The Good Stuff: Best Finds Going Into 2013

Better late than never, so they say, and these delectables are definitely some of the noteworthy dishes I have tried this year.  So good, in fact, that I could not allow the year to end without sharing them with all of you.

Hai Chix & Steaks’ US Angus Porterhouse

Think Mamou- even Peter Luger- but a fraction of the price you’ll pay for the same cut of meat in fancier steakhouses.  Prepared by Enderun-trained chefs, Hai Chix’s porterhouse is best cooked medium to medium rare, allowing the soft, flavorful meat to take center stage with minimal seasoning.  This is obviously borne from an understanding of and respect for good ingredients, a by-product of the chefs’ travels and training in Michelin-starred restaurants in Paris and the US.

The streamlined décor of the establishment evokes the same quiet confidence as the food coming out of the kitchen.  At P2,400.00 (inclusive of side dishes), this porterhouse is arguably the best you could possibly have in its price-range, if not better than others contained in much plusher surroundings.    

Hai Chix & Steaks

Ortigas Home Depot

Julia Vargas Ave., Pasig City

Tel. no. (632) 6617695

Rodillas Yema Cake

Yes, the local candy made from egg yolk and condensed milk- usually served as a calamansi-sized ball or formed into tiny pyramids- is being produced and served in the small provincial town of Tayabas, Quezon in cake form.  Technically, my mom was the one who discovered this- at a wake, of all places- and swears that no dessert has captured her attention for quite a while now like this one.  With this testimonial coming from the woman who squashed my obsession with everything chocolate at a young age, I knew it was definitely worth a try.

The cakes come in two sizes: half (8” x 6”) and whole (8” x 12”), reasonably priced at just P120 and P240, respectively.  One bite was all it took  to know what all the fuss was about- the yema was impressively gooey yet smooth, sweet yet ethereal with a hint of citrus and slightly-salty cheese; In contrast, the chiffon cake was decidedly light-footed in both density and flavor, allowing the luxurious egg-y yema to get top-billing (although, not necessarily all the attention).  A beautifully- balanced dessert with two simple components that is sure to satisfy, if not win you over completely.

Rodillas Restaurant

39-D Quezon Ave.

Tayabas, Quezon

La Cocina de Maria’s Fideua

                
This lovely Spanish lady from Alabang seems to enjoy stuffing me with food- not that I am complaining.  She is definitely one of my favorite home cooks in Metro Manila, and not only because of her penchant for spoiling me with free food.  Her passion for and knowledge of Spanish cuisine spills over into her dishes- you will know after your first bite that you are getting the real deal. 

The latest from her arsenal of great dishes that I got to try is her Fideua- a Valencian noodle dish typically topped with crustaceans and white fish.  Like paella, the noodles absorb the flavors of paprika and saffron (and Maria Pedrosa uses only the best kind) and these spices also season the shrimps and fish that are cooked with it.  The light vermicelli-like noodles make it all too easy to eat so much of this dish, made even more addicting by Mrs. Pedrosa’s light mayonnaise aioli.  It is a beautiful and elegant party dish which will surely impress. 

La Cocina de Maria

Tel. no. (632) 807 8808/8421367

Ramen Yushoken’s Miso Ramen

Barely a month into their soft opening and this ramen spot in Alabang is already topping everyone’s must-try lists.  Ramen Yushoken is a product of one of the owners’ obsession with bringing the same top-quality ramen experience he got from eating at the best ones in Japan.  After getting some of his equally food-obsessed friends on board, they embarked on years of research, negotiating, and training until they got everything perfect.  Every Yushoken fan has his/her favorite, but the Miso Ramen is truly the stuff of legend.

It is about finding the perfect balance between the pork bone broth and the mixture of seven kinds of miso.  As I write this, I know that the owners and cooks are still in the process of determining the proper blend of savory broth and rich, almost milky, miso- juxtaposed with their fresh, homemade noodles.  But, regardless of what the owners are trying to achieve, what they truly have going for them is the rich tradition of ramen cookery evident in every bowl.  And, even during this soft opening stage, you taste the profound richness of the broth which can only possibly be through technique perfected over centuries. 

Ramen Yushoken
Molito

Madrigal Ave.

Alabang, Muntinlupa

Tel. no. (632) 808 7424

Ramen Dreams are Made of These...

Ramen is not extraordinary in the local foodscape.  In fact, you can go to any supermarket or convenience store and grab yourself a pack of instant noodles.  This has become such a staple in the average Filipino's diet, that we do not think much of it- nothing more than a hangover helper at the wake of a long night or a quick snack during a break at the office.

However, I join the long line of Manila's food bloggers who can't help but sing this bowl of soup praises.  Ramen in Japan is nothing short of an art form- centuries old recipes passed on from generation to generation, each bowl distinct in flavor and characteristics.  In the movie "Ramen Girl" starring the late Brittany Murphy, it illustrates how mastering the preparation of ramen not only takes samurai-level cooking skills, but engaging that ability to harness your deepest and most authentic emotions in order to make the perfect bowl of soup.  Intense, I know, but when it comes to the Japanese and their food, they do not kid around.



In Makati, we are lucky enough to get piping- hot, authentic ramen from Ukkokei Ramen Ron.  Not having been to Japan (except for those three-hour stopovers at Narita where I get to stuff my face with tempura udon and sushi), I judge the ramen's authenticity based on the fan base (hard-core food lovers and Japanese expats) and the serious-looking Japanese ramen master behind the see-through kitchen.  



The menu is deliberately limited, serving a selection of ramen and a few short order dishes.  For the ramen, you can have either of three soup bases- shio (salt-seasoned), shoyu (with soy sauce), or miso (thickened with miso paste).  Toppings are mostly pork, seafood and vegetables, not much else.  

On my first try, I opted for a shoyu ramen, wanting to try something basic.  That already was quite exceptional, with the aromatic and flavorful broth and firm noodles.  

However, what got me hooked is the same ramen that has Manila's foodies going gaga- the Tantanmen.  This particular ramen's distinct taste is inspired by a noodle dish from the the Szechuan province of China called dandanmien.  Apparently, Tantanmen also uses some Chinese ingredients which truly sets it apart from the usual ramen.

Ukkokei's Tantanmen is the first I have ever tried, and like many others, I was immediately smitten.  I was captivated by the lingering aroma of sesame upon first whiff. Having a sip of the creamy broth, the miso paste adds a substantial richness to the soup, the flavors of which are a complex mixture of spicy, tangy and garlicky.  The little bits of ground pork make this dish even more hearty, as you slurp long strands of perfectly-cooked noodles from the ladle.  This dish is heart-stopping, wet dream-inducing delicious.  And I do not exaggerate, judging from the number of people I know who try to arrive at exactly 6pm in order to partake of one of the ten bowls of Tantanmen a day that Ukkokei serves.



Taking my cue from other Ukkokei fans, I top my Tantanmen with aji tamago- or soy-seasoned soft boiled eggs.  As if the ramen dish is not rich enough, the addition of the aji tamago takes your dining experience from sublime to decadent.  

If you are looking for a light, refreshing meal, Tantanmen is not the ramen for you.  The thick, rich broth with it's complex flavors and spices is not for the faint of heart.  But, i suggest that you do give it a shot.  Maybe you'll like it, maybe you won't.  Honestly, I almost wish that you wouldn't.  That just means more Tantanmen for me.

Ukkokei Ramen Ron
G/F Tesoro Bldg.
Pasay Road, Makati City
Tel. no. (632) 856 4588

Modern Japanese in Orlando

Matt and I were invited by Tito A and Tita B to spend the holidays with them in Orlando, Florida. It was going to be six weeks of relaxation in what is, literally, America’s playground. Orlando is famously known to be the home of the grand Disney parks and resorts, Shamu at Sea World, a wide assortment of water parks, and of course, the glorious Florida sun. Being the food-crazed person that I am, I was excited to sample the gamut of delectable dishes the southern US has to offer more than anything. I was not expecting the variety that bigger cities have, but I opened myself to the possibility of being pleasantly- surprised.

Luckily, there was plenty of interesting food haunts in the Dr. Phillips area where we stayed. One of them which we went to more than once was Dragonfly- a cool, lounge-y place that describes itself as a “modern izakaya”. An izakaya is defined as “a casual place for after-work drinking” or “a Japanese drinking establishment which also serves food to accompany the drinks”. Anthony Bourdain’s tv feature on Japan’s bountiful culinary landscape gave me a visual of an izakaya- a variety of meats on a stick roasting on the robata grill, while salarymen, hunched over their sake or beer, muse over the long day at work, either by their lonesome or as a rowdy group.

But walking into Dragonfly with Matt, A and J, you know immediately that this is not the izakaya of the Japanese middle-class. The crowd during dinner is Orlando’s young and well-heeled (Tiger Woods owns a home nearby), where the women are Pilates-skinny and they like to show it. The hidden speakers provide the hip soundtrack of chilled-out electronica as the cute receptionist walks you to the bar or directly to your table. I recommend ordering a cocktail while you ponder over the menu- I recall having a delicious cucumber martini at one point.

The decors are neo-Japanese with a contemporary use of bamboo, dark wood, granite and glass. The lighting is expectedly subdued at the bar, but the dining area is well-lit, which encourages family dining. During the few dinners we had there, I spotted a couple of tables with children, who were thankfully at their best behavior.

The food in Dragonfly ranged from the traditional to the “inspired”- from their grilled items that were simply seasoned and perfectly- cooked over charcoal, to the sushi rolls that contained cream cheese or octopus. The unanimous favorite was the Miso Yaki Black Cod with Wild Mushrooms and Chrysanthemum Leaves. The naturally-oily fish is literally like butter, complimented by the sweet miso sauce and earthy mushrooms. A perfect dish. So perfect I failed to immortalize it with a photo and even J’s photo of it I cannot save.



Being an izakaya, we had to try items from the robata menu, or what is more commonly-known as yakitori. The meat and vegetables are austerely seasoned with salt and pepper, and then grilled. You can eat them as is, or dip them in Dragonfly’s trio of sauces- teriyaki, spicy miso and orange yuzu. Aside from the chicken wings and bacon-wrapped enoki mushrooms, the stand-out would have to be- surprise, surprise- the wagyu rib-eye. Soft and juicy and smoky, you chew a little bit slower to savor the decadent meat macerating in your mouth.



Dragonfly introduced me to Orlando’s love affair with the sushi roll. It is literally everywhere- from grocery store chains to Polynesian-inspired hotel lobbies. And purists beware, because Dragonfly (as well as a few other sushi places we checked out) have a taste for the outlandish. Some of my favorites are the Cobra Kai (red onion, snow crab, tempura flakes, lemon slices, Loch Duarte salmon, garlic-shiso pesto, balsamic) and the Salmon Skin (toasted smoked salmon skin, kaiware (sprouted daikon radish seeds), scallions and roe). For those who care for more traditional sushi and sashimi, their sushi bar offers beautiful fresh seafood.



After dinner, and if the weather allows it, you can relax at the outdoor patio where they have a full bar and a DJ on weekends. We got to sample some of their craft beersand cocktails, and they also had some top-shelf Japanese whiskey.

Thanks to A & J for the photos.

Dragonfly
800 W. Sand Lake Rd.
Orlando, FL
Tel. no. (407) 3703359
http://dragonflysushi.com/orlando

Sumo-Sized Goodness

Friends and fellow-foodies, married couple Sanj and Cutie, told me and Matt about this place in Little Tokyo serving Sumo Stew called Chankonabe (thanks, Noel). Literally, it is stew served to sumo wrestlers in Japan which pretty much covers all the essentials in a person’s diet. Coupled with a sizeable amount of beer, this stew is what keeps these colossal athletes on top of their game.

Initially, the plan was for Sanj and Matt to play a few sets of squash before meeting Cutie, Cookie Goddess, and I for some Sumo Stew at Sekitori. Unfortunately, Matt had a toothache and was not feeling very “athletic”, so we decided to postpone our date. After feeling the initial hunger pangs signaling dinner, I decided a cancelled squash game should not stop us from having our fix of Sumo Stew. Therefore, Sanj, Cutie, Matt and I went ahead and met in Little Tokyo to have some sumo-sized soup.

After dumping our car on the first passable parking slot along Pasong Tamo, we proceeded to Sekitori which is right on the mouth of Little Tokyo’s entrance. Like other restaurants in this area, the ambience is very relaxed and almost artisanal. There is a small room with a glass window near the kitchen where a man is making udon (thick wheat-flour noodles) the traditional way. We are ushered towards the back of the resto where our friends were already sitting on a slightly elevated platform with some low tables.



Sanj already ordered our Sumo Stew and picked out the broth it will be cooked in. You can choose from three different flavors of broth: regular, miso and kimchi. We opted for the last one since Sanj and Cutie say it is their favorite among the three. We also had a few orders of sushi (uni and saba) and some Takoyaki made by this man from Osaka in a stall outside. The sushi was very fresh and the Takoyaki delicious, much better than the commercial ones you find in malls.



Our waitress then comes in with a hot pot and a mountain of ingredients for the stew. According to Sanj, this is actually a small portion compared to the actual stew that sumo wrestlers consume. And it was enough for the four of us to share! As I took pictures, I noticed the group of Japanese diners smiling in amusement at my dropped jaw (or they could just be smiling for the picture). The amount of vegetables, meat and seafood we were about to consume was truly an awesome sight for me.




The waitress proceeds to cooking the stew on our table as we finish off our starters and down some sake. She cooks the vegetables, meat and seafood first, and then when all of that is served, she then cooks the udon. Judging by the smell, I knew the broth was going to be a winner.



And it was. The kimchi flavor was not overpowering and too spicy. It was a perfect balance of flavors and strong aromas, backed up by a nice and pleasant kick. I happily slurped it up with the vegetables, seafood, and meatballs.



When we have been served the first portion of the stew, the waitress started cooking the udon. I love udon above all other Japanese noodles so I was very excited to try Sekitori’s “homemade” ones. Thankfully, the wait was not in vain as the thick, slippery noodles slithered into my mouth. There was a little bit of resistance as I bit into them, which is how really good udon should be- not too soft, and definitely not mushy. I ate way too many bowls of this.

This was a most enjoyable meal for me, surely something new and different. I promised Cookie Goddess that we shall return with her, and I am looking forward to it. We ended the night in true “Salaryman” style and had a few drinks at Bugsy’s, the new “neighborhood bar” at Salcedo Village. A few shots of Burn Bugsy Burn (for Cutie and I) and bottles of San Mig Light (for the boys) later, we were ready to call it a night. As I fell into my alcohol-induced coma, I was still thinking of that stew and those delicious strings of udon.






Sekitori
Little Tokyo
Pasong Tamo Ave.
Makati City

Older and Hungrier: The Eve of My Birthday

Every year in the past I told myself that I will not celebrate my birthday, but somehow, for one reason or another, it pushes through. This year though, after the craziness that was my wedding, I decided it would mindlessly excessive to throw a big birthday party. Also, at the wake of the tragedy that tropical storm “Ondoy” bestowed upon the islands, it would also be in bad taste.


But, being the food addict that I am, I had to sneak in a few good meals somehow. At the eve of my birthday, my parents invited me, my sisters and the rest of our growing family to lunch at Senju. Out of all of the restaurants at Edsa Shangri-la, the Japanese restaurant is the only one we have not tried.

Despite not having a reservation, we were immediately seated at a teppanyaki table for 10. Being big fans of Japanese food, everyone had their favorites. Matt went bonkers over their sushi and rolls, so I decided to order something else. But what? Since I could not decide, I ended up ordering the “Sakura” set- a set menu which consisted of miso soup, sashimi, tempura, appetizer, beef roll, your choice of grilled fish, tuna and California roll, and dessert. Phew!

The miso soup arrived first, of course, piping-hot and very tasty. It contained generous cubes of tofu and seaweed.

I saved half a bowl to sip with the small platter of sashimi, which quickly followed. It was a pretty predictable combination of kani (crabstick), tuna and salmon, all of which I like. I always judge how good a Japanese restaurant is based on the freshness of its raw seafood (don’t we all?), and happily, theirs was quite fresh. The salmon almost melted like butter in my mouth, and the tuna was firm and perfectly cool.

Next to arrive was the prawn and vegetable tempura, along with the appetizer. The appetizer, which I suppose varies depending on the chef’s mood, was some sort of stewed fish, probably tuna or blue marlin. The tempura was done very well, with the batter light and airy, fried to a pretty golden yellow. The prawns were quite big, as expected from a hotel restaurant that is not scrimping on ingredients.

As the teppanyaki chef begins preparing some dishes before us, the platter containing my main course is set down before me. From the selection of grilled fish, I chose the Chilean sea bass to accompany the beef roll. For my side dish, I had two pieces each of tuna and California maki, as well as some cold soba topped with shredded nori. The sea bass was cooked to buttery perfection, nicely accented by the accompanying sweet sauce. The beef roll was pretty cold, so I just had a bite and ignored it for the rest of the meal.

While having my dessert of chocolate ice cream, the staff surprised me with a small cake and a birthday song. I believe it is worth noting that nobody told them directly that I was celebrating my birthday the next day. The server just picked up on our conversation and decided to give me a cake- one of the few instances that eves-dropping is ok.

After chilling out the rest of the afternoon, Matt and I headed to Sala for his birthday treat for me. It has been a while since we returned to the popular fine-dining resto, mainly because Matt was not impressed with the food the few times I dragged him there. I have read in other blogs that it has been taken over by chef Carlos Miguel and thought I should give it a try. Luckily, it was my birthday, and Matt did not have a say in it.

The small dining room is gorgeous, as usual. I like its modern French interiors and how the acoustics are perfect. Even the lighting is just right- not too bright that all your pores are visible, but bright enough for food pervs like myself to take good pictures.

To start, we were served a delicious and fragrant mushroom and truffle capuccino with a cheese stick.

I remember ordering the Prawn and Dill Souffle the last time I dined there a long time ago, and I just had to have it again. Now I remember why I loved it so much. The soufflé is light and fluffy, with little bits of prawn imbedded into its cushiony inside. The flavor of dill is unmistakable but not overbearing. The toasted cheese sauce around the soufflé is the perfect compliment-creamy but not too cheesy. Overall, a winner in most people’s books, since it is one of only a couple of dishes that is never removed from the constantly-changing menu.

For my main dish, I chose the Sous-vide Squab with Foie Gras and Potato Puree. The first time I had squab was in Pinot at The Venetian in Las Vegas and I remember enjoying it. It had the same texture of quail, but bigger. I like the gaminess of the meat and how exotic it tastes compared to poultry. The dish in Sala was also delicious, but I have to admit I was surprised to see two tiny bird’s legs on my plate. It looked more like a Maya bird (the Philippines’ national bird, around three inches from beak to tail) than a squab, or at least compared to the one I had at the Venetian. Although disappointed by the size, the flavors were still quite enjoyable. The combination of the “squab” (I still think it could be a Maya bird) and foie gras was pure decadence, and the potato puree was milky and rich. You cannot blame me for wishing the bird was bigger.

With our meal, I brought a bottle of German Riesling that I ordered from Zachy’s on-line. It had a very nice, approachable character- off-dry, citrusy, which later on became a bit more complex. It went very well with soufflé and, later on, even with the dessert.

We chose to have our dessert outside- a yummy rhubarb crème brulee- which our server quietly brought out with a candle. Matt, expecting a song from the servers, looked back at the counter with a puzzled look. Before he storms up to the manager demanding a birthday song, I told him, “I don’t think they’re allowed to sing because it might bother the other customers”. Totally understandable, being the super-cool and chic resto that Sala truly is. They’re not TGI Friday’s, that’s for sure.

After dinner, a few old friends of mine with their significant others (and now good friends of mine, too) came over to the pad to have a few drinks with us. It was a nice change from the usual boozefest where everything goes by in a blur and some parts are even forgotten. The evening ended at a decent hour, just a couple of hours past midnight, our age quite obvious at this point. It was just about right for me, since I did not want to be tired and hungover for my actually birthday. I knew there was more to come, and I had to be ready for it.

Senju
Edsa Shangri-la Hotel,

Ortigas Center , Mandaluyong City

Tel no. (632) 6338888

Sala Restaurant

Poduim level Locsin Building
Ayala cor. Makati Ave., Makati City

Tel. no. (632) 7501555

What's Up With Wagyu?

I never understood the hype over Wagyu beef. Yes, I have salivated over the insane marbling of these special steaks from Kobe, Japan and have enjoyed first-hand as the combination of grilled beef meat and fat easily melted in my mouth. But then, really, there’s more to top-quality steak than just marbling, right? Although I’m far from being a knowledgeable butcher, I know that the best steakhouses also wet or dry-age their steaks to enhance tenderness and flavor.

When it comes to steak, I normally go for the more western-style preparation, which is mildly seasoned and grilled ‘til perfectly medium. Just to give you an idea of what “floats my boat”- I habitually fantasize about the NY Strip at Fleming’s, the Porterhouse at Peter Luger’s and the Chateaubriand at Pinot inside The Venetian Las Vegas. The best steaks- in my world at least- are thick with bright pink centers and charred on the outside by charcoal or wood. So, when I check the menu at Japanese restaurants and see the zeros on the prices of thinly-sliced Wagyu yakiniku or cubed teppanyaki, I can’t help but raise an eyebrow and ask, “Is it really worth it?”

I was able to find some answers when an exciting and new writing gig brought me and Matt to Century Tsukiji for lunch. After being seated at our smoking area table (which reminded me of those claustrophobic smoking areas in airports, but without the insidious cloud of cigarette smoke), I quickly ordered their 10-pc. Sushi set and flipped through their other pages for the rest of our lunch spread.

First to arrive, naturally, was the platter of Assorted Sushi. Matt- who is normally not a big fan of wasabi but has learned to love raw fish- gobbled this up in an instant. The seafood was very fresh and obviously of the best quality. We sipped Miso Soup with this, which could have been a bit warmer.

Matt’s Beef Fried Rice came next and was quickly followed by the Assorted Tempura. I feasted on the huge pieces of deep-fried and battered Ebi (prawn) while Matt had the Kisu (fish fillet) and vegetables. The fried rice was a bit bland for my taste, preferring mine to be heavy on soy sauce and butter, reminiscent of our childhood meals at Takayama. For some reason I never outgrew that.

Finally, a sizzling plate was brought out topped by a serving of Wagyu Sirloin Steak cooked teppanyaki style- cut into inch-sized cubes and cooked over a teppan table (like a griddle) with some butter, soy sauce and pepper, accompanied by a side of vegetables prepared the same way. I popped a cube in my mouth and was momentarily stunned by how tender the beef was. Having been exposed to the more readily-available local Wagyu and Snakeriver Wagyu, I almost forgot how soft and buttery authentic Japanese Wagyu really is. It was so delicate that I would have liked it more if there were less garlic flakes or none at all.

While Matt and I had some of their homemade ice cream, I asked him which part of the meal he enjoyed the most. While he admits that he would need two more servings of the assorted sushi to completely satisfy him, he said that it was the best part of our lunch. I agreed with him completely.

How, for the love of God, could we not have fallen under the spell of Wagyu’s unsurpassable tenderness? Have I programmed my mind to only enjoy steak with wine, making my Japanese steak lunch a notch below perfection? (While we're at it, maybe someone can tell me which wine is good with teppanyaki steak.) Is Matt’s Teutonic heritage making him incapable of enjoying the subtler flavors of the East? Am I over-analyzing this?

I must be, because I honestly think that it really is just a matter of taste. I enjoy the smoky, masculine aroma of huge slabs of beef being grilled over a fire, its outer layer crispy from when the flame flared up as a result of dripping liquid fat. I have this vision of cowboys gathered around a campfire, their tomahawk steaks glistening against the setting dessert sun as a pot of beans boils away beside them. That, to me at least, is what a steak should be.

But, then again, what about a 20-ounce Wagyu porterhouse, grilled to perfection over an outdoor grill? Now that’s a different story.

Century Tsukiji
Century Park Hotel
P. Ocampo St.
Malate, Manila
Tel. no. (632) 5285907

Noodles and Some Darn Good Gyoza

As much as I consider myself adventurous when it comes to food, I cannot help but play favorites. I do venture out to try new restaurants and experiment with new dishes, but there are just those places that I keep on coming back to.

For good and relatively authentic ramen, I go to Shinjuku. For as long as I could remember, their Makati Avenue branch has been in the same location for years. When I was younger, going to a restaurant to eat ramen was unthinkable, having grown up on Nissin’s and Lucky Me. Why go out for hot soup when I can make one in my kitchen without even having to change out of my dingy T-shirt?

Until I realized how unbelievably wonderful a bowl of ramen can make you feel after a night of drinking. Not the one that comes in a styro cup- those that come in giant bowls, the broth fragrant with the essence of konbu, noodles perfectly taut, topped with slices of meat, bean sprouts, and those pink-and-white pinwheels the Japanese love to put on everything.

Even without the hangovers (which has become less and less frequent these days), a good bowl of ramen is still a good hearty meal I enjoy when I want to avoid the fried food that is favored in our home. Although Shinjuku’s Makati Ave. branch is much closer to where I live, I heard that the one in Pasong Tamo has gone through a major renovation. I also got the impression that they have a more diverse menu selection, since I remember the sign saying “Japanese Cuisine” and not “Noodle House”, which was great because I was craving for some sushi.

I do not know how the restaurant looked like before the renovation, but the new place is definitely sleek and quite modern. It still has the air of a casual eatery, but surely a shiny new one. When we received the menu, I was surprised to see that it was the exact same one as the Makati Ave. ramen house. Why they decided to call it something else, I have no idea.

I was happy to see that they at least had a small selection of sushi menu items. My eyes were immediately drawn to the Chirashi Sushi (a bowl of mirin-flavored rice topped by an assortment of sushi) and Udon Set. It was quite good and with the generous portioning, very satisfying. Although I would have wanted to see my favorite uni (sea urchin) and saba (marinated mackerel), it was still a good selection of “entry-level” sushi fare, such as raw tuna, salmon, tamago (omelet) and kani (crabstick). I also enjoyed the broth of the udon, which was very tasty.

Matt ordered the Futo Maki, which were these gigantic sushi rolls. It was ok, although he did not particularly like the sweet, candied ginger that they put in there.

Despite being a ramen house, what is raved about by both Japanese and locals alike is Shinjuku’s Gyoza (pork-stuffed, crescent-shaped dumplings that are first steamed, and them fried). Intensely-flavored and huge (I was not even able to finish my order), their gyoza is consistently delicious and masterfully-done. I have tried to make a few at home, so I know that this seemingly simple dish is really not that easy to make.

Matt- the “adventurous” eater that he is- also ordered the Tori Karaagi (translation: Fried Chicken) Ramen. The huge serving of aromatic noodles and broth was enough to fill up his “bottomless pit”, which, I tell you, is not an easy feat.

The service here was friendly and efficient. I have to note, though, that there was this extremely-annoying employee behind the counter who just would not stop talking. I was really just not in the mood for his mindless chatter, and since the restaurant is not that big, I, along with the few other customers who were there, had to put up with it. Next time, I hope he would just save his random epiphanies ‘til after his shift.

Shinjuku can definitely teach some of the newer establishments a thing or two about longevity. Their menu has obviously not evolved, but that does not matter. What they have is consistency- good quality, great tasting food that is ALWAYS done right. Marketing can only get you so far, but in the end it really comes down to flavor.

Shinjuku Japanese Cuisine
Chino Roces Ave.
(beside Makati Cinema Square)
Makati City
Tel. no. (632) 8191242