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There's more to Japanese food than just sushi, sashimi, poke bowls, takoyaki, gyoza, cheese tarts, katsu, yakitori, ramen. If you think you've tried them all? Well, think again. It's my first to hear about KUSHIKATSU. I know KATSU but what's KUSHIKATSU? According to the www, Kushi = skewers and Katsu = deep fried meat, vegetables, and fish. And you'll get to enjoy a lot different kushikatsu here. DARUMA KUSHIKATSU is the newest Japanese restaurant brought to us by the Tasteless Group. This is located in Uptown Mall. Once you enter the place, you just can't help but love every detail and every corner. Very chill, hip, and young. 🏼 They have a total of 30 different skewers available. The "simple ones" are priced at 39php per stick while the "not so simple" are priced at 59php per stick. It may be pricey for just a single stick but it's worth it. Especially since you're paying for the service and the assurance that what you are eating is fresh, clean, and cooked only w quality ingredients, and the communal sauce is clean. If deciding what to get is hard, they have the BEGINNER (9 sticks - 480php) and the ADVANCED (11 sticks - 480)php) sets. The Beginner set is composed of basic Kushikatsu skewers while the Advanced set is for the adventurous (i.e., deep fried gizzard, heart, and pork/chicken intestines). We started the feast with a bowl of vegetables - fresh crisp lettuce, raddish, and carrots. You can either eat them as is or dip them in the sauce. This is not refillable, btw. #SharingisCaring The process is just simple: DIP THE KUSHIKATSU > EAT > RESIST THE URGE TO DIP AGAIN. The most important rule is #NoDoubleDipping. Admittedly, I had a hard time following this rule because the SAUCE was just so good... IT WAS AWESOME AND AMAZING and MAGICAL! It made everything so goooooooood and extra tasty. I wish they can provide small bowls so you can dip-all-you-can. TIP: since #NoDoubleDipping, make the most out of it. Not sure if it's allowed but we asked for a "serving spoon". #Paraparaan We tried the BEGINNER SET first (9 sticks). Instead of serving them all at once, the kushikatsu are served by batch, 3 skewers at a time. This is to ensure that you get to enjoy it hot and fresh. 🏼 I lost track and count of the skewers I tried but these are my favorites: CHICKEN w GARLIC and CHICKEN MEATBALLS. FISHCAKES. CAMEMBERT CHEESE. Just like Chicken Nuggets but fresher, better and yummier. It was not bland nor dry. I usually like my chicken nuggets with BBQ sauce but I think from now on, I'll be looking for the Tonkatsu Sauce. It's my first time trying a fishcake and it was surprisingly good. It was kind of weird and chewy at first but I liked it. And lastly, the Camembert cheese!! Cheese sticks but 100x cheesier and more awesome! Actually, they were all good and yummy. It would just depend on what you want and prefer. Other favorites are the prawns, beef, pork, and chicken intestine. Even the quail eggs, shitake mushroom, leeks, and potatoes were all delicious! 🏼 You may think that since they were all battered and deep fried, they'll be too heavy or nakakaumay, but surprisingly, it wasn't as heavy and no umay. The batter was actually light and very crispy. It was not too oily and not too thick. It's easy to be carried away since you just want to eat and eat and eat. It's very addicting. TIP: Please please make sure to eat them right away. While it's still fresh and hot because they're so much better that way and that's how you're supposed to eat and enjoy the kushikatsu. Aside from resisting the urge to double dip, you must also resist the urge to take photos for too long. If you can't resist taking photos, make it really fast! Okay? To make your dining experience even better, order the CHAHAN RICE (150). I was not able to try it anymore but Kiko and Muffy LOVED IT. Chef Noel is thinking of changing the recipe but we don't think change is needed anymore because it was already good. It paired well with the kushikatsu. 🏼 We also tried the YAKINIKU BEEF which was just okay. Nothing extraordinary. For our drinks, we got to try the CHU HAI. Japanese Vodka x Carbonated Water x Fruits. Lychee was highly recommended so I got one. It was good, kind of strong (for me) but refreshing. TIP: Chef Noel said that the skewers are best enjoyed with a glass of beer. Not a beer drinker (never will be) but the beer was surprisingly good, it was not bitter. It's the tolerable kind of bitter. Just like the rice, it paired well with the kushikatsu. Of course, the feast wouldn't be complete without dessert. They let us try 2 flavors - Miso?? and Matcha. They were both really good and weird. The "odd" taste (c/o the sesame seeds and the "unknown" crumbs + walnuts) made all of us eat more ice cream. Overall, I enjoyed and liked almost everything. Can't wait to bring Ony and my friends here soon. And as always, it was a fuuuun and awesome night w the looloo foodies! Thank you Sir Charlie Paw and the Tasteless Group, Peanut D and Pam L.
FINALLY!!! DOHTONBORI IN UP TOOOOOOOWN! Had lunch here today with my cousin and since I'm eating heavy dinner later, I decided to skip out on the okonomiyaki. We went for the lunch sets instead and chose the Pork Yakiniku (Php 230). It's served with rice and miso soup and you can add a bottomless drink for Php50. You get to cook this on your own so if you don't mind cooking before eating, it's a very sulit lunch set! We also had the Quattro Formaggi pizza (Php240). It's my favorite Dohtonbori dish and I always, always order it. Eat it while it's hot! It's just sooooooo good especially when the cheese blends with the caramel sauce! This particular branch is really, really spacious, with ample seating. You prefer a bit more privacy, they have smaller rooms that fit 1-3 tables! The decor gives it an authentic Japanese feel. We were seated in the tatami room so we had to remove our shoes. But since I wanted to roam around and take photos (hehe), they were kind enough to provide me with bedroom slippers!
Galaxtea is one of the new kids to grace UPTC. I have seen a couple of posts about 'em and the peanut ice cream roll got me curious. Here is the fun part, my curiosity is not off the charts last Saturday hence i opted to try the Lemon Wintermelon Tea instead. Note: Wasai offers ice cream roll while Galaxtea offers refreshments Who would have thought that "Kondol" and lemon works well together??? Well, no one except for Galaxtea. How does it taste? Surprisingly good, similar to fresh iced tea with subtle hints of wintermelon. I hope my level of curiosity increases next time so i can try ze frozen treats.
We brought our Visiting Professor to Canlubang Golf and Country Club for lunch after our appointments at our Laguna campus. I liked their Bangus and their Beef with Ampalaya. The Sinigang was just okay. I didn't try the Fried Chicken and Calamares but they said they were good.
Oh yeah! Another invitation from P! And I'm so thrilled and excited when I found out that the next |ooloo Rendezvoos will be at Kushikatshu Daruma. You heard it right, the Tasteless Group brings the famous Kushikatsu Daruma of Osaka in Manila. Ooopppsss! For those who didn't know what is kushikatsu? Actually it's like a tempura but the batter they used in kushikatsu is bread crumbs. We were greeted by Mr. Charlie Paw when we enter Kushikatsu Daruma. I fell in love with the rustic look of the place combined with the modern interior of the restaurant but it preserves its Japanese feel. We were asked to order our drink first as they prepare our Kushikatsu. I had two flavors of High Ball/Chu Hai Matcha: Matcha Chu Hai - 5/5 Lychee Chu Hai - 5/5 "Both Chu Hai were really good and refreshing. I can taste the mild kick of the alcohol but not that strong." As a first timer in the place, we were served by the staff the Beginner Level for Php480.00. It consist 9 sticks of kushikatsu and 2 kinds of sides. KUSHIKATSU Potato - 4/5 Onion Leeks - 4/5 Camembert Cheese - 5/5 Chicken with Garlic - 5/5 Chikuwa - 5/5 Prawn - 5/5 Tsukune (Chicken Meat Balls) - 5/5 Tonkatsu (Pork Loin) - 5/5 Classic Tonkatsu (Chicken Breast) - 5/5 SIDES Chahan Rice for Php150.00 - 4/5 Yakiniku Beef for Php190.00 - 4/5 After finishing the Beginner Level Set. We were asked to order and try the other Kushikatsu. Php39.00 per stick Quail Egg - 5/5 Cherry Tomato - 5/5 Chicken Intestine - 4/5 Pork Intestine - 5/5 Php59.00 per stick Shitake Mushroom - 5/5 And we were lucky to try the Foie Gras Kushikatsu which is Off The Menu. Foie Gras - 5/5 My Top 3 Favorites: 1️⃣ Foie Gras Kushikatsu "Absolutely one of the best kushikatsu I've ever tried. I am so lucky that I'm one of the few who tried it because they have limited stocks." 2️⃣ Shitake Kushikatsu "Thank you @Mary for suggesting these amazing deep fried mushrooms. It taste really really good! The flavor of Shitake was unforgettable. Very addictive!" 3️⃣ Cherry Tomato Kushikatsu "This one too! It taste awesome and "pangpawala ng umay". Just be careful eating those cherry tomatoes because of the hot tomato juice inside." Did I mentioned that there's a very important rule when you dined at Kushikatsu Daruma... "NO DOUBLE DIPPING!" By the way, the secret dipping sauce came all the way from Japan. Kushikatsu Daruma is located at 2nd Floor, Uptown Bonifacio, Bonifacio Global City, Taguig. Thank you Mr. Charlie Paw for your generosity! Thank you Peanut D and Pam L sa walang sawang invitation. Super love it! Nice meeting you guys! Ruth S, Kiko G, Marjorie G, Julie L, Muffy T, Mary Love S, Unisse C, Bernisse C, Rocky R, Marjorie G, Kristin A The event was paid and sponsored by Kushikatsu Daruma. #ilovetoeatph
Ibiza Chicken with Chorizo Pilaff: YEY It was pretty gruff for a chicken dish, heavy with spices, primarily cumin (as compared to "light" spices such as thyme and rosemary; well, i just made that up so don't kill me). I'm guessing paprika, and pepper were also generously used. The chicken was moist and the light grilling gives a mild charred taste which was interesting. The bold-tasting tomato gravy ties in the Spanish influence, but a quick check online doesn't seem to reveal any specific reference to an "Ibiza Cuisine" (as it is called Ibiza Chicken) as you would have with more distinct regional Spanish variations such as Asturian, Cantabrian, Galician and Manchego dishes. But as my knowledge on this matter is limited, I stand to be corrected. The chorizo is mixed in the pilaf so you get to eat it as the ground meat which flavors the rice, instead of it being a sausage. In simpler terms, imagine a longganisa taken out of its casing and mixed in a sinangag, that's how it works. In my case, it took awhile before that registered as I was expecting some sausage slices in the dish. This dish has layers upon layers of flavors that any foodie would truly enjoy. However, for normal diners, the spices might be too strong and overpowering. If you want something simple, go for their steaks instead. P.S. They need to improve on their plating. I know it's not a fine dining place but for a restaurant which has the word "artisan" in its name, they really should know better. The elements on the plate seemed ill-placed and it was a bit messy as well. I had to do some on-the-spot styling to fix it. Sorry. Ang arte ko ba?
Seco de Osobuco by Cocina Peruvia: YEY This is the awesomest Ossobuco/Osobuco I've ever had! Ever! Ever ever!!! The meat was soft and broke into strings at the slightest pressure. The resulting gravy from the beef simmering in red wine is so exuberantly flavorful that we were short of licking the bowl dry. Seriously. You could say we can use the same description to any other stew dish out there and you're right. So there is no way for us to convince you how good this was except maybe to insist that you try it out for yourself. The tacu-tacu ball is made of rice and beans, seasoned and spiced, and is served as the starch component of the dish. It's a bit strong but it complements the relatively light flavors of the stew (relatively lighter to maybe a caldereta and maybe made even lighter because of the sweetish taste of the wine). The Seco de Osobuco was so light that I was curious if this was really Peruvian or Peruvian inspired. I also got confused about the translation as Ossobuco (with two "s") is an Italian dish which has veal and wine. On the other hand, Seco means wine and Osobuco is shank (osso for bone, buco for hole). So technically, Seco de Osobuco, the Peruvian dish is almost the same as Ossobuco the Italian dish. Nevertheless, when you go to Cocina Peruvia, don't forget to order this one. Try it and you'll see what we mean when we say it was awesome.
Brazo de Mozu (Frozen Brazo de Mercedes) by Mozu: YEY I'm not a fan of anything sweet (including sappy love songs) and as such, saccharine indulgences are few and far between. "Not too sweet", I was told, is what draws crowds to this product. Aptly named after the restaurant who carries the namesake, Brazo de Mozu charms with its masterful play on sweet and savory. Meringue, custard, ice cream, caramel, graham -- just mentioning those words makes my throat sore. Surprisingly, that is not the case when you finally get to taste it. Fact: food tastes less sweet when consumed at lower temperatures. The entire thing is frozen and as such, the experience of eating this is some sort of a mind trick, in a scientific kind of way, that you are consuming spoonfuls of sugar and still not taste anything oppressively sweet. The meringue and caramel have been salted as well, helping temper the overall sweetness of the dessert. It's fun to eat, too. You have the upper layer which is soft and delicate, the middle creamy with custard, the lower part relatively harder which gives the "cake" its overall form, and the bottom grainy with powdered graham as crust. It's just beautiful. Maybe I'm giving their chef too much credit (or whichever commissary supplies their kitchen), since frozen brazo is not original, afterall, and there are other places that serve a variation of the same dessert. Nevertheless, this is a work of wonder and it's one of those few desserts I don't mind having again any time soon. Good job, Mozu!
First time to be here tonight. I'm a huge fan of Japanese cuisine, so 10Ronin's menu is like food heaven to me. Most of the food are Filipino cooked into a Japanese way (also the other way around) like Adobo Ramen, Tokwa't Baboy, Ronin Sisig Crispy Nori Taco, and many more! What's our favorite? Their Matcha Cake! Seriously unforgettable. Will I return here? No doubt, yes!
Two thumbs up for the grilled cheese sandwich with shoestring fries, rich and well done. The pesto pasta with rosemary chicken was sprinkled with shaved parmesan, bravo. Didnt enjoy the waffles though, it was hard as brick. To access this place by commute, alight at the corner of Broadway St and E. Rodriguez (near St Lukes) in front of McDonalds. Little Owl is beside McDonalds. With a car no problem, the carpark can take 10 cars. Nice new brunch place, an old house converted to a diner just like their Lola Cafe Bar in the Scout area in Quezon City but the AC needs improvement quite hot in midday.
I had the chance of checking out this new go-to place along the Rockwell neighborhood, near Powerplant mall called Single Origin, on a sponsored invite, thanks to Seats’ owner, Carlo. The rustic interiors of this place give it a homey ambience. Single Origin offers all-day breakfast, and American and European comfort food, alongside their variety of drinks, composed of alcoholic and non-alcoholic ones. We were first served with a barrage of sweets, which includes their epic waffle berries. A good load of strawberries, raspberries, and blueberries are enveloped in this crispy waffle, making it instantly my favorite. The French toasts we had are satisfyingly sweet, but I think that it would have been better if they had used a thinner piece of toast so that the toppings and sauce in it could have been evenly spread together. Their banana Nutella pancake had one-upped the French toasts because the fluffy pancakes were prepped well, though, it just needs more Nutella in it. You can never have too much of Nutella, that we have to agree on, right? After trying out Single Origin’s sweet offerings, we got served their savory dishes. For one, we had their delicious truffle pasta. If, on the other hand, you are so much into pizza, then I suggest that you try out their breakfast pizza offering. This thin crust pizza has a hefty serving of crispy bacon, mushrooms, and egg, on a bed of rich cheese. Go ahead and add a dash of chili flakes to it to make it spicy. Although I enjoyed most of the food that were served to us that time, I do think that Single Origin’s chicken and waffle sandwich needs a bit of tweaking for it to be really good. I just find the waffle too thick and it is too dull for my liking. I think that it’s their crab fat pasta that took the spotlight. This winning dish is just boosting of so many flavors of the shells, shrimps, and crabs in it.
Smoked Ribs by The Smoking Joint: YEY Wonderwall was playing, but this cover was less grungy than the original. It was by Ryan Adams, a cool, mellow version of the Oasis 1995 hit, the kind of tune that you'd prefer playing on your car on a breezy, sunday afternoon drive down the expressway. It's my second visit and my impression hasn't changed (I have made it a personal rule to dine twice in an establishment before putting out a review). The Smoking Joint is laidback and unpretentious, probably even rough on the edges, but this place carries so much soul that it feels like home. A reiteration of the BF hit, it finds a new home along Chino Roces Extension, a bustling street on weekdays but a relaxed destination on the weekends. Much like how a dweller on the southern borderlands (i.e. alabang, bf) would quietly sketch himself or herself (without openly admitting it) the restaurant's overall demeanor is upscale but hides it under a genteel easygoing charm. Time, which one needs for slow cooking, is a resource not everyone has an abundance of, afterall. A cursory glance at the menu also reveals a well curated selection of wine and craft beer, both local and imported. The interior exudes a modern industrial appeal: dark browns and blacks, distressed floor, unconcealed piping, glass, metal and wooden fixtures and accents. Prices are steeper than your usual fare but there are also more modest lunch sets on offer, albeit in smaller servings, of their bestsellers. It's subdued yabang, for the lack of a better term. First thing that hits you when your ribs arrive is this deep meaty smell with a sweet hint of sugar and spices. The ribs land on your table as a beautifully assembled work: 3 pieces of rib neatly stacked in a crisscross pattern, the glaze and fat glistening--it is a joy to look at. The single order has slender pieces while the halfrack, which would have 4 pieces, have bigger and longer. Having the ribs served precut is deceptive. There is so much more meat in each piece than you would expect. Knives have no use here since soft pressure is all it takes for the handsone meat to break off from the bone. It's amazingly tender and moist. The sauce is not oppressively sweet nor agressively spicy (but i think the sauce is more sweet and less spicy on my second visit). While it is unclear what wood they use, the thick smoky taste in the meat is what separates this from the other places I've tried. It's heavy and long, and carries a sharp salty finish. It's a far cry from other ribshacks that depend so much on their sauce and rub alone. Easily, this would rank one or two in my list. There are some small issues though. The menu is quite unimpressive being photocopy printouts that they are, the tables wiggle because of uneven footing which a cheap stopper would have solved, the hibiscus (gumamela) iced tea tasted like strawberry juice and why do orders for the halfrack and fullrack lack the standard sides which you get with the single set. But consider that nitpicking. I've been here for 2 hours and it's nearly 5pm. An officemate has walked in. Jasmine Thompson's cover of Rather Be is playing and the sun now casts amber light. Sunday is almost done. I'd drive down south but there is nowhere else to go.
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