Satisfy Your Japanese Cravings: Don Don Tei Brings 'Osaka's Finest' Donburi And Desserts To Manila

This March, Filipino food enthusiasts are in for a culinary treat as Gourmet Kineya opens the very first Don Don Tei restaurant in Manila.

Known for serving “Osaka’s finest Donburi,” Don Don Tei is located at the second level of Robinsons Galleria (ADB Wing), and brings with it a menu that has been thoughtfully adapted to cater to the Filipino palate, while showcasing an exquisite array of Japan’s most celebrated rice bowls and desserts.

“The arrival of Don Don Tei in the Philippines furthers Gourmet Kineya's dedication to sharing the joy of simple, delicious, and affordable meals with the world,” says Hideto Nishijima, Managing Director of Business Strategy & Planning.  At Don Don Tei, also known as Kineya Don Don Tei, we believe in the philosophy of 'Easy Japanese' - where simplicity meets taste. Our extensive training with Japanese culinary experts and our strict adherence to quality ingredients ensure that each meal served is not just a dish, but an experience.”

Tokyo Joe Now Open At Spark Place!

Japanese Flavors are here to stay and we love them, and for many of us there are still hesitant to try Japanese because they would be expensive. But there has been a lot of restaurant that offer this cuisine at a affordable price and that quality taste and that is what Tokyo Joe can offer to everyone.

And recently there has been a Ramen Craze in Metro Manila with ramen shops opening as food lovers try the Japanese staple as a new gastronomic trend. But some of them come with a hefty price, but you can also enjoy a bowl in any of the branches of Tokyo Joe! 

FOOD NEWS: SM Megamall - Mega Food Sale

Foodies unite and head to SM Megamall  for a food fight, well I mean to have a amazing food trip in one of the biggest mall in the Philippines, SM Megamall which is filled with food establishments from every corner.  This August, the SM Mega Food Sale this August 17,18, 19, 2012 commences and becomes days of Food Olympics!

I went today to have a taste of the participating restaurants and how does it fair to my insatiable appetite. Lunch seems to be a perfect time for a food adventure. I visited two restaurants, Masuki and Akiba Cafe. Serving Chinese and Japanese style respectively, it would be my first time at these stores even though I am a regular at SM Megamall.

FOOD STOPS: Roboto San Japanese Grill Buffet

Buffet has been a foodie favorite for all time, and there is also a growing number of smokeless grill restaurants in the metro draws a lot of food trippers and also groups who wanted to have a good time with great food. And for the guilty glutton like me, these places of great buffet and grills is like nirvana for the foodie soul.

Roboto San Japanese Grill Buffet just opened this April and is indeed a different kind from regular buffet and grill restaurants. The name it self gives it that ambiance of a futuristic and Japanese Anime style that makes you step inside a spaceship. Seats have robots drawn at the the chairs and with creative angled dividers that still keeps the place a cosy place to dine. Inspired by the Sentai series or Japanese Robot cartoons like Astroboy, Voltes V, Mazinger Z , Voltron and many others is also a great place of nostalgia, and with monitors showing some episodes of the shows makes you stop and watch for a while, and while waiting for your food to be cooked. I was caught watching several episodes while grilling my food.

CHEF IN COMMAND: Chef Christine and Chef Benjamin Gonzales of John and Yoko

Chef Christine Nicole Nicolas

A very familiar name in the list of today’s new breed of restaurateurs, she graduated from the Center of Culinary Arts in Manila, and continued her studies at the Culinary Institute of America in New York, U.S.A. Her first work was with her family business, the renowned Red Crab Seafood and Steaks. At present, she is the corporate chef and part-owner of SumoSam Group of Restaurants (SumoSam Steaks Seafood and Sushi, John and Yoko Cosmopolitan Japanese, Marciano’s Pizza Pasta and Steaks, Mr. Kurosawa Euro-Japanese). She is capable of managing multiple restaurants, and at the same time, she manages all the food cost, labor cost, and profitability of the company. She is in command of the research and development, menu innovation and food styling. It is the best of her interest to travel around the world, to attend food tours and to continue bench marking outside the country. 

Chef Benjamin Gonzales

The executive chef of the SumoSam Group of Restaurants (SumoSam, John and Yoko, Marciano’s, Mr. Kurosawa), he has gone a very long way in the restaurant business. From his humble beginnings working as a kitchen helper at Ray Mariz Catering Services from 1978 to 1982, he further acquired more exposure in the industry by joining the famous Furusato Japanese Restaurant as a server and eventually as a cook, from 1985 up to 1993. In those years, he became the head chef taking charge over the branches at Roxas Boulevard and Glorietta. Concurrently, he managed to take the same position as head chef at the Zen Restaurant. In 2005, he became part of the SumoSam family, continuing to explore and extend the boundaries of Japanese cuisine, passing on the knowledge and expertise to subsequent generation of aspiring chefs.

FOOD NEWS: SumoSam's New Branch and Bento Box

If you think that Gilmore is just a place for electronics, computers and gadgets, think again. There is a new commercial area that offers dinning establishments along Gilmore street and one of them is Sumosam Gilmore!

One of the most exciting openings along the Gilmore-New Manila-Ortigas-San ]uan area carne right before Christrnas when Surnosam unveiled its newest branch located at Granada Street, Brgy. Valencia and judging by its lunch and dinner crowd: it’s a hands-down winner. Similar to all its branches, Sumosarn Gilmore carries a vast selection of premium favourites from salads to a variety of rolls, sushi, tempura, tonkatsu, gyudon, ramen, teppan, donburi, and perefectly grilled seafood and steaks. The branch remains consistent to Surnosam’s concept of providing high quality Japanese dishes in generous American portioning and presentation.

The outlet is indeed a visual treat. It is forward in its aesthetics with its use of wooden planks and textured paints. The warm lighting and the comfortable couches deliver a cheerful and casual ambiance. The operation spills outside to a mini-veranda where guests can sip a l1ot cup of tea or sake after meals.