鲜贝组合 Fresh Shell combination

♥ 小头龙虾 Small Flower Lobster

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. 

My parents loved telling us their dating tales.  One of their favorite steakhouses back then is Cowrie Grill.  So imagine how delighted my little sister and I when we saw it at Greenhills Promenade.

Cowrie Grill has a simplistic facade.

But, it has a glass that allows one to view what's its enchanting interiors.  It has a classy bar.

And, a wonderful dining area with well-cushioned lofts and chairs, crystal lighting and private booths.


Table is set up for a fancy fine dining experience.

Food

Soups and Salads
Who needs a serenade when you can have expert chefs doing their flambe by your tableside.

Watch how our lobster medallion is flambed...

Lobster Bisque (300 php)

before they were tossed in our soup bowls.

Lobster Bisque (300 php)

Although we found it a wee bit salty, we enjoyed this warm and soothing Lobster Bisque.

Next, is our Maitre D' Caesar Salad Prepared Tableside.



The chef was nice enough to explain each ingredient as he placed and mixed them into the big wooden salad bowl. 

Maitre D' Caesar Salad Prepared Tableside (300 php)

This is one glorious Maitre D' Caesar Salad.  It has generous servings of olive oil, greens, garlic bacon and cheese which I like.  Little sister is not as fond of caesar salad as I am so I'm glad she gladly left more for me.

Signature Dishes

Angus Beef Rib US English Cut 280 grams (1,500 php)

The Angus Beef Rib US English Cut 280 grams is served with baked potato, vegetables and sauces.  We really loved how tender this is.  My little sister is such a picky eater and she usually eats just a handful portion.  But, she loved this so much that she swept her plate clean.  I managed to finish this too though I can't deny how heavy it was on my tummy.  

As expected, you can request the doneness of your steak.

Cheese and Sweet Indulgence

Baked Alaska (420 php)

We both had high expectations for the gorgeous Baked Alaska.  


We also had this flambed by our tableside (haha I guess we find fire displays quite entertaining).

Baked Alaska (420 php)

The Baked Alaska (420 php) is strawberry and vanilla ice cream, sponge cake, browned meringue and flambe with brandy.  Although it appealed to our eyes, it failed to appeal to our taste buds.  The sponge cake was too rough and dry that it failed to harmonized with the strawberry and vanilla ice cream and soft meringue.

Drinks
There are also drink selections which you can enjoy with your meal.


Tsinoy Foodies Verdict
We definitely enjoyed our steak at Cowrie Grill.  Now, we understand why our parents love it so much.