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.
