Last Friday, I was invited to attend the VIP Night and Grand Launch of Ichiba: Japanese Market in Newport Mall.
As the name Ichiba: Japanese Market ( Ichiba meaning Japanese Market) hints, it is inspired by the famous Japanese markets: Tsukiji, Kuromon, Kyushu and Hokkaido.
Walking in, the decor and interiors will transport you to a fusion of traditional and modern Japan. There's the Philippines' very first Asahi Bar at the end of the restaurant.
This is the main dining area.
Ichiba boasts of its live aquarium display capable of sustaining up to 600kg of live seafood. There's a long pond on the right most part where guests can enjoy their "Fishing and Eating Adventure". Yes, you can buy a bait, rent your fishing rod and try to catch a fish within the time limit of 30 minutes. If you catch a fish, you can pay to eat it and have it cooked according to your preference.
Aside from Lobsters, they have Nylon Shell (250 php/kg). Elephant Shell (390 php/kg), White Shell (250 php/kg). Seabass (1,300 php/kg), Stone Fish (1,500/kg) and Alimasag (640 php/kg). Like other palutuan, they also buy vegetables like Red or Green Bell Pepper, Red Onions, Lettuce, Parsley, Squash, Bok Choi, Carrots, Eggplant, Tomato, Red Cabbage and Ginger to complement your seafood. There are also seasonal fresh fruits such as Banana and Mangoes.
Food Stations
Another unique concept of Ichiba is its food stations with a bar right in front of them so you can order and eat there.
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| Takoyaki Osaka Station |
You can watch as the chefs cook your order and serve them to you hot and fresh.
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| ♥ Takoyaki (105 php) |
Here's a paper boat of
Ichiba's chunky
Takoyaki.
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| Yakitori Station |
They have a lot of charcoal grilled
Yakitori Selections:
Tori Kawa (chicken skin),
Quail Egg, Tsukune (chicken pate),
♥ Chicken Liver, Sunagimo (chicken gizzard),
Negima (chicken thigh and negi),
Torimono (chicken thigh fillet),
Squid,
Tanuki (shitake with minced chicken),
Pork Belly,
Prawn,
Gyukushi, ♥ Salmon (145 php) and
Baby Octopus.
Beef
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| ♥ Gyu Saikoro |
Aside from their regular
Yakitori selections,
Ichiba also offers a wide range of high grade and premium beef,
Wagyu and
Angus beefs in various cuts such as
A4 Japanese Wagyu Chuck Roll, A5 Japanese Wagyu Ribeye, US Angus Ribeye, Premium Local Beef Shortplate, Premium Local Beef Tenderloin,
US Tenderloin and
US Angus Tenderloin.
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| ♥ Gyu Saikoro |
Fall in love with
Ichiba's tasty and tender
Gyu Saikoro.
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| Gyoza Station |
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| ♥ Gyoza (135 php) |
Another simply delightful treat is
Ichiba's
Gyoza.
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| ♥ Karaage (245 php) |
The
Karaage is fun to munch with its pleasurable crunchiness.
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| ♥ Ebi Tempura (385 php) |
As you can see, they use top quality batter and real tiger prawns with their
Ebi Tempura.
VIP Treats
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| Tray of ♥ Hotate Sashimi (5 pcs scallops) (350 php), Shrimp, Grilled Squid (65 php), Crab, ♥ Gyu Saikoro and Pork Belly (85 php) |
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| Grouper Sashimi (350 php/5 pcs), ♥ Uni Sashimi (235 php), ♥ Salmon Sashimi (290 php/5pcs), Prawn and ♥ Rock Lobster |
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| Chef Watabe Happily Carrying the Otoro |
The highlight of the event is the
Hon-Maguro or Kuro (Black Maguro) or Northern Blue Fin Tuna cutting show.
Hon translates to genuine which hints that this is one of the top-grade among tuna variants (second to the Southern Tuna). In fact, this giant Northern Blue Fin Tuna (usually from the Atlantic Ocean or Mediterranean Sea) is worth 150,000 php and was flown in from
Misaki Suisan Japan by
CEO Bryan Tiu (best known to be the founder of the
Teriyaki Boy chain of restaurants) just for the event. He surely knows how to treat his guests. Aside from
Tsukiji,
Kanagawa's Misaki Market is well-known for Tuna trading (600-1,500 trades per day). And like in
Tsukiji, Tuna's are sold by bidding. Even in
Japan, there are only a few places where you can watch a tuna cutting show. I'm very thrilled with the show because it's a first time for me.
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| ♥ Otoro |
Toro translates "to melt" and is the belly of the tuna. There are 3 basic kinds of
Toro (depending on the part of the tuna):
Toro (lowest and leanest),
Chu-Toro (
chu translates to middle and is semi-fatty) and
Otoro (fattiest, lightest in color and cut just under the skin).
Sashimi cutting is very complex. I've encountered 2 kinds of
Otoro: Shimifuru and
Dandara.
Shimifuru is at the front right behind the head. While,
Dandara is towards the back
. Shimifuru is better because the fat is evenly distributed and it looks netted and marbled with veins. On the
Dandara, there are fat stripes. And then, there's also
Kama Toro which is from the collar part. I wish I had
Jiro's Sushi Handbook to know more...
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| ♥ Otoro |
Gosh! See the
Otoro's fatty veins? This is another first time for me...
Otoro is rarely served outside of
Japan because usually the tuna served here are the lowest and cheapest class of tuna:
Yellowfin Tuna and
Bigeye Tuna which only have the
Akami or the lean red meat part. I now understand why friends and family are crazy over
Otoro and must have it whenever they go to
Japan. No need to chew as just a massage by your tongue is enough.
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| ♥ Chopped Otoro |
Not sure what this is called. But, my oh my.... this Chopped Otoro is so fatty and oily that it quicky melts in your mouth just like butter.
And before you leave, you can also check their mini grocery for Japanese snacks. They also have cute seafood hats for pictorials.
So check out
Ichiba: Japanese Market as there are so many choices whether it's from their food stations, regular menu or
Japanese live seafood.
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