Takeout Favorite: Ooma's Ebi and Soft Shell Crab Tempura Aburi Bake

It has been seven months since I last dined in and traveled. And as much as I tell myself that it's better to stay cooped up indoors, I can't help miss the "old" normal. Thankfully, many restaurants made it a lot bearable for us by making takeouts a bit more interesting, just like Ooma with its bento meals and its lip-smackingly good aburi bake!

Hello, Ooma.

Ooma is no stranger to those who love Japanese fusion dishes. Its wide array of maki and entrees guarantees that there's something for everyone. And for me, it has always been its soft shell crab taco maki and hanger steak.

Restaurant Favorite: Ooma

Ooma has been known as one of the best Japanese fusion restaurants in town. With Chef Bruce Ricketts as its executive chef, it was no surprise how Ooma grew fast and remained one of the most visited restaurants to date. And my latest visit last December made me remember why I dreamt of Ooma for days after my first bite of its mouthwatering dishes. 

Hello, Ooma.

I was greeted by a busy dining scene when I got to Ooma for dinner and there were only a few tables left waiting to be occupied before the place gets fully packed. 

Love at First Bite: Ooma Japanese Rice Bar

Bruce Ricketts is on a roll. (Not the edible Japanese kind of roll.) After the successful Sensei Sushi and the well-loved Mecha Uma, he opened another restaurant called Ooma. Since I haven’t tried the first two (with first being too far and second having a steep price tag), I just have to try the pocket-friendly Ooma… ASAP.

Hello, Ooma!

The place wasn’t as packed as I thought on weekdays. Half of the restaurant was for those who made reservations and the other half was for walk-in diners.

My mom and sister went there early and got us a table and they ordered the following: Salmon Tartare Aburi Maki (PHP295) and O-Gyoza (PHP235). When I arrived, I added Scallop and Tuna Aburi Maki (PHP295), Uni Sashimi (PHP195), Tuna Tataki (PHP195), Soft Shell Crab Taco-Maki (PHP199) and Half Baked Chocolate Lava Cake (PHP185).

The O-Gyoza was meaty, juicy and delightfully cheesy thanks to the grated mozzarella and cheddar cheese. 

The togarashi and unagi sauce made it even more delicious. It was also served on a metal strainer which dripped out the excess oil.

The Salmon Tartare Aburi Maki was L-O-V-E. The combination of soft and fresh salmon and scallops with the cucumber, uni and shiso leaves was heavenly. There were different textures in every bite.

I also liked the Tuna Tataki. For its price, serving was generous. The sesame crust added texture to the soft tuna slices. The pickled mushrooms, fried shallots and pickled red radish and ginger garlic sauce added flavor.