Oooh Mama Ooma!

“Oooh mama!,” exclaimed by someone excitable.  That excited, jumping person happens to be me.  I’d be highly strung if we are talking about Ooma in this case.  People have anticipated the opening of Ooma restaurant since it’s the second partnership between two geniuses, Bruce Ricketts and The Moment Group.  The first one, a favorite of mine as well, is Mecha Uma.

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Ooma is a play on the Japanese word “umai” which translates to good.  At Ooma, they take good seriously.  But not too serious that you take the fun and warm comfort out of it.  Like most Moment Group restaurants, Ooma is hip and almost avant-garde… always in the trail of something new, bold and flavorful.

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I missed going during their media invite as I was traveling in July but glad to go on a personal visit where it will be more relaxed.  I tried to have dinner twice (once with Merry and another one with Dave) but the queue was super long that I ended up eating at Lugang Cafe during both missed opportunity.  Finally, early September, somebody was able to reserve seats.  I couldn’t sit still all day, excited for dinner.

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Using the blueprint of Japanese cooking, much thought and passion are injected into each dish.  Bold flavors built together to create something familiar and comforting, with new tastes based on the modern day palate.

On the Table

O Gyoza (5 pieces) Php 235

Gratinated mozzarella and cheddar cheese.  Scallion.  Togarashi.  Unagi sauce.

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Uni Sashimi Php 195

Fresh uni.  Shiso.  Ponzu Sauce.  White Truffle Oil.

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Love that slithery silky texture of uni

Hanger Steak Php 495

Sous vide hanging tender.  Sauteed mushrooms.  White truffle oil.  Sweet potato mash.  Crispy baby potato.  Pickle dressing.  Ponzu butter.

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Mmm-delish!  My second or third favorite dish on the table.

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Uni Udon Php 495

Fresh Uni. Shrimp.  Onion.  Fresh mushrooms.  Nori crumbs.  Scallion.  Uni cream sauce.

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This is probably my favorite dish in the menu.  I love uni and I love udon.  I remember learning how to make udon in Osaka back in 2005.  These find silk threads with veneers of creamy and briny white sauce coating it, cuffed with uni, shrimp and mushroom bites, punch luscious luxury in my mouth.

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Scallop and Tuna Aburi Maki Php 295

Torched scallop.  Tuna.  Cucumber.  Sesame seeds.  Nori crumbs.  Scallion.  Teriyaki Sauce.  Spicy Mayo.  Kimchi aioli.

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Aburi, meaning to burn something, is a traditional Japanese method of blowtorch, direct flame to burn.  It can be destructive or tame and the art of aburi brings out amazing things – a different flavor and an enticing aroma that fills the entire place.  An Ooma signature dish, the Aburi Maki list includes a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops, and soft shell crab.

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Ooma’s Scallop and Tuna Aburi Maki is also a favorite of mine.  Love the taste of burnt something in my mouth, deeply smoky, faintly bitter and indistinctly sweet.  Ooma provides a jar of soy sauce with a brush to lightly brush your maki with.  It’s probably good training for folks not to dip their maki and overly doused it in sauce.

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Mecha Uma with Chef Bruce Ricketts, Fort Bonifacio

Nestled amid the high-rise towers that pepper Bonifacio Global City, Mecha Uma is located in a seemingly quieter corner of 25th Street at the Fort. Almost hidden, it is a cut-stone requiring to be uncovered. The dining room is minimalist with elaborate wood frames hanging from the ceiling and the open kitchen as the focal point. The setting is comfortably intimate wherever you sit, even if you perch at the bar.

 

The interior allows the simplistic beauty of the dishes to really shine, same as Sensei Sushi where the background is thrown to oblivion, except for the food that inspiringly stands out.

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Diced tuna, fresh and trumpeting with flavors inside a tuile-sandwich. The thin crisp wafer breaks gently exposing a bit of sticky sweetness, citrus, and a dissolving line of richness. The two nutty bites felt like every sense of taste was there, even a nearly imaginary heat. There was a crunch, then the flesh of tuna, the flavors, and instantaneously, a pleasing memory.

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