When 3 Japanese masters cook one dinner at Marudori

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From yakitori to sashimi and ramen, the six-hands dinner features the quiet strengths of Mendokoro's chef Hideaki Aoyama, Kazunori's chef Kuramochi Kazunori, and Suijin's chef Kato-san

MANILA, Philippines – What happens when three Japanese chefs, each with their own quiet mastery, come together for one dinner? 

At Mitsute, held for two nights at Marudori — Mendokoro Ramenba’s sister brand — in Salcedo Village, Makati, the answer unfolds gradually — through a chilled tsukemen first, and then a perfectly grilled yakitori there, and ramen bowls that surprise and comfort at once.

FRONT-ROW SEAT. An open kitchen and ramen bar are at the center of Marudori’s Salcedo spot, where you can witness the Japanese magic happen from your seat. Photo by Steph Arnaldo/Rappler

This six-hands dinner features Chef Hideaki Aoyama, the “Ramen Champion” behind Yushoken, Mendokoro, and Marudori; Chef Kuramochi Kazunori, noodle master and executive chef at Kazunori and Omotenashi; and Chef Kato-san, previously of Suijin and now at the helm of Yakitori Aochan, whose yakitori is praised by many.

TRIO. Chef Kato San, chef Hideaki Aoyama, and chef Kuramochi Kazunori. Photo by Steph Arnaldo/Rappler

It’s not every day you see them cooking side by side in one open kitchen — each respecting the other’s strengths while working in harmony to craft a unified menu. As Marudori puts it, it’s a “rare opportunity to witness three Japanese culinary masters in action.”

What to expect

There are two courses available for the public: first, the short course (P2,800++), which includes two appetizers and a set of mains, starting with the Konbu Sui Tsukemen, a cold and refreshing dipping ramen dish that veers far from the usual heavy, umami-packed tsukemen most of us know.

KONBU Sui Tsukemen. Photo by Steph Arnaldo/Rappler

This version uses konbu (edible kelp), served cold, and almost gelatinous in texture, but clean-tasting and silky. Bits of soft and smoky chashu pork floating in the translucent broth add fat and saltiness, balancing out the lightness, acidity, and slight sweetness of the refreshing and savory soup.

With the firm and chilled noodles is a cut of chashu — smoky, caramelized, and soft — and Marudori’s signature chicken breast, cooked sous vide, thinly sliced, and surprisingly tender.

Alongside the tsukemen are yakitori, grilled chicken thigh skewers that are reliably juicy and moist, with a clean, aromatic, and well-seasoned flavor. Meticulously grilled over binchotan (Japanese charcoal), the skewers come out deeply flavorful with a touch of smokiness and served either tare (soy sauce)- or shio (salt)-style.

YAKITORI — first course. Photo by Steph Arnaldo/Rappler

TARE yakitori. Photo by Steph Arnaldo/Rappler

Another bowl, Oyster Ramen, brings you back to familiar Marudori territory: a light broth (the restaurant specializes in chicken paitan ramen) that’s warm and comforting. But instead of chicken, a juicy oyster floats in the center — briny and soft, almost creamy.

OYSTER Ramen. Photo by Steph Arnaldo/Rappler

There’s a dessert to close the meal.

The full course (P4,500++) is the same but with the addition of sashimi and another ramen dish, Kani Ramen.

It may be similar to the Crab Ramen served during the launch, which had a large king crab leg sitting on top of a delicate crab broth, with aligue (crab fat) stirred in to add a touch of richness and indulgence. The plump crabmeat lends a sweetness to the umami undertones of the light broth.

CRAB Ramen. Photo by Steph Arnaldo/Rappler

You can also opt for beverage pairings for an additional fee.

Mitsute is happening on May 23 and 24, with two seatings per night (5:30 to 7:30 pm and 8 to 10 pm) at Marudori, V Corporate Centre, Makati. Reservations can be made online or through Instagram. – Rappler.com