Turning Japanese at Omakase

LOCATION: Connecticut Carpark Arcade, Greenhills Shopping Center, Ortigas Avenue, Greenhills, San Juan City, Philippines

Omakase is a Japanese restaurant owned by brothers-in-law Ed Encisa, a former chef in a Japanese restaurant abroad, and Rico Rosales. After the September 11, 2001 attacks, homesick Ed seriously considered going back to the Philippines. They then came up with the plan to start a business during one of their conversations, the needed push for Ed to finally go home.1

The term omakase is Japanese for “I’ll leave it up to you”, from makaseru, Japanese meaning “to entrust”. This term is used by patrons of sushi2 restaurants to leave the selection to the chef, as opposed to ordering a la carte.  Customers who order omakase-style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef. The information was obtained from the Wikipedia page “Omakasa”.3

They started with a small takeout counter in Quezon City in 2002, serving three kinds of maki4 at affordable prices for office workers and students.The counter eventually became known for its affordable sushi2 rolls. Ed and Rico initially split the capital of PHP80,000.1

After six months, Omakase expanded its space for dining tables. Prices were slightly increased until daily earnings spiked to PHP10,000. After a year, their relatives chipped in to open the first restaurant in Libis, Quezon City (now closed).1

Ed continued to concoct different sushi2 rolls, ebi5 tempura6 with salmon skin, salmon with cream cheese, and deep-fried soft-shell maki4.1

Omakase eventually opened branches in:

  1. Ayala Triangle Gardens, Paseo de Roxas Street corner Makati Avenue corner Ayala Avenue, Makati City (now closed)
  2. ESJ Building, Mayor Gil Fernando Avenue, San Roque, Marikina City
  3. Molito Complex, Madrigal Avenue, Ayala Alabang, Muntinlupa City
  4. 3/F, Ayala Malls Feliz, Dela Paz, Pasig City
  5. G/F, Banawe Lifestyle Center, Banawe corner Don Manuel Agregado Street, Sto. Domingo, Banawe, Quezon City
  6. G/F. Il Terrazo Mall, Tomas Morato Avenue, Diliman, Quezon City – Tel. No.: (02) 332-4115
  7. Pwesto Community Mall, 56 Holy Spirit Drive, Don Antonio Heights, Quezon City – Tel. No.: (02) 285-9089
  8. Connecticut Carpark Arcade, Greenhills Shopping Center, Ortigas Avenue, Greenhills, San Juan City (this is the branch I recently visited and will blog about)

The Greenhills branch is open from 11 AM to 10 PM.

greenhills.com.phPhoto from http://www.greenhills.com.ph

It offers a wide variety of Japanese dishes as well as set meals and party trays. Hot, cold, alcoholic and non-alcoholic beverages are available too. The menu card has 22 pages, with inviting colored pictures of its specialties!

Here are the specific dishes offered (pictures from menu card):

APPETIZERS IMG_5008-appetizers

SALADS IMG_5011-ok

SOUPS AND NOODLES 

IMG _5033-SOUPS-ok

SUSHIIMG_5013-sushi-ok

MAKIMONOIMG_5016-makimono-1-ok

IMG_5017-makimono-2-ok

MAIN DISHES IMG_5019-ok

TEMPURA6, FURAI8 AND DONBURIIMG_5020-ok

SET MEALS, PARTY TRAYS, DESSERTS IMG_5023-ok

SIDE ORDERS, BEVERAGES IMG_5025-ok

Omakase is also promoting the Torikatsu Sandwich, served with coffee and fries on the side as well as Kani Mango Sandwich. Perhaps, I will taste them on my next visit. IMG_5006-promo-ok

Omakase-Greenhills also offers Buffet Packages and Cart Catering

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My husband, my son, and I, accompanied a niece and her 7-year-old son to Greenhills. For our dining experience on May 2019 – we ordered:

1.SEAFOOD TEPPAN (PHP 470) – A seafood platter consisting of pan-fried salmon, tuna, shrimps, and squid. It was served with garlic rice. This order can be shared by 2-3 persons and the tasty seafood was enjoyed by all the members of my group. The seafood was fresh and served hot for us to savor with the accompanying dipping sauce.

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2. MISO SOUP (PHP65 per single serving) – This soup was served hot, tasty, a bit creamy, and is not salty.

3. EBI5 TEMPURA6 (Shrimp Tempura, PHP370 for 5 pieces) – This crispy, coated, deep-fried shrimp dish is a staple order in any Japanese restaurant. I found the shrimps small, based on the selling price. I also wished that the dip had more daikon10.

IMG_5032-ok

4. GYUDON (PHP305) – This donburi9 dish consists of sliced beef, mushrooms, onions over rice, topped with an egg, served on a bowl. We asked for two orders. It was served hot and the amount of rice was very generous. The beef was tender and the accompanying onions and mushrooms cooked with the beef made this dish more enjoyable.

IMG_5028

5. CHICKEN TERIYAKI (240) – This order consists of grilled chicken, cooked in teriyaki sauce, a favorite of our dearest 7-year-old grandson. I personally find the serving portion a bit small. However, it was very tasty and well appreciated by our 7-year-old kid. The proof? He finished it all! Bottomline, Omakase dishes are also good for kids.

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We arrived sometime 7:00 PM and the main dining area at the second floor was already full. The place looked a bit old but well-maintained.

Fortunately, the smaller function room at the ground floor was available and that was where we dined. We were asked to wait a bit at the second floor, go over the menu card, and after about 10 minutes, we were ushered to the function room below. It was clean, tables were set, ventilation was comfortable, and the room smelled good.

I must say that the wait staff was accommodating despite the large number of guests at the upper floor and the function room was soon fully occupied. Our additional orders were a bit delayed but were worth the wait.

The prices are reasonable, and we got discounts with our Senior Citizen IDs. Cash and credit cards are accepted. Please check prices before visiting this restaurant.

I did not have the chance to visit their rest room so I cannot comment on this matter.

By the way, Omakase is now available on GrabFood11 so you can have your favorite Japanese dishes delivered to your doorstep!12

Contact information: Telephone Number: (02) 470-9807 (table booking is recommended); Cellphone Number: +63 9302523575; Facebook: https://www.facebook.com/iloveomakase; Twitter/Instagram: https://www.instagram.com/iwantomakase

This is not a sponsored post. I paid for my visit in this restaurant.

Pictures used in the cover picture collage were obtained from the menu card of Omakase Greenhills (starting from top right, clockwise): Sushi Cake, Seafood Yeppan, Tuna Tataki Salad, Mixed Nigiri and Salmon Sashimi

Did you find this post informative? Did you also dine in Omakase? Which branch? I would like to hear from you. Simply scroll to “Leave a Reply” and enter your comment in the box. Please scroll and click the “Like” tab and “Facebook” to share this post. Do not forget to follow me by clicking “Follow” on the lower right corner of your device.

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The following terms are defined for interested readers, especially those not familiar with Japanese and Filipino terms, those with “Senior-Moments”, and those too busy or lazy to Google such terms:

1https://news.abs-cbn.com/business/07/15/16/meet-the-pinoys-behind-omakase

2Sushi is a Japanese dish made of specially prepared vinegared (medium grain white rice or brown) rice, usually with some sugar and rice, combined with a variety of ingredients (e.g., raw/cooked seafood, vegetables, tropical fruits), served as an appetizer or as a main dish. Fillings, toppings, condiments (shoyu16, wasabi18, Japanese-style mayonnaise) and preparation vary widely. The information was obtained from Wikipedia page “Sushi”.13

3“Omakase,” accessed May 9, 2019, https://en.wikipedia.org/wiki/Omakase

4Maki, short for makizushi, is rolled sushi2 formed into a cylindrical piece using a bamboo mat called a makisu. It is generally wrapped in nori (dried seaweed) then cut into 6 or 8 pieces, for a single roll order. Information is according to Wikipedia page “Sushi”.13

5Ebi is the Japanese term for shrimp. Thus, ebi tempura is shrimp tempura6.

6Tempura is a Japanese dish, usually consisting of seafood (e.g., shrimp, squid rings) or vegetables (e.g., strips of carrot, eggplant, onion) that have been battered and deep fried. It is eaten hot immediately after frying, and may be sprinkled with powdered green tea and sea salt, or yuzu and salt, before eating. It is commonly served with tentsuyu sauce (about 3 parts dashi14, 1 part each of mirin15 and shoyu16) and grated daikon10. The information was obtained from Wikipedia page “Tempura”.17

7Makimono, makizushi, or norimaki is a kind of “rolled sushi2”, according to the Wikipedia page “Sushi”.13 It is called maki4, for short. Makimono is Japanese for “rolled thing”.

8Furai is a Japanese dish made of deep-fried fish, shrimp or seafood, coated with a thin layer of panko (Japanese breadcrumbs), and served with a tangy sauce.19

9Donburi is a Japanese rice bowl dish consisting of fish, meat, vegetables, and other ingredients simmered together and served over rice. It is sometimes shortened to “don”. Information is according to Wikipedia page “Donburi”.21

10Daikon, literally “big root,” is a mild-flavored winter radish. It is originally native to Southeast or continental Asia. The information was obtained from the Wikipedia page “Daikon”.20

11GrabFood is a service of Grab, a Singaporean transportation network company operating in the Philippines, which allows (as of May 2019)  BGC, Makati, Mandaluyong, Manila, Ortigas, Pasay, Quezon City, and San Juan residents to satisfy their food cravings, by delivering orders from their favorite restaurants daily, except holidays, from 9 am – 9 pm. It is so easy: through your cell phone, launch the Grab app and select “Food” from the product selection menu at the top of the app, enter your delivery address, select your favorite restaurant (within a given distance from your location for speedy deliveries, for now), select a meal, add to your basket (no minimum purchase), complete your order, wait for an assigned GrabFood delivery partner to pick up your orders for you, and deliver it to your doorsteps.22

12https://www.facebook.com/weloveomakase/

13“Sushi,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Sushi

14Dashi is a class of soup and cooking stock used in Japanese cuisine. The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna. It forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. It can also be mixed into flour base of some grilled foods. The information was obtained from the Wikipedia page “Dashi”.23

15Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine, similar to sake, but with a lower alcohol content and higher sugar content. The information was obtained from the Wikipedia page “Mirin”.24

16Shoyu is the Japanese term for soy sauce, according to the Wikipedia page “Soy sauce”.25

17“Tempura,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Tempura

18Wasabi is the green, highly pungent, paste served as a Japanese condiment for sushi2 and sashimi26, made from the wasabi plant.

19https://pogogi.com/japanese-deep-fry-furai-little-cousin-tempura-and-tonkatsu

20“Daikon,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Daikon

21“Donburi,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Donburi

22https://www.grab.com/ph/food/

23“Dashi,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Dashi

24“Mirin,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Mirin

25“Soy sauce,” accessed July 5, 2018, https://en.wikipedia.org/wiki/Soy_sauce

26Sashimi is a Japanese dish consisting of thinly sliced, fresh, raw fish or meat, often served as the first course in a formal Japanese meal but may also be served as the main course. It is garnished with long thin strands of daikon (white radish) or single leaves of the shiso herb (perilla). It is served with soy sauce as a dipping sauce, along with condiments – wasabi paste (the hot Japanese green paste made from the wasabi rhizome), grated fresh ginger, and ponzu (Japanese dipping sauce made of fish flakes, lime juice, soy sauce and vinegar). The information was obtained from Wikipedia page “Sashimi”.27

27“Sashimi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Sashimi

GINZADON: JAPANESE AND KOREAN CUISINE TOGETHER

Location: 2/F, Maxims Hotel, Newport Boulevard, Newport City, Resorts World Manila, Pasay City, Metro Manila, Philippines

The name of this fine dining Japanese-Korean restaurant, GINZADON, is a combination of two words: “Ginza”, the upscale Tokyo district, and “don”, the Korean term for money. Together, these terms assure the customers that they get the best of authentic Japanese and Korean dishes, served together for a “thrilling interplay of textures and tastes.”1

0-intro

This authentic Japanese-Korean restaurant is open from 11 am till 12 midnight, daily. It has a casual, yet comfortable, dining facilities.

It offers a wide range of dishes2:

  • SASHIMI3 (PHP200-1,100): Ama Ebi (Sweet Shrimp), Hamachi (Yellow Tail), Hokkigai (Surf Clam), Hotate (Scallops), Ikura (Salmon Roe), Ise Ebi (Live Lobster – PHP1,250/100g), Kanibo (Crab), Madai (Snapper), Madai Ozukuri (Thinly Sliced Snapper), Madako (Octopus), Maguro Tataki (Seared Tuna), Shake (Salmon), Shake Tataki (Seared Salmon), Shime Saba (Marinated Mackerel), and Tamago (Baked Egg).
  • Sushi4 (PHP100-440): Ama Ebi (Sweet Shrimp), Ebi (Shrimp), Hamachi (Yellow Tail), Hokkigai (Surf Clam), Hotate (Scallops), Ikura (Salmon Roe), Kanibo (Crab), Madako (Boiled Octopus), Madai (Snapper), Maguro (Tuna), Shake (Salmon), Shime Saba (Marinated Mackerel), Tamago (Thin Egg Omelet), Unagi (Eel), and Uni (Sea Urchin).
  • PLATTER (PHP900-2,160) – Sashimi and Sushi Moriawase (Sashimi3 and Sushi4 Platter), Sashimi Moriawase Matsu (Special Assorted Sashimi), and Sashimi Moriawase Take (Regular Assorted Sashimi)
  • URA MAKI5 (PHP370-1,500) – California Ura Maki (Inside-out Roll with Mango, Cucumber, and Crab Meat), Canadian Maki (Inside-out Roll with Mango, Crab Meat, Salmon, and Crispy Salmon Skin), Crazy Maki (Crunchy Maki Topped with Crabstick Salad), Dragon Roll Maki (Mango, Cucumber, and Crab Meat, Wrapped in Grilled Salmon Skin), Ebi Avocado Maki (Prawn and Avocado Roll), Futo Maki (Big Sushi Roll), Kani Maki (Soft Shell Crab Roll), Maguro Aburi Maki (Seared Tuna Roll), Maguro Ura Maki (California Roll with Tuna), Rainbow Maki (Avocado, Mango, Salmon, Tuna and Snapper Rolls), Shake Aburi Maki (Seared Salmon Roll), and Yulonagi Maki (California Roll with Eel Teriyaki)
  • SOUPS (PHP95-2,540) – Chawan Mushi (Steam Egg Custard), Hamachi Misoshiru (Yellow Tail Head Miso), Kani Misoshiru (Crab Miso, PHP398/100 g), Misoshiru (Plain Miso), Sakana Osuimono (Fish Clear Soup), Shake Misoshiru (Salmon Head Miso), and Yose Nabe (Seafood and Vegetable in Broth)
  • SALADS (PHP620-1,000) – Kanibo Salad (Crab Sticks, Cucumber, Tobiko6 and Japanese Mayonnaise), Poke Salad (Sliced Tuna and Green Ice Salad), Seared Tuna Salad (Lollo Rosso Leaves Topped with Seared Tuna), Shake Poke Salad (Sliced Salmon & Green Ice Salad), and Spicy Tuan Salad (Lollo Rosso Leaves Topped with Spicy Tuna in Special Sauce)
  • TEMPURA7 (PHP310-860) – Chicken Katsu (Deep-fried Breaded Chicken), Ebi Tempura (Shrimp), Ika Ring Karage (Fried Squid Rings), Kisu (Japanese Whiting Fish), Mixed Furai (Deep-fried Breaded Meat and Seafoods), Tempura Moriawase (Assorted Tempura), Tori No Karaage (Japanese Fried Chicken), and Yasai Kakiage (Deep Fried Vegetable Strips)
  • YAKIMONO8 (PHP280-2,490) – Aspara Bacon (Bacon Wrapped Asparagus), Butayaki (Pork Barbecue), Ebi No Shioyaki (Prawn with Salt), Gindara Teriyaki (Black Cod in Special Sauce), Hamachi Okashira Shioyaki (Grilled Yellow Tail Head), Kani Bacon Maki (Crab Sticks and Bacon Maki), Shake Harasu Yaki (Salmon Belly), Shake Okashira Shioyaki (Grilled Salmon Head), Unagi No Kabayaki (Thin Snapper), Uzura Bacon (Bacon Wrapped Quail Egg), and Yakitori (Chicken Barbecue)
  • TEPPANYAKI9 (PHP240-4,750) – Asparagus in Butter, Bean Sprouts, Chicken Teppanyaki in Teriyaki Sauce, Fillet of Salmon (Salmon Steak), Fillet of Yellow Fin Tuna (Tuna Steak with Pepper, Onion and Mange Tout), Green Capsicum, Local Lobster Teppanyaki (PHP1,288/100 g), Seafood Teppanyaki (Mixed Seafood Cooked with Sake in Special Japanese Sauce), U.S. Wagyu Beef Ribeye, U.S. Wagyu Striploin (Snake River Farms, Meat Marbling Standards A4, and Yasal Itame (Stir-fried Vegetables), and Yakimeshi (Japanese Fried Rice)
  • VEGETABLE DISHES (PHP205-620) – Agedashi Tofu (Deep-fried Tofu with Special Sauce), Gyoza (Japanese Dumplings), Gyutama Okonomiyaki (Pancakes with Beef and Eggs), Mabu Tofu (Braised Beancurd in Sweet Chili Sauce), Okonomiyaki (Japanese Cake with Vegetable and Seafood), Tofu Steak (Beancurd Steak)
  • RAMEN10 (PHP440-570) – Chasu Rane (Ramen Noodles with Pork Barbecue in Special Japanese Soup), Miso Ramen (Ramen Noodles with Japanese Miso Soup), and Shouyu Ramen (Ramen Noodles with Japanese Soya Sauce)
  • SOBA11/UDON12 (PHP360-830) – Hiyashi Chuka (Summer-Style Cold Noodles), Hiyashi Somen (Cold Thin Noodles), Tempura Soba (Japanese Thin Noodles Topped with Tempura in Special Soup), Tempura Udon (Japanese Thick Noodles Topped with Tempura in Special Soup), Tenzaru Soba (Cold Buckwheat Noodles with Tempura), Yaki Soba (Stir-fried Japanese Thin Noodles with Pork, Seafood, and Vegetables), and Yaki Udon (Stir-fried Thick Japanese Noodles with Pork, Seafood, and Vegetables)
  • RICE (PHP95-240) – Gohan (Steamed Japanese Rice), Kimchi Bokkeumbap (Kimchi Fried Rice), and Yaki Onigiri (Grilled Hand Molded Rice)
  • RICE TOPPINGS served with Miso13 Soup (PHP550-1,570) – Ebi Katsu Don (Deep-fried Braised Prawn on Steamed Japanese Rice), Gyudon (Black Angus Beef Topped on Steamed Japanese Rice), Katsudon (Japanese Pork Cutlet Topped on Steamed Japanese Rice), Tendon (Ebi Tempura Topped on Steamed Japanese Rice), Tori Don (Grilled Chicken Topped on Steamed Japanese Rice), Unagi Don (Grilled Eel Teriyaki Topped on Steamed Japanese Rice), and Yakiniku Don (Stir-fried U.S. Beef Striploin Topped in Japanese Steamed Rice)
  • KOREAN BARBECUE (PHP800-1,320) – Kalbi Sal (Black Angus Beef Short Rib), Kkeot Ssam Gysop Sal (Grilled Pork Belly), L.A. Kalbi Gui (Barbecue Beef Spare Ribs), and Yang Nyeum Tweji Kalbi (Grilled Pork Belly)
  • PORRIDGE (PHP160-570) – Hobakjuk (Pumpkin Porridge), Jun Bok Juk (Rice Porridge with Abalone), and Patjuk (Seared Salmon Sashimi)
  • CLASSICS, served with rice (PHP330-1250): Bibimbap (Steamed Rice Topped with Beef and Vegetables), Bul Go Gi (Stir-fried US Beef with Vegetables), Dak-Dori-Tang (Spicy Chicken Casserole), Ddeok Mandu Guk (Rice Cake and Korean Dumplings in Ox Bone Soup), Doen Jang JjiGae (Soy Bean Paste Stew), Gal Bi Jim (Braised Prime Beef Short Ribs), Haemul Kalguksu Bukkeum (Stir-fried Kalguksu14 Noodles with Seafood and Vegetables), Haemul Pajeon (Seafood and Spring Onion Pancakes), Hobak Jeon (Pan-fried Stuffed Zucchini), Hweh Dup-bop (Raw Fish Topped on Japanese Steamed Rice), Japchae (Sauteed Sweet Potato Noodles with Vegetables and Beef Strips), Kimbap (Korean Style Roll), Kim Chi JjiGae (Kimchi Stew), Mandu (Korean Dumplings), Nak Ji Bok Keum (Stir-fried Baby Octopus with Fine Noodles), O-Jing-uh Bukkeum (Spicy Stir-fried Squid), Sengseon Jurim (Spicy Braised Fish), Seol Leong Tang (Ox Bone Soup with Fine Noodles and Sliced Beef), Shin Ramen (Korean Instant Noodles), Sundubu (Spicy Korean Stew), Ugeoji Galbitang (Beef and Cabbage Stew), and Yuk Gae Jang (Spicy Beef Soup)
  • DESSERTS (PHP140-235) – Anmitsu (Assorted Fruits with Jelly in Sweet Red Bean Paste, Mochi and Ice Cream, Back Sesame Ice Cream, Deep-fried Matcha15 Ice Cream (Green Tea Ice Cream Coated in Crunchy Deep Fried Bread), Kanten Yose (Mixed Fruits Gelatin), Kohe Kanten (Coffee Jelly), Kwail (Assorted Fruits), Nuk Cha (Green Tea Ice Cream), and Shiratama Zenzai (Sweet Red Beans with Rice Balls)
  • BEVERAGES, alcoholic and non-alcoholic (PHP150-270) –Fresh Juices and Smoothies, Lemon Iced Tea, Sodas, Bourbon, Brandy, Local and Imported Beers, Rum, Sake16, Scotch Whiskey, Soju17, Gin, Tequila, Vodka
  • COFFEE AND HOT CHOCOLATE (PHP120-160)

It also offers special monthly and seasonal treats.

0-menu

When we dined in Ginzadon, they offered an Eat All You Can Menu for only PHP888 net per person, consisting of the following, inclusive of 3 pieces of Salmon Sushi and 3 pieces Ebi Tempura:

  • SUSHI4 AND URU MAKI5 – California Maki (California Roll), Futo Maki (Big Sushi Roll), Kanibo Salad (Crabstick, Cucumber, Tobiko6 and Japanese Mayonnaise), Madai (Snapper), Maguro (Tuna), Shake Maki (Salmon Sushi Roll), Tamago (Japanese Omelette), and Tekka Maki (Tuna Sushi Roll)

0-sushi

  • SOBA/UDON/RAMEN – Chashu Ramen (ramen noodles with pork barbeque in special Japanese soup) and Yaki Soba/Udon (Stir-fried Japanese noodles with pork, seafood and vegetables)
  • YAKIMONO – Butayaki (Pork Barbecue), Kani Bacon (Crabstick Rolled in Bacon Strips), Shake Okashira (Salmon Head, subject to availability), Tori Karaage (Japanese Fried Chicken), and Yakitori (Chicken Barbeque)

0-yakitori

  • KOREAN SPECIALS –Doen Jang Jigae (Soy Bean Stew), Gohan (Steamed Japanese Rice), Japchae (Sauteed Sweet Potato Noodles with Beef), Kimchi Jigae (Kimchi Stew), Misoshiru (Miso Soup), and Yakimeshi (Japanese Fried Rice)

0-soup-rice

  • DESSERTS – KoheKanten (Coffee Jelly) and Nukcha (Green Tea Ice Cream)

0-desserts

A customer can pay cash, through credit card, or points18. Prices are VAT inclusive and are subject to 10% service charge.

If you want to dine in this restaurant but find it a bit pricey, why not book online to avail of promotions. I surfed (but have not tried) and found www.eatigo.com which offers 10-50% discount, depending on the time slot. You just need to present your Eatigo booking confirmation to the reception staff before being seated.

Now let me describe our dining experience. We availed of the Eat All You Can Menu I mentioned above.

0-appetizers-x                                                         We were given appetizers.

Overall, the taste of the food was good but not much to rave about.

My group included a 6-year old kid and we chose dishes he liked and he was satisfied with what we asked him to try and eat.

The dining staff were accommodating. Service was paced, but a bit slow.

The comfort room was clean and well maintained.

For reservations, call (02) 9088888.

This is not a sponsored post. I paid for my visit in this restaurant.

Did you find this post informative? I would like to hear from you re your dining experience in this restaurant. Simply scroll and click “Leave a comment”. Do share this post with your Facebook friends, follow me by clicking on the bottom right corner of your device, and do not forget to like this post.  Thank you!

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The following terms are defined for interested readers, especially non-Filipinos, those with “Senior-Moments”, and those too busy or lazy to Google such terms:

1www.rwmanila.com

2https://www.rwmanila.com/web/ginzadon/; prices and menu items are subject to change without prior notice; prices are VAT inclusive and are subject to 10% service charge

3Sashimi is a Japanese dish consisting of thinly sliced, fresh, raw fish or meat, often served as the first course in a formal Japanese meal but may also be served as the main course. It is garnished with long thin strands of daikon (white radish) or single leaves of the shiso herb (perilla). It is served with soy sauce as a dipping sauce, along with condiments – wasabi paste (the hot Japanese green paste made from the wasabi rhizome), grated fresh ginger, and ponzu (Japanese dipping sauce made of fish flakes, lime juice, soy sauce and vinegar). The information was obtained from Wikipedia page “Sashimi”.19

4Sushi is a Japanese dish made of specially prepared vinegared (medium grain white rice or brown) rice, usually with some sugar and rice, combined with a variety of ingredients (e.g., raw/cooked seafood, vegetables, tropical fruits), served as an appetizer or as a main dish. Fillings, toppings, condiments (shoyu or soy sauce, wasabi, Japanese-style mayonnaise) and preparation vary widely. The information was obtained from Wikipedia page “Sushi”.20

5Ura maki, literally “inside-out roll”, is a medium-sized cylindrical piece with two or more fillings, developed as a result of the American creation of the California roll21, as a method originally meant to hide the nori22. The (avocado, carrots, crab meat, cucumber, mayonnaise, tuna) filling is in the center surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients, such as roe or toasted sesame seeds. The information was obtained from Wikipedia page “Sushi”.20

6Tobiko is the Japanese word for flying fish roe. The eggs are small (0.5 to 0.8 mm), naturally red-orange in color, with a mild smoky or salty taste, and a crunchy texture. It is used to make sushi more attractive so sometimes it is colored to change its appearance: squid ink to make it black, yuzu23 to make it pale orange, and wasabi24 to make it green and spicy. The information was obtained from the Wikipedia page “Tobiko”.25

7Tempura is a Japanese dish, usually consisting of seafood (e.g., shrimp, squid rings) or vegetables (e.g., strips of carrot, eggplant, onion) that have been battered and deep fried. It is eaten hot immediately after frying, and may be sprinkled with powdered green tea and sea salt, or yuzu and salt, before eating. It is commonly served with tentsuyu sauce (about 3 parts dashi26, 1 part each of mirin27 and shoyu28) and grated daikon29. The information was obtained from Wikipedia page “Tempura”.30

8Yakimono is a Japanese grilled or pan-fried dish, often served as an appetizer, made of pieces of marinated, skewered and grilled meat. The information was obtained from Wikipedia page “Japanese cuisine”.31

9Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food.

10Ramen is the Japanese term for a noodle soup consisting of Chinese-style wheat noodles, a meat/fish-based broth, often flavoured with soy sauce or miso, with various toppings (e.g., chashu or sliced pork, menma or lactate-fermented bamboo shoots, negi or green onions, and nori or dried seaweed). The information was obtained from the Wikipedia page “Ramen”.32

11Soba is the Japanese term for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. They contrast to thick wheat noodles, called udon12. The information was obtained from Wikipedia page “Soba”.33

12Udon is a type of Japanese thick wheat flour noodles, often served hot as a noodle soup, according to Wikipedia page “Udon”.34

13Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. It is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. It is typically salty, but its flavour and aroma depend pn various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The information was obtained from Wikipedia page “Miso”.35

14Kalguksu is a traditionally considered seasonal Korean noodle dish consisting of homemade, knife-cut wheat flour noodles, served in a large bowl with broth (e.g., dried anchovies, shellfish) and other ingredients (like vegetables, often aehobak36, potatoes and scallions), usually seasoned with salt, consumed most often in summer. The term literally means “knife noodles” since the noodles are not extruded or spun, they are cut. The information was obtained from the Wikipedia page “Kalguksu.37

15Matcha is a finely ground powder of specially grown and processed green tea leaves. It is used to flavour and dye foods such as mochi38 and soba11 noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi39 confectionery, as well as hot tea in the traditional Japanese tea ceremony. The information was obtained from the Wikipedia page “Matcha”.40

16Sake is a rice wine which is the national beverage of Japan.

17Soju is a clear, colorless, distilled Korean beverage which is traditionally made from rice, wheat or barley, with an alcoholic content of 16.8-53% alcohol by volume. It is usually consumed neat. Modern producers often replace rice with other starches like potatoes, sweet potatoes or tapioca. The information was obtained from the Wikipedia page “Soju”.41

18You can earn points when you shop, dine, or gamble in Resorts World Manila. You can then redeem points the next time you visit said hotel and dine in Ginzadon, among others.

19“Sashimi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Sashimi.

20“Sushi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Sushi.

21A California roll, or California maki, is a makizushi42 sushi roll that is usually rolled inside-out and contains avocado, crab meat or imitation crab, and cucumber. Sometimes, crtab salad is substituted for the crab stick, and often the outer layer of rice is an inside-out roll (ura maki) is sprinkled with toasted sesame seeds, tobiko6 or masago (capelin roe). The information was obtained from the Wikipedia page “California roll”.43

22Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia. It has a strong and distinctive flavor. It is shredded, rack-dried, formed into sheets, and sold in packs in grocery stores for culinary purposes. It is uses chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi4 or onigiri44. The information was obtained from the Wikipedia page “Nori”.45

23Yuzu is the Japanese term for a round, yellowish citrus fruit with fragrant, acidic juice, used chiefly as a flavoring. It is called yuja in Korean. This fruit looks like a small grapefruit with an uneven skin. The information was obtained from the Wikipedia page “Citrus junos”.46

24Wasabi is the green, highly pungent, paste served as a Japanese condiment for sushi4 and sashimi3, made from the wasabi plant.

25“Tobiko,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Tobiko.

26Dashi is a class of soup and cooking stock used in Japanese cuisine. The most common form of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna. It forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. It can also be mixed into flour base of some grilled foods. The information was obtained from the Wikipedia page “Dashi”.47

27Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine, similar to sake, but with a lower alcohol content and higher sugar content. The information was obtained from the Wikipedia page “Mirin”.48

28Shoyu is the Japanese term for soy sauce, according to the Wikipedia page “Soy sauce”.

29Daikon, literally “big root,” is a mild-flavored winter radish. It is originally native to Southeast or continental Asia. The information was obtained from the Wikipedia page “Daikon”.49

30“Tempura,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Tempura.

31“Japanese cuisine,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Japanese_cuisine.

32“Ramen,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Ramen.

33“Soba,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Soba.

34“Udon,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Udon.

35“Miso,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Miso.

36Aehobak, Korean zucchini or Korean courgette, is an edible green to yellow-green summer squash which belongs to the species Cucurbita moschata, commonly used in Korean cuisine. It is shaped like a zucchini but with thinner, smoother skin, and more delicate flesh. It is usually sold in shrink-wrapped plastic. The information was obtained from the Wikipedia page “Aehobak”.50

37“Kalguksu,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Kalguksu.

38Mochi is a Japanese rice cake made of mochigome, a short-grained japonica glutinous rice, pounded inot a paste, and molded into the desired shape, traditionally made in a ceremony called mochitsuki, and commonly sold and eaten during Japanese New Year. The information was obtained from the Wikipedia page “Mochi”.51

39Wagashi refers to traditional Japanese confections/sweets that are often served with tea, especially those made of anko (azuki bean paste), fruits, and moch138. The information was obtained from the Wikipedia page “Wagashi”.52

40“Matcha,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Matcha.

41“Soju,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Soju.

42Makizushi is a cylindrical piece of sushi4, formed with the help of a bamboo mat called a makisu. It is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. It is usually cut into 6 or 8 pieces, which constitutes a single roll order. It is also called norimaki or makimono. The information was obtained from Wikipedia page “Sushi”.20

43“California roll,” accessed January 4, 2019, https://en.wikipedia.org/wiki/California_roll.

44Onigiri is a popular staple food in Japanese restaurants worldwide, made from (sometimes lightly salted) boiled white rice, fried rice, o-kowa or kowa-meshi (sekihan, glutinous rice cooked/steamed with vegetables like red beans), maze-gohan (“mixed rice”; cooked rice mixed with preferred ingredients), formed into triangular or cylindrical shapes, and often wrapped in nori (seaweed). It can be filled with umeboshi (pickled ume fruit), katsuobushi (dried fish prepared in hard blocks from skipjack tuna), kombu (dried, dark brown seaweed), miso13, okaka (dried, fermented, and smoked skipjack tuna), salted salmon, tarako (plain, salted sacks of Pollock or cod roe), tsukudani (small seafood, meat or seaweed simmered in soy sauce and mirin), pickled fruit and vegetables, fried foods, or any other salty or sour ingredient as a natural preservative. It is also called omusubi, nigirimeshi, or rice ball. It is not a sushi4. The information was obtained from Wikipedia page “Onigiri”.53

 45“Nori,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Nori.

46“Citrus junos,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Citrus_junos.

47“Dashi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Dashi.

48“Mirin,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Mirin.

49“Daikon,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Daikon.

50“Aehobak,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Aehobak.

51“Mochi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Mochi.

52“Wagashi,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Wagashi.

53“Onigiri,” accessed January 4, 2019, https://en.wikipedia.org/wiki/Onigiri.