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. 

Since we are Manila residents, we have been passing by the Sea Food Market Restaurant for decades now.  Recently, we noticed that it looks different.  The name has been changed to Sabreen's Sea Food Market Restaurant.
 
Aside from the store sign, you won't notice the enormous change until you step in.

It has become an upscale place. 

Every table has this beautiful set-up.

The kitchen is still the same.  It is as big as ever.  Their head chef is Chinese.  And, they have 10 chefs in total.


I'm told that the new owner is a Jordanian with a Filipino wife.  And, they are very meticulous with cleanliness.  So as you can see everything was squeaky clean from the aquariums until the kitchen.


All the ingredients that will have to be used in cooking has to be bought.  Everything is organized and properly labelled.   Selecting is easy and you can have them bagged and placed on your trolley so you can have them cooked.

They are very methodological when it comes to keeping their goods fresh.  The live ones like the lobsters and lapu-lapu are swimming in the aquarium.  Shellfishes are also soaked in water.   While other fishes are iced.  I was surprised to see that they also have kimchi.  But, I think it was reasonable because I saw Korean diners during my visit.





To complement the seafood, they have a whole range of vegetables.  For dessert, they also fresh fruits.

Food

Sweet and Sour Lapu-Lapu

Everyone loved the Sweet and Sour Lapu-Lapu.

Tausi Clams

My favorite among our orders is the Tausi Clams.

Tempura Prawns

Of course, a popular choice is the Tempura Prawns.  As you can see, they did it right.

Calamares

The Calamares with vinegar is so addicting.  The key is the superb tenderness.

Singaporean Black Pepper Crab

The Singaporean Black Pepper Crab is so good!  Expensive but how can you resist right? 
 

Butter with Garlic Crab

The Butter with Garlic Crab a well-appreciated classic.

Fresh Mangoes

Drinks

Fresh Mango Shake

Tsinoy Foodies Verdict
By far Sabreen's Seafood Market is the cleanest and most upscale palutuan I've been to.  I noticed that most of their diners are foreigners who are return customers because they are familiar with the staffs already.  With the ambiance and the good food quality, I can see why they keep coming back.  As with most palutuan, it's best to come in groups to keep the costs down.  Prices for the ingredients are indicated  and they do not charge anything for cooking.

Tip: For the whole month of February 2016, they offer a 10% off discount and wines are on sale for 1,000 php for two bottles.