Resist Decline: Sensei Sushi, BF Paranaque

R and I might never have discovered this little hole in the wall, sandwiched between and dwarfed by a massage parlor and a Korean grocery, located in a quieter part of Aguirre. Good thing they decided to offer a half-off promo via Groupon. The moment I saw half off, sushi, and down South--three of the very best things in the world, and not a combination I come across often--I was sold.

The first time we visited Sensei was July this year. Armed with vouchers, empty stomachs, and anticipation/excitement, we prowled Aguirre Ave in BF, eyes peeled for this place. We almost missed it, as the storefront is tiny and inconspicuous, but we spotted it just in time to abruptly stop, reverse a little, and pull into a parking slot.

We were greeted and seated upon entering. The place is small, just enough for three tables for 2, a table for 6, and the bar, which seats maybe 4 or 5 (if I remember correctly). Their menu is written on a giant chalkboard on the wall. On another wall, there is a smaller panel listing the sashimi and starters available for the day.

R and I decided on the salmon sashimi (a Japanese staple for us), spicy tuna roll (one of my top 10 favorite foods, PhP 195 [~USD 5]), tuna tartare on kangkong (water spinach) crisps (PhP 155 [~USD 4]), and battered fried oysters topped with kimchi (PhP 132 [~USD 3]). The chef/owner, Bruce Ricketts, was in, and he prepared our food himself and also stopped by our table for a quick chat. Love that personal touch.

The food was absolutely divine. The spicy tuna roll did not disappoint (although I would've liked more spice, but that's just me). The salmon sashimi was fresh, flavorful (lightly drizzled with soy sauce, maybe?), and beautifully plated (as was everything else, but extra points for the sashimi because it was plated in a truly imaginative and novel way). The fried oysters with kimchi and tuna tartare on kangkong crisps were such creative combinations, and every bite delivered a subtle but complex balance of flavors. Absolutely delightful. It was love at first bite, and every subsequent bite thereafter, and right then and there, Sensei became one of our absolute favorites.

I wish the story would end there, but alas, it doesn't. I remember reading a quote, I forget by whom, saying something like, "if you want a happy ending, it depends on where you stop the story." So I'm telling you, dear reader: if you want a happy ending, stop reading the story right here.

Sometime in August, we decided to check up on our favorite little sushi spot down South. We ordered pretty much the same things as the first time (coz we loved all of it), plus a salad with baby octopus. Chef Bruce wasn't in this time, so I was a bit apprehensive of a decline in the food's quality/presentation/taste. Everything, including the octopus, was good, but there was a bit of a decline in the food. The flavors were still there, but not as delicately balanced as last time. The presentation was a tad sloppier, although I didn't mind this too much. And the servings were a little smaller too. But it was still a good meal, and the decline wasn't so steep that I had to declare it over for me and Sensei.

And so, in September, back to Sensei we went. I was hoping Chef Bruce would be in, but he wasn't. We were pretty hungry this time around, so we ordered all our usual stuff, plus a hamachi roll (PhP 340 [~USD 8]), pan-roasted salmon with noodles (PhP 265 [~USD 6.50]), and the half-baked chocolate cake for dessert (PhP 200 [~USD 5]). Again, all our usual orders were still pretty good, but there was again a decline from the last time we visited. The food didn't  taste as fresh, and it seemed a bit carelessly prepared--we even found a few scales in our salmon sashimi. Also, the servings were noticeably smaller. There was one less piece of salmon sashimi and one less kangkong crisp than last time, and the pieces were smaller too.

The hamachi roll was nice, with a sweetish tinge to it, but the piece of fish used in the roll was so tiny, we could barely taste it. The salmon with noodles was a pleasant discovery. The salmon, glazed with soy and orange flavors, was delicious, with a crisp skin, moist and tender meat, and mild but beautiful flavor. The noodles with truffle oil were tasty and a great complement to the salmon. The biggest mistake of the night was the chocolate cake. Their version of molten chocolate cake is the worst I've ever had: tiny (considering the price), eggy, and completely amateur tasting, lacking any of the balance and refinement of all their other offerings. There was also something in/on it that wasn't food, like bits of wax or something. Dessert is supposed to be a wonderful ending to a meal, but in this case, it ruined it. Again, a case of a happy ending (relatively happy, anyway) depending on where the story ends. We should've ended our meal with the salmon and noodles and had dessert elsewhere.

Sensei Sushi is still one of the better places down South. Chef Bruce's creative take on Japanese food and his ability to create a sophisticated and fresh balance of flavors are a gift to Southerners. However, I can't help but be concerned that, as time passes, they're getting complacent, getting careless, slipping. The food--flavors, serving sizes, presentation--has declined each time I visited, and it hasn't even been a year since they opened. I really, really, really want this little gem of a restaurant to stick around and to maintain the high quality of their food. So please, Chef Bruce and staff, resist the call of mediocrity and stay on top of it! I--and all the rest of us down South--would be ever so grateful!

*Photos to follow; they are with R. I'll update this post with the photos once I have them.

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Sensei Sushi
268 Aguirre Avenue, BF Homes, Paranaque
+63 2 754 9526; +63 919 377 2966
https://www.facebook.com/senseibf

Open Monday to Sunday, 11 am - 10 pm