Warm Summer Evenings

The warm February evening felt much like summer already. And similarly, it felt much like a warm August evening during the Obon holiday season in Japan; with Valentine's having just ended and a holiday-like atmosphere pervaded the air. The fennel bulbs decided to do an Obon (お盆）theme, and firstly landed in a tonkatsu restaurant (which is aptly called Tonkatsu-Ya, which means the same thing in Japanese, トンカツ屋).

Located in the basement of Palm Towers in San Antonio Village, Makati City, Tonkatsu-ya is more or less a little nook serving Japan's favourite pork cutlet, in various kinds. And the offerings are nonetheless veritable.

The fennel bulbs ordered the regular tonkatsu set (Php200) and the miso hirekatsu set (Php245). "Hire (ひれ)" means fillet, and often pertains to more tender cuts of pork than what may be used for a regular "Rosu (ロス)" tonkatsu, although the difference in price is more or less negligible.

The quality of the pork was good and tender, and the breading was done very well in such a way that it did not peel off when one bites into it. The thickness of the pork was also optimal, and the size of the chunks were convenient enough to be held by a pair of chopsticks. A dollop of yellow wasabi was placed on the side.

A pile of shredded cabbage accompanied the dish, which one could dress liberally with the tonkatsu sauce. A bowl of miso soup and some cold vegetables were had, and the indispensable rice.

A lot of Japanese people frequent the place, even though it is located in a quiet residential area. The price is definitely more than worth it, and the fennel bulbs would gladly recommend this place to someone who would want a delicious pork cutlet meal, without the commotion of going to those popular Japanese joints found in the shopping malls.

Still not fully satiated, the fennel bulbs headed off to Hana (華）in nearby Little Tokyo. The lanterns were all lit and the place was filled with people, the humid air and the noise of people made it really feel quite similar to an Obon evening.

We tried the tako karaage (fried octopus, Php140), which was served with flavoured salt. It was a good accompaniment to a cold mug of draught beer. Afterwards, tuna rolled in seaweed with mayonnaise (Php200) was ordered. The tuna was of permissible quality, and the dollops of mayonnaise were a bit too excessive.

Lastly, ujikintoki (宇治金時、Php160) was ordered. This is a favourite of the fennelbulbs - green tea ice cream with red bean paste, and shaved ice. This encapsulates that feeling of a very humid Obon evening - a bowl of flavoured shaved ice (かき氷, called kakigoori) as a sweet refreshment.

Little Tokyo: Ryozen

Japanese food is very popular the world throughout, and Manila is no exception. In major shopping malls, there's almost always a restaurant, a food booth, or a fast food chain that has a Japanese theme to it. However, there's a little nook along Makati's Pasong Tamo that really gives a slice of authentic Japan. The place is called "Little Tokyo" and it is a collection of restaurants all surrounding a quaint little courtyard. The presence of cats along the alleyway leading to the place already reminds one of Japan :-). 

Only one restaurant will be featured by the fennel bulbs for this entry, and it's the first restaurant from the alleyway. It's called Ryozen (りょぜん) and it is quite a yakiniku restaurant, a sushi-ya, and an izakaya all packed into one. The restaurant is quite cozy, but typical of a bustling Oriental eatery, the noise levels are a bit high. One can choose to eat by the counter where one can watch the cooks and the elderly Japanese chef prepare the orders neatly while watching some NHK or some Japanese soap on the TV. 

Above is a plate of hiyayakko (ひややっこ, Php110) or a tofu appetizer. Soft tofu is used and the dressing has the right balance of saltiness (from the shoyu), and a hint of sweetness (which is perhaps from mirin). Bonito flakes, ginger, and spring onion is drizzled on top. A very refreshing and light appetizer, indeed. 

Next is the futomaki (ふとまき, Php300). It's quite a meal in itself already. The fillings are very substantial, and compared to other futomakis served elsewhere, it is very tasty! The filling consists of rolled-up egg (玉子), some cooked onions (which may be the reason why it's so tasty), cucumber, and kani sticks. Each slice is a hefty piece so it's best to use the hands to gobble one slice up, as using chopsticks would just ruin it. 

Next is a plateful of beef curry rice (~Php300). The curry tastes good and reminds one of those S&B ready-made curry formulas, but the chunks of beef used should need some more tenderizing as they are moderately tough! Nevertheless the taste made up for the failure in texture. 

Lastly, but not the least is a basic yakiniku mix (~Php350). Mostly chicken innards (gizzard, liver, intestines) plus the skins and the flesh are skewered onto the barbecue sticks, with the exception of the leeks and the shiitake mushrooms. Some Japanese mustard is served on a little plate as a condiment. The quality of the innards and the manner with which they were cooked are good, and there's no staleness to the taste, which is quite common with innards. 

Service is also very good and the waiters are attentive, which are typical of Japanese-owned establishments. Everyone was friendly and courteous, and one can just have a seat and chat the evening away with the elderly Japanese chef.