There's a Modern Japanese resto that is generating quite a buzz in the Greenhills shopping area. The interiors are amazingly fun, and the food is so good -- even on their soft opening period. It's perfect for celebrating anniversaries or dining for special occasions.
Check out WAFU!
Who can resist a dessert crepe with a big cheesecake slice, strawberry bits, rich caramel sauce and raw milk vanilla ice cream wrapped in a soft crepe and served like an ice cream cone?
Finally, Mother's Crepe--a Japanese Crepe Franchise (also known as Mazazu Crepe in Singapore)-- is now in Manila!
Continue reading "MOTHER'S (MAZAZU) CREPE: Caramel Strawberry Cheesecake Soft Ice Crepe!" »
Initially, there was the Ramen craze. And then came the Katsu craze, which was revived first by Crazy Katsu in Maginhawa Street, followed by different Tonkatsu stalls popping up like mushrooms in the weekend markets.
But it was only with YABU: The House of Katsu that Manila was introduced to the high-end Katsu, and foodies started debating on what's the best Katsu experience.
Is it all just hype to justify the premium price or does Yabu really deserve all the foodie raves?
Here is our Yabu experience...
Related Blog Post: Dessert Comes First | The House of Katsu
Battle for the BEST Tonkatsu in Manila:
Tonkatsuya is a hole-in-the-wall Tonkatsu place owned by Japanese Chef Hosoya. A Tonkatsu chef for 30 years in Japan, he settled here in Manila with his Filipina wife Bella. (See picture of the chef here: Heart 2 Heart | Tonkatsuya)
Many Japanese foodies recommend Tonkatsuya, hailing it as the most authentic Tonkatsu place in Manila. (Most of them don't like the commercialized Tonkatsu restos around.) We celebrated Raphael's 2nd birthday here with the family.
This post kicks off my Battle of the Best Tonkatsu in Manila series. :)
Battle for the BEST Tonkatsu in Manila:
Continue reading "TONKATSUYA by 30-year Japanese Tonkatsu Chef Hosoya" »
This Japanese restaurant is a bit unusual.
First, it is named after Roe (fish eggs), which is common in Japanese cuisine. The plural of Roe is still Roe, but Rose is a better sounding name for a restaurant.
Second, it takes pride in having the first sushi river in Manila where the sushi is placed on boats and served to your table as it goes around the river. Sakae Sushi did not really take off in Manila, but maybe using a river instead of a conveyor belt would be better in terms of presenting the sushi.
Finally, it is more known for its artisan ice cream by Adam than its Japanese fare.
Related Blog Post: Harvest Gastro Pub in BGC.
Here are some tips if you want to try Rose:
Continue reading "ROSE Manila's Sushi River and Adam's Ice Cream" »
A lot of foodies have been waiting for Chef Him Uy de Baron to open his own restaurant.
After gaining a following from his successful catering gigs, he finally decided to open Nomama -- a Japanese restaurant with a twist, focusing on artisanal ramen with ingredients made from scratch.
Nomama in Japanese means "That's it", but this resto got its name from a play on words that it's "not your mama’s ramen".
Locavores would be happy to know that he supports the slow food movement and only uses the freshest local and organic produce in Manila whenever possible. He is committed to the same advocacy as Chef Sandralyn Hataway of Tourné, Chef Tatung, and Chef Sau del Rosario of Le Bistro Vert.
The BEST RAMEN in Manila Series 2013:
Ramen is our ultimate comfort food, especially when it is raining really hard. A steaming hot bowl of noodles always cheers us up even on the gloomiest of days.
In our search for the best ramen in Manila, we were surprised to discover that UCC also serves Tonkotsu Ramen in a special branch in Makati. The Tonkotsu Ramen is similar to the one served in Genya in Hobbies Mall of Asia.
But UCC's best ramen is the spicy one that is a mix of Chinese Sichuan noodles with sesame paste and Tonkotsu sauce called Tan Tan Mian!
The BEST RAMEN in Manila Series 2013:
Update August 7, 2012: They removed the sharing fee charge already. Yehey!
A new hot pot place is in town.
It is the first international franchise of Eiichi Mochizuki's Shabuway, based in the US with branches in San Mateo, San Jose and Mountainview, California. Now, it's in Greenbelt 5 too. :)
Shabuway is a coined term that means "the road to shabu-shabu for shabu-shabu lovers." Here, they serve high-quality beef and vegetarian shabu shabu sets.
The prices are quite reasonable at an average of P500 each for the regular and vegetarian sets.
The entire restaurant is conceptualized well -- from the story behind the resto, to the minimalist menu and the hip-looking design. But beyond the "marketing" package, I wondered if the resto would deliver on food quality and overall experience...
Continue reading "Ganso-Shabuway, an American Japanese-style Hot Pot Franchise" »
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