iChef Institute Hosts Japanese Fine Dining Lunch Service by Culinary Students
On March 10, 2026, the Institute of International Culinary and Hospitality Entrepreneurship (iChef) transformed its ground-floor restaurant into a hub of Japanese culinary excellence. Located along De Jesus Street in the city center, iChef Restaurant welcomed guests for a special lunch service titled Nagomi, orchestrated entirely by second-year students of the BS in International Culinary Management program.
Executive Chef Anna Paullina S. Valencia explained that this event served as a hands-on simulation of real-world restaurant operations, allowing students to hone their skills in both kitchen management and front-of-house service. The experience aimed to bridge classroom learning with practical industry demands, preparing these aspiring chefs for future careers in the competitive culinary world.
A Savory Journey Through Japanese Flavors
The menu, while not a traditional Japanese spread, expertly incorporated key elements of the cuisine to deliver a memorable dining adventure. It began with a subtle yet flavorful Miso Soup, featuring silken tofu in dashi broth, dried wakame, and a hint of onion soup. This was followed by Shrimp Tempura as the Hors D'Oeuvres, praised for its more flavorful sauce compared to typical restaurant offerings.
Next came the appetizer, Chawanmushi, a steamed egg custard made with dashi, shiitake mushrooms, chicken bits, chicken skin, ebiko (capelin roe), and fresh spring onions. Notably, the service team demonstrated exceptional attention to detail by quickly replacing a dish for a guest with a shiitake allergy, highlighting their commitment to customer care. The crisp chicken skin in the Chawanmushi provided a delightful texture boost, leaving diners craving more.
Main Course and Dessert Highlights
The main course featured Kakuni, a braised pork belly dish accompanied by pickled vegetables, dashi gel, fried spring onions, and microgreens. Although some guests had dietary restrictions against pork, they appreciated the dish's flavorful seasoning and tender texture, noting it was well-executed despite personal preferences.
Dessert concluded the meal with a Japanese Soufflé Cheesecake, a light and airy creation served with strawberry compote, crushed cones, and Malagos Vanilla Bean Ice Cream. The ice cream, sourced from Malagos Produce in Davao, added a unique local twist, showcasing the potential for Philippine ingredients in international cuisine.
Behind the Scenes: The Student Team
The success of the lunch service was a collaborative effort. In the Back of House, Sous Chef Glad F. Ubas and Pastry Chef Joseph Ryan P. Candelaria led the kitchen, supported by Chef de Partie team members handling various courses. Front of House operations were managed by Restaurant Manager Pablio John Coscos, Head Server Andrei L. Kaslani, and a team of dedicated servers.
Under the guidance of Chef Advisor Ramon Abalos and Guest Chef Instructor Niño Runas, these students demonstrated impressive skill in blending flavors subtly, allowing each dish to stand out without overwhelming the palate. The overall verdict from guests was one of praise, with many noting the meal was well-thought-out and expertly prepared, though leaving them wanting just a bit more—a testament to its delicious appeal.
