Miyabi Japanese Restaurant

When you enjoy the food in a restaurant, you’re likely to visit it again. Much like chancing upon a website that tickles your fancy and bookmarking it so you don’t get lost when you visit again and again. Upon the recommendation of a reader, we had dinner at Miyabi Restaurant at the Pan Pacific Hotel last month on our 18th wedding anniversary and we fell in love with the food.

My younger daughter, Alex, is turning 16 on Tuesday and since it is only on weekends that every member of the family is present, we decided that she could celebrate her birthday today. For lunch, she chose Chinese food and we went to Causeway Seafood Restaurant. Then, we watched Sherlock Holmes (fantastic!). For a late dinner, she wanted Japanese food so we went to Miyabi. It is now officially our favorite Japanese restaurant in Metro Manila.

Miyabi Japanese Restaurant, Pan Pacific Hotel, Manila

It was almost 9.00 p.m. when we left the movie house and we were at Miyabi after 9.30. We were handed the menu (my husband calls it a photo album because of the thickness) and we picked items that we didn’t have the first time we ate there. Some were okay but others surpassed our expectations.

Spicy sashimi

We had this tuna sashimi smothered with a spicy tomato sauce. A surprising take on sashimi. Good but a bit too spicy for me.

Cheesy maki

The cheesy maki were large and sprinkled with herbs. Good too although nothing extraordinary.

Salmon and crisp salmon skin

Now these rolls with salmon and crisp salmon skin were a real winner. Many people balk at the thought of eating fish skin but, trust me, there’s a reason why Japanese food has become so popular all over the world. Seafood takes center stage and the Japanese know how best to serve seafood, skin and all.

Mango and cream maki

An even bigger winner was the mango and cream rolls. Oh, they rocked! The sensation starts with the sesame seeds then as you savor what’s inside the rice, you realize that there must be more than five ingredients stuffed in and everything just explodes quietly.

Cucumber with sesame seeds

But the real stars of the night were the vegetable dishes. Above, paper thin slices of cucumber were marinated in a sweetish sauce and generously sprinkled with sesame seeds.

Tofu and spinach

And the biggest star of all — this tofu and spinach dish. Sweet, mellow, so good that it’s almost tempting to go vegetarian. I won’t though. But I will seriously search for the recipes of these two vegetable dishes so we can make them at home.

  • Camille

    Hi Ms. Connie,

    Thanks for the post..I really LOVE Japanese food. What about the prices? are the prices for “special occasions” only? I would love to try the place but would need to know first if I should do some saving up.. :)

    • http://www.homecookingrocks.com Connie

      Reasonably priced. Except for the very expensive items, single orders (maki, sushi, sashimi, etc.) are from P160 to P350.

  • A

    The preparation for the sliced cucumbers is done for Taiwanese cuisine. Taiwanese restaurants always serve that for free :p

    The marinade is simply light soy sauce, sugar, black vinegar and sesame oil, sometimes with grated young ginger and just a wee bit of grated radish. All to taste. Black Chinese vinegar is not very tart but is very fragrant.

    The cucumbers are sliced thinly first, salted, rinsed and dried to get a crisper texture, before adding the marinade.

    Mahu (pork floss) or chopped nori (or both) do well as toppings for this salad.

    I hope my suggestion is helpful, Ms. Connie :-)

    • A

      BTW, the best cucumbers for this procedure are small ones (5 inches long or shorter). Smaller cucumbers have thinner skins and less moisture, giving a crisper texture and eliminating the need for salting :-)

    • http://www.homecookingrocks.com Connie

      Oh, great, because I brought home a jar of pork floss from KL. Haven’t had a chance to use it.

      • A

        You can make sushi from pork floss too. Just mix it with Japanese mayo and toasted sesame seeds, it makes a good filling. :-)

        • http://www.homecookingrocks.com Connie

          Wohoooo! Love that idea!

          • A

            Well, if ever you decide to go with this, then please do share the results with us. :-) Thank you Ms. Connie!

  • Dot

    Oh, yes, I love the spinach! I hope you find a good recipe and post it here. Thanks, Connie.

  • Nikita

    Happy birthday Alex!!!

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