Okada's Enbu reopens it's door with a Bang

Last Friday night, the doors of Enbu finally opened once more much to the delight of the foodies of Metro Manila. Like a temptress, the 2000+ Japanese lanterns that will greet you will definitely lure in anyone who steps foot inside Enbu and make sure that you never leave without burping to your heart's content.

I was lucky enough to have been invited during the opening night. I heard that they use the Robatayaki way of cooking which was something that the olden times of Japan used. I've never tried this way of Japanese cooking so my interest was definitely piqued.

In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue in which items of food are cooked at varying speeds over hot charcoal.

I found this way of cooking very interesting simply because it's not the typical way of going about things. I did like it because there's no soot that gets on the food and there's no taste of the food being burnt. It's just grilled seafood without the added carcinogens.

The other thing we were able to try was the A5 Wagyu and this is as authentic a wagyu as it can get. Even when I overdid the cooking (blame it on my pregnancy) the meat was still tender and tasty. There's no effort in chewing the beef at all.

It's also cooked in this cute griller that they put in front of you so that you can cook your wagyu without judgment from others.

The sushi and sashimi platter is the freshest I have ever had. It was so fresh my Mom allowed me to eat it even if I am pregnant because it was safe. It was PURE HEAVEN in every single bite.

The tempura was good but nothing outstanding. The cereal tiger prawn, on the other hand, is a totally different story. IT WAS SOOOO GOOD. I wanted to drag my son over and have him feast on it because I know that he would love it.

Chef de Cuisine Yoshihiro Sugiyama envisions Enbu to be a restaurant couples, families, and friends can enjoy. According to the chef, the signature restaurant offers a theatrical dining experience that appeals to all the senses. From Enbu's streamlined interiors that draw from Japanese design, fresh choice ingredients, to the sophisticated ambiance, the signature restaurant also aims to make dining more interactive.

"It's very theatrical," Sugiyama says of robatayaki, a style of Japanese cooking that dates back to thousands of years ago. Famous in coastal towns, this method of healthy cooking is characterized by grilling seafood over charcoal at varying speeds. Diners can be treated to a visual feast as the chefs prepare grilled specialties in front of them! This is in line with Sugiyama's vision of showing more activity and theatricality in the restaurant. "It's also going to be more casual, relaxed, and fun, as compared to other fine dining restaurants in the property," he adds.

Growing up in Kyoto, Sugiyama saw lots of fresh ingredients. He was also surrounded by people who loved to prepare delicious food. This drives the Chef de Cuisine to share his passion for food and cooking through Enbu. In addition to grilled robatayaki dishes, those who are craving for more tastes and textures can also treat themselves to satisfying sushi, tender wagyu steak, an assortment of crunchy tempura, the freshest sashimi, sweet-savory chicken teriyaki, and even Japanese Halo-Halo for dessert. Diners will have plenty of mouth-watering options.

Enbu is located inside Okada, near the Fountain.

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