For over a century, Japanese immigrants have sailed and flown to Brazil, and the latest statistics from Japan’s Ministry of Foreign Affairs show that there are roughly 2 million Brazilian nationals of Japanese descent. It’s the blend of these two cultures that serves as a foundation for Uma Nota Manila, and the Michelin-selected restaurant’s latest tasting menu, A Journey Through Brazilian Japanese Cuisine, serves as a reintroduction of this shared history.
“When Japanese immigrants arrived in Brazil, familiar ingredients were often unavailable. Technique remained, but ingredients evolved. At Uma Nota, we continue that dialogue, where Japanese precision meets Brazilian generosity,” says the eight-course menu’s introduction.
Created by Uma Nota’s Chef Andrés Rendón, the menu starts with Pastel de Carne, a crispy, savory bite of wagyu, freshened with coriander foam on top and a zesty Brazilian vinaigrette. This leads to the first dish of the raw course, Hamachi Kobujime Tiradito, a kombu-cured hamachi in a citrusy sauce, followed by the Atum Nihon, an akami tuna served over a sweet and smoky corn sauce.
The comfort course — and one of the menu’s standouts — is the Feijoada Brasileira, Uma Nota’s take on Brazil’s national dish. Mixed into the black bean stew (feijoada) are bites of pork, oranges, and fried bananas, served under a large, crackly rice crisp. The morsels of orange and banana add a sweetness to the otherwise rich, savory dish, the way raisins and plantains would in an arroz à la Cubana.
The menu progresses into the coastal course, which also highlights cassava. The Lobster em Moqueca is lobster in fish stew (moqueca) and toasted cassava meal (farofa), served with savory and fluffy tapioca bread you can use to mop up the broth. The grill course continues with a tender Yakiniku Lamb Chop served over pumpkin purée; the lamb chop is glazed in a sweet, umami-rich yakiniku sauce and furikake, adding more intensity to the dish.
The Açai and Yuzu granita refreshes the palate before the experience ends with the Petit Four Crispy Cone of dark chocolate, passion fruit, and sea salt, for a finish that’s sweet but not cloying.
Guests who prefer to try Uma Nota’s new offerings at their own pace can try each menu item à la carte.
Frequently Asked Questions
Uma Nota Manila’s newest tasting menu, A Journey Through Brazilian Japanese Cuisine, is an eight-course menu by Chef Andrés Rendón exploring Japanese culinary techniques adapted to Brazilian ingredients.
Uma Nota Manila’s concept draws on Japanese immigration to Brazil, home to roughly 2 million Brazilian nationals of Japanese descent, per Japan’s Ministry of Foreign Affairs.
Highlights include a wagyu Pastel de Carne, Hamachi Kobujime Tiradito, Feijoada Brasileira, Lobster em Moqueca, a Yakiniku Lamb Chop, and an Açai and Yuzu granita.
Uma Nota Manila’s Chef Andrés Rendon created the menu, building each course around how Japanese cooking techniques persisted among Brazil’s immigrant communities even as ingredients changed.
Yes. Diners who skip the full tasting menu can order individual dishes, including the Feijoada Brasileira and Lobster em Moqueca, à la carte.
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