I love my job. I staff the local food and beverage industry. As a support group for this industry, there’s nothing more gratifying than witnessing… F&B operators grow their businesses from ground zero.
The opening salvo was a refreshing cold salad of allumette-cut radish with raw sea scallops and vine ripened tomatoes from Japan.
Then came the sea scallops in uni sauce and salmon roe.
I’ll tell you this: It takes great skill to cook scallops (or any shellfish for that matter) this big without overcooking or undercooking it.
Alleluia! The timing and precision on this one got me singing praises.
The Culinary Demi-gods were smiling at me from Heaven!
I really savored every bite of it.
By the time he brought out the main dishes,
I was already a happy camper.
Smiling from ear to ear.
The grilled mushrooms, lobster, grilled salmon, tiger prawns and Okonomiyaki were all pretty darned impressive.
I have to say that everything they prepared were done so in seamless fashion.
There’s no doubt in my mind.
Teppan Okochi is destined to succeed far beyond everyones expectations.
I dare say that this is quite simply, the most exciting restaurant to enter the Manila culinary scene so far this year.
Thank you for coming to Manila, Okochi san.
Thank you Daniel, for bringing him over.
I’m loving every moment. Your success is our success.
I love my job.
“We have only one life on this planet. Hug your loved ones, enjoy laughter, sip good wine and nourish your soul with great food”.
Chef Akihiro Okochi