After submitting our Japan visa requirements, Mitch and I headed to Ooma Japanese Rice Bar to finally give it a try.
We were ninth on the waiting list, luckily there were some groups not in the vicinity when their names were called so we got in earlier than expected. Their loss, our gain. :D
Quite surprised that our orders came out pretty quick. Gutom na kasi kami talaga.
|Salmon Skin Aburi Maki (P265). Torched salmon, crispy salmon skin, asparagus, cream cheese, wasabi aioli and teriyaki sauce.|
Aburi, meaning to "burn something", is a traditional Japanese method of blowtorch - direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things - a different flavor and enticing aroma that fills the entire place.
It's kinda weird to have your gyoza covered with mozzarella cheese but it worked.
|O-Gyoza (P235). Gratinated mozzarella and cheddar cheese, scallion, togarashi, and unagi sauce.|
|Tuna Tataki (P195). Sesame crusted tuna, pickled mushroom and its juices, fried shallots, pickled red radish and ginger garlic sauce.|
|Hanger Steak (P495). Sous-vide hanging tender, sauteed mushrooms, white truffle oil, sweet potato mash, crispy baby potato, pickle dressing, ponzu butter.|
The hype for the Aburis are real! Did not dig the Hanger Steak tho. But that's just me. Worth a try!