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: James & Daughters

I was heartbroken when I found out that Le Jardin closed it doors a year ago. My heart was somewhat mended though by the opening of Le Jardin Cafe. Though it offers good food, it didn't offer my favorites from the well-loved French restaurant. But my heart skipped a beat when I found out from Chef Jonas Ng himself that he was working on another concept. This time, it will feature his family favorites making it a bit more personal. And after a few months, James and Daughters finally opened its doors. 

Hello, James and Daughters.

It would be easy to miss this restaurant as it's far from the bustling High Street where most food establishments can be found. But thanks to insider info and reviews from food enthusiasts, we easily found this place in no time. 

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.