I have observed that most people let life's routine consume most of their time and energy.  Yet, there are others, like my family, who seem to have an endless flow of energy and enthusiasm towards food discoveries and making more out of life.   While I belong to the former, I occasionally allow myself to be dragged along for family bonding's sake.  This time, we drove all the way to the south just to have some ramen at Sigekiya.

It is located at the Commercial Center.  I haven't revisited that place for six years so I was surprised that it was totally different from what I remembered.  It had a couple of stores and restaurants but not much people.




I've read from blogs that Sigekiya originated from Yokohoma Japan and was established in 2010.  I wonder why they don't state such in its signage though.




Food

Side Dish

Gyoza 5 pcs. (130 php)

Chicken Karaage (180 php)

Okonomiyaki (150 php)

Tsukemen

Tsukemen with Japanese Curry Regular (370 php)

Ramen

♥ Sigekiya Ramen Regular (360 php)

♥ Sigekiya Ramen Regular (360 php)

Miso Ramen Regular (360 php)

Complimentary Frozen Jellies

Tsinoy Foodies Verdict
I'm so glad I get to try Sigekiya.  Even with our 4-hour travel, I felt it was worth the try.  (Well, maybe because I wasn't the one driving! =)

It's been more than three years since I first tried Ramen Nagi.  That was the time when the Ramen Craze just landed in the Philippines.  Having more ramen houses with multiple branches has proven that ramen is here to stay and has become part of our food culture.

Good news for Makati peeps because Ramen Nagi has just opened its very own stand alone store (not a store mall) in Signa Residences Valero Makati that is open until 12 midnight.

This is the very first Ramen Nagi that has a ramen bar style.  It's just like it's neighbor Mendokoro Ramenba but with a another bar type on the side and casual table set up on the outside.


Food

Ramen
Just for the opening of this new branch, Ramen Nagi offered the Nagi Jiro as a Limited King (only 100 bowls) for this branch alone.

Nagi Jiro (490 php) plus add ons

I was surprised with the Nagi Jiro!

Just look at the huge Jiro Chashu chunks!  I almost couldn't finish this because it has a heapload of beansprouts and it wasn't my only order.  But, it was so good that I just had to.  I advise you to finish it as fast as you can though because the chashu gets tougher to bite as it gets cold and dry.

Green King (Midori) (410 php)

After 3 years, I'm happy to report that the serving size, price and consistency of the Green King (Midori) is exactly the same. =)

Side Dishes

Perilla Gyoza (240 php)

They didn't have any side dishes before so I got a bit excited in ordering, not expecting the huge Jiro Nagi.  Ramen Nagi also launched their new flavored side dishes.  So for their Gyoza there is Perilla, Garlic and Cheese.  I loved the Perilla Gyoza!

Matcha Chicken Karaage (290 php)

The Chicken Karaage also comes in three flavors: 7 Spice (300 php),  Curry (270 php) and Matcha (290 php).  The Matcha is bitter and bold.  Try if you think you can appreciate its authentic Japanese taste.  I liked it but my mom found it to be quite bitterish to her dismay.

Pork Katsu Roll (295 php)

Surprsingly even with the new flavored Gyoza and Chicken Karaage, everyone still loved the Pork Katsu Roll the most.

So there you have it.  Now you have Ramen Nagi Signa Residence (found at the Ground Level, Signa Designer Residences, V.A. Rufino St. corner Valero St., Salcedo Village) to consider when you have those late night ramen cravings!  And, they have great side dishes so you can tag along friends who may not have the same craving as you do.   Ramen is also my ideal break time meal whether for lunch or dinner or in between since it is served and eaten quickly.
 

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The Philippine food scene is now evolving as our very own Filipino chefs have become bold in reinventing classic dishes into their spectacular and unique masterpieces.  I was fortunate enough to be invited to the launch of Sasa Asian Cuisine's modern A2sian merienda menu concocted by Internationally-trained celebrity Chef Raymar Reyes.

Sasa Asian Cuisine is located at Capitol Commons in Pasig City.


As I walked in, I could sense a harmonious fusion vibe from the interiors of the place.  The ceiling has beautiful flowery design that one similarly encountered in a Japanese Kimono.  The brick walls are painted with a mix of Asian people.  The blends of colors from the blue, yellow and brown chairs, yellow lofts and red shelves gives a lively vibe.

Let's begin our merienda.  

Yasaiitame

The Yasaiitame is a Japanese dish with a Filipino twist.  Think of all our Filipino lumpia ingredients graced with a sweet and seasoned takoyaki sauce. 

Taiwanese Beef Noodles

The Taiwanese Beef Noodles is a nice blend of savory and spiced that will keep you wanting for more.

Wrap sa Chicken

If you love the classic peking duck but looking for a bolder flavor, the Wrap sa Chicken is worth a try.

Everyone got excited as Chef Raymar Reyes began preparing the pork roll.

Lechon Sisig

Gosh! The Lechon Sisig is so heavenly!


They also have the pork rolls with different sauces like apple miso, butter garlic miso and wasabi mayo.

Chicken Karaage Burger

Klepon

This is my first time to encounter a Klepon which has its origin from Indonesia.  It a palm sugar stuffed rice ball with black sesame sauce.  It was something worth trying due to epicuriousity but it's not something my taste buds is used to.

Pandan Pouch

The Pandan Pouch is so beautiful that I was really hesitant to unwrap it.  The crepe wrap is mildly pandan flavored and inside are palm sugar bits.

Pandan Tea

I didn't like the Pandan Tea because it felt like the powdered side street shakes.  Next time, I'm going to try their Tamarind or Black Tea instead.

Overall, it was really an interesting merienda experience especially with the Lechon Sisig!  Well done Chef Raymar Reyes!

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.

Takoyaki Osaka Station

You can watch as the chefs cook your order and serve them to you hot and fresh.

♥ Takoyaki (105 php)

Here's a paper boat of Ichiba's chunky Takoyaki. 

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

♥ 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. 

♥ Gyu Saikoro

Fall in love with Ichiba's tasty and tender Gyu Saikoro.

Gyoza Station

♥ Gyoza (135 php)

Another simply delightful treat is Ichiba's Gyoza.

♥ Karaage (245 php)

The Karaage is fun to munch with its pleasurable crunchiness.

♥ Ebi Tempura (385 php)

As you can see, they use top quality batter and real tiger prawns with their Ebi Tempura.

VIP Treats

Tray of ♥ Hotate Sashimi (5 pcs scallops) (350 php), Shrimp, Grilled Squid (65 php), Crab, ♥ Gyu Saikoro and Pork Belly (85 php)

Grouper Sashimi (350 php/5 pcs), ♥ Uni Sashimi (235 php), ♥ Salmon Sashimi (290 php/5pcs), Prawn and ♥ Rock Lobster

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.

♥ 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...

♥ 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.

♥ 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.