Ooma For Good Luck!

After submitting our Japan visa requirements, Mitch and I headed to Ooma Japanese Rice Bar to finally give it a try. 

We were ninth on the waiting list, luckily there were some groups not in the vicinity when their names were called so we got in earlier than expected. Their loss, our gain. :D

 Waiting game for Japan visa began that day.

Quite surprised that our orders came out pretty quick. Gutom na kasi kami talaga.

Salmon Skin Aburi Maki (P265). Torched salmon, crispy salmon skin, asparagus, cream cheese, wasabi aioli and teriyaki sauce.

From their menu:

Aburi, meaning to "burn something", is a traditional Japanese method of blowtorch - direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things - a different flavor and enticing aroma that fills the entire place.

It's kinda weird to have your gyoza covered with mozzarella cheese but it worked.

O-Gyoza (P235). Gratinated mozzarella and cheddar cheese, scallion, togarashi, and unagi sauce.

We had two servings of their Tuna Tataki because.

Tuna Tataki (P195). Sesame crusted tuna, pickled mushroom and its juices, fried shallots, pickled red radish and ginger garlic sauce. 

And the famous Hanger Steak.

Hanger Steak (P495). Sous-vide hanging tender, sauteed mushrooms, white truffle oil, sweet potato mash, crispy baby potato, pickle dressing, ponzu butter.

Would you believe I did not like it? Hahaha. What do you know, Mitch didn't like it too! Must be because of the strong truffle oil they poured on it. I mean I like me some truffle oil but I gues it was tad too much for me. Can't taste the mushroom and the tender beef.

The hype for the Aburis are real! Did not dig the Hanger Steak tho. But that's just me. Worth a try!