Thankfully, I live in a city that celebrates Japanese cuisine. There are even eateries that offer their own take on sushi rolls—Joed’s Lutong Hapon in Mabolo and APM Centrale is the perfect place to visit when you’re looking for hearty Japanese dishes on a budget.
Some of the makimono rolls from Radisson Blu’s Sushisake (photo by Nath Ybanez)
When I’m hankering for something a bit more authentic though, I head to Azabu at JY Square and Robinsons Galleria. They have an extensive offering of sashimi and sushi, and even offer up some toro for those looking to really indulge (the delectable Japanese tuna is priced upwards of P1,500). The Spider Roll, with its crab claw and fish roe, is a go-to, paired with a serving of soba.
Another spot that just recently opened is Sushisake at the Radisson Blu Cebu, which features some of the most delicious rolls I’ve tried in the city. Chef Jeff Yalung creates incredible flavor with his sauces—you hardly even need the Kikkoman and wasabi for his creations.
Ooma’s Soft Shell Crab Taco-Maki (photo from Ooma’s Facebook page)
Although sushi should be relatively simple, the way some chefs bring these fresh ingredients together can create the most interesting flavor profiles. A recent visit to Manila introduced me to Ooma, where I made the best decision of myself and ordered the Soft Shell Taco-Maki. The “taco” is made from temaki, and packed with soft-shell crab, ebiko and aligue mayo. The flavor is incredible, and I’m planning a trip to the capital soon just so I can have another go.
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Azabu’s Cherry Blossom
Dining here is definitely an experience—upon arrival, diners are served with green tea, which can be taken iced or hot, and the amuse-bouche (hors d’oeuvres) that the chef decides the make that day. The same goes at the end of the meal—the chef serves a selection of deserts that diners can enjoy inclusive with the meal.
What sets Azabu apart from the rest of the Japanese restaurants in the market is their dedication to using only the highest quality ingredients for their dishes. Kobe beef and seafood like octopus and toro—Japanese tuna sashimi that melts in your mouth—are imported straight from Japan, flown in chilled not frozen and stored in the kitchen for no more than three days, if supplies even last that long. Not to say the local tuna they serve isn’t good either—the Cherry Blossom has crabstick and cream cheese in rice and wrapped in tuna, and every bite is delicate and flavorful goodness.
The Cherry Blossom isn’t on the menu though—in fact, Azabu has special dishes that the servers will be happy to share with you, and can even cater to personalized requests. A must-try that is on the menu is the Ebi Tempura, jumbo prawns in a light coating so every bite is full of meat, to be dipped in Azabu’s dipping sauce that’s delicate so as not to overpower the tempura.
Azabu’s Ebi Tempura
- JY Square Prestigio
- Gorordo Avenue, Lahug, Cebu City
- (032) 239 6849
(Edited from the published article Traveling Plates in Zee Lifestyle March 2014)
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