Just when Japanese restaurants are sprouting all over Manila, most of which are equated with ramen and katsu, it is delightful to know and to rediscover this very fine and elegant Japanese dining place that breaks the current trends and concepts about Japanese food. More appropriately, it does not break trends, but rather, it brings Japanese dining back to its roots, i.e., the way the Japanese prepare, cook and appreciate their food. Many thanks to Zomato Philippines, especially to Ms. Elaine Taningco, for organizing this gathering of foodies and food reviewers and for inviting me to be part of this remarkable gustatory event.
Tajimaya is authentic and unique in itself for the following reasons: (1) it is authentic in terms of taste, and authentic in the true sense of the word as the meat, fish and other main items are imported from Japan; and (2), unique as it started in Cebu City, then conquered Makati City, and is now being brought to Japan. Located at One Rockwell, two blocks away from the Powerplant Mall, Tajimaya’s spot is hidden from direct view and yet is easily accessible, being a few steps behind Starbucks. The interior is cozy, comfortable, and not too bright. The design gives a hue of Japanese but is otherwise very modern. This restaurant is thus an ideal venue for friends and workmates who want to unwind after work, and for a romantic date and intimate dinner for two.
The menu is very comprehensive as it offers everything from starters to desserts, and is quite intimidating as the dishes are on the more expensive side. However, with the very high quality and superb taste of food, this is one restaurant that epitomizes the cliché “you get what you pay for.”
For this event, several dishes and items were served, and I will focus on the more salient ones that merit recognition, although the general gastronomic experience was totally above satisfactory. The numerous photos provided also showcase the talent and skills of the chef in effecting visual stimulation.
1. Wagyu. This is Tajimaya’s pride. As mentioned previously, the choice wagyu beef is imported from Japan. The raw appearance speaks for itself – the marbling of lean meat and fat, cut into the desired thickness to bring the right amount of flavor, and grilled just so adequately for a soft yet tender consistency that literally melts in the mouth and bursts with fat. Set C which costs over Php 6000 is composed of four different types of wagyu beef and is an ideal order for those who like to try different variants of this meat. As a Filipino, I prefer eating this with Tajimaya’s chajan fried rice and bibinba; although wrapping the meat in fresh greens is the more proper way of eating it.
2. Salmon sashimi. Personally, I am not into raw fish or meat. Salmon, for me, is cooked (grilled, fried, etc.), and not to be eaten raw. That of Tajimaya is an exception. The flesh is soft (again, the melt-in-your-mouth description) and has no fishy aftertaste. In fact, I believe this should be eaten without the wasabi and other sauces so the sole flavor can be appreciated. Simply, the fact that I like this means it is really that good.
3. Tajimaya tamagoyaki. I like tamago, but I love this one. This dish deviates from the usual manner of preparing tamago. Meat is incorporated in the central part, and there is a drizzling of teriyaki sauce which balances the lighter taste of the egg roll.
4. Fried Camembert cheese. Cheese lover or not, this dish is obligatory. Although oddly incorporated in the menu since Camembert cheese is of European origin, this item, which involves covering the cheese cubes in batter then deep-fried, is a must-try. Three sweet sauces (blueberry, orange marmalade and pure honey) provide flavor enhancement and balance to the sourness of the cheese, with honey being the best choice.
5. Assorted pickles. Either as appetizer or side dish, these pickled varieties provide a hot and sweet accompaniment to the wagyu, a slight contrast to the hot and sour flavor of Korean kimchi.
6. Mochi ice cream. This particular dessert changes the way we look at mochi as sold in more commercial stores. Everything is prepared de novo by Tajimaya’s chef, from the ice cream itself to the most delicate mochi wrap. The tiramisu mochi ice cream defies description and is thus mandatory.
To cap this truly hearty meal, a glass of Yamazaki single malt whiskey over ice is recommended. Though I am not into hard drinks, this particular alcoholic beverage from Japan is worth trying.
Many thanks go to Michelle (the restaurant manager) and to the chef, staff and crew of Tajimaya for entertaining us very well and for letting us enjoy a variety of authentic Japanese dishes. Commendations also go to the staff for being so knowledgeable of the items in the menu, and for answering our inquiries with confidence and smile.
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