Family Favorite: Omakase, Alabang

We discovered this little gem of a Japanese restaurant several years ago, when it was still at its old location in the now-demolished Casa Susana Building beside Alabang Town Center. At the time, it was still something of a secret, for the most part known only to Southerners who liked good Japanese food--particularly sushi--at a reasonable price. I know Omakase has a few branches, and perhaps one or two of these were up and running and well known before the Alabang branch was put up. But here I speak specifically of the Alabang branch: It was at the basement level of a building that many people not from the South overlook, and even Southerners wouldn't have known that down in the basement was a Japanese restaurant that soon would become a neighborhood favorite.

And like a true neighborhood favorite, it gained patronage through word of mouth. Sushi lovers who've been there raved about the variety of sushi offerings--beyond your usual California maki and tuna/salmon sushi. Fellow sushi fiends were quick to try it and, impressed not only by the selection of sushi and but also by the good quality of food, reasonable prices, and ambiance, were quick to recommend it to even more people. Omakase became so popular that if you showed up at peak hours (especially weekend dinner), there would already be a wait list, and it would be maybe 20 or 30 minutes before you could be seated. But it was also so good that people were willing to wait.

Fast forward to the present. Omakase has since moved to a larger, two-floor location at the Molito Lifestyle Center, just across the street from its old location. Now much more visible and accessible, it has opened itself up to a larger market, no longer limited to the social circles of the South--although a large portion of its regular clientele is still made up of Southerners.

Last week, we had dinner there to celebrate my brother's birthday. 8:30 pm on a Wednesday night, and the place was bustling. We were pleasantly greeted at the door, seated promptly, and given menus. Since Omakase is a regular haunt for us, it didn't take us long to decide what to order: our usual Spicy Tuna Salad, SAR Platter, and JSC platter; a Deep Blue Sea; and a Momoiro Udon, since it was a birthday and we needed a noodle dish. Later on, my brother took advantage of his being the birthday celebrant and requested an additional order: a Dynamite Roll.

Our orders arrived within a reasonable amount of time. The Spicy Tuna Salad (PhP 220 [~USD 5]) was, as always, the perfect way to whet our appetites, with fresh raw tuna cubes, a nicely spicy salad dressing, and crunchy bits of tempura batter atop a bed of lettuce, sprinkled with chopped scallions and either tobiko (flying fish roe) or ebiko (shrimp roe).

Spicy Tuna Salad

The first maki to arrive was the Deep Blue Sea (spicy tuna and tempura bits inside with with salmon, shrimp, and shredded kani [crabstick] on top, PhP 280 [~USD 7]). It was quite good, with fresh ingredients, but it wasn't my favorite. For one thing, I thought it was too big of a mouthful for me to properly taste what i was eating, and for another, the ingredients seemed to complete and blur each other out rather than complement and enhance each other.

Deep Blue Sea

The SAR and JSC platters arrived almost simultaneously. The SAR platter (PhP 445 [~USD 11]) contains Salmon Skin maki (crunchy salmon skin with scallions and sesame seeds outside, individual order PhP 180); American Dream (deep-fried, tempura-batter-coated sushi with salmon, kani, and cream cheese, individual order PhP 195); and Rock n Roll (spicy tuna inside with scallions and sesame seeds outside, individual order PhP 180). Do the math: ordering these makis individually amounts to PhP 555 (~USD 13), so the savings are significant when you order the platter.

SAR Platter: Salmon Skin maki (top right/bottom left),
American Dream (middle), Rock n Roll (top left/bottom right)

The Salmon Skin maki is my mom's favorite: lucky for her, because it's everyone else's least favorite. It's actually good, but I suppose the rest of us just don't particularly enjoy the rough texture and partial crunch of the salmon skin. The American Dream is a popular, safe choice that can be enjoyed by sushi veterans and the uninitiated alike; it tastes good and is not lacking in sophistication, yet it is not raw and not too exotic. The Rock n Roll is my favorite among this platter's offerings; it's simple but not plain or ordinary, and you get the clean, natural, unadulterated flavors of fresh ingredients.

The JSC Platter (PhP 695 [~USD 17]) is a combination of the Jurassic (ebi [shrimp] tempura, kani, ebiko, salmon skin, and cucumber inside with unagi [eel] on top, individual order PhP 280); Seabreeze (ebi tempura and spicy salmon inside, slices of tuna outside, individual order PhP 250); and Crazy Maki (spicy tuna and salmon inside, scallion, salmon skin, and ebiko outside, individual order PhP 185). Ordered individually, these three makis amount to PhP 715--the difference between this and the price of the platter is surprisingly small. However, if you're ordering all three makis anyway--and there's no reason not to, because they're all very good (no duds/fillers here)--might as well get the platter and save yourself 20 bucks.

JSC Platter: Jurassic (top right/bottom left), Seabreeze (center),
 Crazy Maki (top left/bottom right)

Everyone has a different favorite from this platter. One of my sisters likes the Jurassic, perhaps because of the variety of flavors and textures you get in one bite. The Seabreeze is bound to please many, as it combines 3 Japanese favorites: raw tuna, raw salmon, and the flavor and crunch of ebi tempura. The Crazy Maki is my other sister's favorite. It is actually more simple than its name suggests. Perhaps the salmon skin on the outside makes it "crazy," but it's a rather sparse coating, and it's so subtle, I barely even notice it's there. Nevertheless, this is my favorite among this platter's offerings, too.

I'm glad my brother went for the additional order of the Dynamite Roll (unagi tempura inside with spicy salmon or tuna on top, PhP 240 [~USD 6]). With a nice creamy crunch inside and my favorite spicy tuna/salmon salad on top, what's not to like? If I were dining alone or with just one or two other people and we were doing individual orders, this would be one of my top choices.

Dynamite Roll

I would be remiss if I didn't mention Omakase's special dipping sauce for their makis. In addition to the regular Japanese soy sauce, they also provide a special dip of Japanese mayo drizzled with a brown sauce (maybe kabayaki?). I myself am not a big fan of this special sauce and much prefer soy sauce, but it is yummy and rich and goes well with some of the makis, particularly those that are crunchy and those with eel or tempura batter. My mom and sisters are particularly fond of it, often wiping the sauce container clean and sometimes even asking for more!

Soy sauce container (left) and Omakase's signature dipping sauce (right)

Not to be forgotten is the Momoiro Udon (creamy pasta with salmon, shrimp, squid, and crabstick, PhP 255 [~USD 6]). It was as advertised: creamy, generous with the seafood, and rich in seafood flavor. Considering that this was more of a throw-in, which we ordered only because no birthday is complete without noodles, it was not bad at all.

Momoiro Udon

My plate; clockwise from bottom left: 2 Rock n Rolls, Crazy Maki, Seabreeze,
Jurassic, American Dream, Deep Blue Sea, Momoiro Udon. Happiness on a plate :)

Our bill amounted to Php 2,135 (~USD 51) for 7 people, all incredibly full (and we don't have timid appetites); we could have ordered one less maki and still have been full. PhP 300 per head for an assortment of quality makis is not bad at all. The prices are comparable to Tempura or Teriyaki Boy, but the food is better (the sushi/makis, at least), and the ambiance is more that of a table-service restaurant than a fast food.

We usually go to Omakase for the makis, not so much the normal dishes. We've tried some of the usual Japanese fare (donburi [rice topped with meat], sukiyaki (clear savory-sweet broth with glass noodles, thinly sliced beef, egg, tofu, and veggies)], and it wasn't bad, but nothing to rave about either. What really sets Omakase apart is the sushi/maki, so go for those.

Note that the service, at least at the Alabang branch, can be a bit inconsistent. Sometimes it's excellent--it's good more often than not--but other times it's frustratingly slow, and you have to ask for things (water, chopsticks, sauce) repeatedly before you finally get them. Our last visit alone was a mixed bag: The staff were courteous and quick to seat us and take our orders. They gave us everything we needed without our having to ask: individual sauce containers, tea cups for everybody, napkins. We secretly brought in a cake for my brother, and the staff were very accommodating about keeping the cake in their kitchen and bringing it out, candle lit and all, on our signal. However, once we were done with our meal, and we signaled for the cake, one of the waitstaff inexplicably brought out the cake, still in its box, and simply placed it on the table next to us. Surprise ruined. Good thing my brother was a sport and just pretended not to see it. After a few more mishaps, with the server asking us whether he should light the candle and then taking a really long time to find a way to light it, he finally brought the cake to our table, out of the box, candle lit. It was really frustrating that a well-planned surprise, which we'd discussed in detail with their staff beforehand, was pretty much ruined, but we just laughed it off. The server also made up for his blunder by bringing out a knife, clean plates, and forks without us asking.

Despite the somewhat inconsistent service, we'll definitely keep coming back to Omakase. The lapses in service are never so terrible so as to be a dealbreaker, and it's too small a thing to deter us from enjoying a good selection of delicious, good-quality makis at reasonable prices.

---

Omakase, Alabang Branch (facebook.com/weloveomakase)
Molito Lifestyle Complex, Madrigal Avenue, Alabang, Muntinlupa
+63 2 771 1443

Open from 11:30 am - 2:30 pm; 5:30 - 10 pm

Other branches:
Intepid Plaza Building, E. Rodriguez Jr. Ave., Libis (+63 2 637-6013)
Il Terrazzo, Tomas Morato, Quezon City (+63 2 332-4115)
Connecticut Arcade, Greenhills Shopping Center, San Juan (+63 2 470-9807)
Ayala Triangle, Makati (+63 2 467-3150)

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.

---

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