When you enjoy the food in a restaurant, you’re likely to visit it again. Much like chancing upon a website that tickles your fancy and bookmarking it so you don’t get lost when you visit again and again. Upon the recommendation of a reader, we had dinner at Miyabi Restaurant at the Pan Pacific Hotel last month on our 18th wedding anniversary and we fell in love with the food.
My younger daughter, Alex, is turning 16 on Tuesday and since it is only on weekends that every member of the family is present, we decided that she could celebrate her birthday today. For lunch, she chose Chinese food and we went to Causeway Seafood Restaurant. Then, we watched Sherlock Holmes (fantastic!). For a late dinner, she wanted Japanese food so we went to Miyabi. It is now officially our favorite Japanese restaurant in Metro Manila.
It was almost 9.00 p.m. when we left the movie house and we were at Miyabi after 9.30. We were handed the menu (my husband calls it a photo album because of the thickness) and we picked items that we didn’t have the first time we ate there. Some were okay but others surpassed our expectations.
We had this tuna sashimi smothered with a spicy tomato sauce. A surprising take on sashimi. Good but a bit too spicy for me.
The cheesy maki were large and sprinkled with herbs. Good too although nothing extraordinary.
Now these rolls with salmon and crisp salmon skin were a real winner. Many people balk at the thought of eating fish skin but, trust me, there’s a reason why Japanese food has become so popular all over the world. Seafood takes center stage and the Japanese know how best to serve seafood, skin and all.
An even bigger winner was the mango and cream rolls. Oh, they rocked! The sensation starts with the sesame seeds then as you savor what’s inside the rice, you realize that there must be more than five ingredients stuffed in and everything just explodes quietly.
But the real stars of the night were the vegetable dishes. Above, paper thin slices of cucumber were marinated in a sweetish sauce and generously sprinkled with sesame seeds.
And the biggest star of all — this tofu and spinach dish. Sweet, mellow, so good that it’s almost tempting to go vegetarian. I won’t though. But I will seriously search for the recipes of these two vegetable dishes so we can make them at home.