Looking for a fresh new sushi experience one of these days? Then head to Minami Saki by Astoria.
Located in the heart of Ortigas, Minami Saki by Astoria is the brainchild of renowned chef Kimito Katagiri, who has helped shape the world of Japanese cuisine in the Philippines with restaurants such as Shangri-La Makati’s Inagiku, Midas Hotel’s Yanagi, and Manila Hotel’s Ginza—among those he had previously helmed in the last three decades.
Minami Saki opened in 2014; its delicately understated, light wooden interior design is perfectly suited to the deliciously authentic Japanese cuisine it serves.
“Customers from Inagiku are wonderfully surprised when they taste our dishes, especially when they try our Aburi 5 Kinds,” says Jacqueline S. Ng, digital marketing and business development executive of Astoria Plaza. “They are happy to discover that chef Katagiri once worked at Makati Shangri-La and was the same person who whipped up their favorite dishes there; it’s a great testimony to his skills and artistry.”
Tastiest creation
If you’re at a loss on what to have in Minami Saki, try the Aburi 5 Kinds—the best, tastiest and most unique sushi creation we have tasted, bar none. No need to dip it in soy sauce; chef Katagiri’s special aburi sauce is more than enough to please even the most discerning of palates.
The dish consists of five kinds of fish—hamachi, salmon, tuna, eel and lapu-lapu sushi. Chef Katagiri blankets these sushi with his special aburi sauce before lightly torching them to awaken their subtle flavors. He then garnishes the dish with salty fly-fish roe and a small piece of sweet fruit to create a unique Japanese-Filipino fusion sushi experience.
After experiencing the Aburi 5 Kinds, move on to the Take Sashimi which has five different kinds of premium sashimi—tuna, salmon, lapu-lapu, squid and mackerel. Each has its own unique taste, texture and appearance; the garnish of wakame and fresh vegetables amplifies the unique umami flavor of the dish.
Another unique dish is Kaki Papaya Yaki, a trio of Japanese oysters laid on a papaya bed, grilled and lightly brushed with miso. It is covered in chef Katagiri’s special aburi sauce. The dish is then lightly torched for optimum flavor. The contrasting sweetness of the papaya and the salty notes of the oysters fuse together with the aburi sauce to create a delightful gourmet explosion.
with Tamago
Sauce
Silky flavor
The Maguro Pepper Steak, meanwhile, has diced chunks of tuna seared on each side, while keeping the soft sashimi texture in the middle. The tuna steaks are drizzled with a rich pepper sauce that delivers a silky umami flavor. Chef Katagiri balances the spiciness of black pepper with the saltiness of miso in this dish.
The Scallops with Tamago Sauce is enveloped in a rich, creamy Japanese-style egg yolk sauce plated with asparagus stalks. The pan-seared silky scallops are cooked to achieve proper caramelization, the saltiness balanced by the sweetness of the tamago sauce.
Then there’s Usuyaki Steak with Mushrooms, an assortment of tender shiitake, enoki and shimeji mushrooms rolled into a blanket of thinly sliced tender US sirloin. The steak roll is grilled and sliced into large portions and served with onion sauce on the side. The onion sauce paired with the blend of grilled sirloin and mushrooms intensifies the spectrum of earthy flavors that underpin this dish.
For dessert, there was coffee jelly and ice cream, the absolute standard meal ending in Japanese restaurants in the country.
We also tried a unique dessert, the Wasabi Crème Brûlée—a velvety, vanilla-infused custard flavored with wasabi. The dish is an intriguing blend of spicy, creamy and sweet flavors. A generous dusting of sugar is melted to a glass finish on top to add the perfect crunch to this fusion dessert.
Minami Saki is open daily, 11:30 a.m.-2:30 p.m. and 6-10:30 p.m. at G/F, Astoria Plaza, 15 J. Escriva Drive, Ortigas Business District, Pasig City, 1600. For reservations, call 687-1111. Visit minamisakibyastoria.com.