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10 things you have to eat at Ooma

By: - Super and 2BU Editor
/ 03:50 AM July 28, 2016

Since it opened last year at the Mega Fashion Hall, Ooma has been winning over diners with its delightful and playful menu of taco makis (open-faced temaki wraps) and aburi makis (makis that are torched for more enhanced flavors).

The Japanese restaurant, the result of a collaboration between chef Bruce Ricketts and The Moment Group’s Eliza Antonino, Abba Napa and Jon Syjuco—the people behind Manam, ’Cue Modern Barbecue, 8Cuts Burger Blends and the group that brought Din Tai Fung to the Philippines—has just opened its second branch on the ground floor of Edades Tower, Rockwell, Makati.


Ooma’s second branch promises even bolder and unique offerings, including a new open-faced temaki wrap and an aburi maki for oyster lovers. Sake lovers are also in for a treat—the restaurant’s second floor has been transformed into a sake den, serving a wide variety of Japanese rice wine.

Here are 10 things you should order at Ooma, whether you’re a regular or a first-timer:


Soft-Shell Crab Taco-Maki

This is an Ooma must. And we must warn you, this open-faced temaki wrap topped with crispy soft-shell crab, aligue mayo and ebiko is so good you wouldn’t be able to stop at one. We’ve wolfed down four of these in one go and we feel no shame.

California Taco-Maki

A new twist to an old favorite. This crowd-pleaser lets you enjoy everyone’s favorite maki in a different way. This open-faced temaki wrap is topped with kani stick, aligue mayo, herb aioli and mango pico.

Steak Aburi Maki

The flavors of this aburi maki will just sing in your mouth. Enjoy torched steak, pickled and fried onions, grilled and marinated leeks and truffle oil with each bite.

Maguro Zuke Taco-Maki


New on the Ooma menu: open-faced temaki wrap with soy-olive oil marinated tuna served with an egg yolk dipping sauce.

Uni Udon

Uni lovers shouldn’t skip this. Chef Bruce Ricketts brings together the flavors of fresh uni, shrimp, onion, fresh mushrooms, nori crumbs, scallion and uni cream sauce in one rich bowl of udon. (Pro tip: Find someone to share this with so you can also eat as much maki as you want.)


Anago Truffle Mushroom Hot Soba

Inspired by Rickett’s recent trip to Japan, this comforting bowl of hot soba is made extra special with anago tempura, Japanese mushrooms and truffle oil.

Scallop and Tuna Aburi Maki

Want a little spice? Each bite of scallop and tuna aburi maki has torched scallop, tuna, cucumber, sesame seeds, nori crumbs, scallion, teriyaki sauce and some heat, thanks to the spicy mayo and kimchi aioli.


Ebi and Kani Aburi Maki

Another favorite: ebi, kani, cream cheese, aligue mayo, tempura crumbs, ginger, house tare in one great maki.

Hamachi and Kani Aburi Maki

We loved this one. Torched hamachi, sesame seeds, pickled carrots, fried shallots, aioli, teriyaki sauce come together in a delicious symphony of flavors.

Half-Baked Choco Lava Cake

Don’t skip dessert. The choco lava cake topped with vanilla ice cream and ginger crumbs is a great way to end any Ooma meal.

Ooma, open 11 a.m.-11 p.m., G/F, Edades Tower and Garden Villas, Amorsolo Drive, Rockwell, Makati; and 10 a.m.-10 p.m., 3/F, Mega Fashion Hall

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TAGS: Abba Napa, Aburi Maki, Bruce Ricketts, Din Tai Fung, Eliza Antonino, Food, Japanese restaurant, Jon Syjuco, Manam, Mega Fashion Hall, Ooma, Taco Maki, Tako-Maki, the moment group
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