My favorite was the grilled Salmon head because it was grilled just right and the scallion vinaigrette sauce made out of soy sauce, sesame oil, sushi vinegar, scallions and onions. It’s a safe choice and good value for your money The meat paired off very well with the potatoes. We love this generous serving of steak with the chef’s sake and ponsu sauce. potatoes, sake and ponzu butter, finished with truffle oil. It was served not too hot so much so that you can taste the greasiness of the pork broth. I like their home- made black sesame wheat flour noodle but the taste profile of the ramen is a bit different. home made ramen noodles, pork confit, chili ramen broth, ginger scallion. Sometimes it does not work – like in this dish - that tasted and looked like more of a pancit and we cannot even taste a bit of the truffle oil. with aligue cream, assorted seafood, and truffle oil + fresh herbs This is a good introduction to Chef Broosy’s play on food by adding micro greens like sprouts and leaf, fish roe, and an unexpected sauce to transform this simple Japanese favorite. The best place to sit is the Chef’s table at the bar’s counter area overlooking the Chef assembling and plating your dish. The menu is playful with affordable prices that range from P100 to P550. Sensei Sushi Menu: Black Board Menu Bigger Version | RAW | OTHERS | BEEF, PRAWN, DRINKS Acoustic is bad and can get distractive when the resto is full. The resto is a work- in- progress and always upgrading its look. THE FARM ORGANICS: Certified Organic Beef and Steaks Sushi is a quaint 20-seater resto with Chef Broosy cooking for you as you order.Sensei Sushi by Chef Bruce “Broosy” Ricketts.RAMEN YUSHOKEN: Guide to the BEST Ramen in the South!. The menu is written on the blackboard so that they can change it every 2 to 3 days. The food is based on what is freshly available in the local markets and what they can concoct in-house. Sensei Sushi is not designed to be cuisine-based and does not pretend to be authentic. He had worked for various famous restaurants in California, and has finally decided to go home to join the vibrant dining scene here as one of the youngest chefs in Manila.įor an early 20’s guy who had worked in California and who comes from the family of famous actor (and tito) Ronnie Ricketts, he was surprisingly down- to- earth and very passionate about making a difference right now in Manila.Īfter his short stint in Robot, and contemplating to have a molecular gastronomy restaurant in Makati, he decided to set up his resto in the BF neighborhood and go for what most Filipinos love – Japanese food. I met Chef Bruce Ricketts, nicknamed “Broosy”, when he was doing his specials for the night in the Food Truck at Cucina Andare.
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