Art on a Plate During the Collector’s Night at Uma Nota
An immersive exploration of the ‘Curated Chef’s Menu’ at Uma Nota’s Collector’s Night, where Japanese techniques and Brazilian ingredients merge to create a narrative of flavors that allows guests to collect memories instead of objects through a sensory progression of art on a plate.
Words Gerie Marie Consolacion
Photos courtesy of Joaquin Balolong & Videos courtesy of Junel Dominic Masirag
June 29, 2026
At the intersection of culinary craft and artistic expression, Uma Nota recently hosted the MoCAF’s Collector’s Night. The evening was designed as a curated narrative, where the menu functioned as a gallery of flavors.
During the Art Plus’ Magazine’s exclusive interview with the Chef, he explained that “A Chef's Menu lets me tell a complete story. À la carte, every dish has to stand on its own. Here, every course is connected, and each one prepares you for the next through flavour, temperature or texture. It isn't about putting out my best dishes, it's about building a progression.”
Collector's Night attendee, Angela Mae Juan
This philosophy of storytelling through food resonated with guests like Angela Mae Juan, who documented her experience as she moved through this ‘progression’.
The Philosophy of the Night
The Chef viewed the evening as a bridge between two worlds, noting that “when Japanese immigrants arrived in Brazil, the techniques remained but the ingredients evolved, and that idea became the foundation of this menu.”
Uma Nota
By aligning with MoCAF, the Chef aimed to highlight the shared purpose of food and art.
“They make people stop, observe, and feel something. The difference is that a painting stays on the wall, and a dish disappears after a few minutes. That's what makes it beautiful. For one evening, our guests were collecting memories instead of objects,” he shared.
The Curated Menu: A Course-by-Course Review
The journey began with Tapioca bread, which Angela described as “Pillowy, airy, and buttery. A comforting taste staple that melts in your mouth.”
Tapioca Bread
This was followed by the Bolinho de Queijo, which the Chef described as “Brazilian street food, a golden cornmeal dough stuffed with mozzarella. Ours carries a little more of both worlds: yuzu kosho for a hit of citrus and spice, then a toss in shichimi togarashi and parsley. Familiar and playful at the same time.”
Angela's review echoed this sentiment, “good crisp on the outside, rich and savory on the inside. My second favorite!”
Atum Nihom
The menu then moved into the Atum Nihom, featuring “Dendê,’ which the Chef says “is one of the ingredients that defines Brazilian cooking. Paired with akami tuna, it shows how two traditions can complement one another.”
Angela found this dish to be “thick-cut fresh tuna paired with a velvety, tangy yellow purée. A clean and beautifully balanced together. Part of my top 3 dishes that night from Uma Nota.”
Robalo Asado
The highlight for many was the Robalo Asado, which the Chef called the most Brazilian dish of the night. He explained, “We wrap the fish in banana leaf and roast it, then build around it with Brazilian vinaigrette, fried banana and a coriander foam to lift the freshness. Every element reacts with the fish, and the whole thing feels like Brazil on a plate.”
Angela confirmed its success, stating it was “so tender sea bass fish elevated by a light, herbaceous foam and crunchy golden crumbles which is simply my most favorite among all the dishes that was served that night.”
Uma Nota Salad
To reset the senses, the Uma Nota Salad was served. The Chef noted that “This one is the pause. After the robalo, it resets the palate with a delicate Japanese dressing, hass avocado and fresh mango, and quietly prepares you for dessert.”
Angela remarked, “Bright, zesty, and highly refreshing. Pairing mango and avocado together in a salad is a first for me, and it works taste beautifully.”
Passion Fruit Cones
The meal concluded with two distinct desserts, for Passion Fruit Cones, the Chef shared, “The citrus of the passion fruit meets a rich dark chocolate mousse and a crunchy cracker, finished with a touch of Maldon salt. One bite, and everything arrives at once.”
Angela described them as “a very crunchy cones delivering a sharp, tropical flavor that blends sweet, sour, and the pleasant bitterness of chocolate. While I am personally not a fan of chocolate or this type of dessert, chocolate lovers will absolutely enjoy this.”
Pudim de Leite
Meanwhile for the Pudim de Leite, the Chef wanted to finish with comfort, noting that “Pudim is a dessert almost every Brazilian knows, but we layered it with tonka, dark chocolate and citrus to offer a fresh perspective.”
Angela observed, “This is too sweet for me but so far the silky smooth caramel custard presented wonderfully over a delicate, bittersweet chocolate.”
The Lasting Impression
Ultimately, the Chef hoped the experience would linger beyond the final bite.
Opening Bites and Sweet Finish
“I hope they leave with a different understanding of Brazilian Japanese cuisine. Food is one of the strongest ways we hold onto memory, so I want them to remember an ingredient, a flavour, or even a conversation they had around the table.”
For Angela and the other collectors in attendance, the night succeeded in its mission, proving that in her own words, “the pace of the night gave guests room to slow down, notice the small things, and appreciate the craft behind each course.”
