{"id":8221,"date":"2022-10-31T10:58:36","date_gmt":"2022-10-31T10:58:36","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=8221"},"modified":"2022-10-31T10:58:41","modified_gmt":"2022-10-31T10:58:41","slug":"yakimono-nights-at-four-seasons-bengaluru","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/8221","title":{"rendered":"YAKIMONO NIGHTS AT FOUR SEASONS BENGALURU"},"content":{"rendered":"\n

Bengaluru, 26th<\/sup> October, 2022: <\/a>A 3 city experience, Yakimono Nights<\/strong> are a showcase of Japanese grills, artfully prepared by Makutsu, Goa\u2019s Chef Pablo Miranda. The first of the series is at Far & East<\/em> at Four Seasons Hotel Bengaluru, known to gourmands as a creative crucible of the culinary arts.<\/p>\n\n\n\n

A coming together of The Soul Company<\/em> and Ardbeg,<\/em> this string of Yakimono Nights<\/strong> aims to bring high street Robotayaki and Izakaya experience to three cities, Bengaluru, Mumbai and Delhi. The craftsmanship behind Yakimono Nights<\/strong> will be that of Chef Pablo Miranda of Makutsu, Goa fame.<\/p>\n\n\n\n

About Chef Pablo Miranda<\/strong><\/p>\n\n\n\n

Chef Pablo Miranda was widely covered by the country\u2019s top publications for playing saviour to foodies in\u00a0Goa\u00a0during the lockdown with his ever-changing food box. Pablo Miranda, a Goan, had been away from his home-town Goa for several years, after which he returned to Patr\u00e3o’s Deli, Antonio at 31 and now Makutsu, a Japanese Yakitori place in Panjim. Gourmands across the board are now sitting up to take notice of this small Japanese izakaya <\/em>embedded in the heart of Panjim, where Chef Pablo dishes out some outstanding yakitori.<\/p>\n\n\n\n

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What is Yakimono ?<\/strong><\/p>\n\n\n\n

Yakimono is a term that refers to dishes cooked over direct heat, from pan-fried gyoza to grills. This is a term for a range of Japanese dishes in which pieces of meat are marinated, skewered, and grilled. The marinade is usually soy sauce, seasonings, and sometimes, even rice wine. Yakimono are often served as an hors d’oeuvre or appetizers to start a meal. Of all the yakimono dishes, we are most familiar with yakitori, or small pieces of chicken breast that are marinated, skewered, and grilled.<\/p>\n\n\n\n

Yakimono Nights Episode 1: <\/strong><\/strong><\/p>\n\n\n\n

Makutsu at Four Seasons Hotel Bengaluru<\/em><\/strong><\/em><\/strong><\/p>\n\n\n\n

Yakimono Nights is coming together of The Soul Company and Ardbeg\u2019s expression to bring high street Robotayaki and Izakaya experience by the country\u2019s finest! Three chefs, three cities, showcasing one story: smoke has a new address!<\/p>\n\n\n\n

A chance to immerse oneself in a high street Japanese evening. The first of the three part series is in Bengaluru at Four Seasons Hotel Bengaluru, where Chef Pablo Miranda of Makutsu is bringing down the spirit of what makes it Goa\u2019s hottest restaurant.<\/p>\n\n\n\n

When –  October 28 & 29<\/p>\n\n\n\n

Where –  Far & East, Four Seasons Hotel Bengaluru<\/p>\n\n\n\n

Time \u20227-9pm \/ 9:30- 11pm<\/p>\n\n\n\n

Price –  Entry \u2022 INR 2,500++ (The entry includes 2 small plates & 3 alcoholic beverages, post which the menu will be billed \u00e0 la carte.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bengaluru, 26th October, 2022: A 3 city experience, Yakimono Nights are a showcase of Japanese grills, artfully prepared by Makutsu, Goa\u2019s Chef Pablo Miranda. The first of the series is at Far & East at Four Seasons Hotel Bengaluru, known to gourmands as a creative crucible of the culinary arts. A coming together of The […]<\/p>\n","protected":false},"author":1,"featured_media":8225,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-8221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press-release"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/10\/IMG_0544-scaled.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/8221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=8221"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/8221\/revisions"}],"predecessor-version":[{"id":8227,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/8221\/revisions\/8227"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/8225"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=8221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=8221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=8221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}