As I entered the restaurant I got myself immersed in an amazing prevalence of high technology and modern culinary culture in one. Simple fares such as sushi, tofu with teriyaki-reduction sauces, ebi tempura, colorful servings of maki and sashimi were paraded like superstars on a very modern conveyor belt for all customers to see and choose from.

With such culinary air, as the hub locks good hearty food with zen and simple architecture with modern posh, I knew I was at the right place.

Since I was just with two friends and since we were all hungry and wanted our food quickly, we insisted on sitting at the ground level of the restaurant. One of my friends got a hana maki of sushi rice wrapped in fresh Norwegian salmon filets and cod roe. She had it with just Coca-Cola. Seeing her enjoying the dish, I insisted on taking a bite.

The hana maki’s salmon was also quite good and it went well with the cod roe. I sampled the fried tofu in light sweet Soya essence with faint hints of teriyaki, and seriously considered having a beer with it.

Of course, being Filipinos, we didn’t miss out on the generous servings of California maki, which were rather perfect with their internal nori wraps. We had "Cali-maks" in double servings for each of us.

Since my two friends were really gorging on the restaurant’s California maki creations, I remembered what was taught by my mentor in our Japanese cuisine class: that California is the best maki for most Filipinos.

After the maki, we decided to order our entrée. Since I was with two women-friends who were already guilty of eating too much Sakae sushi while in the midst of their diet programs, they insisted on trying the kaminabe paper hot pot. It was a dish of their choice of seafood, meat and vegetables in clear broth placed in a burn-proof paper bowl set on top of a burner.

They ordered the seafood because they wanted to eat a heavy dinner but didn’t want to gain too much fat—actually it was just pure and simple rationalizing on their part.

Since I too was also on a diet I ordered a special platter of salmon Carpaccio in a very generous serving, doused with sesame oil and light herbs. It was actually heaven, and was the thing that made my night with friends perfect. Though the sushi and maki from this restaurant are well prepared, the Carpaccio is something to rave about.

For dessert, we had generous servings of Mochi ice cream; the Mochi (boiled glutinous rice-flour) was perfect with the ice cream. It was really something for the heart.

After our meal I asked one of the staff for a copy of their brochure and learned that Sakae Sushi is the cutting edge of techie-Japanese restaurants, especially in countries outside Japan.

The place has machines that facilitate the sushi-making process: a sushi rice washer, cooker, mixer and a sushi robot. I also learned that most dishes there were treated with Vitamin E.

Definitely, with the company of good friends and amazing Japanese food, I was satisfied.

With personal assessment and recommendation, indeed, Sakae Sushi is one place to visit when it comes to basic satisfaction.

Let me put it simpler… It’s a good, honest place with a good, honest service and cuisine.