FOOD NEWS: Sumosam opens in SM City Manila

I'm very impressed with how Sumosam is expanding its business to many places in the metro offering the best Japanese cuisine that is loved by many Filipinos. And recently, the newest branch of Sumosam just opened in the SM City Manila which is offering the very well-loved Sumosam menu.

Present in the opening is the successful entrepreneur actor Marvin Agustin who received awards last year for his success with his restaurants. He is very hands on with the business which in the previous features of his restaurants he is always present and always willing to showcase his skills and also his staff.

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.