Round Hill unveils Michelin-starred collabs

WESTERN BUREAU:

Round Hill Hotel and Villas is setting the stage for extraordinary dining experiences through Michelin-starred collaborations.

Josy Karabolad, director of sales and marketing, revealed that this initiative marks the start of a larger vision. “Not only do we plan to continue, but we already have another Michelin-star chef scheduled for Easter 2025," said Karabolad, speaking at the Michelin-Star culinary experience presented by Chef Marcelo Fukuya.

He added: “He’s an amazing chef from Italy, so we’ll be offering authentic Italian cuisine next."

The evening’s menu featured ingredients sourced from around the world, emphasising the event’s international appeal. The caviar hailed from Iran, scallops from Canada, and wagyu from Japan. While many of the ingredients were imported, the chef also incorporated Jamaican flavours through local fruits, flowers, and seasoning, adding a regional touch to the global fusion.

The Brazilian chef brought a unique fusion of flavours, honed through years of international training and experience.

Fukuya’s culinary journey began in his homeland but was profoundly shaped by three years of training in Japan. This experience infused his cooking style with a distinct Japanese influence, a hallmark of his cuisine. With over 28 years as a chef, including more than a decade at the renowned Kinoshita restaurant in Brazil, his expertise is unquestionable.

“He’s been working at our restaurant in Brazil for more than 10 years,” explained Raphael Fernandez, son of the owner of the Kinoshita restaurant, who accompanied Fukuya to Jamaica. “That’s why his cuisine has a Japanese influence — it’s where he trained.”

For the Round Hill event, the menu was carefully curated to showcase Kinoshita’s most traditional dishes. Signature offerings included lobster Suzuki and wagyu beef, which were prepared using the same premium ingredients sourced for their Brazilian restaurant.

“The wagyu is from Kagoshima, Japan, and the scallops are from Canada,” shared Fukuya. “We also brought our own caviar and black truffles to ensure an authentic Kinoshita experience.”

The chef’s meticulous attention to detail was evident in every dish. For instance, cucumbers were salted and dehydrated over a day then rinsed and marinated to achieve a perfect crunch. This simple yet precise method reflects the chef’s dedication to culinary excellence.

Even the wasabi dish, a potential challenge for those who dislike its intensity, was a testament to his skill. “We balance the pungency of wasabi with the softness of milk and butter using a traditional béchamel recipe,” he explained. “It’s a harmonious blend achieved through a careful reduction process.”

One of the evening’s highlights was the traditional Japanese kanten. Made with seaweed and adorned with edible flowers, this dish was as visually stunning as it was flavourful. “Everything is done manually,” said Fernandez. “Marcelo soaks the seaweed, strains it, and cools the mixture before adding the flowers. It’s a beautiful process to watch.”

Fernandez, at merely 17 years old, played a supporting role during the event. While not a chef himself, he manages a tech company in Brazil and joined his father to assist with the Round Hill event. “When my father called me saying they needed help in Jamaica, I couldn’t say no,” he shared.

This unforgettable dining experience at Round Hill was a testament to the chef’s ability to blend tradition and innovation. By bringing authentic Japanese techniques and flavours to a Caribbean setting, he showcased the universal language of exceptional cuisine.

As guests savoured each bite, they were transported on a journey that spanned continents, a tribute to the chef’s remarkable culinary legacy.

janet.silvera@gleanerjm.com