Sunshine, a little drizzle and a lunch promising melt-in-your-mouth Ohmi A5 Wagyu? Now that’s our kind of Manila weather! ☀️🌧️🥩
It was one of those unpredictable Manila afternoons when the handsome hubs and I alit from our car and made our way up to the 3rd floor to Tsukiji Makati. Waiting for us was a feast featuring one of Japan’s most prized beef , Ohmi Wagyu, and a delicious introduction to its pedigree by Master Butcher Takeshi Suzuki.
And what better way to begin than with a Tsukiji Sushi and Sashimi Boat overflowing with treasures fresh from Tokyo’s New Toyosu Fish Market?
Our favorites were all there: otoro, uni, salmon, hamachi and amberjack, among other pristine seafood , beautifully prepared by Sushi Chef Takashi Harima. Each jewel-like slice was so fresh, delicate and naturally sweet that a little soy and a dab of wasabi were all it needed.
But then came the beef.
And suddenly, our leisurely Japanese lunch went from wonderful to wickedly indulgent.
The A5 Ohmi Wagyu Yakiniku, Ohmi Wagyu Sirloin and Wagyu Ribeye arrived beautifully marbled, the fine ribbons of fat promising the kind of decadence that makes beef lovers weak in the knees.
One bite and, oh my!
The wagyu was buttery, luscious and incredibly tender, practically melting into submission on our tongues, while releasing layer upon layer of rich, beefy goodness.
This wasn’t just beef, it was haute beef , luxuriously marbled and utterly irresistible.
And just when we thought we had reached wagyu nirvana, the Ohmi Tan Tongue with lemon sauce plus the made-while-we-watch Beef Tartare threw us a delicious curveball.
Then came an unexpected plot twist.
A Korean contingent! 🇰🇷
Yes, Tsukiji isn’t all sushi and wagyu. We also sampled their Korean offerings :bibimbap, chapchae, chijimi and karubi soup.
An unexpected Korean detour in the middle of our Japanese feast, but hey, when the food is this good, we’re happy to take the scenic route!
By the time dessert arrived, we were gloriously full, but there is always room for matcha ice cream.
Cool, creamy and gently bittersweet, it was the perfect palate cleanser after the rich seafood and wagyu. Silky, soothing and just the right sweet ending to an utterly indulgent lunch. 🍵
Tsukiji has been part of Manila’s Japanese dining landscape since 1989. Named after Tokyo’s legendary Tsukiji Fish Market, it was among the early restaurants in Manila to directly source and import fresh Japanese seafood for sushi and sashimi, as well as Ohmi Wagyu Beef for sukiyaki and shabu-shabu.
Today, that obsession with freshness continues, with ingredients flown in from Tokyo’s New Toyosu Fish Market at least three times a week.
And after this lunch, the handsome hubs and I can certainly see why Tsukiji has stood the test of time.
37 years of Japanese culinary tradition. Pristine seafood straight from Tokyo. Exquisite Ohmi A5 Wagyu. And two very happy foodies who happily braved the Manila drizzle.
TSUKIJI JAPANESE RESTAURANT is located at the third floor MilkyWay building 900 A Arnaiz Ave ( Pasay Road) corner Paseo de Roxas Makati
http://www.tsukiji-restaurant.com jgamboa@tsukiji-restaurant.com
Full Disclosure: We were invited to Tsukiji but the opinions, thoughts , and empty plates are 100% ours🤩
Pigoutmanila 