![]() ![]() ![]() ![]() Dip it into the ponzu sauce with chopped scallion to add tartness for good measure. The first two did their usual magic but the Thai fish pleasantly surprised us with its texture which was somewhere between firm and bouncy in our opinion. It features thick pieces of salmon and tuna as well as a whole sliced platoo. We've had some not-so-good experiences with uni at some other places before but the one we had from this set was so fresh and it didn't have any icky taste to it.įor nothing but pure and raw delight, consider Oku sashimi set A (B450). Engawa is also worth mentioning for its oily sensations and the somewhat bouncy texture of the tail fin. The standout was Foie gras for its richness which went great with the teriyaki sauce. Or book now at one of our other 628 great restaurants in. We won't list them all here but we will say that all of them were fine and fresh. Get menu, photos and location information for Sushi Sensei - Hansaallee in Frankfurt am Main, HE. If you can afford to splurge, consider Oku matsu set (B2,100) which contains ten pieces of nigiri. There was such a savoury symphony when they all burst with different flavours and textures at the same time. In this one expensive piece of nigiri sushi, you'll get four prized ingredients - otoro, black caviar, uni and ikura. They sat atop a rice roll which enveloped crunchy asparagus and meaty shiitake mushrooms.įrom the fusion sushi page of the menu, we tried Oku toro (B450) and risked increasing our cholesterol levels (but it was well worth it). The thin pieces of marbling meat were blow-torched and provided the melt in your mouth effect. It was one very savoury salad.īeef lovers should consider Matsusaka roll (B890). ![]() The akami tuna had a smoky touch from being seared but remained raw and juicy at the centre. The signature dressing, with some daikon mixed in it, added just the right amount of zest into the dish (but perhaps you shouldn't dumb it all in). Chunky blocks of tuna are served on a bed of crisp veggies. Tuna salad (B240) is one of the new items that will soon be added. This setting is perhaps a bit too casual for the asking price and the food quality. Other types of seating available are the standard dining tables and chairs where, unfortunately, you'll be able to hear what the other patrons sitting behind you are saying. There's a flat screen TV that shows cooking videos that serve to get your appetite going, but if you want a real time cooking show, opt for a high chair by the sushi bar and you'll be able to watch real sushi masters at work. It's decorated with a fake cherry blossom tree, mural art and other Japanese knickknacks. A spacious venue with very high ceilings awaits you inside, one that is amply lit with natural lighting too. With a light wooden hue covering its outer façade and a black tiled roof, it looks unmistakably Japanese. Sushi Oku has been open for two and a half years at K-Village and is about to undergo a menu makeover, so we stopped by to check it out. But we would like to inform you that looks can be deceiving and that this place is quite the sensei when it comes to sushi and sashimi. The setting: Judging from appearances alone, Sushi Oku may come across as being another run-of-the-mill-type Japanese restaurant. Westgate Center, Filinvest, Alabang, Muntinlupa City. The institute equipped the budding shokunin with the skills to set up his own business back home.īeginning in 2011 at little bazaars in the Alabang area, Sushi Ninja gained a loyal following that loved his original creations of classic rolls, like California maki, spicy tuna roll and the Philadelphia, and strongly encouraged the entrepreneur to open an actual restaurant that came soon after Tanjuakio’s stint at the Tokyo Sushi Academy.Īrmed with newfound knowledge of more traditional Japanese culinary culture, the dream restaurant opened its doors at Westgate Alabang boasting of a menu that includes both standard sushi favorites and Tanjuakio’s original fusion creations, such as the Okinawa Toshi, deep-fried rice ball with cream cheese ebiko, truffle oil topped with seared salmon, and the Spicy Tuna Tsujiki Maki with spicy tuna, cucumber, negi, nori powder, and spicy mayo. It wasn’t long before he was off to the California Sushi Academy, best known for their Japanese fusion techniques. “After college, I thought it would be best to specialize on something,” he said. So having the guts to open up another one must mean that you’re either unimaginative or incredibly talented.įortunately, Matthew Floro Tanjuakio was the former. There’s no shortage of Japanese restaurants in the southern area of the metro-BF Homes alone houses at least 24 within the subdivision alone. ![]()
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