(Clockwise from top) Bibimbap, A5 Ohmi Wagyu yakiniku, Yukhoe
Tsukiji Makati has pulled out all the stops in rolling out its Ohmi Wagyu dishes, deftly prepared by Master Butcher Takeshi Suzuki and Sushi Chef Takashi Harima.
Suzuki, who arrived in Manila from Tokyo hours before the press lunch, brought with him fresh beef and, well, eggs for a very special execution of Yukhoe – a raw wagyu dish topped with fresh egg.
But that is already getting ahead of the lunch, which started with an awe-inspiring sushi and sashimi boat, with never frozen seafood flown in from Tokyo’s Toyosu Fish Market several times a week. Guests were spoiled for choice – from bluefin tuna, sea urchin, yellowtail, amberjack, scallop, salmon, and sweet prawns.
This was followed by Kaiso salad, a traditional seaweed salad with sesame dressing – a crisp, light appetizer to balance all the premium meat that’s to come next.
Three Ohmi Wagyu dishes followed in succession: the A5 Ohmi Wagyu yakiniku, the Super Special Ohmi Beef Rosu (Sirloin) and Beef Karubi (Ribeye), and the Super Special Ohmi Tan (Tongue).
Ohmi Wagyu, which belongs to the group known as Japan’s Three Great Wagyu, is known for “melt-in-the-mouth” quality, perfect for yakiniku grilling. And A5? That’s the highest grade for Wagyu.
It will be an understatement to say that these dishes were delicious. Pardon the pun, but these Japanese beef were at an Ohmi-gosh level!
Aside from the yakiniku dishes, Tsukiji also served a quartet of Korean dishes, the last of which was a perfect ending to the hearty meal. There was Bibimbap, Chapche, and Chijimi, a flavorful seafood and leek pancake. The last savory dish was a Karubi soup, a clear broth made with US beef short rib that is warm and filling.
If you are celebrating a special occasion, or simply hankering for good food – money is no object – head off to Tsukiji for that slice of Tokyo you deserve.