Aburi Engawa Sushi                                                                                          Spider Maki

Beginning with the Miso Shiru (the Miso Soup), we scrutinized the menu from end to end. I had difficulty deciding on what to have with all the unique and hunger-inducing descriptions of the offerings. Of course the place offers sushi, sashimi and ebi.

Placed in native, Japanese setting complete with fresh flowers and shaved ice for preservation, the Sashimi Moriawase (Assorted Raw Fish) was served. It had salmon, tuna, squid, mackerel and octopus sushi. Everything was fresh because there were no allergies for me. For beginners, the squid needs a little getting-used-to.

Wagyu Sashimi (Beef Sashimi), which was not on the menu but extremely popular in Japan, was ordered. These are fresh kobe beef slices. Again, beginners need to try salmon and tuna first. It takes guts to tango here! But I promise you that Inagiku serves their beef real fresh. No rushing to the bathroom happened. I had to have it with the wasabi and soy combo though.

Nama Uni, raw sea urchin, which we considered, costs more than the other sushi dishes since sea urchins are more difficult to prepare. Some of them are even venomous. Preparation is very crucial. Inagiku’s Nama Uni was fresh and prepared properly. I am still alive! I love it!

A recommended dish is the Aburi Engawa Sushi (Lightly Grilled Flatfish Sushi). It was here that I found out that lightly grilling this kind of sushi draws out the flavors. And, flatfish can be sweet! Another lightly grilled sushi we had was the Aburi Salmon Sushi (Lighly Grilled Salmon Sushi). Hmmm-mmmm! The melted cheese on top of the salmon perfected the dish. It was great without the wasabi soy sauce. There was no need to squeeze calamansi on top.

The name Spider Maki (Soft-shelled Crab Maki) will certainly pique your curiosity. Spider?! These are soft-shelled crabs with a hint of saltiness. This maki was perfect after all the sushi dishes. It cleverly removed the aftertaste of raw food. Thank goodness!

Can you believe that I still had enough room in my stomach for the main dishes?! I had the Ebi Uniyaki (Grilled King Prawn with Sea Urchin Sauce), Gindara Teriyaki and Gyuniku Teriyaki. The Ebi Uniyaki and Gindara Teriyaki were regulars compared to the Gyuniku Teriyaki. The beef was superbly class A! It was soft and tender, and juicy and fresh. It melted in my mouth, literally. The teriyaki sauce was light and was a complement to the dish; it was not overpowering at all. A must-try indeed!

Saving the best for last, we had the Ise Ebi Tempura (Lobster Tempura). No wonder all the tables had it! It was soooooo good! Very delectable! Really mouthwateringly fresh and sweet! It became my instant favorite. Wow again!

That was it! My dessert came in the form of a lobster. A first in my dining series of experiences, I felt that it won’t do my favorite dish justice if I had ice cream. Of course, now I know better and, as usual, the best part of the story is always the ending.

My second visit to Inagiku proved that some things are worth giving another try.

FOOD – exquisitely heavenly

PRICES – high end but worth it

SERVICE – a total turnaround from the first with enough waiters to suit your needs.

AMBIENCE – no need to say more… perfect for private parties and business meetings

LOCATION – highly accessible; right in the middle of Makati.

Perfect!

Ingredients:

4 cups vegetable soup stock

1 cup tofu slices

3 Tbsp miso paste (thick paste made of fermented soybeans)

¼ cup chopped spring onions

Procedure:

1. Boil stock in a soup pan.

2. Add tofu.

3. In a bowl, place some stock to dissolve miso paste in.

4. Place the dissolved miso paste in the soup pan. Turn off heat.

5. Add spring onions.

TIP: Never boil the soup again after adding the miso. Extreme heat will cause the dissolved miso to curdle.