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Showing posts with label japanese food in bgc. Show all posts
Showing posts with label japanese food in bgc. Show all posts
Thursday, February 9, 2017
VALENTINE'S DINNER DATE at FUKUDAYA

This coming Valentine's Day, ladies and gents are going all out to surprise one another and give them the best that they could. At FUKUDAYA in BGC, they expect nothing less and would be rolling out a couple of diner set for an unforgettable gastronomic date.
Since there were different dishes from the two sets, the preview allowed for all the dishes to be tried and reviewed. This option would only be for Valentine's, so I hope you get to enjoy the lot as well. Take note though that each set is good for two and is actually a lot.
Both options starts off with the GARLIC RICE CROQUETTE. Here, they used their crowd favorite garlic rice as fillings. Made into a ball, the texture is crunchy on the outside and moist inside. I would have loved it if the flavor was bolder with each bite. It is here that the similarities between the two sets ends.
SET A would begin with Japanese Snow Crab Espresso. Made with a flavorful broth, guests would experience the savory flavor of the crab. The distinct saltiness was there.
From here, 3 kinds of assorted sashimi are served. From TUNA, SALMON, and SQUID, you get to understand why people flock to FUKUDAYA. The quality and the freshness of the cuts are tremendously good.

If that wasn't enough, a platter of NIGIRI SUSHI would be served.
NIGIRI is basically sashimi placed on top of vinegar mixed rice to create a delicious combination. Here, TUNA, SALMON, SEA EEL, WHITE FISH, and SHRIMP are used. Additionally, they also included California maki and Inari. The Inari is hands down the stand out. Slices of SALMON and its egg are placed on top of the rice. Delicious.
The main dish of SET A would be the JAPANESE SNOW CRAB TEMPURA. Flown in from Japan, the legs produce a meaty and easy way to eat crabs. This is also served with miso soup on the side.
SET B, on the other hand, is something for the less adventurous diners.
Here, all the dishes are cooked and well prepared as well. The CHICKEN and GREEN BEANS are served first. Accompanied by sesame sauce, it tastes light and smooth. Also, a TUNA dish would be delivered next. This one is cooked with fresh orange in Dashi Vinegar. Mouth feel wise, you might think of it as ground meat but it isn't.
For the mains, the BUTA BARANIKU would give you a clean flavor. Basically Pork simmered in a sweet sauce, it was cooked perfectly.
For something heavier, they served the AUSTRALIAN WAGYU STEAK. Partnered with Miso Soup and steamed rice, each bite is masterfully seasoned and is delicious.
For dessert, one set ends with the COFFEE MOCHA MOUSSE with fresh fruits. My personal favorite though would be the COFFEE JELLY infused with Japanese Whisky because of the striking flavor of the alcohol without the punch.
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The VALENTINE'S special sets are available only from February 10-14. They will be served during dinner time. Reservations are a must. Call or text: 800-3563/ 0917-2640171
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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.


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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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Monday, July 11, 2016
IZAKAYA SENSU and CHOTTO MATTE: Opening tomorrow in BGC


The perfect drinking place. That is what an Izakaya is. A neighborhood bar that is the go to place after work. Delicious Japanese food served alongside beer and sake. This Tuesday, July 12, 2016, the Raintree Group, in collaboration with PIGLET from Tokyo, Japan, is opening CHOTTO MATTE and IZAKAYA SENSU to the dining public.
Strategically located in NET PARK, BONIFACIO GLOBAL CITY, this concept was brought in to meet guests longing for a place to indulge and relax after work. Furthermore, no need to worry about where you would stay as you could basically cross order from both restaurants. To put it plainly, CHOTTO MATTE, which means "wait a moment", is the bar area while IZAKAYA SENSU is the dining place. The two concepts intertwine and compliment each other.
 
The press preview, held just recently, showed the prowess and the depth that both establishments have. CHOTTO MATTE, being the genius that it is, has a plethora of choice drinks that would make any alcohol lover jump for joy. Starting out strong, HIGHBALLS were served right there and then. Complementing these drinks would be different high grade sakes. For something on the sweet side, FLAVORED SAKES would be your top choice. Crowd favorites would include tangerine and plum. For first timers, the orange sake is a safe choice.

To accompany the drinks, Japanese Bar Chow was served. One could start with the grilled edamame. You could say that this is the Japanese version of club peanuts. You crack the shell open and eat the green legumes inside.

A wonderful treat was the SICHIMI AGE. This lightly fried chicken hearts and gizzards were marinated with Japanese 7 Spice. Not really a fan of such but one bite in and I was impressed. The texture and the flavor surprised me and caught myself getting more than I should have. I couldn't stop. This is definitely a must try dish.

Aside from the heart and the gizzard, another dish to order would be the SOBA. Their version has the right bite and texture. With the addition of tomatoes, one would say that this is a refreshing noodle dish. Each slurp left me wanting for more.

Something familiar would be the SENSU KARA-AGE. This sesame crusted fried chicken has a crunchy outside and a moist and tender inside. Lovely.

One thing that separates great Japanese restaurants from mediocrity would be the freshness of their dishes. A Special OMAKASE (chef's choices) would be the ideal seafood platter that demonstrates this. 11 different kinds of sashimi are placed elegantly on the plate to entice the guests.

Adventurous foodies would enjoy the UNI IKA "RUIBE". Sea urchin "ice candy" frozen and wrapped in squid. The Squid had a bite but it wasn't rubbery. The uni perfectly melts and weirdly enough goes well with the squid. 

A play on flavors, chefs are sometimes given freehand to create something off the beaten path. It pushes their creativity to the limits. I enjoyed the seared tuna marinated with different Japanese seasoning.

Here, an assortment of edamame, avocados, roe, and uni were wrapped up to give a lighter touch.

 Definitely one of their specialty, the SENSU ROLL would make anyone swirl with delight. A combination of two rolls in one, you get more flavor profile than a typical roll. One is made with tempura asparagus, spicy tuna, green chili slice and unagi sauce. The other one has crabmeat mayonnaise, yuzu skin, cucumber with mangoes and flying fish roe on top.
An IZAKAYA would not be complete without grilled sticks. Assorted yakitori goes well with any drinks they serve.
If there are only 2 variants to try, it must be the chicken skin and the enoki mushrooms wrapped in bacon. The chicken skin has crunchy exteriors with a slight salty taste. The mushrooms, on the other hand, provided a little bite giving way to a play in mouth feel.

Something different would be the SENSU TAMAGO. Simply put, these are sweetened eggs. Created like a souffle, the sweetness of the egg was brought out. The texture is almost like a Japanese Cheesecake. This gave the diners a perfect way to end the meal.
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One could never go wrong with fresh ingredients and quality workmanship. At CHOTTO MATTE and IZAKAYA SENSU, there are no wrong decisions. The ambiance of the place alongside the food and drinks would make it the ideal go to restaurant for a night of unwinding.

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





Disclaimer: was invited to the preview. wrote this based on my experience. Go for the Gizzards and the Soba, you won't regret it.
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