Maritess De Ocampo

Article (news)

Uma Nota

<div><span class="fr-img-caption fr-fic fr-dib" style="width:957.995px;display:block" width="957.995"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784190353427Uma Nota Lead Photo.jpg" class="fr-fic fr-dib" style="width:957.995px;height:auto" width="957.995"/><span class="fr-inner"><em>Uma Nota Manila has introduced a new tasting menu: A Journey Through Brazilian Japanese Cuisine</em></span></span></span></div><p>Titled <em>A Journey Through Brazilian Japanese Cuisine</em>, the new eight-course tasting menu in <a href="https://www.instagram.com/umanota.manila/" rel="noopener noreferrer" target="_blank">Uma Nota Manila</a> reflects the restaurant’s long-standing philosophy where Japanese precision meets Brazilian warmth and generosity. Without reinventing its identity, Uma Nota refines it, offering a dining experience that traces the evolution of two culinary traditions that have influenced one another for generations. </p><p>The concept takes inspiration from the history of Japanese immigration to Brazil, where cooks adapted familiar techniques to unfamiliar ingredients. That same spirit of adaptation continues to shape Uma Nota’s kitchen today. </p><p>Leading this new direction is Executive Chef Andrés Rendón, whose own career has been defined by cultures coming together. Born in Venezuela, Rendón first developed his love for cooking through family meals before building an international career across four continents. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:577.995px;display:block" width="577.995"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784191395169Chef Andres Rendon.jpg" class="fr-fic fr-dib" style="width:577.995px;height:865.3px" width="577.995"/><span class="fr-inner"><em>Uma Nota Manila&#x27;s  Executive Chef Andrés Rendón </em></span></span></span></div><p>He began with Marriott International in Caracas before moving to Dubai, where he worked at what is now the St. Regis Downtown Dubai and rose through the ranks to become Sous Chef across several restaurant concepts. During his time there, he also trained under acclaimed Japanese chef Masaharu Morimoto, strengthening his foundation in Japanese culinary technique. He later became Head Chef of ICHU in Hong Kong, a restaurant known for its Nikkei cuisine, where Japanese traditions cross over with Latin American flavors. </p><p>Those experiences now come together in Manila, where Rendón leads the kitchen at Uma Nota, bringing together the discipline of Japanese cooking with the warmth, vibrancy, and generosity that define Brazilian cuisine. </p><p>The tasting menu unfolds across eight courses, gradually moving from delicate flavors toward more rich and comforting dishes. </p><div><strong>OPENING BITES + RAW &amp; CURED</strong></div><p>It begins with Pastel de Carne, where wagyu is reinterpreted through the lens of Brazilian street food, featuring wagyu beef, crisp pastry, Brazilian vinaigrette . The raw seafood courses, including Hamachi Kobujime Tiradito with refreshing citrus and herbs, and Atum Nihon with Akami tuna, smoked corn, highlighting ingredients such as <em>kombu</em> and<em> dendê</em>, balancing umami with bright citrus notes. </p><div><a class="fr-green fr-strong" href="https://www.abs-cbn.com/lifestyle/food-travel/2026/7/4/16-michelin-recognized-filipino-restaurants-around-the-world-1616" rel="noopener noreferrer" target="_blank">YOU MAY ALSO LIKE: Sixteen Michelin-recognized Filipino restaurants around the world</a></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784191458528Article Photos 1.jpg" class="fr-fic fr-dib"/><span class="fr-inner"><em>Pastel de Carne, Hamachi Kobujime Tiradito, Atum Nihon </em></span></span></span></div><div><strong>COASTAL BRAZIL</strong></div><p>Throughout the progression, <em>cassava</em> appears repeatedly in different forms, from the restaurant’s tapioca bread to Lobster em Moqueca with <em>moqueca</em> broth and <em>cassava farofa</em>, serving as a recurring thread that grounds the menu in Brazilian culinary tradition while maintaining the balance and precision associated with Japanese cooking. </p><div><strong>COMFORT &amp; MEMORY</strong></div><p>Following the raw and cured course was the comfort and memory course, featuring the chef&#x27;s take on Brazil&#x27;s national dish, Feijoada Brasileira, a stew bursting with bold flavors from black beans, orange, and fried banana, topped with a fun rice crisp that&#x27;s meant to be incorporated within the stew. At first glance, the dish is reminiscent of our Filipino Dinuguan, but only visually. It is comfort food at its finest.</p><div><strong>FROM THE GRILL</strong></div><p>The grill course introduces Uma Nota’s own interpretation of <em>furikake</em>, incorporating herbs, citrus, and spice as a subtle nod to the way cuisines evolve through migration, adaptation, and shared histories. The Yakiniku Lamb Chop was a standout with its yakiniku glaze and pumpkin served on the side.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784191608326Article Photos 2.jpg" class="fr-fic fr-dib"/><span class="fr-inner"><em>Lobster em Moqueca, Cassava Bread with Chili Honey, Yakiniku Lamb Chop</em></span></span></span></div><div><strong>PALATE REFRESH</strong></div><p>The redesigned menu places its focus on the ingredients that define the experience.<em> Kombu</em>, <em>cassava</em>, <em>dendê</em>, <em>yuzu</em>, <em>açaí</em>, and<em> tonka </em>each take center stage, emphasizing both flavors and the cultural narratives they carry. The palate refresh of Açaí and Yuzu Granita was particularly enjoyable with its icy texture, offering a cool, tart burst of citrus and a subtle sweetness from the açaí.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:535px;display:block" width="535"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784192019349Uma Nota F.jpg" class="fr-fic fr-dib" style="width:535px" width="535"/><span class="fr-inner"><em>Açaí and Yuzu Granita</em></span></span></span></div><div><strong>SWEET FINISH</strong></div><p>With a menu inspired by cultures meeting and evolving over time, we asked Chef Andres: “Looking back on your own journey—from Venezuela to Dubai, Hong Kong, and now Manila—is there one dish in this menu that feels the most personal to you, and why?” </p><p>He tells ABS-CBN Lifestyle, “If I had to choose one dish, I would probably say the Feijoada, because it feels the closest to my roots. Even though it&#x27;s a Brazilian dish, it reminds me a lot of the food I grew up with in Venezuela, those comforting, slow cooked meals that bring family and people together around the table. That feeling is very personal to me.” </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:537px;display:block" width="537"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784191760047Uma Nota C-2.jpg" class="fr-fic fr-dib" style="width:537px;display:block;height:auto" width="537"/><span class="fr-inner"><em>Feijoada Brasileira</em></span></span></span>He continues thoughtfully, “But honestly, every dish on this menu has something meaningful behind it. It wasn&#x27;t created by just one person, it was a team effort, and each course reflects different experiences we&#x27;ve shared. The Hamachi Kobujime and Atum Nihon represent the Japanese techniques and precision we&#x27;ve developed together. The Pudim de Leite is a classic Brazilian dessert that brings a sense of nostalgia and warmth to finish the meal.&quot;</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:547px;display:block" width="547"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784191893928Uma Nota G.jpg" class="fr-fic fr-dib" style="width:547px" width="547"/><span class="fr-inner"><em>Pudim de Leite </em></span></span></span>Elaborating further, he concludes, “The main courses, especially the Lobster and the Yakiniku Lamb Chop, really bring my journey together. They combine the flavors I grew up with, the techniques I learned while working in Dubai and Hong Kong, and the creativity I&#x27;ve been able to develop here in Manila. In many ways, this menu tells the story of where I&#x27;ve been, the people I&#x27;ve worked with, and how those experiences have shaped me as a chef.” </div><div><span class="fr-img-caption fr-fic fr-dib" style="width:483px;display:block" width="483"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784192186547Uma Nota H.jpg" class="fr-fic fr-dib" style="width:483px;display:block;height:auto" width="483"/><span class="fr-inner"><em>Petit Four Crispy Cone: Passion fruit, dark chocolate, sea salt</em></span></span></span></div><p>For diners who prefer a more flexible experience, many of the dishes are also available à la carte, allowing guests to discover individual highlights without committing to the full tasting menu.</p><div><a class="fr-green fr-strong" href="https://www.abs-cbn.com/lifestyle/food-travel/2026/6/30/15-ph-restaurants-recognized-in-2026-wine-spectator-awards-1718" rel="noopener noreferrer" target="_blank">YOU MAY ALSO LIKE: Fifteen Philippine Restaurants recognized in 2026 Wine Spectator awards</a></div><div><em>Photos courtesy of Uma Nota Manila.</em></div><div><em>The complete A Journey Through Brazilian Japanese Cuisine experience is priced at PHP 5,900 per person for eight courses. For reservations and enquiries, visit <a href="https://www.uma-nota.com.ph/" rel="noopener noreferrer" target="_blank">uma-nota.com.ph</a> or contact Seraiah Del Rosario, Marketing Manager at seraiah@uma-nota.com. Follow <a href="https://www.instagram.com/umanota.manila/" rel="noopener noreferrer" target="_blank">Uma Nota Manila</a> on Instagram for updates. Uma Nota Manila is located i</em><em>n Shangri-La The Fort, 30th Street, corner 5th Avenue, BGC.</em></div>

<p>The Michelin-selected restaurant expands its culinary story with new dishes rooted in ingredient-driven storytelling, Brazilian warmth, and Japanese craftsmanship and precision.</p>

The Michelin-selected restaurant expands its culinary story with new dishes rooted in ingredient-driven storytelling, Brazilian warmth, and Japanese craftsmanship and precision.

What's new at Uma Nota? A fresh take on Brazilian Japanese cuisine

News

Entertainment

Lifestyle

Sports

Metro.Style

More

BINI

Sudoku

Word of the Day

Lotto

Horoscope

Food and Travel

What's new at Uma Nota? A fresh take on Brazilian Japanese cuisine

Mawi Fojas De Ocampo

Published July 16, 2026 05:17 PM PHT

|

Updated July 16, 2026 06:04 PM PHT

Read More:

Uma Nota

Uma Nota Manila

Brazilian Japanese Cuisine

Tasting Menu

BGC Dining

ABS-CBN Newsletter

Your go-to source for the latest news, entertainment highlights, exclusive interviews, and updates on your favorite Kapamilya stars.

ABS-CBN Newsletter

Your go-to source for the latest news, entertainment highlights, exclusive interviews, and updates on your favorite Kapamilya stars.

Sign Up

I have read and agree to the Terms and Privacy Policy.

ABS-CBN is the leading media and entertainment company in the Philippines, offering quality content across TV, radio, digital, and film. Committed to public service and promoting Filipino values, ABS-CBN continues to inspire and connect audiences worldwide.

Corporate

Investors

Governance

International Distribution

Corporate

Governance

Investors

International Distribution

NPC Seal of Registration

Privacy Policy

AI Policy

Terms of Service

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.