Nobu style of Japanese cooking reaches RP
MIKI ESPE, abs-cbnNEWS.com | 03/13/2009 5:33 PM
Printer-friendly version | 
Send to friend | 
Share your views
Japanese restaurants have mushroomed everywhere in the country, dazzling the Filipino appetite with its traditional and delicious cuisine.
The proverbial Ebi Tempura is always in demand on every table, and the California Maki is a surefire hit to many Japanese cuisine lovers. But for some Japanese restaurants in the Philippines, there is more to Japanese food than conventional Japanese cuisine.
Nama Sakana Ramen Sushi House, located at 53 Connecticut St. in Greenhills, recently launched its first restaurant last March 5 and brought the unique and exciting flavors of authentic Japanese fusion cuisine with the Nobu style of cooking.
Nama Sakana, Nihongo for "raw fish," is owned by business partners Nacy Nocom and chef Rolando “Rolly” Ongcoy. Nocom explained the restaurant’s etymology: in Japan, a chef is recognized for his skill in making sushi when he is an expert at slicing raw fish, and it takes great skill to do that. “We would like to emphasize that he (chef Ongcoy) is an expert in sushi making,” Nocom said.
The Nobu fare was inspired by a world-class Japanese chef in London, Nobu Matsuhista, who concocted the innovative Japanese cuisine. It impressed the palates of several international names like actor Robert de Niro and Italian fashion empire Giorgio Armani. It also received wide recognition in Hawaii, Australia, and Dubai.
Nobu style
In Manila, under the neutral lights of Nama Sakana, Ongcoy introduced Japanese gastronomy – the Nobu style. Ongcoy said this distinctive style of cooking is a fusion of different cuisines from other parts of the world: German, Italian, American, French, and Peruvian. He said that one of the well-defined elements found in Nobu cuisine is the use of Jalapeño, which is a key ingredient in the Peruvian style of cooking.
His exposure to the world’s finest food experts inspired him to create Nama Sakana’s roster of specialties using only the finest and freshest ingredients like the Black Cod Miso with Gindara Sauce, Rock Shrimp with three sauces, Beef Tobanyaki, Sashimi Salad with Seared Tuna, and Salmon with Special Garnish.
For Japanese foodies who still opt for traditional Japanese cooking, Nama Sakana also makes available authentic dishes and accepts Omakase service, which means you can entrust the chef to be astounding and novel in the selection of dishes. That’s guerilla cuisine for you!
What’s more, Nama Sakana takes pride in its mouthwatering desserts. The Japanese cheesecake is a must-try! It shares a blend of sweetness and a kick of tang.
Indeed, Nama Sakana covers the ground between authentic and groundbreaking cuisine – a great place to go to when you’re looking for something more substantial than the traditional Japanese fare.
(Nama Sakana invited abs-cbnNEWS.com to do a food review for the restaurant)
Comments