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Showing posts with label japanese bar in bgc. Show all posts
Showing posts with label japanese bar in bgc. Show all posts
Wednesday, August 9, 2017
TEPPAN OKOCHI BY MANGETSU OSAKA: BGC 'S NEWEST JAPANESE RESTAURANT

One of the first things I learned when trying out restaurants in Japan would be, to always drop by during lunch. Around this time, highly rated shops have their very own lunch sets that act as an affordable way for guests to try out their specialties. Having dinners at high end establishments tend to costs thousands. In contrast, lunch sets are way affordable.
I guess this was what TEPPAN OKOCHI wanted to do. Let patrons try out their sets for lunch so as they could experience their delicious dishes without having to break the bank. Located right across a parking lot and near the only legit ground level basketball court in Bonifacio Global City, Taguig, you might miss this place as you drive by. 
With a limited number of seating capacity, TEPPAN OKOCHI BY MANGETSU OSAKA has a communal teppanyaki table and a number of small private rooms that could cater 4-10 persons at a time. At a maximum, they could accommodate roughly 40-50 persons. Although seating at the teppanyaki table might leave you with smelly clothes, it has got to be the best seats in the house. This is where you get to watch Grand Chef Akihiro Okochi do his magic. Originally from MANGETSU OSAKA, chef has mastered the art of cooking teppanyaki and the different Osaka dishes one might love.
When we visited, a set lunch was prepared for us. From a well seasoned and balance salad to an appetizer mix, you have let the chef take over and treat you right. The bacon on top of the salad was deadly but delicious. The starter had shishamo or willow leaf fish as the star. Alongside deep fried squid,tamago, and pickles vegetables, you notice that you are off to a great start.
Having homemade miso soup was also perfect. It wasn't the type that tasted premixed. Rather, there was a layering of ingredients that gave it a delicious touch. Showing off his skills, the chef started cooking an OSAKA favorite.
The SOOJI OMELLETE is uniquely OSAKA. This beef is tender and wrapped around egg. Seasoning was added to make it a little savory and sweet that is definitely reminisce of Osaka flavors.
The Yakisoba though is one dish that is to die for. Having different types and variants of this dish could make you wonder what to get. I would suggest that the most simple one would work.
Each bite gives off the right texture. The noodles are not gooey nor are they over cooked. They are just right.
One thing OSAKA is known for would be their OKONOMIYAKI. At TEPPAN OKOCHI, this is one of their specialties.

After one bite, I realized how smooth okonomiyaki could be. Comparing it to the ones I've tried in Tokyo and even in other restaurants in Manila, TEPPAN OKOCHI'S version topped my list. It was a fluffy pancake like Japanese pizza. Of course a special sauce is added on top and even more bonito flakes making it come full circle.
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TEPPAN OKOCHI BY MANGETSU OSAKA could be the petite Japanese restaurant BGC needs. It is straight forward and offers affordable and reasonable sets and dishes. Young professionals would enjoy a quick lunch here and could be even be a date place at night. With the variety of alcohol it has to offer, I wouldn't mind ending my night here. Also don't forget to try the meat and the oysters!!!



TEPPAN OKOCHI BY MANGETSU OSAKA
Ground Floor, Ore Central Building
9th Avenue Cor 31st St., Bonifacio Global City,
Taguig City, Metro Manila
(+632) 813 0051 

Pay Parking is readily available across the street.



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Thursday, June 29, 2017
IZAKAYA SENSU: New Japanese Dishes to try in BGC

With more and more Japanese Restaurants opening left and right, it seems that authenticity has declined. Some restaurants tend to have a more dominant sweet Filipino flavor in their Japanese dishes just to cater to its market. Thankfully IZAKAYA SENSU in BGC has decided to put it in the middle. Without sacrificing too much, a balance is achieved with each dish they serve.
As you enter the restaurant, you are greeted by a small sushi bar. Here, different rolls and sashimi are prepared fresh for everyone by their master Japanese chef. Drinks are also a must as IZAKAYA SENSU is the other half of CHOTTO MATTE. Known for their Japanese cocktails, their SAKE offerings are no different either. The ASIAN BEAUTY is great way to start a meal. Very smooth and aromatic, the sake has one of the highest grade. The rice used was 50% polished so the extracts are right there where you would want them.
New dishes were prepared for their JULY LAUNCH. There was a set of rolls that were created to make use of the fresh ingredients. The first thing that would catch your attention would be the colorful RAINBOW ROLL. A mix of blue fin tuna, salmon, white meat fish, and horse mackarel, variety is the name of the game. Another variety that would interest you would be the ABURI UNI and IKA. Sea urchin is mixed with squid and a number of garnish are torched to create a creamy outer layer. The ika or squid might be a little slimy at first but the texture compliments the entire dish.
If there was only one roll to pick, it would have to be the dynamite roll. Salmon and blue fin tuna are mixed with chili powder and tempura flakes. This gave it a bit of crunch and punch.
Surprisingly, IZAKAYA SENSU has brought out a couple of soup dish that are cooked table side. The first would be the "CHAN CHAN" NABE - SHAKE MISO. It's a shabu-shabu that uses Norwegian Salmon. Fresh vegetables helps flavor the broth. From here, one should dip the salmon  for less than a minute to produce perfection. The liquid in itself is a bit salty but with go well with the accompanying noodles. It actually makes sense to have this with rice.
For meat lovers, the WAGYU SUKI-YAKI would be perfect. Delicately sliced wagyu and other fresh ingredients are mixed in a sweet Japanese soy sauce broth.
The meat in itself has great marbling and could be cooked in less than a minute. After such, drown it in the provided freshly cracked egg. This in turn, adds sweetness and brings out the flavor of the meat really well.
Dessert is very similar to a green tea parfait. Having different toppings, the ANMITSU is a refreshing end to a heavy meal. With red beans, fruits, and even mochi balls, you won't go wrong with having this spoonful after spoonful.
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Aside from these new dishes, happy hour occurs everyday. Guests are able to try out more drinks as they offer buy one take one on selected cocktails.

RELATED LINKS:


IZAKAYA SENSU and CHOTTO MATTE
Ground Floor, NET PARK,
Bonifacio Global City,
Taguig City, Metro Manila

Note: Valet Parking is available at the basement. Entrance after 5pm is at 80Php Flat Rate. Otherwise, it's 80Php for the first two hours then 50 Php per hour thereafter.




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Wednesday, August 17, 2016
IZAKAYA SENSU and CHOTTO MATTE in BGC: A Closer Look at Japanese Food

It was inevitable. Picking a Japanese Restaurant for lunch or dinner is no longer based on just the price point and dishes offered but also the authenticity, ambiance and if they have delicious alcohol to go with the food. At IZAKAYA SENSU and CHOTTO MATTE in BGC, they deliver on almost, if not everything.
Located just in front of BGC'S FORT STRIP, IZAKAYA SENSU serves authentic Japanese food. Trained in the traditional way, the chefs are skilled in producing different Japanese dishes.
To start things off, guests might want something light.

The staff will definitely suggest their signature POTATO SALAD. Egg lovers would also enjoy the HANJUKU TAMAGO. A level further would be the AONORI DASHIMAKI.
The potato salad is creamy and is topped off with a flaky, crispy smoked milk fish sheet. The eggs are beautifully cooked to produce a liquid center. The seaweed flavor would be prominent in their version of an omelette.

Getting a bit more serious, the sushi chefs know how to handle their patrons. They produce a lot of OMAKASE dishes that elevates the flavors of each seafood cut. Six different types of fresh seafood are hand rolled and properly served using masterful strokes. Here, the guests are able to sample amazing unique flavors.

A signature masterpiece, the SENSU ROLL is perfect for diners that would go for something different. This is basically a mix of two different rolls to make one huge dish. One has tempura asparagus, spicy tuna, green chili slice and unagi sauce. While the other has crabmeat mayonnaise, yuzu skin, cucumber with mangoes and flying fish roe on top. Simply divine.

One aspect that Izakaya Sensu perfected would be their grilling techniques.

They are able to produce SENSU KAWARI KUSI and a YAKITORI OMAKASE. Chicken breasts were grilled and each has a different flavor to present. The Yakitori platter used different ingredients such as quail eggs, corn, bacon and chicken skin to deliver the perfect beer match.
Fish lovers would enjoy the SAWARA SAIKOYU YAKI or mackarel. The fish was drenched in miso  to make the flavors come alive.
Another seafood dish would be the HIRAME SUGATA-AGE. Fish cutlets were masterfully cooked and deep fried to create a boat like fish figure. This goes well with the sauce provided.
Lunch goers would be pleasantly surprised as IZAKAYA SENSU now offers bento meals to cater to  discerning taste buds. Being able to have a variety of dishes for lunch would make any guest jump for joy. Aside from your chosen main dish, an assortment of side dishes are served. This includes rice, miso soup and dessert.
Make room for dessert. You will definitely want to try out their selection.
Aside from their MATCHA CHIFFON CAKE and COFFEE JELLY TIRAMISU, the best sellers would be the MATCHA BELGIAN WHITE CHOCOLATE and the MISO CHOCOLATE CAKE. Personally, I was blown away with the flavors and texture that the MISO CHOCOLATE CAKE gave out. It was not too sweet but had the right push to deliver an amazing experience.

To compliment all the dishes, head on over to CHOTTO MATTE. Meaning "To wait a minute", CHOTTO MATTE is the Japanese Bar that connects to IZAKAYA SENSU.
Just like the group's other restaurants, CHOTTO MATTE works well together with IZAKAYA SENSU. Here, you get to experience a Japanese pub that offers authentic highballs. Other than that, get their flavored sake. It is to die for.
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They have it all here at IZAKAYA SENSU and CHOTTO MATTE. Delicious Japanese dishes and straightforward alcohol. That is what the Rain Tree Group does. Making two concepts gel together to produce a wonderful and delightful gastronomic experience.

RELATED LINK:

Izakakaya Sensu and CHOTTO MATTE in BGC

IZAKAYA SENSU
CHOTTO MATTE
Ground Floor, NET PARK,
Bonifacio Global City,
Taguig City, Metro Manila
Located infront of BGC Fort Strip.

Disclaimer: wrote this based on my experience. was invited to this restaurant.
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Monday, August 1, 2016
FUKUDAYA: Japanese Dining in BGC to open tonight

 Japanese cuisine needs to be prepared well and served fresh. Ingredients and proper techniques are essential to produce delicious dishes. For FUKUDAYA in BGC, this is what they are aiming for.  Japanese cuisine done right with a hint of innovation.

 Located in Arya Towers BGC, FUKUDAYA seems to be one of the first restaurant to open. In a special sneak peak preview, certain dishes were laid out to be tasted. During this time, the dishes didn't have names yet but were already oozing out with different flavors and dimensions. What a thrill it is to try out something new and refreshing.
お弁当/Obento/ 1、鶏肉と隠元の胡麻和え Toriniku to ingen no goma-ae Chicken Meat and Green Beans with Sesame Sauce 2、ポテトサラダ Poteto sarada Potato Salad 3、コーン豆腐/corn tofu/ 4、カニクリームコロッケKani Kurimu Korokke Crab Cream Croquette 5、刺身3品盛り合わせ/Sashimi 3ten Mori/ 3kinds of sashimi.
A bento of appetizers were served to start on. Most notable dishes would be the Chicken Meat with green beans and the Corn tofu. The chicken had some sesame sauce making it light and enjoyable. Almost having a peanuty taste. The Corn tofu was gelatin like in texture. It reminded me of this Filipino dessert made with corn but healthier.
 刺身/sashimi マグロ/Maguro/Tuna サモン/Salmon
A platter of sashimi was then served. Here, the guests would appreciate the freshness of the seafood. The salmon was spot on. To accompany it, an omakase platter of different sushis were also served. Here you could see the masterful techniques of the sushi chef as he mixed traditional techniques with modern ones.
おまかせ6貫 Omakase rok-kan
 (マ グロ、炙りサーモン、ボイル海老、ボイル鳥胸肉、炙りローストビーフ、ローストポーク/Tuna, Torched salmon,Boiled shrimp, Boiled chicken breast, Torched Roast Beef, Roast pork
After having a bit of introduction, the kitchen became a little more serious. Special mention needs to be said about the use of their dashi. This cooking stock is made in house by the kitchen. Unlike those that use powdered and instant versions, you could be sure that their dashi is made carefully for each dish. This was evident with their Shrimps and Eggplant starter. The dashi made the flavors come out and complimented the ingredients well.
野菜のお浸し/ Yasai no Ohidashi/ vegetable simmered in Dashi broth
Something similar to the local ceviche, the Marinated White Fish was a nice approach to being different yet familiar. It tasted a little acidic and there was a hint of citrus in the the flavor profile. Interesting.
白身魚の南蛮漬け オレンジ風味/Shiromi sakana no nanbanzuke orenji fumi Marinated White Fish Meat with Orange
  Some would be hesitant to try the Chinese Cabbage since it had 7 different kinds of chili powder. Fortunately, it wasn't spicy and the homemade mayo sauce helped temper down the heat it would have produced. This was pretty light and delicious as well.
七味マヨネーズの白菜サラダ/Shichimi mayonezu no hakusai sarada/ Chinese Cabbage with 7kinds of chili powder and home made mayonaise 
Similar but unexpected would be this Shrimp and Mango dish. At first sight, you would think it was drenched with mayonnaise. Incredibly, it wasn't. This was mixed in a special tofu paste that went well with the shrimps. It was simple, light and healthy.

 海老とマンゴの白和え/Ebi to Mango no Shira-ae Boiled Shrimp and Mango with Sweet Tofu Paste

Seafood lovers would enjoy the SALMON BELLY. This was grilled and had a bit of sweet touch to it.
 サーモンはらす焼き Salmon harasuyaki Grilled Salmon Belly
The Simmered Pork Belly must be eaten as soon as they serve it. It might dry up if it is left on the table for a long period of time. On the other hand, the radish was well seasoned and almost tasted like sweet potatoes. Yummy.
豚バラ肉と大根の煮物 Buta baraniku to daikon no nimono Simmered Pork Belly with Radish
 Another familiar dish would be this Mix Seafood and Vegatable Tempura.
 海鮮かき揚げ Kaisen kakiage/ Mix Seafood and Vegetable Tempura
 When you slice it open, you get to see the different ingredients that the kitchen used to make it. It's like having everything you want in one bite.
 One thing that Japanese Cuisine focuses on would be the rice. FUKUDAYA'S GARLIC RICE is definitely a must try. The balance of the garlic with the flavoring made it a hit with the those present. If that is a little bit too simple for you, you could go for their Beef Sukiyaki Rice (鉄鍋牛すき 釜めし/Tetsunabe Gyusuki Kamameshi/ Beef Sukiyaki Rice serve in Hot Iron Pot) . BUT, I definitely urge you to try their GARLIC RICE FIRST!
  鉄鍋ガーリックライス/Tetsunabe garikku Rice /Garlic Rice Serve in Hot Iron Pot
Suprisingly, this is a Japanese Restaurant that does their dessert extremely well.
The MATCHA CREAM PUFF with Red bean cream can disappear within a minute. That good. The COFFEE JELLY and the accompanying chocolate covered dried mangoes has a little bit of twist. It has HAKUSHU WHISKEY in it. The blend of the coffee mixed extremely well with the whiskey. You must get this. YES! ORDER IT!
For something a little lighter, you may want to try the RAIN DROP dessert. It has a sweet sauce and toasted soy powder to even out everything.
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FUKUDAYA in BGC will start operations later tonight August 1, 2016. They would be serving tasting menus for a couple of weeks but would eventually be open for both lunch and dinner with their entire menu at hand.


FUKUDAYA: Japanese Dining
Ground Floor
Arya Residences Tower 1
McKinley Parkway,
Bonifacio Global City,
Taguig City, Metro Manila
P.S. Parking is available in the Basement.

Set A Priced at 900Php // Set B at 1,400Php

Disclaimer: was invited to this restaurant. wrote this based on my experience.
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