Nadai Fujisoba: No Ramen Here, Just Soba and Udon

Last month, I took my Nanay out to see a movie. We still had an hour to waste before the screening, so we decided to have dinner first. We headed down to the ground floor of SM North EDSA The Block because I remembered a number of restaurants are scheduled to open in February. When we got there, we saw two new Japanese restaurants standing adjacent to each other. It was a tough choice to make, but we ended up choosing Nadai Fujisoba since my Nanay wanted to eat some ramen (or so we thought).

When we were handed the menu, I asked the server what their bestselling flavor of ramen is. She was quick to inform us that they donâ€™t serve ramen and that they only use udon and soba for their noodles. At that point, I still had no idea what she was talking about. It turns out, udon is a thick noodle made from wheat flour, while soba is thin and made using buckwheat. Well, I was extremely glad I learned something new about Japanese cuisine that day.

Nadai Fujisoba is a popular restaurant chain in Japan, which was established in 1966. The Philippines is only the second country they have entered after Taiwan. Now they have five branches in Metro Manila: Bonifacio High Street, Lucky Chinatown Mall, SM Aura Premier, SM Mall of Asia, and SM North EDSA The Block.

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Sushi Master: Authentic Japanese Food in Malabon City

Whenever Mhel and I are badly craving for some quality Japanese food, Malabon City has never been the first place that comes to our minds. But all that has changed when we’ve finally discovered the newly opened Sushi Master right at our hometown.

Sushi Master, which opened June of 2015, stands along what I call the “foodie avenue” of Malabon City, where big-name food businesses like Nanay’s Pancit Malabon and Dolor’s Kakanin are also strategically located. The restaurant is jointly owned by the foodie couple Nolenz Evanglista and Emily Panganiban. Nolenz has worked in Japan for a few years, so he has first-hand knowledge of the flair and flavor of authentic Japanese cuisine.

They have been inviting us to visit their restaurant even before they have first opened their doors. One long weekend in August, we finally gave in to their request, and now we’ll tell you how our dining experience went.

For our drinks, we ordered a glass each of their Iced Tea, Pink Lemonade, and Mango Shake. Their Pink LemonadeÂ (Php 50) has the right balance of sour and sweet that I particularly loved, while the Iced Tea (Php 30) was not too sweet or bland. It was a cold day but it didn’t stop our Nanay from enjoying their perfectly refreshing Mango Shake (Php 75).

I’ve heard only good things about Sushi Master’s GyozaÂ (Php 95) when my friends visited a few weeks earlier, so I was really curious to get a taste of it. The wrapper was a little thicker than most gyozas from other Japanese restaurants, but the filling was one of the most flavorful we’ve had.

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Sambo Kojin in SM Megamall: Authentic Japanese and Korean Food Heaven

A few weeks ago, we were invited by Sambo Kojin to try their authentic Japanese and Korean dishes at their newest (also the biggest) branch in SM Megamall. Unfortunately, Mhel was unavailable that day because of work, so I asked my longtime foodie friend, Innah, who just came back from Dubai, to join me instead.

Sambo Kojin at SM Megamall

The faÃ§ade of Sambo Kojinâ€™s branch in SM Megamall leaves little clue how spacious and well-lighted it is inside. Once you come in, youâ€™ll be pleasantly surprised at how many tables and seats there are. I honestly got lost a few times, trying to get back to our table. Thatâ€™s how big the place is!

All tables are also equipped with smokeless yakiniku grills. How are they smokeless? These grills have special exhausts located at the sides of the grills, which suck the smoke out before its smell sticks to your clothes.

Itâ€™s also important to note that Sambo Kojin is open the whole day from Friday to Sunday and during Holidays. This means there will be NO breaks in between their lunch and dinner services, making it the perfect venue to celebrate a birthday, a graduation, or an anniversary (or any occasion, really) with your friends and family.

Here you can see the chefs busy at work to make sure all the food on display are replenished in real time.

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Experience Japan’s Sakura Season at Tokyo Bubble Tea

For hundreds of years, the Japanese people have been observing their â€œHanamiâ€ tradition, where they enjoy picnics under the blooming cherry blossom trees during Japanâ€™s spring season. Travelers all over the world are packing their bags to join in on the celebration. But like the most of us, we donâ€™t have the free time andâ€”letâ€™s admitâ€”the financial capacity to splurge on a trip just to witness Japanâ€™s iconic Sakura Season. But donâ€™t fret; Tokyo Bubble Tea has finally brought the Sakura Season right to the Philippines with their newest offeringsâ€”the Sakura Bento Trays and Sakura JCC Milk Teas.

Tokyo Bubble Tea at SM North EDSA The Block

I dragged my good friend, Rose Ann, with me since sheâ€™s more familiar with the Japanese culture. Sheâ€™s an online English tutor and itâ€™s her amazing job to talk with Japanese people all day. We visited the Tokyo Bubble Tea at SM North EDSA The Block in Quezon City for itâ€™s the branch nearest to us.

Upon entering their store, we were greeted by their very accommodating staff. One was even game enough to strike a pose for a picture. This branch has limited seating capacity. I remember my family deciding to have dinner here one time, but we had to wait 15 minutes to get seated because the place was jam-packed with customers. I was also quite surprised with their cake display, since the last time we were here, they only had a handful of cakes to choose from. Now theyâ€™re selling more than 10 varieties of cakes, and they all look so sweet and delicious!

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Japanese Chicken Yakitori (Barbecue) Recipe

Ever since I started eating healthy and hitting the gym, my mind has been overly preoccupied with food. And even in my sleep, all I see is food, just like this one recurring dream I have of me binging on Japanese fare like sushi, katsudon, or yakitori. 😀 I always wake up disoriented, salivating, and craving for anything Japanese. This torture has to stop! And I have always believed that the only way to get rid of temptation is to yield to it. Needless to say, I gave in. So one afternoon, I decided to prepare Japanese Chicken Yakitori for dinner.

I used to have an obsessive addiction with Tokyo Tokyoâ€™s Chicken Yakitori, until they decided to take it off their menu and replace it with Chicken Karaage, which I did NOT find hard to love as well. But it was truly overwhelming when I came across my long lost love, the Chicken Yakitori, once again at my previous work. They had a mean recipe for yakitori, so I made sure I learn it any way I could. So with that recipe at hand, I charged at our kitchen, only to be disappointed to find out that weâ€™re missing most of the ingredients I need. But like any good chef, one must learn how to improvise and be resourceful.

The original recipe calls for mirin (Japanese rice wine) and rice wine vinegar. I boldly substituted the mirin with red wine, and the rice wine vinegar with the regular distilled vinegar. But I suggest that if you plan to substitute the mirin, use white wine instead, since itâ€™s milder and sweeter.

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