Finestra and Yakumi Unite for the First Time in “The Code of Umami,” a Rare Four-Hands Dinner at Solaire Resort North

 

Two of Solaire Resort North’s premier dining destinations, Finestra and Yakumi, join forces for the first time in a rare four-hands dinner titled “The Code of Umami,” taking place on October 17 at Finestra. This one-night-only experience brings the spotlight to the culinary talent and creative collaboration of two remarkable chefs who have redefined the dining landscape in the north.

Finestra and Yakumi have already earned acclaim for setting new standards in their respective cuisines at Solaire Resort North. Now, in a first-time collaboration, Chef Joel Manchia of Finestra and Chef Cristian Asato of Yakumi will present a six-course tasting menu that brings together the soul of Italy and the precision of Japanese craftsmanship in one unforgettable evening. Priced at Php 4,988++ per person with an optional Php 1,888++ pairing of wine and sake, the event offers a refined, limited-edition dining experience that celebrates harmony, contrast, and culinary storytelling.

Chef Joel Manchia, Chef de Cuisine of Finestra, brings over two decades of experience in Europe, Asia, and the Americas. He has led fine dining teams in Four Seasons properties in Houston, London, Beijing, and Hampshire, before making his mark at The Ivy Asia in Brighton. He now leads the kitchen of Finestra at Solaire Resort North, bringing both warmth and world-class technique to every plate.

Chef Cristian Asato, Chef de Cuisine of Yakumi, was born to Japanese heritage and is known for his mastery of Nikkei cuisine. His training began in Lima and was further honed in Tokyo, with experience across Japan, Hong Kong, Switzerland, and the Middle East. Chef Cristian’s career includes leadership roles at Mandarin Oriental, The Alpina Gstaad, and Soneva in the Maldives. At Yakumi, he champions traditional techniques with a modern, soulful twist.

This event is a celebration of culinary identity and creative synergy at Solaire Resort North. It is not a regular feature of either restaurant, but a one-time engagement designed for those who seek something rare, refined, and remarkable.

After dinner, guests are invited to extend the evening at Skybar, located just across from Finestra on Level 38, where crafted cocktails and expertly curated pours await, offering the perfect setting to let the night’s flavors linger over conversations and sweeping city views.

With limited seats available, early reservations are highly recommended. For bookings and inquiries, visit sn.solaireresort.com or sn.solaireresort.com/dining/finestra, call +632 8888 8888, or email snrestaurantevents@solaireresort.com.

The refreshing Oyster dish with Ensui Uni, ponzu, and truffle snow.

 Chawanmushi – a light starter with Rock Lobster and seasonal mushrooms in aglio olio.

 

The Carpaccio di Wagyu dish for diners to indulge in melt-in-your-mouth goodness from sesame paste, shiso chimichurri, and parmesan chips.

 Mixing two signature cultural dishes together, the Udon alla Carbonara with Guanciale, pecorino, and an onsen egg.

A classic M6 Australian Wagyu Rib-eye steak with a sweet potato miso mousseline with a chianti reduction.

Riso al latte – a sweet encounter between cultures with Koshikari rice in evaporated milk, topped with pistachio gelato alongside chocolate and matcha powder.