Newport World Resorts puts the spotlight on sushi across its dining destinations today, June 18.
From its roots in Japan, sushi has evolved into a global dining favorite. The dish has grown from a method of preserving seafood into a celebrated culinary art defined by harmony, restraint, and detail. Built on a foundation of vinegared rice paired with seafood, vegetables, or meat, each element is picked with precision to highlight freshness and balance.
Today, June 18, Newport World Resorts joins the global celebration of International Sushi Day with a selection of sushi across its dining destinations to explore classic craftsmanship and inventive creations that elevate the dining experience.
Within the Japanese-inspired village of Yawaragi, the buffet showcases Japanese and local flavors through a thoughtfully curated selection, alongside à la carte offerings such as the Yawaragi Signature Maki (P1,635)—a roll of king prawn tempura, tamago, cucumber, and crabstick topped with freshwater eel and lightly broiled salmon—and the Spicy Soft-Shell Temaki (PHP 400++), featuring deep-fried soft-shell crab drizzled with Japanese chili mayonnaise.
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At Ginzadon, the Sushi Sampler (P1,612) brings together eight well-loved bites—Salmon, Maguro, Hamachi, Ama Ebi, Unagi, Tako, Ebi Sushi, and Tamago—in one plate meant for sharing between two to three diners. The Dragon Maki (P1,9601) rolls in a bold flavor profile, featuring king prawn tempura, crab meat, cucumber, and ripe mango, all wrapped in grilled salmon skin. For those who lean toward heat, there’s the Volcano Maki (P1,195.60)—layers of tuna and unagi with melted cheese and a touch of spice, rich in texture and flavor.
The rolls at Nikkei Robata reflect a different kind of refinement—where Japanese tradition meets Peruvian zest. The Tuna Mango Roll folds together ripe mango and lean tuna with sesame seeds and onion leeks. The Miso Salmon Roll adds depth with miso mayo, togarashi, and cucumber. The smoked salmon, cream cheese, and katsuobushi combine in a lightly smoky, velvety bite in the Smoked Salmon Roll. The Soft Shell Crab Roll delivers crispness and creaminess in equal measure with yuzu mayo aioli. And the Unagi Asparagus Roll balances the sweet savoriness of kabayaki with fresh asparagus and tobiko mayo.
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