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Epilogue’s Introduction

An ending is just the beginning.

Epilogue’s facade

In one of S Maison’s sleek corners lies Epilogue, a “Japanese European Fine Bistro,” brought to us by the Food Revolution Group (the same minds behind Siam Thai, Bijin Nabe by Tsukada Nojo, and Prologue), in collaboration with Chefs Minoru Sorimachi, Kenji Ishihara, Tomohide Ono, Hayato Mitsuhashi, and Hiroyuki Meno.

Epilogue’s grand opening was held on the evening of Aug. 8, with shareholders, prominent socialites, press, and the guests of honor, Sen. Cynthia Villar, and Philippine Envoy to the UN Teodoro “Teddy Boy” Locsin Jr. gracing the event.

After brief opening remarks, followed by a swift ribbon cutting ceremony, we were ushered into the bistro’s dining area, reminiscent of old European designs, with a touch of modern Japanese for good measure. The dining area was not too dim as to obscure the food and decor, the lighting was just enough to set the tone, and although the space is tight in some areas, it was arranged thoughtfully, and was able to give off a cozy atmosphere. Both the dining room and bar have a clear view of Epilogue’s fancy show kitchen, where you could watch the chefs in action, complete with what looked like a wood burning oven for their pizzas and rustic breads.

Epilogue’s dining area, reminiscent of classic European design, with a touch of modern Japanese.

As we were seated, waiters promptly swooped in to take our drink orders, a choice of red, white, sparkling, or iced tea was offered. Once drinks had been served, each of the chefs were introduced, each a master of his art, and each an ardent practitioner of the Japanese philosophy of “kodawari,” or a near-monomaniacal devotion to the pursuit of excellence.

Watermelon Gazpacho, Escabeche, and Foccacia.

Chef Tomohide Ono is Epilogue’s head baker, with 20 years of experience, training around the world, under his belt; he has now set his sights on perfecting bread for the Filipino palate. Chef Hayato Mitsuhashi is the resident Italian cuisine expert. With 14 years of rigorous training, Chef Hayato has used the expertise he’s earned to craft new gnocchi, risotto, and pasta dishes exclusively for Epilogue.

The restaurant’s Chef Directors, Chef Kenji Ishihara and Chef Minoru Sorimachi, could not be at the grand opening due to prior engagements, but were introduced with the aid of a short video. An award winning pastry chef, with over 30 years of experience, Chef Kenji meticulously constructs artisanal cakes that Epilogue is proud to present to the public. Chef Minoru on the other hand is Epilogue’s “steak master,”with over 20 years of experience working in well-known teppanyaki steakhouses in Japan, with his own Steakhouse in Jakarta, Indonesia.

Smoked Duck with Red Wine-Dalandan Bearnaise.

Last but not least, we have Chef Hiroyuki Meno, a classically trained chef in the art of French cuisine, who has worked in various Michelin starred restaurants, and was once the Executive Chef of Brasserie Paul Bocuse and Maison Paul Bocuse.

With their combined years of experience, these chefs are now poised to elevate the current state of Japanese-European fusion in the Philippines.

Salad Vert with Passionfruit-Vanilla Dressing

Epilogue is located at S Maison Mall, Conrad Manila, Seaside Boulevard Corner Coral Way, Pasay City. They are open from 10 am to 10 pm daily, and have their own outside entrance along the rear drop off point.

About the author

Tim Muñoz

Just when I thought I was out of the kitchen...They pulled me back in

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