My weekend witnessed an all-out Japanese Dining Experience. It all started after a recent trip from Tokyo where my interest to Japanese cuisine was re-introduced. Although in the past my familiarity with this cuisine was exclusive with eating maki and sashimi. I had few re-introductions to sushi but the thought of eating raw fish was repulsive.
But my frequent dining with my bff Liza and her husband gave a new meaning to Japanese cuisine. The preparation may take time but the presentation was nothing but a piece of art. Here are the best Japanese restaurants I highly recommend:
Friday:
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| (Photo taken from Google) |
After a "heavy" week, Friday is always a welcoming feat. Energized for the day's job- a call from your best friend for a light dinner was nothing but heaven.
A short walk from Robinson's Place Manila down Jocobo street, one can find an imposing Pan Pacific Hotel which houses MIYABI - a dependable and authentic Japanese Restaurant.
The dinner opened with a miso soup - traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste with local shell are mixed. Followed by Maguro - freshly cut tuna. It simply melted.
Not to exempt from the list of favorite is the wagyu beef. Cooked just enough to thaw without muching- the meat is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value.
Since I am a bit wary about taking too much rice - their "fried" rice was a teaser and sinful. My bff ordered some yakiniku and yakitori but I decided to take them home over another round of Maguro.
I know I was expecting for a light dinner but having it in Miyabi is worth escaping. It was truly a piece of experience worth sharing.
Next time - I'll have sake with Maguro.
A short walk from Robinson's Place Manila down Jocobo street, one can find an imposing Pan Pacific Hotel which houses MIYABI - a dependable and authentic Japanese Restaurant.
The dinner opened with a miso soup - traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste with local shell are mixed. Followed by Maguro - freshly cut tuna. It simply melted.
Not to exempt from the list of favorite is the wagyu beef. Cooked just enough to thaw without muching- the meat is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value.
Since I am a bit wary about taking too much rice - their "fried" rice was a teaser and sinful. My bff ordered some yakiniku and yakitori but I decided to take them home over another round of Maguro.
I know I was expecting for a light dinner but having it in Miyabi is worth escaping. It was truly a piece of experience worth sharing.
Next time - I'll have sake with Maguro.
Saturday:
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| (Photo taken from Google) |
The rain was heavy and so was the traffic. It was nearing 6 p.m. and the cab could not get through Pasay Road. But the thought of checking Tsujiki was a feast in itself.
Located along Pasay Road (at the back of Greenbelt Residences), TSUKIJI is at the 3rd floor of Milky Way (I forgot the name of the building). The building houses four dining experiences - each caters their own specialty. The Milky Way is an ice-cream parlor (i just read the signage) - there is Circulo, a Thai Resataurant and Tsukiji - an authentic Japanese restaurant.
The meal opened with an array of sushi platter. I love the Tako Sushi. Its freshness is addictive. There was also a clam sushi. The meat is tender and juicy. After feasting on the different sushi preparations - the main course was heavenly. Yako Onigiri are handheld, portable rice balls that are Japan’s equivalent to the sandwich. The golden brown color was so delectable that you would not dare bite it.
I love the Tarabagani or Red King Crab. According to the chef - Tarabagani is caught in Autumn and Winter. It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.
We also had the all-time favorite wagyu cooked tenderly perfect. I could not stop myself till I had the last slice. The sukiyaki just made the dinner ended perfectly. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
The service is fine. According to the attendant, the place gets crowded on weekends. To get the best service - visit Tsukiji on weekdays.
You will never regret paying high because you will get the value of your money. And the experience is simply amazing.
Located along Pasay Road (at the back of Greenbelt Residences), TSUKIJI is at the 3rd floor of Milky Way (I forgot the name of the building). The building houses four dining experiences - each caters their own specialty. The Milky Way is an ice-cream parlor (i just read the signage) - there is Circulo, a Thai Resataurant and Tsukiji - an authentic Japanese restaurant.
The meal opened with an array of sushi platter. I love the Tako Sushi. Its freshness is addictive. There was also a clam sushi. The meat is tender and juicy. After feasting on the different sushi preparations - the main course was heavenly. Yako Onigiri are handheld, portable rice balls that are Japan’s equivalent to the sandwich. The golden brown color was so delectable that you would not dare bite it.
I love the Tarabagani or Red King Crab. According to the chef - Tarabagani is caught in Autumn and Winter. It is the most coveted of the commercially sold king crab species, and is the most expensive per unit weight. It was named after the colour it turns when it is cooked rather than the colour of a living animal, which tends to be more burgundy.
We also had the all-time favorite wagyu cooked tenderly perfect. I could not stop myself till I had the last slice. The sukiyaki just made the dinner ended perfectly. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
The service is fine. According to the attendant, the place gets crowded on weekends. To get the best service - visit Tsukiji on weekdays.
You will never regret paying high because you will get the value of your money. And the experience is simply amazing.
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