Edsa Shangri-La relaunches its Japanese restaurant

Edsa Shangri-La, Manila unveiled recently its Japanese restaurant under a new name: Senju. Formerly known as Nishiki, “Senju” launches a new array of authentic Japanese menu offering “a feast of a thousand pleasures.” Senju is Japanese for “a thousand happiness,” an endless supply of bliss and contentment. Edsa Shangri-La’s Senju signifies the exhilarating experience of Japanese cuisine that brings joy in boundless ways. Senju combines splendid meals, good company, hearty laughter and great conversation. Senju’s logo and collaterals are accented by the rich and powerful color oxblood red. One of the hardest colors to obtain naturally, oxblood red is used for ancient oriental porcelain and represents wealth, royalty and good fortune. Like this color, Senju emits vibrancy, life and passion.

Edsa Shangri-La’s Senju is one of only eight international restaurants operated by Restaurants Suntory with headquarters in Tokyo, Japan. Since 1970, the group has been pioneering authentic upscale restaurants in major cities around the world. With a commitment to providing utmost pleasure to diners, Restaurant Suntory focuses on quality, not quantity, in promoting a cuisine steeped in the traditional beauty and aesthetics of Japan.

A distinct feature of any Suntory-operated restaurant is the kaiseki. Widely considered the height of Japanese cuisine, it combines harmony between food and nature, which reflects the changes of the season. Prepared in diverse cooking methods and a variety of seasonal ingredients, a kaiseki meal consists of several courses to please all the senses.

Subtly enhanced by delicate seasonings and skillful presentation in exquisite ceramics, the meal becomes an odyssey of a colorful culinary heritage. Edsa Shangri-La brings this thrilling experience to the Philippines with Senju.

Aside from kaiseki, another highlight of Senju is teppanyaki, true to its form as invented and refined by the Japanese. Part of an authentic teppanyaki meal is the chef’s showmanship as he cuts, stirs, seasons, and plates each portion with elegant finesse. Meant to be eaten leisurely, the chef works on one course carefully at a time to ensure that the quality of ingredients is preserved and the flavors are perfectly balanced.

Senju’s new resident Japanese chef Kiyoshi Ogawa has over a decade of recognition and rave reviews from food critics tucked under his belt. While he has mastered traditional Japanese cooking methods, he also expressed his innovative style in authentic Japanese specialties presented with a cosmopolitan flair.

Senju can accommodate 130 persons and is located at the Mezzanine Level. It is open for lunch from 11:30 a.m. to 2:30 p.m. and dinner from 6:30 to 10 p.m. daily. A buffet of all-time favorite Japanese dishes is available for lunch every Sunday.
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