First, the bad news. 102 Izakaya is on the second floor of ACCM Building (along Valero Street). It would be difficult for a Senior, a PWD (a card-wielding PWD, I am!) and for ladies wearing high heels to negotiate the trip.
Good news is, once you reach the top, you will forget the inconvenience (the sweat and palpitations). That, I guarantee.
I was there. I underwent the trouble of climbing the stairs with my walking stick (I was fortunate that I was with my reliable foodie friends). Go inside the isakaya, I did, huffing and puffing, when I was greeted by a petite eating place with pleasant and interesting wall decors (stickers?), a lighting which was slightly on the dim side but bright enough to allow diners to appreciate the food presentations, tables with wooden unupholstered long benches (settees?) and a staff who were knowledgeable of things they’re selling.
After a few minutes of waiting for my blood pressure to subside, a parade of beautifully prepared food commenced. First, the Kani Salad (kani, mango, greens in sesame dressing, P195) and the Fresh Tofu & Seaweed Salad (fresh tofu, Japanese seaweed & greens in sesame dressing, P210). The greens were oh-so fresh. One comment though. The mango used in the Kani Salad was a bit overripe and the dressing, a tad too much. But otherwise, my appetite was whetted by the appetizers. Another starter I liked was the Tsukune (Japanese chicken balls, P165). Bravo.
The assorted grilled Yakitori (chicken thigh, chicken liver, chicken skin) were fun to eat same with the deep-fried Kushikatsu (pork, chicken, beef, squid, salmon). I liked both but, sorry, I’m biased for skewered chicken, anytime.
The Buta Kakuni, I didn’t so much like. The sauce was rich. Perhaps, too rich for my taste. It was the tenderness that I fancied. Not the pressure cooker-tenderness but the slow-cooking tenderness which made the sauce very flavorful. And yes, the Buta Kakuni was way too fatty for me.
And now we go to the best of the best. Let’s begin with the star of the show, Edo San Special (P450). The presentation was pretty but not too pretty (shades of what-izayaki-is-that?) so as not to steal the attention from the taste. The anago (salt water eel), ebika, cream cheese, crab stick blended well with the cucumber adding texture with a slight crunch with every bite. Bravo times three.
Another dish that deserved a standing ovation was the Beef Usuyaki. Everything that can make a dish delish for the carnivore is here: rolled beef, shiitake and bacon. Just imagine the flavor and texture of the three mixing together. Bravo times three, part two.
Yes, I fell in love with 102 Izayaki despite the physical obstacle or maybe, because of it. All I know, it was worth it. Oh, they also carry Suntory and Sapporo, two of my top favorite (whisky and beer) brands. I do promise myself to revisit and order Beef Usuyaki with a bottle (or two) of Sapporo. And that will happen very soon. Congratulations, 102 Izakaya.
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