Why It's Impossible for Me to Get Sick of Japanese Food
Honestly, my answer is pretty simple. It’s impossible to get sick of eating Japanese food because it’s just too diverse. It boasts of numerous cooking styles, and dishes would also have slight variations, depending on the ancestry of the recipe; but all of them would be equally irresistible to eat. Apart from the diversity in the cuisine itself, we are truly spoiled (and borderline – overwhelmed) for choice with the plethora of Japanese restaurants that have mushroomed in Metro Manila. Allow me to share with you some of my favorite Japanese dishes (and where to find them)!
SASHIMI
IZAKAYA KIKUFUJI’S KYU TEN MORI (P1100)
Let’s start with the basics – Sushi and Sashimi.
I’ve always been an Omakase fan because of its delicious rolls that commits to give you value for your money. Its M2 and Dynamite Rolls are staples on our dining table; but its Spicy Tuna Salad will always be dearest to my heart.
However, if I’m out with fellow sashimi eaters, Izakaya Kikufuji’s Kyu Ten Mori will always be the best choice. Each plate is neatly filled with nine varieties of fresh sashimi that come with three servings each. Don’t underestimate the ability of this dish to fill you up. Split it with two other people, and order just a couple of yakitori varieties (never ever forget ordering the Gyu Kushi), because this gets really filling.
If buffets are more of your thing, make sure to stock up on 7 Corners’ tuna and salmon sashimi.
MISO SOUP
A number of Japanese restaurants serve decent bowls of Miso Soup. Tsukiji’s and Kimpura’s would never disappoint. However, if you’re a bit indulgent, opt for Kuretake’s Miso Soup with Lobster Head.
TEMPURA
TENYA’S ALL STAR TENDON (P325)
Tenya has introduced to us a different way of enjoying the classic favorite, Tempura by serving it as either Tendon, or on top of udon noodles. Although its sticky sweet sauce gives a new kick to thinly battered Ebi and Kisu tempura, nothing beats eating it in the traditional way. I’ve always been partial to Kisu Tempura and Kakiage Tempura; and you couldn’t go wrong with Kimpura’s and Kuretake’s.
RAMEN
MENDOKORO RAMENBA'S TANTANMEN
Udon-themed restaurants have started sprouting in the Metro; however, this concept stilll hasn’t unseated Ramen in its hold over foodies (When rainy weather is synonymous to ramen weather, you know this concept is here to stay). Foreign ramen franchises have continuously expanded their local presence; while original local concepts have expanded their menus to include this dish in their repertoire. My personal favorites would be Nagi (since it consistently puts out interesting seasonal dishes such as the out-of-this-world Truffle King), Mendokoro Ramenba (who also comes out with interesting secret menu choices such as the Cold Tantanmen), and Hokkaido Ramen Santouka (because of their filling and satisfying ramen sets).
If Tsukemen is more of your thing, Mistuyado Sei Men will be top of mind; however, Kichitora’s Mapo Tofu Tsukemen won’t be a bad choice to have either.
GYOZA
Most ramen joints would serve gyoza as their side dishes. Perhaps the art of cooking delicious gyoza isn’t that elaborate as most would be able to serve gorgeous golden brown perfectly molded potstickers with fillings that are tasty enough to skip the sauce (but we still dip them anyway). However, Konbini’s gyoza will always have a nostalgic vibe to them. People lined up for its gyoza's long before the ramen craze started! Of course, if you wish to twist things up, Osaka Ohsho’s Cheese Gyoza’s will always be a pleasant surprise to bite into.
CHICKEN KARAAGE
RAMEN NAGI’S CHICKEN KARAAGE (P200) AND CHASHU RICE (P165)
I didn’t really get the appeal of Chicken Karaage before. What’s so special about these deep-fried chicken chunks, when I could just order a large Hot Shots for a P100, and get a cup of gravy from KFC. However, biting into Ramen Nagi’s Chicken Karaage, my perspective towards this Japanese side dish flipped 180 degrees. Biting into these chicken pieces is simply pure heaven; as the meat’s incredibly juicy. Pairing them with a wasabi laced Japanese mayonnaise completes this wonderful experience.
YAKINIKU
NIHONBASHITEI’S WAGYU JO ROSU (P470)
Nihonbashitei’s Wagyu Jo Rosu is tremendously tender, and flavorful. The slightly sweet and salty sauce it comes with makes it a perfect rice topping. However, if you’re looking for value-for-money, watch out for the eat-all-you-can yakiniku offering of Urameshiya in Little Tokyo. Crappy service is forgiven once you’re stuffed in a happy food coma.
TONKATSU/KATSUDON
MAISEN’S KATSUMABUSHI SET (P390)
To be honest, I cringe at the sight of most tonkatsu’s/katsudon’s nowadays. If I find myself in a katsu resto, I’d usually opt for its chicken or seafood katsu options; or anything on the menu which isn’t deep fried (just like Yabu’s droolworthy Salmon Donburi). Although Maisen has attempted to shake things up by introducing its Katsumabushi Set; which features a lot of DIY prep as you dip your pork katsu pieces in a dashi stock, and pair it with a selection of toppings. I love that it brought life to tonkatsu; however, it was too tasking to eat it this way. At the end of the day, I guess, I’m still a Yabu loyalist.
SET MEALS
SERYNA’S KAISEN GOZEN (P380)
One thing I love about Japanese restaurants, is that you won’t have a hard time dining for one. Dining for one doesn’t always translate to you eating alone. In my case, there are days that I’m simply not in the mood for sharing. Bento boxes, and set meals effortlessly allow making this arrangement happen. Tsukiji’s filling and delicious daily lunches, and Seryna’s affordable gozen choices are my favorites.
Dates of Visits: Multiple (with too many people to mention)!
