#ordered sushi and takoyaki and crab tempura

[youngpettyqueen]

after a long day of working with children on Friday the 13th and THEN coaching more children after that I deserve the insane amount of food I just ordered. it is my right

[funphillyfoodie]

Bubblefish - 12/15/16

For quite some time now, I've been on a search for a sushi burger to try. I've been seeing this interesting, yet tasty looking and beautiful creation all over Instagram. I just had to find out what all the buzz was about! It appeared to have been in other states such as New York and in California. But I haven't really found it in Pennsylvania until now.  Finally, I discovered Bubblefish. This restaurant is located at 909 Arch St, Philadelphia, PA 19107. They feature many sushi selections, hand rolls and they also serve large selection of unique beverages.

The ambiance was very welcoming and relaxing. There was dim lighting and the décor is modern. You can also walk by their sushi station and view where their sushi and other items are prepared.

I started my dinner with ordering the Roselle Chrysanthemum tea. The way it's served is so beautiful. It came in a gorgeous glass teapot with an infuser and a candle warmer underneath. The taste of this tea was lightly fragrant and I sweetened it with black sugar. I would love to drink this every day, I really enjoyed this tea.

For an appetizer, I chose the Takoyaki. I love takoyaki, it's minced octopus molded with a batter that usually includes tempura scraps and green onions.  I thought  it was very delicious and I loved how it was served on a petite wooden tray.

One thing that I've never tried is Uni. I've seen it on many food shows and I've always wanted to experience tasting it. Well, today was my lucky day. Bubblefish had fresh Uni on their special menu. I couldn't pass up the opportunity to finally try it.

As soon as the server brought it to the table, I was immediately in awe. I thought that the presentation was very beautiful. And the flower added a nice hint of color to the dish. I almost thought it was too pretty to touch. But you know, I couldn't let such loveliness go to waste.

Now, the moment has come...Time to taste!  I'm always drawn to different things. I love to experience anything new, out of the ordinary and unique. What may be weird to others, I can find the beauty in it. I thought that the uni's texture was very soft, it melts in your mouth. If I had to describe the taste, it actually taste's like the sea (if that makes any sense to you), but in a good way. Very fresh and light. I would absolutely eat this again.

And here's what I've been waiting for....the sushi burger! WOW! It was big and colorful. It was made with spicy tuna, pepper tuna, spicy crab, avocado, lettuce fried onion and rice. I really loved the spicy kick that it had. If you're going to eat a sushi burger, you better come hungry. You can expect to get stuffed from eating this dish!

By now, you would think I should've been full by now. Well guess what...YES I was, but I can't help but eat! I wasn't in the mood for dessert, so I decided to end my dinner with something small. I chose a squid skewer. If you know me personally, then you already know that I LOVE squid. I grew up eating squid and it's one of my favorite things to eat. This picture does it no justice. It was a pretty nice size and it was grilled. Some places aren't great at preparing squid. I can say that Bubblefish did a fantastic job with this one. It had flavor and I enjoyed the tentacles.

I was very happy with my first visit to Bubblefish. I finally experienced the infamous sushi burger and I tried uni for the first time. I loved eating both dishes and I look forward to ordering them again in the future. I can officially check those things off of my foodie bucket list! If you're ever exploring Philly's Chinatown section and you're wondering where you should eat, give Bubblefish a try. They are one of many Chinatown's gems to experience.

[thehungrykat1]

Authentic Japanese Dining at Yanagi

During our recent staycation at Midas Hotel & Casino (read about it here), we had the chance to have lunch at their multi-awarded signature Japanese restaurant, Yanagi. I have dined at Yanagi previously for their Misono Days weekend buffet but it has been a while since I came back and had their sizzling hot steaks and seafood off the teppanyaki grill. So it was a great time for me to revisit one of the most well-loved Japanese restaurants in the city.

Yanagi can be found on the Mezzanine floor of Midas Hotel & Casino along Roxas Boulevard. The restaurant has garnered several awards from Philippine Tatler and other dining institutions as one of the Best Restaurants in Manila and I totally agree with that distinction. The entrance alone gives diners that suspenseful anticipation of what can be touted as one of the finest dining experiences in the city.

The interiors of Yanagi are quite elegant and traditional, with a lot of wooden hues bringing that sophisticated but relaxed dining ambiance. Yanagi is said to be a reincarnation of the popular Tempura Misono which used to be housed inside the Hyatt Regency, the previous structure that once stood here before it was renovated into Midas Hotel.

Their Japanese buffet has always been one of the best quality buffets in the city, but for today’s lunch we were to be served some of the specialties that can be found on their a la carte menu. We were seated at their private VIP dining room and got ready for a kingly feast. Together with us was Cezca Estrada-Coligado, Marketing Communications Officer for Midas Hotel, and Treena Tecson, Media Relations Consultant for Midas Hotel.

While waiting for our courses to arrive, we had a chance to check out and try the Japanese buffet spread outside. I grabbed a few slices of fresh Salmon and Tuna Sashimi as well as some Tempura Sushi for appetizers.

They also had freshly-prepared Takoyaki Balls, a popular street food which originated from Osaka filled with diced octopus and topped with bonito flakes.

I ordered a Piña Colada from their cocktail menu as my afternoon beverage while happily munching on my starters. 

Yanagi Executive Chef Chester Lucas then presented an impromptu creation to tickle our senses which was not even part of the menu selection that afternoon. This flowery dish blends so well with the background, but the best part is that it is all edible! I’m not sure if it had a name but the dish contained uni, mushrooms, carrots, and tempura breadsticks, a Japanese “amuse-bouche” of sorts.

The lineup then started with the Sake Nanban Zuke which had marinated deep fried salmon with leeks. The salmon is marinated in vinegar and this has a flavor that most Filipinos will actually appreciate.

Next comes one of their highlight dishes, the Kaki Papaya Yaki. This awesome papaya comes with grilled Japanese oyster in miso sauce. The creamy consistency is like eating melted cheese but with a lighter flavor. Of course, I love digging in and looking for the big Japanese oysters inside. This is one dish that I do not want to share at all.

We then had a healthy break with the Yanagi Salad. This assorted vegetable salad is topped with miso dressing and is one of the few salads that I actually enjoy eating. 

I have always wanted to try their Aburi Sushi but I have not been able to because we usually go for the buffet. This set has assorted seafood sushi doused with aburi sauce and then slightly torched to give it this wonderful texture and aroma. One of the sushis come with unagi so that was the first one I immediately got.

Next is the Tempura Maki, another colorful creation from Yanagi. This thick prawn tempura roll is topped with salmon and crab roe and is just a delight to have.

Chef Chester then served us the Kaminabe. This soup dish comes with boiled assorted seafood and vegetables in a light sauce. But its biggest feature is in the way it is presented in a paper pan. The entire dish is held together by a piece of paper over a small boiler. We were all surprised that the paper did not burn up, but actually kept the soup warm throughout the entire meal. Now that’s an interesting way to serve vegetables.

Ebi Tempura can always be found in Japanese restaurants, but Yanagi gives its diners huge pieces of prawns. Chef Chester says that he only accepts certain sizes of prawns for his tempura so don’t expect to see tiny shrimps inside your orders.

But the most awaited dish for me that afternoon was the U.S. Angus Sirloin Steak. I could already smell the sirloin steak being cooked on the teppanyaki grill and was really eager to get my hands on it.

The steak is served fresh off the grill after being seasoned with butter and garlic. It is served with cabbage and an onion sauce which gives its a unique flavor. Another thing included in the dish is the fat from the beef which is cooked into loveable crunchy bits. This is one dish you should not miss at Yanagi.

For desserts, assorted fruits and mini cakes can also be found at the buffet spread, but their specialty item is the Wasabi Ice Cream (bottom left). This creation gives a slight wasabi kick inside your throat. Other flavors to try are the Red Bean, Black Sesame, and Green Tea ice cream.

It was a Japanese lunch fit for a queen as I merrily made my way back to my Executive Room after a fabulous time at Yanagi. This was just the start of my Midas Hotel staycation but the lunch alone at Yanagi already made my trip very memorable. I’ll be back here soon, probably for another run and their weekend buffet.

YANAGI

Mezzanine Floor, Midas Hotel & Casino, 2702 Roxas Blvd, Pasay City

902-0100 local 1187

www.midashotelandcasino.com

www.facebook.com/MidasHotelAndCasino 

[cahroon-blog]

Taste the yummy and delicious food of Japan and buy Japanese food online

Japanese foods and drinks are famous all over the world because of their unique and yummy taste. Tempura, sushi and sashimi are some most famous dishes of Japan. Although, varieties of other tasty dishes are also present in Japan that you must try. When you get the opportunity to travel to this amazing destination then you should try tasty and amazing local cuisine of that particular place. Different cities having their own special dishes and for this reason they are famous. Colorful artistic decoration and seasonal fresh ingredients, these are the two main things for which Japanese food is well-known. Every particular region is having a special dish that is prepared by using fresh local ingredients.  Hokkaido is famous for seafood where you can try crab and sashimi at cheaper price than compare to Tokyo. Takoyaki and okonomiyaki are famous local cuisine of Osaka that you must try at least for once.

Let’s know some yummy and delicious food of Japan to buy Japanese food online.

Sushi

Sushi is most famous dish of Japan and it is quite expensive. It is good to buy Japanese food online where you get these dishes at reasonable rates. Ika (squid) and Ebi (prawn), Toro (fatty tuna), Hirame (flatfish)Uni (sea urchin roe) and Maguro (tuna) these are the most famous types of sushi.

Tempura

Tempura is another most famous food of Japan. Preparation of tempura is quite simple. In this vegetables and seafood are used that are dipped in batter of tempura and then go for deep fry.  Kabocha (pumpkin),Anago (sea eel),Renkon (lotus root), Nasubi (aubergine), Ebi(shrimp),Shiitake (mushroom) and Kisu, these are the most famous tempura menus. These dishes give best taste when they are complimented with tentsuyu (soy sause of light brown color) and with simple salt. Tempura is most popular food and you can easily order these kinds of Japanese food online and enjoy its delicious taste.

Yakitori

Yakitori is prepared with almost every part of barbecued chicken like liver, skin and cartilage. They are used in the preparation of this Yakitori. Yakitori, taste best when you combine it with Tare (sauce of soy) and shio (salt). Japanese food online is a best medium for grabbing all these tasty and amazing dishes of the place.

Some best Japanese soft drinks:

Sake (Nihon shu)

Sake is a type of wine that contains around 15-20% of alcohol and is made up of rice. Grouping of Japanese foods with sake is just an awesome combination and also give a great taste.

Shochu

Shochu is having 20-50% of alcohol content and is prepared from wheat, rice and sweet potatoes. Basically it is a distilled spirit. It gives a great taste on mixing with oolong tea and coke, chilled or hot water.

Tea

Japanese people are fond of tea and they drink it every day. Japanese tea is never prepared with milk, cream or sugar. A special type of traditional tea is served which contains powder of tea leaf known as macha in which bitter green tea is used. Generally cost of these Japanese drinks is not too high and too low but it best to buy Japanese drinks online where you get list of varieties of these drinks at cheap price.

So these are some best options to buy Japanese food and drink online.

[g8trfoodie]

Asian Food Tour 2016 (Osaka, Japan)

Nearing the end of our honeymoon or really a glorified food tour, we saved the best for last. Since birth, my fascination with everything Japanese has been quite intense. Throughout the years, I’ve collected Japanese toys, memorabilia, and seen a wide variety of Japanese movies and animation. There was also a time while I was in college that I ate nothing but Japanese food like sushi, sashimi, and a variety of ramen.  As you can see, I love the Japanese culture. I was fascinated by the concept that beauty lies not in perfect symmetry, but in the handmade, asymmetrical ways of nature. From Japanese architecture to how food is plated, there’s an appreciation for imperfection. The standard of beauty in visual art is rarely associated with polished images and balanced shapes, but in an honest and simple reflection of reality.

When it comes to food, the Japanese are among the most enthusiastic and passionate of any race. Ask any Japanese person about a recent trip within Japan and the conversation almost always includes talk of the local food. In fact, for many Japanese travelling outside of their hometowns, food is often one of the primary motivators for travelling.

For this reason many towns and cities in Japan are known first and foremost for their local speciality, whether it be a type of sweet, fish, noodle, seaweed or tofu etc. Such is the Japanese passion for food that you can turn on your TV at almost any time of the day or night and almost undoubtedly catch a show about food.    

Careful preparation and meticulous presentation are crucial elements of Japanese cuisine. Food is an art form and even the simplest dishes are often prepared by chefs who have trained for many years.

1. Dotonburi, Osaka

One of my favorite things we did in Japan involved just one street. Yes, I realize there are millions of people living in Japan, hundreds of temples and shrines, parks and gardens, sky towers with incredible views, centuries old fish markets, Michelin-star restaurants, tons of izakayas. You name it. Japan has it. But for me, the star of the show was one single street in Osaka: Dotonbori.

Osaka is called the "Kitchen of Japan" for obvious reasons. Osaka pretty much holds the trophy for the origin of most foods in Japan. Food items like, Takoyaki (balls of batter filled with octopus pieces), Okonomiyaki (Japanese savoury pancake containing a variety of ingredients), Yakiniku (Japanese BBQ), and many more. The best place in Osaka to find all those items readily available and sold on the street is Dotonburi. Dotonburi is the busiest spot in Osaka. Dotonburi is so crowded it seems like 70% of the population of Osaka are usually hanging around the area at one time.

If no one has told you, Dotonbori is a foodie’s dream. With food prices cheaper than Tokyo and a selection that is second to none, Dotonbori is full of eclectic choices that range from seafood side vendors, to traditional sushi, thousands of ramen joints and teppanyaki on each corner street.

The Iconic Glico Man of Dotonburi

The busiest Dotonburi River

Takoyaki is its giant piece of octopus inside a delicately cooked batter ball  dumplings covered with an array of toppings like shaved bonito flakes, scallions, Japanese mayo, and more.  It may be just a little bit difficult to eat in one single shot as the octopus is super hot but we all know that it is part of fun.

One of the coolest and exciting aspects of this snack is watching it being created from scratch. The chef creates this magical concoction pours it into the pan, place octopus in the small round holes and lets them fry away. This snack takes considerable skill to made efficiently and effectively. If the chef does not let the bottom half of the batter fry properly before stirring it will become a mash of half-cooked dough. Moreover, if the chef lets the batter fry too long it will stick to the pan and, again, will become a mash of half-cooked dough.

There is nothing like molten hot half-cooked batter scolding your tongue and roof of your mouth to get your food jollies going! Before you rip into this snack be sure to remember that this ball of joy is not fully cooked on the inside and will burn the hell out of you.

Our Takoyaki was topped with shaved bonito flakes, Japanese mayo, wasabi flakes, and takoyaki sweet sauce. Part of the reason it was so good was that it was completely fresh, taken right off the griddle, seasoned, and served.

Charcoal Grilled King Crab

Konidoraku honten Osaka is one of the symbol of Osaka. The giant mechanical crab outside the restaurant will welcome you. When we think about crab restaurant, just come up with Kanidoraku.It is most popular crab restaurant in Osaka.

Due to the overwhelming line outside of the restaurant, we decided to just have a sample from the outside grill. The crab legs were split in half and grilled on an open flame. The chef carefully turns the crabs over to prevent it from burning but keeping it longer to start caramelizing to provide that seafood sweetness.  

Gyoza are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Aki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.

Grilled Buttered Japanese Scallops

By far one of my favorite dishes all over Japan. I have a lot of favorite foods, but when it comes to seafood, one of my absolute favorite things from the ocean are scallops. These gigantic mollusks are cooked in there shell with all the innards totally intact.

The scallop was first popped open, cleaned, then put back into half of its shell, and then set on the grill. It was seasoned with a dab of butter, and a spray of some soy sauce (I think, or something in a spray bottle), and it sizzled in its own scallop juices and butter for just a minute until cooked.

The scallop was unbelievably delicious.The meat was firm yet soft and silky, and it had a natural sweetness to it, with a faint soy sauce and roasted butter aroma and flavor.

World's Second Best Freshly Baked Melon-Pan Ice Cream

This amazing creation of melonpan ice cream has taken Osaka (and in fact the whole Japan) by storm. Tracie was so excited to try this out because she has an ultimate weakness for freshly baked sweet breads and ice cream.

Basically what they do is serve up a crispy, hot melonpan, which is a popular sweet bun in Japan with a crispy layer on top that resembles a melon (also known in some places as 'pineapple bun'). Do not be misled by the name, as it is not melon-flavored. They cut it open, and add a slice of vanilla ice cream and a dab of chocolate syrup inside as a 'stuffing' almost and serve it with a small pastry that looks like a mini piece of toast. The combination is so so delicious! Contrast of the hot melonpan's crispiness with the cold, soft ice cream. Gets even better when the bread soaks up the melting ice cream, even though it gets a bit messy!

Tracie came back on our last night in Osaka just to be disappointed at the sight of an empty line and a closed up van. I will use this picture to convince her to come back to Osaka and complete her unfinished business. 

Kobe Beef 

Since Kobe Prefecture is only 21 miles away from Osaka, Kobe beef is sold all over Dotonburi. There are numerous restaurants and vendors that carry the one of the most prized cattle in Japan. On our first night in Japan, we sure didn’t wait too long to taste this famous meat. 

The chefs showcased their cooking and knife skills by preparing and cooking the beef right in front of their customers. Both of us were watching quietly while my tummy was waiting impatiently to taste the wonderful meat. They cooked it perfectly and also made the extra effort to cut them into even bite-sized pieces and seared the meat carefully on all sides. The meat was then served on top of grilled onions. 

Below is a copy of the information about the cattle that our delicious Kobe beef came from. In order to be classified as Kobe Beef, the cattle has to be graded and approved by the Japanese government. 

Yakitori are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards. Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer. The best yakitori is served at specialty restaurants, known as yakitori-ya, but it can also be found at many other types of restaurants across Japan, such as izakaya, and in this case, street food stands.

Kushikatsu Daruma

Gourmet and chicken nuggets don’t really go together, right? But leave it up to Japan to make everything better quality, including chicken nuggets, or rather gourmet deep fried skewers of ingredients better known as kushikatsu.

Kushikatsu, deep fried things on skewers, wasn’t something I was all that excited about trying in Osaka, but I should have known it would be some of the best deep fried things on skewers I’ve had in a while.

Tempura is another famous deep fried Japanese food. But unlike tempura, kushikatsu is more of a snacking street food style of food, much less delicate and not as refined in quality as tempura. Kushikatsu is the type of Osaka snack food that you go to eat and socialize, drink beer, and enjoy some tasty junk food style deep fried skewers.

[thehungrykat1]

Botejyu Philippines Opens 14th Outlet in Greenbelt 3

Japan's pioneer Okonomiyaki and Okosoba specialty restaurant has just opened its 14th outlet in the country. Botejyu Philippines made its smashing debut in 2016 and has since expanded all over Metro Manila. The Hungry Kat was invited to the grand opening of its newest branch in Greenbelt last May 23, 2019 which also featured some of their new sushi and sashimi items on the menu.

You can find Botejyu at the third level of Greenbelt 3, just beside the cinema entrances. Botejyu was brought to the Philippines by Viva International Food & Restaurants which has also opened other notable franchiese such as Wing Zone, Pepi Cubano, Paper Moon, and more. It was just the first time for me to dine at Botejyu, and I was really impressed with their fine selection of authentic Japanese cuisine. The mouthwatering unagi sushi was really heavenly.

Botejyu was established in 1946 in the gourmet city of Tamade, Osaka by Eikichi Nishino. The restaurant name was coined from the rhythmic cooking sound of okonomiyaki. The first part of the name, "Bote" comes from the flipping sound of the okonomiyaki and the second part of the name, "Jyu", represents the sizzling sound as it cooks on the teppan grill. Botejyu is considered as Japan’s traveling restaurant as it continues to spread its original and traditional Japanese cuisine throughout the world for the past 70 years.

I can’t believe that this is just my first time to visit Botejyu, even though I have seen its numerous branches around the city. I have always wanted to try it, so I finally get my chance today during its grand opening.

The Greenbelt branch of Botejyu is a bit smaller compared to the other branches but it can seat around 40-50 guests. It has a bright and casual ambiance which is well suited for malls and every day dining.

Botejyu aims to promote the spread of local Japanese specialty gourmet food, offering authentic local cuisine from various regions throughout Japan like Osaka, Tokyo, Kagawa, Fukuoka, Hokkaido, and others. They hope to deliver authentic Japanese taste to as many people as possible by aggressively opening branches worldwide. They currently have outlets in Singapore, Korea, Taiwan, Vietnam, Thailand and in the Philippines.

Similar to other modern restaurants, Botejyu comes with an open kitchen where you can see your okonomiyaki or teppanyaki being grilled on the spot. What really surprised me was seeing how extensive their menu is. They have almost every Japanese dish you can imagine, from salads, sushi, takoyaki, teppanyaki, ramen, rice bowls, steak, curry, and a whole lot more. I was in a Japanese dreamland!

I started with some of their specialty Japanese drinks which include the Yuzu Honey Sour (P150), a Japanese Fruit Sour drink. Highballs and Shochu are also available. They also have fruit shakes like the Green Mango Shake (P130) and the Osaka Mixed Fruit Juice (P200), a popular local specialty in Osaka combining orange, banana, peach, apple, and pineapple with milk.

A true test of a Japanese restaurant is in its sushi, so I was excited to try their specialties. The Seattle Roll (P315) is one of the new and recommended items from their Sushi and Sashimi menu. It’s the perfect combination of avocado, cream cheese, salmon, lettuce and their original Botejyu mayonnaise.

Another colorful item is the Crispy Fried Prawn Mayo Roll (P320). This has crispy fried prawn wrapped inside a roll with lettuce and original Botejyu mayonnaise. I like the contrasting textures of the soft sushi roll and the crunchy prawn, brought all together with the sweet Japanese mayo.

My favorite sushi that afternoon was the Pressed Unagi Sushi (P995) which comes with this big plate of juicy unagi sushi. This is the biggest serving of unagi I have ever seen and while the price may be a bit high, you are getting your money’s worth with these sweet and delicious eel doused in unagi sauce. This is probably one of the best unagi dishes I have encountered in the metro and I will definitely be back for more of this.

Botejyu also has a lot of fresh sashimi options but it’s better to get the Special Assorted Sashimi 5 Kinds (P695) so you can try them all. This sashimi platter comes with tender slices of salmon, tuna, shrimp, scallops, and crab meat. Everything was fresh and superb. The sashimi platter also comes in 3 Kinds (P425). 

For Botejyu first-timers like me, the All Star Takoyaki (P255) is a good way to experience their six different flavors of takoyaki. The Takoyaki is a Japanese snack made of wheat flour batter with bits of octopus and other spices that originated in Osaka. 

The All Star Takoyaki has these savoury balls served with six different types of sauces including Sauce & Mayo, Tomato Sauce, Umami Sauce & Mayo, Salt Garlic Sauce, Spicy Tartar Sauce, and Thick Spicy Sauce. I prefer the original version simply with sauce and mayo, but the others are also quite interesting.

They also have a few buns like the Fried Chcken Bun (P125) and the Grilled BBQ Pork Bun (P125). These light snacks are also good for those on the go since you can easily take them out. 

Yes, Botejyu also has ramen! The Pork Paitan Ramen (P425) is one of the local specialty paitan ramens from Japan. The secret to this flavorful soup is the thick pork broth cooked with the magical oil. You can also have it with extra charsiu (+P50) if you prefer. 

You can’t go to a Japanese restaurant without having tempura, so the Prawn Tempura Platter (P340) is always a great order to have on the table. It comes with 5 pieces of crispy prawns fried in a special batter.

Botejyu also offers Japanese-Style Grilled Rice Dishes like the Garlic Fried Rice with Bacon and Egg (P195). This extravagant fried rice dish turned out to be the most surprising dish for me with its thick smoked bacon topped with a fried egg. It looks so simple but it really tastes good. It’s the best value-for-money item on the menu in my opinion.

For sweet endings, try any of their unique Japanese Desserts like the Teppan Baked Banana with Vanilla Ice Cream (P130). The banana slices are so soft and sweet, plus the Vanilla ice cream and chocolate syrup gives it another level of happiness. 

The Honey Toast with Brown Sugar and Creamy Kinako Syrup (P250) is a specialty of the house. It comes with a crispy toast topped with Vanilla Ice Cream and drizzled with sweet brown sugar syrup and a creamy soy bean powder.

You can also try their Japanese Parfaits like the Warabimochi with Vanilla Ice Cream Sundae (P150) which comes with crispy flakes and cream topping. The warabimochi is a chewy, jelly-like mochi which was created 120 years ago and made from authentic bracken powder. This gives Japanese diners a taste of nostalgia every time they have it.

I would like to thank Ms. Laine Vallar for hosting our small KTG group at Botejyu Greenbelt’s grand opening. Now that I know what I have been missing, I will definitely visit Botejyu again really soon to try the other sumptuous items on the menu. Congratulations to Viva International Food and more branches to come!

Botejyu Philippines

Level 3, Greenbelt 3, Ayala Center, Makati City

https://botejyu.com.ph

https://www.facebook.com/Botejyuph