But, fusion cuisine should not be a leeway to serve fools’ food.

A Perfect Example of a Fusion Maki; Long Grain Regular House Rice is used Instead of Short Grain Sushi Rice

For so, like the pseudo-Jap resto Hap Japs Fusion Eating in Ayala Mall, Cebu City, muses as a dynamic modern resto within its turf, but fails to uphold the valuable art of Japanese food service. As a mark, the restaurant emblazons and blatantly facades Japanese cuisine in a worst murderous craft, with (as of this writing,) Japanese delecticas like makis, served in long grain regular house rice instead of sushi rice, and coffee shakes concocted with distinctive ingredients that taste like regular instant coffee, mixed with Nestle-quick-type materials, as if declared, by the owners (via a directive talking points trough the attendants) as Italian secret blend.

However, for ambiance, Hap Japs posts as a dynamic, and visually attractive spot within the said mall.

Serving, more distinguishable than the food they offer, are light and regular beers, with popular liquor concoctions and cocktails. More so, the establishment is defined as a mini-bar within the location, than being an eating place.

Included in their beverage roster, are Frozen Mango Margarita, Sparkling Blow (vodka, triple sec, melon liquor,) Cosmopolitan, and Illusion.

On the other hand, with the fast and reasonable stride of Japanese food in the Philippines, the swaying and plausible taste alterations, plus marketing techniques that encapsulate popular-Jap fingerlings, as California Maki, Sushi in all its character, Sashimi, with Don-products as Katsu, Teka-types, and Gyus, for the Filipino market seem inevitable.

The boom of bento spots in almost every corner, marks a lift on our F&B commerce. With this, Jap-food targets masa consumers. Then pops the question, how about authencity and quantity, off-minding quality in a prelimenary. Ingredients, and character-tastes need be innovated for the local palate, and how much would a Pinoy spend for a Japanese meal.

Then a defining line emerges. Quality, and authenticy are for high-end restaurants that clearly target (if not, hardcore Pinoy Japanese eaters,) Japanese, and tourists; affordability, progressive dishes, and safe-tastes are more directed to Filipino consumers.

Restaurants that offer Japanese cuisine in a progressively mainstream aproach, and version cookery, create a fiasco as fastfood establishments on a solidplate. Among the most popular names are Teriyaki Boy, Tempura Grill, Tokyo Tokyo, and Kitaro.

To give highlight, Kitaro’s surge in the mainstream commerce of food should not be disregarded. Its new branches in Glorietta and SM Manila stir a notice for a try-taste and slowly draw-in Pinoy bento-lovers.

In SM Manila’s branch (and perhaps in all its outlets,) materials and dishes as Maki (futo, kappa, tamago, kani, tekka, california, and unagi are served in affordable set-prices that range from 65 Pesos to a max of 115 Pesos.

For soup-based dishes, Kitaro serves seafood ramen, priced with 149 Pesos. And if one prefers it with a little light salinity, kitaro is a must-try, and to consider the amount of serving. Its regular ingredients are ramen, scallops, nori, kani, stringbeans, carrots, and ebi, with an overflowing amount of broth.

For the Bento roster, items and prices go from Beef Yakiniku at 89 bucks, served sesame-seed-sprinkled-grilled-beef, rice, mungbean sprouts, tomato, cucumber slices and coleslaw.

And as to most Pinoy pseudo-Japanese eaters, Kitaro’s don collection are perhaps enough to satisfy mall hunger.

The spot offers Katsudon (breaded prokchop,) Sukiyakidon (beef sotanghon,) Tuna Teriyakidon, Yakinikudon, and Unajudon (eel). As side ender, its ebi sushi would be a tail-ender for 138 Pesos with five pieces.

Kitaro could be considered as a more reasonable modern version Japanese resto compared to Tokyo Tokyo with pricing.

However with fad-eaters of makis and sushi who would be dropping by in a post-stroll, a good dessert and shake concoction would do. This is where Kitaro falls weak. It needs a good line up for desserts, good shakes or a panorama of version beverages.