Sakura, Pearl Continental Karachi 10 Year's Celebration
A master in Japanese cuisine, Sakura has outshined themselves with the introduction of their new menu at a launch event held on 25th November 2011 to commemorate their ten-year anniversary.Located at the roof top of Pearl Continental Hotel, Sakura embodies décor that is meticulous in its detail and in synchronicity with the elements of air, water, fire and earth. The interior combines wooden furniture dressed in pleasant purple and large glass windows that overlook the cityscape of Karachi.
The launch was a simple and classy affair. The space was decorated with purple and white balloons, buntings & drapes and the guest list was primarily Business tycons, Foreign delegates, media personnel and journalists. The event kicked off with speeches by Rolf R. Bauer, Director of Operations (Hashoo Group of Hotels), chief guest Mohmmad Raza Haroon, Minister of Information Technology Government of Sindh and head chef Mr. Kotsunori Tamanaha.
They each explained the excitement and passion they felt about bringing to life a new concept and a new menu after ten years of high quality cuisine. Mr. Bauer particularly emphasized on the idea that the signature dishes make use of traditional and new style Japanese cooking accented with flavours from around the world, hence reflecting the diversity of taste of the current era. After the speeches the guests were requested to move around and taste the different dishes being served.
In this picture: Rolf R. Bauer, Director of Operations (Hashoo Group of Hotels).
In this picture: Head Chef Mr. Kotsunori (Right).
There were select dishes from the menu being served, which included a variety of sushi, appetizers and bite size main courses. The sakura spicy tuna sushi roll was particularly delicious. It combines the traditional sushi roll with a spicy sauce that adds a zing to the already delectable tuna. Two chefs were also cooking Kushiyaki on the grill counter for the guests to view the magic as they ate. This dish consisted of Gyu beef, Tori chicken and mixed vegetables in teriyaki sauce.On speaking with head chef Mr. Katsunori Tamanaha, he mentioned that he is very happy to change things around, to launch a new menu with a new concept. Japanese cooking is very simple with limited condiments, he said, now they have borrowed various cooking techniques from around the world (Brazilian, Italian) and infused it with traditional Japanese cooking to take it one step further.
And they most definitely have! The Prawn Salsa was an absolute delight. It combined fresh prawn rolled over a light salsa held together by a toothpick. The taste was exciting and unique. The Wasabi Prawns were slightly cooked with a creamy wasabi sauce. The prawns were mouthwatering and the taste of the sauce lingered in the mouth, leaving one aching for more. However, hands down, the Apple Harumaki with Chantilly cream was the best dish of the night. It is a deep fried apple filling spring roll, served with sweetened whipped cream that will definitely make your soul dance.
In this picture: Rolf R. Bauer, Director of Operations (Hashoo Group of Hotels) & Adeela Badshah.
In this picture: Mohammad Raza Haroon, Minister for Information & Technology.
The Chief Guest, Mr. Mohammad Raza Haroon, was intrigued to see how the best could make themselves any better. He told us that one must develop a taste for Japanese food, and once you do it’s very addictive and not to mention healthy. Last but not the least the service as always was fantastic, and the waiters were friendly, efficient and would explain each dish thoroughly when asked about the ingredients.Their passion is visible in their excitement and can be tasted in their food. Their ideology is best expressed in the words of Rolf R. Bauer, ‘If you stand still you will be overtaken, and if you don’t innovate then someone else will.’ They have always maintained high quality and now have made the best even better. We are looking forw