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Best of Japan now at Mega Fashion Hall: Why this is the authentic experience

Produce from Tokyo’s Tsukiji market, a century of combined culinary experience and, of course, the Matsusaka beef
/ 07:30 AM September 14, 2017

Otoro Sushi, Japanese premium Bluefin tuna belly over rice.

Now that it has become easier to secure a visa for Japan, more and more Filipinos have been able to experience and savor authentic Japanese fare. They develop a wider appreciation of the skills required to prepare sushi, sashimi and tempura, among other dishes.

Those are the people whom restaurateur Veejay Villavicencio wants to attract. His father, Vicvic, is credited for bringing Japanese food into Filipino mainstream dining 37 years ago when he opened the first Saisaki restaurant. Veejay is raising Japanese food dining to another level with Ogetsu Hime.

Unlike the buffet setup at Saisaki, the food at Ogetsu is served a la carte.


“What we have at Ogetsu is a century of Japanese culinary experience,” Veejay said. “Our sushi chef Isao Takada has been with us since we opened Saisaki and by then he had already been working for years.”

With chef Kiminori Iwabuchi who now oversees the hot kitchen, and the Filipino sous chefs who have worked or trained in Japan, the restaurant has a hundred years of combined Japanese culinary experience.

Chef Bong Taruc, Veejay Villavicencio, Japanese master chefs Isao Takada, Kiminori Iwabuchi

Access to seafood

It also has access to what could be the best seafood and produce with deliveries from Tokyo’s Tsukiji market arriving every other day.

“We are able to bring in fresh produce regularly because we’ve managed to maintain decades-long relationships with our food purveyors. That’s why we have Matsusaka beef, the highest class of beef in Japan, on our menu,” Veejay said.

Ogetsu Hime now at SM Mega Fashion Hall

Ogetsu is now on the third floor of SM Mega Fashion Hall

—the first Ogetsu is at SM Aura. Its SM Mega Fashion Hall branch is one of several Japanese restaurants doing brisk business during lunch and dinner.

At lunch earlier this week, tables were full with one group of around 10 male friends enjoying the steak cooked in front of them. At the other tables, diners were tucking into their sushi rolls and sashimi.


“We’re really not a date place. We cater to families and barkada, many of whom have been to Japan and are looking for that ‘authentic’ taste,” Veejay said. “One diner told us, ‘Your sushi is better than the ones I’ve tried in Japan!’”

Vicvic is glad to hear that. “Filipinos who travel to or work in Japan can easily tell a lousy sushi from a good one. It really boils down to our passion for what we do. We wouldn’t be in this business for close to 40 years if we weren’t passionate about it,” he said.

Chef Takada shares this passion with the Villavicencios. You can tell he made the nigiri sushi (seafood over a ball of rice) by the “tail” that drapes over the rice. It’s his signature flair.

“We aim to be the best Japanese restaurant in the country, serving authentic Japanese cuisine coupled with outstanding service for all our diners,” Veejay said.

Customers can sample Ogetsu Hime’s “Best of Japan” (sushi, sashimi and Matsusaka beef) at half off until Oct. 15.

Ogetsu Hime is at 3/F SM Mega Fashion Hall and 5/F SM Aura Premier.

Ogetsu Hime offers A5 Matsusaka beef, the highest level available. It’s best enjoyed cubed and cooked teppanyaki-style, seasoned with salt and pepper.

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TAGS: Best of Japan, Isao Takada, Kiminori Iwabuchi, Mega Fashion Hall, Ogetsu, Saisaki, sashimi and tempura, sushi, Veejay Villavicencio
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