![]() There’s a special place in my heart and belly for Haru, and its wonderful chirashi don. Ground Floor, Crescent Building, 29 San Miguel Avenue, Ortigas Center, Pasig #seafood #gastrogram #foodstagramĪ photo posted by Wyatt Ong on at 12:34am PDT The world is your oyster! The must-order at Marufuku. ![]() ![]() The components are not as plentiful as the ones from other restaurants, but they are of great quality and if you order to share, you can also enjoy the other can’t-miss items on the menu like the Marufuku Roll (read more about that here), or this beauty, the Kaki Motoyaki, Hiroshima oysters under a bed of thick miso and mayo sauce (P290): Marufuku rarely disappoints, and it’s located along San Miguel Avenue, which makes it a short walk from a good number of Pasig offices. For P535, you get a slice each of tuna, salmon, hamachi, tako (octopus), squid, egg, shrimp, aji (salay-salay), sea urchin, grouper, yellowjack, sea bass, and mackerel – that’s a lot.įor P940, you can get a different version of this chirashi bowl, with imported fish.ġ41 Sedeno Street Salcedo Village, Makati In my limited dining experience, this is the most diverse and varied chirashi bowl I’ve encountered so far. This chirashi lunch set comes with salad and ice coffee, and while the selection is standard, the price, at P380, can’t be beat. QC-based folks will be happy to know that Nihonbashi Tei now has a branch right along Tomas Morato, offering more dishes at great value. Though perhaps not as packed as others, the fish is firm and of great quality – not runny or slimy at all.Ģ277 Pasong Tamo, Don Chino Roces Avenue, Legazpi Village, Makati City But once you’re seated and settled, the food does come quickly, and boy, is this chirashi worth the trip. The restaurant is packed at peak hours come a little earlier or a little later to find a spot more quickly. When I have more, I’ll add them to this list – and feel free to send us photos of your favorite chirashi bowls so I can add them to this list, too. Undoubtedly, I’m missing a few key bowls from favorites like Seryna and Tsukiji, which I haven’t been able to photograph. I’ve been ordering chirashi dons left and right at any number of Japanese restaurants over the last couple of years. “Standards for other species vary, but in general, luster and shine indicate freshness, while drooping and browning at the edges are signs of fatigue,” writes William Grimes for the New York Times. It shouldn’t have a strong fishy odor, and the fish should be soft – not rock hard from the freezer or watery, as if it weren’t done thawing out. To judge your chirashi bowl, look at the color and texture of the fish. Some bowls also come with tobiko, or fish roe, pickled daikon radish, denbu, a pinkish, sweet mix of cod and sugar, and shitake mushrooms. Want more? Where you can get these 12 sushi rolls in Manila
0 Comments
Leave a Reply. |