New Restaurant Alert: Ogetsu Hime at SM Aura Premier, Bonifacio Global City
Everything you’ll look for in a Japanese restaurant...except ramen.
5/F Sky Park, SM Aura Premier, Bonifacio Global City
Open daily from 10 a.m. to 10 p.m.
(SPOT.ph) The menu is big and so is the venue. Ogetsu Hime at the Sky Park, SM Aura, has spaces for sushi (hand-rolled in front of you) and teppanyaki (mouthwatering-you shouldn't sit at the teppan bar if you're on a diet), while tables along the perimeter are set up with their own sukiyaki stations. The three Japanese staples are their specialties, but there are also options for soba and katsu. Ramen, noticeably, is left out. Perhaps because you can catch the glimpse of long lines from a nearby ramen place from where you're standing.
Ogetsu Hime is owned by Vicvic Villavicencio, the man behind legendary Japanese brand Saisaki. He brought long-standing chef Isao Takada to collaborate with his son on new and exciting options that might cater to the more curious palates of the discerning diner.
Sukiyaki-making is serious business.
A large version of the menu is installed near the entrance and its ability to lure with variety is commendable. Alongside simpler fare like mahi-mahi, tuna, and sashimi atop clumps of rice, they have the more complex Kaisen Fried Roll (P240), breadcrumb-crusted fried rolls with spicy tuna, salmon, cream cheese; Oyake Shake Roll (P240), salmon tartare, cheese, and chives rolled in crispy salmon skin with avocado; and Nagisa Maki (P180), foil-wrapped mahi-mahi with carrots and shiitake mushrooms.
Soft Shell Crab Roll
Choosing is a Sisyphean task-and maybe part of the reason for the slightly slow turnover of customers. A piece of advice from those who've anguished over decision-making: the Soft Shell Crab Roll (P320) is a winner in every way. There's a crunch from the tempura-fried crab that's a perfect foil to the soft Japanese rice. Inside the roll is a lesson in proportion-sharing space with the crab are asparagus, cucumber, and mango honey sauce-where each element contributes in both flavor and texture. The Rainbow Batera (P240) is gorgeously presented: multi-hued blocks of rice, each topped with a thin layer of either tuna, salmon, ika (squid), kani, shime saba (mackerel), and ebi.
The Sushi Moriawase (P680), however, can make the decision for you. The moderate sampling plate comes complete with shake (salmon), maguro (tuna), ika, uni, tamago, kani, ebi, ebiko (roe), and tako (octopus).
Ogestu Hime has a good range of quality beef-Matsusaka, US Wagyu, Prime-but even the most affordable US rib-eye is enough to sate your appetite. The rib-eye sukiyaki (P450 to P950) has that slightly sweet, mouthwatering quality that makes you want to dig deeper for the thin slices of beef and those generous additions of enoki and shiitake mushrooms, and yam noodles. You can opt to have the beef served separate, dipping it in raw egg yolk for that rich mouthfeel as you slurp your soup, or have it cooked all together. Either way, you'll be coming back for more.