The cashmere-chic Round Hill Hotel & Villas played host to an unforgettable ‘Michelin-Star Culinary Experience’ last Saturday. The evening was a celebration of flavours, artistry, and the seamless fusion of two distinct culinary worlds.
Michelin-starred chef Marcelo Fukuya of Kinoshita restaurant in Sao Paulo, Brazil (fun fact: Brazil has the largest Japanese population outside of Japan), orchestrated the evening’s fare bringing his unique approach to Kappo cuisine and blending Japanese tradition with his native Brazilian influences. The night promised a culinary adventure with exquisite Japanese cuisine with Jamaican flair.
The ambiance was set with lanterns and tropical florals within a lush garden area as expectant guests readied for the first course — Robusuta Sunomono, a delicate Japanese cucumber salad adorned with poached lobster and pickled lychee, roasted sesame seeds all drizzled with the tangy ponzu Kinoshita sauce. The freshness of the cucumber and the sweetness of the lychee danced on the palate, a perfect prelude to the exquisite presentation and a testament to Chef Fukuya’s minimalistic and meticulous attention to detail.
Next came the Hotate Truffle, seared Canadian scallops bathed in truffled butter, sprinkled with fleur de sel, and kissed with shoyu and yuzu. The rich, earthy aroma of truffle mingled with the citrusy zest of yuzu, creating a harmony of flavours that was both bold and refined.
The third course followed with Kani Wasabi Béchamel, tender Jamaican crab meat, caviar, blended with kewpie, wasabi and infused with a creamy béchamel sauce. The subtle heat of the wasabi and the delicate caviar added a surprising twist, elevating the dish.
The pièce de résistance was served next: Wagyu Beef Kagoshima. The Kagoshima Wagyu A5 beef, the epitome of luxury, was topped with crispy wagyu fat, spring onions from Round Hill’s farm, momiji oroshi and fleur de sel, and finished with the signature ponzu Kinoshita sauce. Each bite was a melt-in-the-mouth experience, the beef’s exceptional marbling creating a buttery texture that was simply divine.
The delicately sweet finale was Kanten Honey Fruits, a visually appealing dessert with the right balance of sweet. Seaweed gelatine, infused with honey from native bees, was paired with seasonal fruits. The natural sweetness of the honey and the freshness of the fruits provided a light, refreshing end to the meal.
“[On] this evening’s menu are traditional dishes from Kinoshita and that was done as the objective was to bring out the taste, flavour and the special thing about Japanese cuisine to Jamaica. When we create dishes, we need to think about the world. We had scallops from Canada, wagyu from Japan and crab meat from Jamaica but what makes the difference is that it’s made with love. We wanted guests to leave with the best experience of flavours and ingredients done the Michelin Kinoshita way,” Fukuya explained.
The Culinary Constellation: Michelin Star Chefs at Round Hill series will continue in Easter 2025 with Italian chef Theodore Falser.
