Made in Saga: The World's Best Comes to New World Manila Bay Hotel...

The perfect marbling, the buttery melt-in-your-mouth texture, and that distinct beefy richness that can only come from Japan's famed Saga Beef...

...and it's here at New World Manila Bay Hotel for the month of May. At The Fireplace and Market Cafe, savor Japan's finest beef for a limited time. And if you can't wait, here's a sneak peek of pure beef bliss with Saga Beef at New World Manila Bay Hotel... 

New World Manila Bay Hotel's Executive ChefJames Williams along with guest Chef Shimoyama (L) welcomed guests to an exclusive encounter with one of the world's best, Saga Beef from Japan's serene Saga Prefecture, at The Fireplace. It's a preview of what diners can expect come May this year...

The deep and vibrant red tones speckled with a fine marbling is one of the characteristics of Saga Beef, bred and raised in the picturesque region northwest of Kyushu. The young pure breed Wagyu calves are raised on a diet of high quality and all-natural Saga rice straw and blended grain-based feeds for 29 months in a stress-free environment for the highest quality beef. Nurtured by nature and bred by farmers of the Japan Agricultural Cooperative Group Saga, the flavors are rich yet clean, with a buttery texture that makes Saga Beef among the world's very best. I remember my first ever encounter with Saga Beef some two years back (more on my previous post, A Rare Affair at the House of Wagyu Stone Grill with the Legendary Saga Wagyu), and it was an experience that continues to linger long after that first melt-in-your-mouth bite.

Known for their signature steaks, The Fireplace was the perfect venue for the Saga Beef preview (for more on Fireplace, see my earlier post, What's New at The Fireplace). Inside The Fireplace, the prized beef was presented by guest Chef Shimoyama as he detailed the signature characteristics of the premium beef. Japanese Wagyu beef's unique genetic predisposition and special diet yields a highly marbled red meat for enhanced flavor, tenderness and juiciness, with Saga Beef ranked at Grade 4 on the Beef Standard, and rated 7 on the Beef Marbling Standard by the Japanese Meat Ranking Society. The fine-grained marbling, the signature trademark of Saga Beef also known as "tsuya-sashi"or glossy marbling, is what diners can expect from every cut of Saga Beef.

During the special preview, Guest Chef Shimoyama demonstrated the versatility of Saga Beef with four simple yet flavorful dishes. When you're using Saga Beef, each dish becomes an experience like no other, no matter how simple the dish may be...

Take guest Chef Shimoyama's elegant starter, the Cold Saga Beef Tataki Parfait Style with fresh fruits and vegetables, including pomelo, oranges, onion, and micro-greens, to start your Saga Beef experience...

The richness of the lightly seared Saga Beef with its juicy pink center is perfectly tempered by the tartness of the fresh pomelo and oranges, and perfectly rounded out by the crisp greens draped in a mildly sharp dressing. It's the perfect starter for a rare encounter with Saga beef at New World Manila Bay Hotel...

Guest Chef Shimoyama then served his comforting Saga Beef Sukiyaki Ginza Kira Style, with fork-tender cubes of Saga Beef and velvety smooth tofu in a light yet flavorful broth capped by foam. The familiar notes of sukiyaki immediately hits your palate, but its the intensely rich notes of the Saga Beef that take it to another level. 

Using the freshest ingredients, guest Chef Shimoyama then prepared his next dish with fresh vegetables and mushrooms. Simple and uncomplicated, the next dish highlights the freshness of the ingredients complemented by the subtle richness of Saga Beef. And it just can't get simpler than that. 

Guest Chef Shimoyama laid the fresh vegetables on a bamboo steamer, and delicately topped it with thin slices of red and finely marbled Saga Beef. The dish is then steamed for a few minutes as the vegetables are infused with the savory richness of Saga Beef. Guest Chef Shimoyama then lifts the lid, and it's ready for plating...

The Steamed Saga Beef with Mushrooms and Vegetables, a deceptively simple dish, highlights the clean flavors of Saga Beef. Delicately steamed for just a few minutes, the rich juices of the Saga Beef coats the fresh vegetables and mushrooms adding an indulgent richness to the dish. One bite of the steamed Saga Beef brings its exceptional qualities to your palate, with its rich yet pure and subtle nuances coming into play, a culmination of the Japanese farmer's dedication and passion to his craft. 

But guest Chef Shimoyama had one more flavorful surprise. Fresh from the oven, guest Chef Shimoyama masterfully carved the crusty and freshly-baked pastry shell to reveal yet another dimension to Saga Beef's versatile and multi-faceted qualities...

The impressive Roast Saga Beef baked inside a pastry shell reveals a juicy pink center as its fragrant aroma is released. Simply seasoned with just pepper and salt, you don't need much for beef with exquisite qualities like Saga Beef. It's quality beef at its purest, nothing less. 

You too can enjoy the world's best at New World Manila Bay Hotel. For the month of May, New World Manila Bay Hotel offers guests and diners a taste of one of the world's best beef with a Lunch Buffet every Saturday at Market Cafe (more on Market Cafe on my next post) where the Japanese Station serves up an impressive array of appetizers, sushi, and a build-your-own Teppanyaki featuring Saga Beef with stir-fry vegetables. For a more intimate dining experience with Saga Beef, New World Manila Bay Hotel's Fireplace offers a one-time only Steak and Sake Dinner on Saturday, May 6, 2017. Indulge in premium Saga Beef paired with the very best sake from boutique producers across Japan in an exclusive sit-down affair led by guest Chef Shimoyama at Fireplace, so book your reservations. But better hurry, seats will be going fast for this rare encounter with Saga Beef at New World Manila Bay Hotel...