Mr. Roboto is a modern Japanese restaurant in Alabang. They define modern as using modern techniques to update showcase their interpretation of Japanese food and not bring other cuisines to fuse with. Their cooking may be modern but their interiors will bring back the past with their use of mecha to pepper the walls.
The open kitchen shows off their platoon of all women sushi chefs, each one adept at creating their special interpretation of modern Japanese food.
Nori Nachos (P350). A large plate of deep fried nori chips, topped with crispy kani (so addicting), pickled tuna, spicy salmon, cream cheese and wasabi mayo. They pack the toppings layer by layer and not only on top so you are not left with just plain nori chips at the bottom.
Kani Salad Bomb (P250). Cold udon noodles tossed in roasted sesame dressing with wakame, and fried kani balls. The kani balls are a modern take but the flavors are still easily recognizable.
Dirty Corn (P195). Grilled corn basted with uni butter, sprinkled with house made spicy furikake, and finished with herb mayo. A Japanese elote corn so to speak but the flavors are decidedly Japanese with the spicy furikake
Mr. Roboto’s take on sashimi is done 3 ways served together in one plate. Ika (P280) features a pair of pickled squid, 2 pieces basted with teriyaki and 2 pieces with squid ink mayo. Ebi (P360) has 2 pieces of pickled aburi, 2 pcs basted in soy truffle, and 2 pcs. topped with spicy shrimp bisque. My favorite for both were the pickled treatment, just gives the seafood a nice tang and a unique take.
For sushi, each plate is also very different from what we are used to.
Ika Nigiri (P220). Squid ink sushi rice topped with pickled aburi squid, negi and tobiko served with sesame mayo.
Maguro Nigiri (P235). Sushi rice rolled in sesame seeds, topped with negi tuna and tuna sashimi, and served with sesame mayo.
Shake Nigiri (P245). Tobiko and roasted beet sushi rice topped with negi salmon cream cheese and soy truffle salmon sashimi and served with beet sauce.
Unagi Nigiri (P495). Small sushi rice ball rolled in furikake, topped with unagi and uni, sprinkled with shredded nori, on a bed of unagi sauce.
The nigiri I enjoyed the most were the unagi and the maguro, both executions are different but still very familiar in taste with interesting new textures injected.
Many of their maki rolls are named after famous robots of the past so you’ll get a blast out of ordering them. Their maki roll goes away from the gigantic, can’t even fit in your mouth creations other places have been doing. They instead use the normal size maki then layers it with different ingredients so you could taste the flavors from each layer.
Mazinger Z Maki (P235) – topped with spicy salmon, negi salmon and crunchy salmon skin.
Votes V Maki (P280) – topped with kani salad and kani wrapped ebi.
Daimos Maki (P250) – topped with spicy shrimp bisque and aburi ebi and furikake.
Voltron Maki (P220) – topped with kani salad, crispy shredded kani and mangoes.
Secret Secret Maki (P395) – topped with diced unagi, pickled radish and caviar.
Mr. Roboto Maki (P250) – topped with spicy tuna, negi tuna, aburi tuna and furikake.
All the rolls were very unique and enjoyable but my tummy loved the Mr. Roboto, Secret Secret and Mazinger Z. The flavors may slightly different treatments of a certain seafood but they complement well in terms of flavor.
Mr. Roboto Chirashi (P650). A humongous bowl of furikake rice topped with 5 kinds of special sashimi , aburi egg yolk and pickled vegetables. I suggest sharing this between 2-3 people so you have space to eat other dishes.
If you still space in your tummies and want some cooked food, Mr Roboto has a selection of donburi. I was able to try the Chashu Donuri (P450), Gyudon (P450), Chicken Teriyaki (P420), Lamb Katsu (P525), and Chicken Katsu (P420). If you noticed they decided to mix a fried item with a grilled side and vice versa to give contrasting textures in one bowl. My fave among all was the Lamb Katsu with a good amount of gamey minced lamb with a crisp coating and served on a bed of curry.