Ooma: Pushing Boundaries of Japanese Food
Every time the thought that Japanese restaurants have reached saturation point enters in my mind, a new kid on the block, like Ooma, emerges in the scene to breathe in new life to the dynamic Japanese cuisine. Ooma is a homegrown concept produced by the amazing tandem of Chef Bruce Ricketts and the ever busy Moment Group. It deviates from the recent trend of 'dish - centricity' evident in Japanese cuisine, such as ramen-centric, katsu-centric, yakitori-centric, and okonomiyaki-centric restaurants that keep popping up in the Metro.
Located in the posh Fashion Hall of SM Megamall, Ooma’s interesting take on Japanese cuisine enables it to become a formidable new local player in the sea of popular foreign franchises such as Ippudo, Tim Ho Wan, and The Halal Guys.
SCALLOP AND TUNA ABURI MAKI (P295)
The Salmon Tataki (P195) was a refreshingly tangy start to our meal as we were served with sesame crusted fresh salmon in a ginger garlic sauce. Sliced and pickled red radish lent color to the appetizer; while roasted pineapple chunks lent a sweet tone to the dish. The Scallop and Tuna Aburi Maki lent some weight and saltiness to balance out the Tataki. Torched scallop and tuna remain the main attractions of the maki rolls, complemented by cucumbers, nori, and scallions. It was dressed in a medley of teriyaki sauce and spicy Japanese mayonnaise lazily drizzled on the rolls.
BUTA KAKUNI UDON (P365) and HANGER STEAK (P495)
Although most people rave about the sushi/maki selections of Ooma, I was more satisfied by its main dishes. The Buta Kakani Udon came with such a rich and thick sauce which tasted both delicious and deadly. This is because the sauce comes from the drippings (and the fat) of the slow-roasted pork belly (kakuni) which wonderfully clothes the thick noodles. It actually works well as a viand if you’re cool with the carbs-on-carbs combination. The Hanger Steak was also a treat as it featured thinly-sliced tender beef, sautéed with mushrooms and topped by crunchy garlic slivers. These are served atop a bed of sweet potato mash which came with a hint of truffle oil. It comes with unlimited rice which makes it give more value for money.
CARAMELIZED BANANA WITH VANILLA ICE CREAM (P145)
I’m far from a fan of banana fritters, but I would have to give a commendation to Ooma’s perfect ‘caramelization’ of its banana slices. Each banana piece had a perfectly delicate crisp wrapper to pair with its scoop of vanilla ice cream tempered by a cream cheese sauce, lemon zest, and shaved white chocolate. The final kick is lent by the fresh cilantro placed atop of the banana pieces.
I definitely enjoyed my stay in Ooma. Not only was the food selection interesting, execution was definitely on point. Added to that, service was prompt, efficient, and attentive. I call it another winning concept by both Chef Bruce Ricketts and The Moment Group!
Droolworthy Dishes: Buta Kakuni Udon, Hanger Steak, Caramelized Banana with Vanilla Ice Cream
Ooma
3F Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong
Date of Visit: August 18, 2015 with Lily Chua and Jem Chua
