Elements by Chef Gerard delivered one of our best wine dinners this year. We fell in love with his dishes, which highlight top-quality Japanese ingredients prepared with traditional techniques and sauces. Standout dishes included the dry-aged chutoro, signature smoked eel, and the main highlight, the Saga Wagyu A5 striploin. The wine pairing was perfect, starting with Okura’s Champagne Pommery, followed by the buttery François Carillon Cap Au Sud Chardonnay, and finishing with Halde de Luchey for the A5 wagyu.
The elegant Yawaragi restaurant hosts A Night of Culinary Craftsmanship 2, now in its second year, featuring Spanish Chef Gerard Villaret-Horcajo of the Michelin-starred Elements at The Okura Prestige Bangkok. This event has become a signature occasion to watch for at the Michelin-recommended The Okura Manila in Newport City.
Chef Gerard Villaret-Horcajo
Chef de Cuisine, Michelin-starred Elements Inspired by Ciel Bleu, The Okura Prestige Bangkok
Chef Gerard Villaret-Horcajo became the head of Michelin-starred Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok in 2021, after working at the two-Michelin-starred Ciel Bleu in Amsterdam alongside Chef Arjan Speelman. Known for his “nose-to-tail” approach, Chef Gerard crafts dishes that blend French techniques with Japanese flavors, using seasonal ingredients. A native of Spain, he is passionate about global cuisine and speaks fluent English and Spanish, with basic Dutch skills.
The meal began with an amuse-bouche of savory tarts, featuring Akame tuna and Fuji salmon.
Champagne Pommery
Always a delight to enjoy Okura’s Champagne, aged to perfection in the Okura ageing cellar.
A black sesame baguette and a snail-shaped croissant were served with Maldon salt butter and smoked miso seaweed butter. The croissant was buttery, light, and soft, pairing perfectly with the miso butter. The baguette had a crisp outer crust and a satisfyingly chewy texture.
Course #1
DRY AGED HARANAKA CHUTORO
Bafun Uni | Green Gazpacho | Nori
The first course was the standout, offering three slices of tuna with different levels of fattiness and aging. The red tuna was lean, with no fat, and purely meat. The chutoro, from the fattiest part of the belly, had a pinkish-white hue. The highlight, though, was the dry-aged chutoro, pinkish red in color with marbling similar to that of beef.
Paired with Boyer de Bar Sauvignon Blanc Languedoc
France 2022
This sauv blanc is crisp and refreshing, with a lingering finish that pairs well with the tuna.
Take a look at the surprise bafun uni from Japan, hidden within layers of tuna on a bed of green gazpacho, accompanied by a creamy nori paste. The uni is yellow and delivers a rich umami flavor with intense taste when you savor it.
Course #2
SMOKED EEL
Inka-no-Mezame Potato | Oscietra Caviar | Kureson
Yes, this is the signature dish of Elements, featuring high-quality seasonal Japanese potatoes, the finest caviar, Kureson watercress, and champagne-infused ice cream bits. It’s best to enjoy all the elements together to fully appreciate the smoked unagi shaped into squares.
Paired with Francois Carillon Cap Au Sud,
Chardonnay Vin De France 2021
I love this Cap Au Sud, made from 100% Chardonnay, for its creamy, buttery texture and long, elegant finish.
Course #3
DRY AGED MIKANDAI
Asari clam | Shoyu Ikura | Dutch Shrimp
Paired with Francois Carillon Cap Au Sud,
Chardonnay Vin De France 2021
The dry-aged Mikandai is served with Akari clams infused in the sauce, accompanied by small Dutch shrimp and popping ikura. The fish can be a bit dry, so it’s best enjoyed by taking a bite that includes all the elements together.
Course #4
VEAL GULLET “SWEETBREAD”
Sambaizu | Kinome Leaf
This was our least favorite course, as the sweetbread was served simply like tempura with a rice vinegar sauce.
Paired with Mongeard Bourgogne Pinot Noir, Burgundy, France 2021
This red wine features notes of earthiness, red fruits, and elegant tannins.
Course #5
SAGA WAGYU A5 STRIPLOIN
Mitsuba | Potato Mille-Feuille | Japanese Mustard
Yes, the best course features large slices of Saga A5 Wagyu cooked medium rare, showcasing the rich marbling surrounding the meat. The steak is exceptionally tender yet maintains its structure, making it easy to slice and melt in your mouth. Best to eat with the potato, a bit of mustard, Japanese parsley leaf and (Rache’s favorite) chanterelle mushrooms.
Paired with Halde de Luchey, Bordeaux France 2018
Enjoy the wagyu with this Bordeaux wine to balance the fattiness and prevent cloying.
Course #6
JAPANESE PERSIMMON
Cha Am Lemon Custard | Lemon Verbena | Almond Sable Breton
This dessert was somewhat overpowered by the lemon custard, but the persimmon complemented it nicely.
I loved the petit fours, which included Burnt Basque cheesecake, a chocolate macaron featuring the Elements logo, a chocolate choux pastry (cream puff), and a coffee basil bonbon shaped like a coffee capsule. Each piece was quite substantial, and I enjoyed the playful variety of flavors and textures.
Congratulations to the Hotel Manila team for hosting an outstanding French-Japanese wine dinner event at Yawaragi!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. It was then grammar-checked by AI.
P.S. Chef Gerard usually comes back every year with better ingredients and delectable menu.