I got this pasalubong from Japan and it tastes awesome! One box comes with 6 individually-wrapped pieces and paper scoops. I love Japan and the careful thought they put in every product they make. Look at how the Japanese are so efficient!
Munchtown, Everything’s Waiting For You
March 13, 2014 by
Idle time is something I can’t stand. I’d rather be eating than be idle. That’s why I’m game, set and match to try any new activity, learn a new skill or pick up a new hobby. The only time I can sit still is when I’m watching a movie. And even then, I’d still be eating.
Growing up exposed to all kinds of films available to me at my Tita’s video store, I became a movie fanatic. In college, I would not let a week go by without watching at least one or two movies –if not, all that’s showing. My boyfriend (MB) then also loved catching the latest flick. Greenbelt 3 Cinema was our favorite for a number of reasons but firstly, the concessionaires can deliver food inside the theater.
We’d get lemon grape juice and corn dog from Muscle Beach, some Wrapwich (which I think we’ve tried all variants), Wasabi popcorn and Wasabi Tofu Chips (and almost everything on their menu) from Taters, burgers from Sliders, and potato skins from Tender Bobs with cheese sauce and sour cream.
He’d even walk to Segafredo just to get me my Margherita or Napoletana pizza with a request of a slightly toasted crust. Yes, I eat pizza inside the cinema. One whole box. And yea, even rice sometimes. I simply cannot let dimness get in the way. Others follow their heart, I follow my craving.
Munchtown opened at the Cinema level of Greenhills Promenade and I got pretty excited since a brilliant mind is behind it, Chef Robby Goco. I can’t deny the fact that I’ve frequented (became my 2nd home) the restaurants that have opened with him at the helm.
RELATED POST:
Charlie’s Grind and Grill with Joyce
In My Restaurant List This Coming Quarter
On the Table
Munchtown Fries P195
Fresh Igorota Idaho potatoes with rock salt, black pepper, bacon bits, paprika, chili flakes, sour cream, dill and cream cheese
Love the fresh French fries where each is covered fairly with the wet ingredients. The specks of red from the paprika and green from the dill add a bit of appeal while the meat candy, that is bacon bits, added the charm.
Sensei Sushi by Chef Bruce Ricketts
March 11, 2014 by
A tip off can lead to the arrest of a high-powered official or it could help the most venerated African nationalist leader be seized by agents of South African police special branch in 1962. This valuable tip I got came from Sanju of Table for Three, Please. The website is one of my top favorite reads when I need to enliven my passion for glorious food or writing. Sanju is the same guy who had me seek out a restaurant specializing in octopus dishes and consume a moving, partially-live octopus in Korea. That was quite an experience.
While dining at Elbert’s Best of the Beast dinner in July 2013, Sanju and the rest of us prisoners of fantastic food exchanged notes on the latest in the Manila food scene. And he talked enthusiastically about Sensei Sushi. Eugene and I looked at each other and knew, we’d pay top bill to be there. The three of us set a date and ended up with 2 more in tow.
No undercover agent was placed in the inner circles of influential gatherings. And no, this tip didn’t lead to any covert ops. It piloted to a spectacular culinary journey.
RELATED POST:
Sensei Sushi is quite a drive for us Northerners but the 20-seater restaurant in BF is worth that early Saturday drive. Our 6-man group reserved ahead and went for the Degustacion (P2,000 per head).
We arrived at the restaurant and got welcomed by Chef Bruce Ricketts. I’ve met Chef Bruce very briefly during his stint at Robot in Makati and now, he has opened his own. Sensei Sushi’s interiors are very simple with their ala carte menu written on a blackboard for the walk-ins.
The degustation menu is omakase-style. Omakase is a Japanese phrase that means “I’ll leave it to you” which also means to entrust. Don’t you worry child, we are not talking about love. On this front, everything about the degustation menu is left entirely to the chef who creates the dishes based on what is available fresh in the local market and on his culinary thrust or creativity that very moment.
On the Table
Tuna Soy, Pineapple with Kangkong Tempura
The dish came out looking like a garden patch freshly watered and kissed by the sun. The tuna cuts seared on the sides with roasted brown sugar and pickled scallions are brimming with brightness, freshness, some nuttiness and a sweet citrus taste.
The black sesame seeds make it reminiscent of Japanese cuisine but it’s not entirely pacific rim. The kangkong tempura adds texture to the somewhat melting tuna with all the stark flavors sweating in your mouth.
Salmon Belly Kushiyaki
The second dish was the salmon belly cubed, skewered and grilled skin side down, then finished with Jap mustard fusion and touch of truffle oil, garnished with bonito flakes that looked like wood shavings.
I snatch a bite of the light-orange-pink salmon –delicately plump, juicy and moist, and the grilled skin almost peeling off of it –crispy, salty and smoky.
Ebi with Flour Tortilla Aligue
Another beautiful looking plate and structural dish with two shrimp heads standing on guard while peeled shrimps balance on the tortilla bridge with a drizzle of aligue cream. The shrimps were cooked in chili oil, infused in glaze with chili bean paste. The shrimp, ever slightly undercooked, allows it to disappear almost instantly after a bit of munching, except when you use the tortilla as spoon, it gives you a textural crunch after the fragile shrimp.
The shrimps’ curled up flesh is creamy yet scuffling with some heat. I pursued that spark of intensity hunting it down the shrimps’ heads sucking what delicious fat I can. Unrestrained, I bite off the soft parts of the head where all the superior flavors are – and scrape the caramelized glaze with my teeth until it’s cleared off it.
Hokkaido Scallops
Mangetsu
February 20, 2014 by
A gravitational force always pulls me to Mangetsu, even if I never get thrilled driving to Makati. I discovered Mangetsu near the same time they relocated their restaurant along Jupiter Street sometime late 2011 or early 2012 and have been harboring a heavy crush (almost love) with the restaurant since then. It’s amazing that with the amount of excitement I have for this Japanese restaurant, this is the first time I’m writing about them.
Contrary to their old place at Mile Long compound, Mangetsu now boasts of modern interiors with subdued lighting, rich woodwork, and Japanese elements that decorate the comfortable dining room. Menu is extensive where regulars of sushi, sashimi and cooked Japanese delicacies are present but it also offers an inventive stroke in the other dishes they serve that are thoughtfully created and plated.
The kitchen is headed by a Japanese chef whose expertise is in “Ryotei,” a traditional Japanese way of exclusive dining –whatever that means. Mangetsu imports handcrafted secret seasonings made in Japan and last September, I could not contain my hidden desire knowing too well how those will translate to actual grub.
On the Table
Marinated Sashimi with Wasabi Sea Urchin Sauce P390
Sashimi marinated in light soy piggybacking some sea urchin that leaves a slight hint of wasabi. The sashimi screams freshness while the sea urchin wraps the tongue with some cool velvety brininess. This starter can whisk me away to a private island and I’ll go willingly.
Karaage Fried Chicken Thighs P380
I weakly frowned when my dinner partner ordered this since it doesn’t excite me much and only few can do it very well. My moping turns into a smile since Mangetsu’s karaage is crispy on the outside but retains moistness inside and is garnished with fried rice cracker on the side that I can nibble on for days like chips. It’s served with 3 kinds of salt: pepper, green tea and chili flakes to keep monotony at bay.
Tofu Cheese Gratin P290
I tried to stay cool when this was brought out but my fidgeting self conveyed the tension. I locked eyes with the Tofu Cheese Gratin, in fact the only order I was truly, madly and deeply interested in. It is tofu gratin, simple enough, fairly bathing in white sauce, smothered with cheese that’s scorched on top yet stretches gooey-wee! like in Pizza commercials.
You know how broken-hearted girls sit and sulk with a tub of ice cream? I picture myself by the window with an iron-cast pan, hot yet hugging it against my chest, looking far away, and drowning myself with spoon after spoon of the tofu cheese gratin.
Ninak, Asian Comfort Food
February 18, 2014 by
You know how you’re surrounded with couple friends, you look around and you’re the third or fifth wheel. It doesn’t feel that lonely when you are secure of where you are in your life… and if you have a fifth wheel partner named Marco.
Sometime September last year, we headed to Kapitolyo for dinner. The green signage bearing the name Ninak intrigued us. Ninak is the Filipino word for rice spelled backwards. Rice is a staple in Philippine cuisine, even Asia at large, and Ninak offers a variety of it.
The restaurant is under the management of the same brothers who opened Brothers Burger. They aim to hit flavors close to home so the menu is largely influenced by Asian cuisine. Upon placing our orders, the wait staff asked us our heat preference as most Thai and Malay cuisines tend to be very spicy. Other than Filipino dishes, they also offer dishes that our neighboring countries are known for like Vietnamese spring rolls, Chicken Rice, Fish Curry.
On the Table
Green Mango Salad P
Sweet and sour green mangoes tossed in Ninak’s spicy Thai dressing with toasted crunchy peanuts, shallots, red chili and cilantro
This starter was a playground of Thai flavors. The peanuts’ crunchiness dances with the snaps of the fresh lettuce, onion and sour freshness of the green mango. Thread carefully since the red chilies could easily spike the heat range. The spicy Thai dressing was enough to let its presence felt – zesty, sweet and hot, pretty much how I would define myself but my friends would rally against it.
Ramen Daisho in Shaw
February 13, 2014 by
Ace has been favoring Taiwanese braised beef noodles for the longest time but I have somehow converted him to liking ramen more. We’ve visited a handful of ramen places and even went as far as Marikina to check out Tamagoya – a hole in the wall ramen place that gets quite long queues too. Last January 2, we decided to grab dinner and earlier in the day, Angelo suggested to try Ramen Daisho along Shaw Boulevard.
There was a short queue outside the restaurant but we only had to wait 10 minutes max before getting a table so it wasn’t such a long wait. For a Thursday night, the restaurant was bustling with a dinner crowd.
On the Table
Gyoza P115
5 pieces of pork potstickers
Pan fried dumplings made from seasoned cabbage, chives and pork, wrapped in Ramen Daisho’s special dough made with sticky rice and flour. I don’t know why but I always enjoy having a side of gyoza with my ramen bowls.
Haka Tonkotsu Chasu-men P380
This is Ramen Daisho’s Hakata-style ramen with straight noodles in rich, milky, pork bone broth soup. The Chasu-men version is just the Hakata Tonkotsu Ramen with “generous” amount of chasu. Generous is always relative but their serving is quite filling.
Ramen Nagi in Manila, Philippines
January 29, 2014 by
It’s called Nagi in Japan and Butao in Hong Kong. It’s Ramen Nagi in Manila, Philippines. They can take down the signage and call it the unnamed ramen place and I will still be there again and again encircling my order with a crayon on the paper menu they provide.
Ramen Yushoken
November 22, 2013 by
It’s not every day that I drive to Alabang – okay, it’s probably not even every year, but since I wanted to support my friend Isis in her first bazaar at Cuenca for Soleful Manila (SoLa) shoes, Marco and I decided to head down south and show our love.
Priorities, priorities… love for food comes first. Since Ramen Yushoken has been on my hit list for a long time, we stopped there first for our late lunch. A waiting line didn’t discourage me and thankfully, less than ten minutes and we got seats at the bar.
The usual suspects of shio, shoyu, miso and tantanmen are part of the menu but I wanted a dish that’s not in black and white… one that I ordered under my breath.
Ikkoryu Fukuoka Ramen
May 9, 2013 by
Although stores and shops are still sparse in the newly opened East Wing of Shangri-la Mall, its food landscape is starting to shape up. The well-lit spanking new hallways of the mall can easily usher you to check out the line of new restaurants. I’ve tried two in this part of Shang and another one last Sunday after attending the 4pm Service taking on an unscheduled dinner invite.
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After scouring 2 levels and eliminating Shabu Shabu, Sushi and Filipino restaurants, we finally settled to have something light and not heavy that evening. Ramen was the choice and I was sort of craving for it. That brings us to the door of Ikkoryu Fukuoka Ramen, which had a line outside. Good thing we just needed a table for two and there was one ready for us.
The interior of Ikkoryu Fukuoka Ramen is quite an eyeful, heavily designed with wood panels marked with Japanese characters. I don’t know if space-functionality is compromised but it certainly gives a bona fide Japanese feel with all the lighting fixture and wood element.
Specializing in Ramen, the menu is quite limited but centers mainly on ramen offerings. Soup flavors come in different categories mainly: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored soup), tonkotsu ramen (pork bone based creamy soup), and miso ramen (miso flavored soup).
On the Table
Gyoza P150
6 pieces of Japanese potstickers, a great starter or side dish for the bowls of ramen. Bite into the tasty dumpling filled with minced pork and chives, dip lightly in the gyoza sauce it comes with and pop the whole thing in your mouth and enjoy the outside crunch intermingled with the soft filling inside.
Miso Tonkotsu P380
Tonkotsu-based soup with very rich pork broth specially blended with quality miso paste. It comes with green onion, bamboo shoots and 2 slices of pork chasu. I smell the waft coming from the bowl and I know I am in for a treat. The warm broth was comforting yet had spikes of unexpectedness, like it is familiar but I am still surprised.
The bamboo shoots add a crunch while the half / soft boiled egg (P50) I ordered on the side attached softness and some creaminess. The slice of roasted pork is tender but lacked the taste of roast but the flavorful orange broth brings everything in.
Wrong Ramen Makes It Right
March 18, 2013 by
Heard of the book, “Chicken Noodle Soup for the Soul”? I read two versions of it in High School. With all the good ramen bars, opening left and right in the Metro, somebody should be able to come up with a version, Ramen for the Food Soul. Last Sunday, I met with the Foodie Club to try out this new ramen place located in Burgos Circle / Forbestown area at the Fort. I’ve asked around and people have actually heard of Wrong Ramen.
I almost would have missed it, with all the ramen restaurants sprouting. But I didn’t, since Wrong Ramen, first, has its catchy name, triggering my inquisitive mind as to why they would name a restaurant as anything wrong. With what Wrong Ramen can offer, their concept sticks since it is right in all the Wrong places. Confused yet? Turns out, it is a delicious confusion.
Wrong Ramen for the most part is based on homemade Hokkaido style ramen soups. It’s this Japanese dish of noodles in well-prepared broth, often garnished with small pieces of meat and vegetables. Daringly, they have taken the bold path of attributing creative spins to their menu dishes.
I invited my Church friend Charles, who loves Japanese cuisine, to check out Wrong Ramen with me and the F Club.
On the Table
Chasu Rice Rolls Php 140
Shredded Chasu rolled in rice wrappers and served with ponzu sauce on the side. This was one of our starters and I appreciate starting with something light.
Since it’s a fresh roll and not fried, its wrapper has a cool touch on the tongue, refreshing but it surprised you with a speck of pork taste. If you like Vietnamese spring rolls, this is the “wrong” Japanese version and much tastier.
Kichitora of Tokyo, Megamall
January 17, 2013 by
Kichitora of Tokyo, located right across the successful Yabu, has reached its own buzzworthy heights in bringing to Manila the authentic flavor of Japanese ramen.
The timing couldn’t be more perfect now that Ramen outbreak is in Manila. I visited the restaurant together with Frannywanny sometime end of November and with dozens of backlogs, I haven’t found the time to share the discovery until today. Their noodles are made from high quality flour specially formulated by Kichitora. But the story doesn’t stop at the noodles. It even starts with Kichitora’s chicken soup, which is carefully prepared to ensure exceptional taste and quality.
For a quick reference, Kichi translates to the word “Lucky,” while tora translates to “Tiger”. Both characters are a symbol for the two families that collaborated for Kichitora. SM Megamall is the first international branch of Kichitora Worldwide.
For someone who appreciates healthier dishes nowadays, a good bowl of tasty ramen is my soup for the food soul. Slightly clouded liquid in a bowl with a shrub of noodles can easily underwhelm but that’s nowhere found here. Kichitora of Tokyo aims to bring that Japanese dining experience revolving around making ramens, with bowls after bowls that can spawn stories of delight and contentment.
SM Mega Food Sale Gives Big Bites at Best Value
February 21, 2012 by
Memorable food trips are best experienced with friends and what else, GREAT discounts! It’s all happening under one roof –where the best of the best fast casual, specialty restaurants, ethnic, semi-casual and pizza and burger joints converge. Yes folks, the SM Mega Food Sale is back.
I’ve got my taste buds hooked on visiting three of my favorite restaurants there and it’s also the perfect time to try out at least 2 NEW restaurants at the Atrium.
Event: SM Megamall’s Mega Food Sale
Date: February 24, 25, 26, 2012
EXPECT: HUGE DISCOUNTS and PRICE-OFFs, BUY 1 TAKE 1s, EAT ALL YOU CAN, FREE APPETIZERS, FREE DESSERTS, FREE DRINKS, AND MANY MORE!
When I was in Hong Kong for the Asia Pacific Cable Convention 2 years ago, my friend Pebbles brought us to this place called Tonkichi where I absolutely loved the Tonkatsu and Katsudon with freshly pounded-sesame sauce and unlimited cabbage salad dressed in this lip-smacking cream-based dressing that’s light and peppery… I loved the food concept, including service and ambience! So imagine little dancing happening in my heart when I found out that the same can be found in Megamall!
Yabu, House of Katsu, is located in Mega Atrium. Its interiors are casual minimalist with a modern vibe apparent in the Anime comic strip on one wall and the handsome brown leather chairs. Let’s get down to business: FOOD.
Pick Up Sticks at Yakitori Kitchen, Grilled Meats at its Best
January 12, 2012 by
After much loved visits at Yurakuen for their all-you-can-eat Teppanyaki, which I easily rate top of its class, let me draw you to another facet of Japanese cuisine that I’m also a fan of. Yakitori is skewered bite-sized pieces of variety of meat, but chicken is commonly used or chicken offal, and sometimes favored ingredients of garlic, asparagus, enoki mushrooms and the like. These grilled items are placed on small bamboo spits and grilled atop charcoal.
Yakitori is not all about just grilling meats. That specific Monday in December, I visited Yakitori Kitchen, which Richard and I both eyed when we’re at the area (both times dining at L’Entrecote). I came from Kualu Lumpur just hours before dinner and albeit tired, I couldn’t pass up the chance to finally try the newly opened restaurant with the Club. If you know me enough, you know I absolutely love barbecued meats.
Yakitori Kitchen specializes in grilling meats using only export quality ingredients. They also use pink sea salt from South America to season certain barbecued meats, you can immediately taste the difference.
Japan and Jane: The Kooka Boora Tales Begin
October 7, 2009 by
The highlight of 2006 was my nearly 1-month scholarship stay in Japan.
It was the last month of winter and like a hibernating bear, I gained 25 lbs due to no exercise!!!
I have yet to write down and recount that trip to various parts of Japan (Osaka, Tokyo, Kagawa Perfecture, etc.). For the meantime, reminisce with me in a photo journal.
Interaction Weekend at Lake Seiko
We stayed at a beautiful hotel near Lake Seiko for one full weekend to interact with the Japanese youth. We were divided into groups consisting of both Filipino and Japanese. During the last day, our group presented a video that showed each other’s similarity and difference in culture -our topic was courtship and marriage.
I got married in Japan (ha ha ha). I still laugh hard remembering the whole shoot. We made use of makeshift props.
What the heck was I wearing? Don’t ask haha. It was fashion catastrophe.
(Inside the computer room)
Universal Studios!
Harassing the mascot who’s trying to get away.
With the President of the class Sherwin
(Cooking class) All I’m thinking, “WHEN are were going to eat?” 🙂
(Making Udon noodles!)
Learning Japan’s Ubiquitous World
Mario World?
Dee Group
Karaoke in the play room is Pinoy’s number one past time.
In between classes
K-oke every night!
In one of their hi-tech museums
Sitting on top of the world?
Goofin’ around
Groped by a monkey 😀
Narita Airport
Kung Fu style peddling
Disneyland
Just slant your head a bit to the right.
Fun Fun Day
Gangsta Paradise
Drinking Sesh at Lake Seiko
Bridging the Gap
Who’s to blame?
What a windy day!
Breathtaking sight outside
When I say jump, you say, how high?
Some Japanese mistake me for Japanese.
Long long distance love affair, whoo-ho, I can’t find you anywhere… whoo-ho
(Part II coming up)
—
Nama Sakana Japanese Restaurant and Ramen House
July 22, 2009 by
The restaurant is tastefully decorated in a modern Japanese minimalist style with passive lighting and cream-colored walls. Sporting a handsome wood sushi bar at the far end of the restaurant, the comfortable setting begins your journey at this Japanese restaurant that’s building quite a name in the Greenhills area. A modern Japanese bistro, Nama Sakana, puts the emphasis on fusion and new-style Japanese cuisine at its finest.
Master Chef and co-owner Rolly Ongcoy prides himself in training under Chef Nobu Matsuhisa, the owner of the world famous chain of Nobu Japanese Restaurants in the key cities of the world. Chef Nobu is the pioneer of modern and new style Japanese fusion since 1994 and his Nobu restaurant in London has been consistently awarded as the top ten best restaurants in the world.
Nama Sakana recently launched the newest addition to their offerings, the Nama Grill, where aromatic chicken yakiniku are grilled. While the mood on the 1st floor is lively and upbeat with a warm casual yet sophisticated atmosphere, the restaurant also boasts of their stylish bar with subdued lighting and club music at the second floor of the restaurant. Part-owner Lovely Rivera-Nocom graciously welcomed us at the Nama Bar after the dinner.
On the Table
Green Salad with Seared Tuna PHP 230
Thinly sliced seared Tuna neatly arranged around fresh green salad leaves, topped with shredded radish and carrots drizzled with Onion dressing. The greens were fresh and had a crunch to it ideal match to the soft velvety texture of the seared tuna. The semi-sweet-semi sour onion dressing brings the dish together.
Beef Tobanyaki PHP 800
Grilled beef tenderloin that is thinly sliced with assorted mushrooms, broccoli and asparagus with special sauce cooked and served on a hot plate. Much to the delight, Enoki mushrooms are used in this dish. Also known as golden needle mushrooms, these are small white mushrooms with silky texture and mild almost fruity flavor. The tender beef cooked medium rare sits well with the light broth while the vegetables provides varying textures.
Sukiyaki
Premium A Beef PHP 720
Premium B Beef PHP 480
Standard Beef PHP 350
One of my favorite Japanese dishes to order particularly in rainy season like this is a bowl of sukiyaki. Sukiyaki is the traditional Japanese dish of tender beef slices with mushrooms, tofu, vegetables, and glass noodles in sweet broth. In Nama, there are three kinds of beef to choose from. It was a passable dish with scrimpy serving of glass noodles but nothing remarkable, leaving a desire for the usual clash of beefy and semi-sweet broth.
New Style Salmon Sashimi PHP 320
The sashimi was placed in a white plate with special dressing, a single breaded tomato and green stalks as garnish on top. The salmon was slightly cooked with a hint of olive oil, tasted very fresh but without the rawness sting to it. The accompanying sauce was mild soy sauce with a trace of vinaigrette. Fitz really enjoyed this dish along with the unanimous ayes of the rest on the table.
Katsudon PHP 175
Breaded pork fillet with sautéed vegetables in egg served on steaming hot Japanese plain rice. Katsudon is something that both Bubba and Fran love to order every time they dine Japanese. Nama’s Katsudon dish passed with flying colors to both Katsudon authorities.
Black Cod Gindara with Sweet Miso PHP 680
Gratinated Gindara fillet served with Nama’s special miso sauce. The black cod gindara is another favorite as it was both savory and semi-sweet. The fish was tender and had the desirable flaky flesh. Not overly cooked making the fish meat mushy, it had the right bite to it. The fish was fresh and very tasty that every mouthful is savored. The sweet brown miso sauce on the side heightens the flavor making the experience simply a celebration in every bite. Personally, the black cod Gindara took the spotlight on the table
Uni Sushi PHP 80
2 pieces of sushi with uni (sea urchin) on top, one of my favorite sushi
California Maki
Japanese Cheesecake PHP 130
A citrus-y melt in your mouth cheesecake topped with cherry and mango slices and drizzled with dulce de leche sauce
Deep Dish Chocolate Cookie PHP 130
Chocolate chip cookie baked in chewy goodness topped with vanilla ice cream, whipped cream. The soft chocolate chip cookie was crusty to the bite but soft and chewy on the inside. The vanilla ice cream adds the sweet milky taste that further softens the dough. Looking very appetizing, it was sinfully delicious!
The restaurant also offers lunch exclusives available from 11:30 am – 4:30 pm that includes single layer bento boxes with three variations to choose from. Service was friendly and efficient.
Feast your palate on these sumptuous Japanese fusion and new style dishes at Nama Sakana restaurant.
Nama Sakana Japanese Restaurant and Ramen House
G/F Fox Square Building, 53 Connecticut St.
Greenhills, San Juan City, Metro Manila
(632) 726 7266
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Maki Eduardo’s Nama Sakana Entry
Happy Foodies Nama Sakana Spells Fusion
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Misato
July 15, 2009 by
It was a rainy evening last Friday and we set out for Metrowalk because Madz invited to hang. It was supposed to be a poker night at Metro Card Club with Jody but at the last minute, he begged off. I wasn’t also up for it that much anyway. The schedule was at 9pm but traffic looked pretty bad that evening with the rain and all, that Bubba and I decided to have dinner at Metrowalk as well.
Misato was the pick of the night. It’s a Japanese restaurant parallel to Starbucks’ location at Metrowalk, which means that both are at the tip of the U-shaped area. Service was fast and pretty adequate, even the manager takes our orders.
On the Table
Freebie
Gy-Saikoro Steak PHP 365
I deliberated whether to get Beef Sukiyaki PHP 480 since the hot semi-sweet broth will temper the cold weather but decided on getting the Gy-Saikoro Steak, which is basically their version of Beef Teppanyaki. Notice that beef teppanyaki is not included in their menu but when I asked for it, the wait staff pointed to the “Entrée” section and directed my attention to Gy-Saikoro Steak.
The beef was tender to the bite but Bubba wasn’t too impressed. It was served on a sizzling plate with sautéed bean sprouts on the side. The mild sweet salty brown sauce gummed to the beef and vegetables were tasty.
Baked Salmon PHP 305
Of note is the salmon served inside a foil. It was very fresh and serving was generous. It had a mound of cheese on top of it and some onions making the baked salmon dish anything but boring.
Japanese Samurai Gohan Rice PHP 88
Japanese Gohan Rice PHP 55
We were in the middle of our dinner when we saw Eric Tang outside the window. He went to our table and asked if I was going to play at Metro. Bubba shook his head before I could so I just said, “I might” with a smile. It all depends if there is waiting time before my friends arrive. Eric and I have been chatting about Metro Card Club, rules and the crowd, the day before. Eric asked me a few more questions about Metro “rules” since it was going to be their group’s first time there.
We also saw Jayvee and Kring walk inside the restaurant and we said our hellos. It was a slow dinner as Bubba and I took our time knowing that with the heavy traffic, Madz, Pat and Eric will naturally be late. We both talked about our recent projects –but mostly I did the yapping about this project that my team and I are going to present the following week. He had some inputs and talking about work without the pressure and stress was really a breathe of fresh air.
Madz followed soon and feasted also on the baked salmon and rice. She liked the salmon as well. Not long, Patrick arrived and we all decided to transfer for drinks and meet Eric Lopez at the next venue.
Misato
G/F Metrowalk, Meralco Avenue
Ugong, Pasig City
(632) 638 7951
Melty Kiss Rum
June 25, 2009 by
My colleague and good friend KZ is back in town. She was in Macau, Hong Kong and Shanghai for 2 weeks plus the company policy of 7-day quarantine made me miss her all the more. Of course, she doesn’t miss the work.
She loved Shanghai. She beat me to it. I’ve always wanted to go. I guess a trip to Beijing is first on the list, that being more a cultural trip. But Shanghai is definitely the next stop in China.
KZ brought home a favorite of mine again, Meiji Melty Kiss. A lot of people grope about how good Royce chocolates are (including me!) but it was Meiji that started my affection for Japanese chocolates. The thin Meiji Black Chocolate bar was my first Japanese sweetheart.
It’s my first time to try Meiji Melty Kiss Rum and it is so sinfully good. It reminded me of this blueberry-flavored melt-in-your-mouth-chocolates that I bought in Japan (I bought two bags of chocolates from Japan, cocoa addicts raise your hand!!!). I didn’t realize rum could taste similar to blueberry.
Thanks KZ!
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Royce and Chocolate Nama Bitter
Royce Nutty Bar Chocolate and Camp Rock Mic
Royce Chocolates from Bubba and Konbini
Ashmore’s Strawberry in Chocolate
Urameshiya Part Deux
June 18, 2009 by
It was another long weekend. This time we did not make any out-of-town plans and enjoyed Manila in its relaxing and calm condition. Friday night weather was made for sleeping in. Thursday evening was spent with my friend Chai at Jalapeño. It was a girl on girl tête-à-tête over delish Mexican food. She left later that night for Baguio (came back Sunday night) but met up with me first to get last minute tips for her trip to Vietnam –Cambodia last Monday. She’s repeating the trip Bubba and I had during the Holy Week break. Too bad she was only going to Phnom Penh. I would love for her to experience Angkor Wat and the Hub Street at Siem Reap.
It rained hard Thursday night. I slept at 4am Friday because I was up all night watching The Greatest American Dog. I finished the whole season in one sitting! I loved it to bits –the show’s concept, theme per episode, challenges that match with that week’s theme, casting and especially the loyalty of the dogs! With the heavy rain and thunders, 3 episodes made me weep silently in the cold room. I love it so much I can’t wait for Star World to show the next season.
Anyone here who watched the series? Who was your favorite? I have two!
I digress. Friday afternoon was spent playing briefly in the tournament. Right after, I visited Big Ace in Shaw Boulevard for the first time. They have an early bird rebate, which is quite a witty strategy to mobilize early players. After three hours of playing while Bubba gets a haircut, his watch and a mall roundabout, he picks me up for a Friday night dinner date.
We wanted to brave South Super Hi-Way and go for a “south food adventure,” but I thought of going back to Little Tokyo. It hasn’t even been two weeks yet and I am heeding to the call of Urameshiya. The two weeks felt like months as I have yearned to be back and taste their beef the very next day. And so off we went to Makati.
On the Table
Takoyaki PHP 100
This was ordered from the other restaurant.
I want to try the Okonomiyaki too at Kagura as recommended by my former intern Eisen, but saved it for another day.
Tarafoku Set PHP 1,850
I wanted to order the Wagyu set but my eyes bulged out at the sight of the new menu price. Previous price was at PHP 2,800 and now it’s PHP 3,300. I deliberated but since it was Bubba’s treat, I went to the safe and more economical side and ordered the same Tarafoku set which is also more expensive by PHP 200.
The quality of beef is still superb. Bubba did most of the cooking although I wanted to help out. It seems like he was enjoying himself with the thong and the plates of various meat. Amiable service from the wait staff is still consistent in its efficiency and promptness.
After eating, we stayed a bit for beer and watched Prison Break Season 4 on Bubba’s Mac. It wasn’t as exciting as the first season though.
Urameshiya (Urameshi-ya) Yakiniku Restaurant
2277 Amorsolo (beside Makati Cinema Square)
Makati City, Metro Manila
+632 819 5008
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Urameshiya (Uramesi-ya) Yakiniku Restaurant
May 25, 2009 by
Bubba brought me out on a date Saturday lunchtime. It was actually a late lunch at 2PM at Sabroso’s. It was his surprise for me because I’ve been craving for Cebu lechon since a friend flew to Cebu. I thoroughly enjoyed our lunch but that’s for another entry.
Little does Bubba know that last Wednesday, I have already made a reservation at Urameshi-ya. Japanese is what he loves best and it’s a good time as any to bring him out on a dinner date. A late dinner date at that too.
We arrived in Makati and immediately found Little Tokyo near Amorsolo Street around 11pm. The little lighted hallway leads to a little Japanese compound inside that house several authentic Japanese restaurants. The setting was reminiscent of my Japan trip. Hole-in-the-wall restaurants in Japan are as deliciously prepared as those in upscale restaurants. Besides, the little restaurants sometimes carry more personality.
The 1-month scholarship stint there had me gain 25 pounds with all the scrumptious food!
Our feet finally land us at the doorstep of Urameshi-ya Yakiniku. Yakiniku usually refers to grilled meat dishes. It refers to a Japanese style of cooking bite-sized raw meat or vegetables on electric or gas grill. Yakiniku is said to originate from Korean immigrants who went to Kansai, Japan after World War 2. Whether it was Korean or Japanese who introduced Yakiniku, I’m glad for grilled dishes. I love my meat in its smoky grilled/semi-charred condition.
On the Table:
Tarafuku Set PHP 1,650
With the economic crunch, it’s definitely not easy for everyone to shell out almost 2K for a beef set that’s good for a hungry couple. However I really recommend burning 2 grand for Urameshi-ya. I feel that every peso of that set is worth the quality and quantity of meat you’re getting at Urameshi-ya.
There’s more bang for your buck when you try their Wagyu TokuToku set at PHP 2,800.
The wait staff placed 5 plates of meat in front of us. The four are different cuts of meat –beef and pork, while the last orange-tinted one was pork intestines. The set included a bowl of miso soup, salad, kimchi and 1 cup of rice. We were both served with sauces. The sauce was Japanese soy sauce mixed with garlic and sesame and some type of brown paste.
The grilling even if it takes a while is part of the whole she-bang! That’s precisely the vibe I was gunning for, slow but thoroughly satisfying meaty dinner.
The service was fast and commendable. BUT dinner at 1130pm, I would normally be famished at this time. I was waiting anxiously for the meat to cook. Bubba did most of the grilling. He said that every time he places a piece of cooked meat on my little serving plate, it’s gone the second he looks back. He kept placing meat on my serving plate because it’s always empty. He hasn’t even started eating the meat yet. He has only started with the miso soup.
My pangs of hunger made me forget about the “fun” of grilling and cooking your food right before your eyes. I didn’t even notice that I was inhaling clouds of smoke until my eyes became really watery and I saw a spark of fire on the grill while waiting for another meat sliver to cook.
The burst of smoke towards my directions didn’t derail me from stuffing my mouth and chomping on the meat. I do not know which is which but I also tasted slightly sweet salty pork barbeque meat (without the fat) from one of the plates.
The cup of plain rice was perfect combination to the Yakiniku set. The white sticky rice made me remember the cups of rice I had every breakfast at Osaka. I tried to divert my attention to the Ramen.
Enma Ramen PHP 250
The wait staff in white top and black mini-skirt ensemble asked what’s the degree of our Enma Ramen. The usual is 5, she recommends. I asked if degree 7 was too strong from a range of 20. She said yes so to be safe I stuck to her recommendation. Good thing that I did listen because the degree 5 was fiery!!! The red pepper crumbs on top is a dead giveaway. I removed most of it but the Ramen was still spicy! Ramen was the best noodle soup I’ve tasted in Manila (but I haven’t tried Ukokkei Ramen Ron) –the noodle tasted really fresh.
The smoke started developing again and geared towards my direction. “Was I eating too much to be punished like this?” At any rate, the helpful attendant Santa assisted us Bubba in cooking the meat. That made our dinner less complicated. Bubba started to focus on his meal. The lady server also got a yellow squeezer from the cooler and told Bubba that the meat he was eating is best tasted with a splash of lemon. She was so hands-on without being invasive.
Japanese Fried Rice PHP 280
Bubba loves yamameshi rice from Red Kimono, Teriyaki Boy, Tempura, etc so I ordered him the Japanese fried rice. He didn’t like it as much as the “commercial” ones. The serving was about 1 and half cup. Priced at PHP 280, I tenderly raised an inquisitive eyebrow at the value.
Mineral Water (2) PHP 33
Coke Zero PHP 33
Overall, the food was fantastic that it was triggering a comeback the following day. Not only does the “Japan” ambience groom you for a delightful travel to that country but the food also authenticate the many wonderful flavors of Japan and you’ll be hungry for more.
"after the war"
Interestingly, the exhaust fans quite controlled the smell. My shirt would normally stink coming from a Japanese or Korean restaurant but not at Urameshi-ya. Efficient service is also something to go back for at the restaurant. You’d be satisfied with the service that you will leave at least a P100 tip.
Urameshiya (Uramesi-ya) Yakiniku Restaurant
2277 Amorsolo (beside Makati Cinema Square)
Makati City, Metro Manila
632.8195008
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YuuJin
January 15, 2009 by
Chris’ birthday lunch was spent at Yuu Jin. Since I was on half-day sick leave due to feeling feverish that morning, Chris picked me up from home. While waiting for him, I couldn’t resist eating brunch. When we got to Yuu Jin, I was already full.
(Yes, Chris was sporting a plump pimple during his birthday… Maybe he thinks it’s fashionable)
On the Table
California Maki PHP 180
6 pieces of California Maki, which were gone, like a flash.
Uni Sushi PHP 130
The first time I tried Uni (sea urchin) was at Chibori in Cebu. I remember liking the taste so I went ahead and ordered one. Two pieces of sushi topped with generous uni. The ones I tried in Cebu were smaller and tasted fresher, but it doesn’t discount the fact that I’m beginning to get fond of eating uni. For P130, Yuu Jin is the nearest and most affordable place to go to when craving for one.
Katsudon PHP 220
Katsudon served with Miso soup. I don’t understand why Chris never gets tired of ordering this whenever we eat at a Japanese restaurant. YuuJin’s version was better than the usual fair.
Yuu Jin is located at 221 Wilson St. Greenhills, San Juan.
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