails awaited. Canapés featured delicious tuna belly tartare with yuzu dashi gelée, insalada Filipina with sugo crisp, roasted eggplant with salted egg, pork sisig tartlet, and pulled inasal manok. Sunset hues mirrored in the cocktails—gin and tonic featuring Amanpulo’s own Farm Gin, Amanjito with the Philippines’ own Tanduay Double Aged Rum, and Ruinart Blanc de Blancs champagne.

In twilight’s embrace, illuminated by stars and a delicate silver crescent moon, guests watched as a vine-covered gate slowly revealed a stunning dinner table surrounded by trees on soft-sand shores. Capiz lamps and Japanese lanterns swayed overhead, casting enchanting glows and dancing shadows. Behind stone counters and thatched roofs, chefs moved with rhythmic grace, their artistry weaving a culinary symphony.

The first course—sashimi cold-style shabu featuring kinmedai, chu-toro, hamachi, toyo, and kinilaw—arrived as a visual masterpiece and freshness paragon, perfectly preluding the second course and evening showstopper from Janu Tokyo’s signature menu: simmer-style black cod, nitsuke style with agebitashi pinakbet. Nitsuke, the time-honored technique of simmering fish in soy and sake, creates an irresistible balance of salty, sweet, and umami, enhancing the fish’s natural essence while preserving its delicate texture and ensuring perfect broth absorption. Accompanied by reimagined pinakbet, the fusion elevated this Ilocano staple to new heights. A calamansi sorbet with sake-marinated nata de coco and dragon fruit—eminiscent of Filipino halo-halo—cleansed the palate.

As evening deepened, nostalgic tunes mingled with cool sea breezes carrying faint salt scents and sea waves. This enchanting atmosphere enhanced the culinary spectacle unfolding in the island corner. Chefs fired up grills for the main course: perfectly seared A4 Wagyu sirloin with foie gras kaldereta, more decadent than anticipated, with distinct yet harmonious rich flavors. In true Filipino fashion, fragrant rice with black garlic accompanied it, enhanced with exquisite heirloom asin tibuok salt. Throughout dinner, Japanese wines—Toriibira Vineyard Private Reserve Koshu and Akeno Merlot Cabernet Sauvignon from Yamanashi Prefecture—complemented each course.

The finale featured matcha leche flan with Japanese red beans, topped with fresh strawberries and blackberries. Guests savored Japanese ume and calamansi digestives. This last course matched the vibrant night of music and dancing that followed—a multisensory experience leaving indelible impressions on each guest seated under decorative lanterns and Pamalican island’s bedazzled sky.

Without a doubt, Amanpulo’s Culinary Weekend Series Six, KainSeki, delivered another remarkable celebration of incredible cuisine, both old and new friendships, and unwavering passion for joy-bringing experiences.