As you enter Japanese restaurants, you’re most often greeted “irrashaimase” which loosely translates to “welcome” applicable to restaurants, stores, and other similar business establishments.
Among the many dishes of the world, Japanese is of my top favorites not only because of how palatably clean and simple most of the dishes are but because I also marvel at the art that goes into preparing and presenting the food especially with the sushi and maki. To me, the skillful hands that make really good sushi and maki are that of a chef and an artist. Maki has been one of my fairly new favorite dishes to prepare and experiment with which probably brought me to so much more appreciation of the Japanese cuisine.
My college friends and I met one weeknight to have dinner at Omakase. It was the perfect place to dine especially since one of my friends is pescetarian. Plus the ambience is pretty relax, great for updating each other and sharing some laughs.
On our table, Chevy had the Tuna Tataki, PhP180.00. Looks quite like your medium rare steak only sliced thinner. This was really good! It would be a great alternative for tuna sashimi especially for those a little hesitant to try raw fish. Don’t be intimidated by the chili, it’s really not that spicy. Plus the vinaigrette sauce is quite the complement to the dish!
We also had the JSC Sushi Platter, PhP695.00. The Jurassic Maki made of ebi (shrimp) tempura, kani (crab), ebiko (fish roe), salmon skin and cucumber rolled into sushi rice topped with unagi was very delightful. The Seabreeze Maki is made of ebi tempura, spicy salmon topped with slices of tuna. Crazy Maki with spicy salmon and tuna inside and scallion, salmon skin and ebiko on the outside. A plate of similar ingredients but each one having its distinct taste from the other. You must try this! The combination of flavors and the freshness of the ingredients are just wow!
Light dinner with a heavy helping of laughter and filling of stories is one of the best ways to spend a night.