In my limited dining experience, this is the most diverse and varied chirashi bowl I’ve encountered so far. This chirashi lunch set comes with salad and ice coffee, and while the selection is standard, the price, at P380, can’t be beat. QC-based folks will be happy to know that Nihonbashi Tei now has a branch right along Tomas Morato, offering more dishes at great value. Though perhaps not as packed as others, the fish is firm and of great quality – not runny or slimy at all.Ģ277 Pasong Tamo, Don Chino Roces Avenue, Legazpi Village, Makati City But once you’re seated and settled, the food does come quickly, and boy, is this chirashi worth the trip. The restaurant is packed at peak hours come a little earlier or a little later to find a spot more quickly. ![]() When I have more, I’ll add them to this list – and feel free to send us photos of your favorite chirashi bowls so I can add them to this list, too. Undoubtedly, I’m missing a few key bowls from favorites like Seryna and Tsukiji, which I haven’t been able to photograph. I’ve been ordering chirashi dons left and right at any number of Japanese restaurants over the last couple of years. “Standards for other species vary, but in general, luster and shine indicate freshness, while drooping and browning at the edges are signs of fatigue,” writes William Grimes for the New York Times. It shouldn’t have a strong fishy odor, and the fish should be soft – not rock hard from the freezer or watery, as if it weren’t done thawing out. ![]() To judge your chirashi bowl, look at the color and texture of the fish. Some bowls also come with tobiko, or fish roe, pickled daikon radish, denbu, a pinkish, sweet mix of cod and sugar, and shitake mushrooms. Want more? Where you can get these 12 sushi rolls in Manila
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