New Food Destination: Ichiba Japanese Market in Resorts World Manila

Wednesday, March 09, 2016



I was excited to actually see something like "what's seen in Japan" to be here in the Philippines. I've never seen something so authentic. This is Ichiba Japanese Market in Resorts World Manila. This is part of Newport Mall's restaurants located on the second floor of the building. While inside, there were maps on the table so you won't get lost inside Ichiba Japanese Market. Not that it's too big, but it just describes where you can get the food items on menu. They also have wait staff who can take your orders but I'd suggest you roam around the place and get them straight from the little stalls inside the venue. Do it like how the Japanese do.



I love the effect of seeing everything being done right in front of you. Where steam is coming out from pots, pans, where they fry fresh tempura, make Takoyaki the original way like you're in Japan. This time, you don't need a passport or visa to actually experience it.


The decor was impressive. Complete with lobsters, crabs and tons of Japanese trinkets all around. The little house with a crab you see on this photo houses the fresh seafood they offer for the day. I saw Lobster, Rock Lobster and Abalone all still moving.




It's as fresh as it can get. Now imagine this halved, roasted over fire, with butter, garlic and served in volcanic stones. We had one that's really soft and meaty. It was worth the trouble of getting antihistamines for my seafood allergy haha!


This is a dedicated Tako counter making my super favorite Japanese street food item the Takoyaki. They also make one of the tastiest Gyoza I've ever had. Although it may need some improvement on the presentation side, it's worthy to be ordered. The Karaage was soft inside, and crunchy on the outside. Dip it on the thick Japanese mayo, then have rice with it, we have nothing to talk about anymore.


I had interest in this nook where they cook all the soba and udon from. I'm a self declared expert when it comes to the cold soba, a personal favorite. I ordered it, I'll show you later.



I also ordered the Tonkotsu Miso. A miso based noodle bowl that also contains pork slivers. I also appreciate that fact that when I commented on the food they served, they accepted it as a feedback. This means you're going to see MORE improvements to the menu in the coming days.


I didn't eat any Donburi as I already have a lot on my plate literally. The rice bowls were awesome though, I saw someone eat it off on the table across mine. I told my self I wanted one haha.



They really make good Takoyaki. The proof is in the filling. As you can see, theirs is actually full to the brim. They also make this golden brown, not burnt, just right. They also topped it with bonito flakes which gives us the impression that it's moving. Simple, but fancy, I like that.


We caught the Japanese Chef  cleaning scallops. Filipinos would love this lightly grilled to perfection. It's in the details and they sure can bring it.



As you can see, this is pretty legit. I love what they did with everything except the ceiling. Some were exposed and might be better if they had some sort of wood to cover that. Still, it felt like what it should have felt like, so it did it's job. This would be a really good attraction for Resorts World Manila.


They have a real original dedicated Asahi Beer Bar. For all those who miss the brand, they serve it here all day! You don't have to go to Japan to have it.


The selections of grilled chicken and beef or what they call Yakitori was full of Umami flavor. I loved the chicken most.


The Salmon Sashimi, the Tuna Sashimi, was fresh and cold. Just dip it in Kikkoman Soy Sauce and their fresh wasabi, you're good to go.



Their Takoyaki was very Japanese. It's not like those fishy ones you usually buy in stalls here in the Philippines. I could compare it to the regional ones I had in SM Makati, yes equally good but cheaper in price I think.


This is the Tonkotsu Miso Ramen. I don't know how to tell you, I think they have to improve the broth a little as it was on the salty side. The good thing is, they were taking notes. I'm sure the next time I'm going to be here I'd really have a really good bowl or two. I'd go for the soba too.


The fresh catch was literally saying hi to us as this Rock Lobster was flapping, still alive before they prepared it for grilling.


Tempura was served fresh, hot, with a light batter, fast. It was succulent and still sweet. Pretty good.



My super duper favorite on the food they  served, this is Zaru Soba. It can be taken hot or cold but I prefer the latter. You take a heaping chopstick full of these and dip it in the Soy Sauce laden cup with spring onions, a little wasabi, and ginger. Super good.


The Chicken Karaage was superb. I could have an order or two in one sitting. The crisp exterior, the gingery sweet meat, dipped in the thick Japanese mayo, do I need to say more?



Their Gyoza was good, although I suggested a more presentable way of doing this. The consistency of the skin was good, the meat and veggies inside was flavorful, plus the vinegar was very sour. It was the ideal Gyoza you dreamed of when in Japan. Again, you can now have this in Manila, that's good news.






I liked how the soba noodles were kept cold using this tube of ice. While it was hot it probably got the marks on this tube of ice and made it like an artwork.


It was also springy and chewy just the way I like it.


Then the Chef also prepared Sukiyaki from scratch. He did that while roasting the Rock Lobsters then put it on the rocks. Rock Lobster on the rocks get it? LOL






He also put the shrimps and Ika (Squid) on the grill. It just needed a few minutes to cook.


The Sukiyaki was delish!



When my Takoyaki order arrived, it was game over. I loved every bit of it, including the small bits of Octopus inside.


We also had the chance to see the lovely crab which they served family style. I think you can purchase this per kilogram on the aquariums they have on the side of the restaurant. Then cook it right on the spot.


This fish was good and soft too. They just covered it in batter and deep fried it. If I'm not mistaken this is red snapper.

Do you like what you see? Then don't sit there behind the keyboard. Go out with your family and visit Resorts World Manila in Pasay City. The Ichiba Japanese Market is here, waiting to be discovered. I'm sure in a few months, this place would be packed. The food in general isn't that much expensive if you compare it to the restaurants in the same mall, but absolutely worthy of your visit. I'm going back there very soon with some friends and family, so if I were you I'd be asking my friends right now to put it on their schedules. It's as real as it gets.
COW

For more information about their artists:
Ichiba Japanese Market
Ichiba Japanese Market
Like them on Facebook


Visit their official website

http://gmanetwork.com/IchibaJapaneseMarket

An Oriental Journey with Kikkoman Soy Sauce



I was invited to a cooking class a few weeks ago by the good people of Kikkoman Soy Sauce. I'm sure just like me, you've got your fair share of Kikkoman Soy Sauce stories you're raring to talk about. It's my family's go to brand if we're eating something Japanese but that afternoon during the cooking demo, I learned there's a lot of things you can do with it. 


I'm a purist kind of guy when it comes to Kikkoman Soy Sauce so when it's Sushi, Maki or Sashimi, I only use it plainly or put in a bit of wasabi to give it a little kick. The Chef's however at 25 Mushroom Kitchen showed us how we can use the lovely premium brew for different dishes without losing it's flavor. I can cook, but I don't delve that much into Japanese cooking because it tends to have a lot of preparation involved in it. Good thing they prepared most of the mise en place before we even got there as they knew that would actually take some time to chop, julienne and peel things for this short course.

The task was a bit difficult because it entails us to make California Roll from scratch, of which I know I've actually done so miserably in the past. I just did what I had to do and since most of the guys and gals there were also doing it for the first time, I think I did quite good for what it's worth and yes, I even ate my California Roll, it was edible haha!





California Roll can be actually modified by putting in different fruits or vegetable in the center. We were advised to wet our hands as putting in the rice will be a very sticky situation. Of course after everything's done, we NEED to use Kikkoman Soy Sauce as it's dip. I feel the most difficult part of this is the cutting wherein you need a very sharp knife to do it. Make sure you only put a thin layer of rice as it is going to be heavy on the belly. They also have Teriyaki Sauce now which we'll use later on in the class.


I like a LOT of Japanese mayonnaise on my California Roll so I didn't hold back in that department. My version was absolutely good! If you say otherwise, friendship over!

They also taught us a new skill, this is how to debone a whole chicken leg!




We used grated ginger, sweet sake, a little sugar and the all important Kikkoman Teriyaki Sauce as marinade!




We dredged it in flour, fried it until golden brown. We set it aside then we made the sauce.


We didn't have to thicken it anymore because the chicken already contained flour. So more Kikkoman Soy Sauce and Kikkoman Teriyaki Sauce, sugar and spices was all we need to finish the dish.


Can you see how yummy this looks like? Because it is. I loved this so much I didn't have to take it home anymore because I finished it all during the class haha!


This is the lovely Japanese Fried Rice. Amped up by Kikkoman Soy Sauce too of course!


I made a mistake (okay I admit haha) of putting a whole egg on this Beef dish. I should have only put in the egg yolk instead of the whole egg LOL but what's important is that I had fun and I learned a lot of things that we could do with Kikkoman Soy Sauce. Now if you want to experience what we did in 25 Mushrooms Kitchen, all you have to do is tell us why in an Instagram post with a photo of your favorite Kikkoman dish (just tag me). Or you can just comment on the Instagram post I'll be doing in just a bit. Convince me why you think Kikkoman Soy Sauce is the best and if you win you'll get Php 1,500 worth of Kitchen pass for a class in 25 Mushrooms Kitchen.

If you want to know more about what happened in the class we had, here's some videos to get you going!





I'll wait for your comments here and on my Instagram posts and I'll announce the winner next weekend (March 12, 2016). Who knows, it might be you!



COW

For more information about their products:
Kikkoman Philipppines
Kikkoman Philippines
Like them on Facebook


Visit their official website

http://www.kikkoman.com.sg/

Chinita Princess "The FUNtasy Concert"

Tuesday, March 08, 2016



Our lovely interviewee today is the one and only Chinita Princess Kim Chiu who's having a concert entitled "Chinita Princess: The Funtasy Concert". This is in celebration of her 10th Anniversary in the industry and her birthday. She promises to fill up the Kia Theater in Cubao Quezon City on April 9, 2016 8PM and tickets will be available through Ticketnet Online. Ticket prices will be Php 4,240 for the VIP Section, Php 3,710 for Orchestra, Php 1,590 Loge and Php 1.060 for Balcony. 



















During the presscon Kim expresses how light this concert is going to be and admit's she's more of a performer, not much of a singer but she promises fans that people will enjoy the show from the start. The opening will be full blown and will have the GFORCE elements in it. There will also be cables, cranes, liftings, drops which you'll never expect in a Kim Chiu performance. She adds "I want to thank everyone who's here and I hope you get to watch it on April 9 because it's a special night for me. We sold out VIP tickets and we only have a few for the other areas. Thank you to my fans who still are supporting me all these years!"

Congratulations Kimmy! 

KUMAGCOW
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