Nanka Japanese Steakhouse is the new temple to meat in Quezon City. It occupies the long time space of Moomba and has plentiful parking. Nanka used to serve nikkei cuisine (periuvian-Japanese) before, but under new head Chef Mike Santos they have evolved to be a premier steakhouse with Japanese influences.
We started off the lunch with two bake oyster variants, Oysters Rockefeller (P355/6 pcs.) and Oysters Hollandaise (P365/ 6 pcs). I loved the oysters hollandaise, a first for me to try this variant of baked oysters. The tangy and creamy hollandaise matched the oysters perfectly.
Deep Fried Oysters (P375/8pcs). I’ve never been a big fan of battered oysters but this was executed well, crisp and not oily.
You can order your choice of oyster or get the Oyster Platter (P475), that includes 3 pieces per variant.
Grilled Ahi Tuna (P355). Nanka flies in tuna from General Santos 2 times a week and it is evident in this dish. A balance of seared and raw tuna then drizzled simply with togarashi for a slight kick of spice.
Grilled Togarashi Shrimp (P495/9 pcs). Sweet, juicy and crisp shrimp grilled just right and then sprinkled with togarashi to balance out the flavors.
Tuna and Salmon Chirashi (P299) and Mixed Chirashi (P299). Nanka has some lunch bowl offerings available from Monday to Friday for a quick meal. These chirashi bowls were pretty good, seafood was fresh tasting and the rice was properly vinegared.
Our main purpose for lunch was to try their steaks but Nanka received a fresh batch of crabs. Garlic Crabs (market price) cooked in butter and garlic. The fatty crab picture says it all.
Prawn Garlic Noodles (P375). Light and simple pasta tossed in oil and garlic with garlic chips and topped with prawns. This would go perfect with the Garlic Crabs, imagine mixing in the crab fat into the noodles.
Time for the main event, a tray of their meat offerings albeit incomplete as it’s still missing the Japanese wagyu. They serve Ranger Valley Black Onyx and WX (Wagyu Cross) steaks from Australia. The WX is a cross breed between Black Angus and wagyu. Ranger Valley cattle is grain fed for 270 for the Black Angus and 350 days for Wagyu to achieve their desired marbling.
WX Ribeye (P650/ 100 grams). The ribeye is served medium with a side of house made wasabi salt. The steak has beautiful charring and an enticing aroma, which got me excited to dig in. My first bite was mind blowing, the cross is my dream steak, soft and tender from the wagyu marbling but still retains the bite and beefiness of a black angus. Wow, this is one of the best steaks I’ve had, I didn’t even have to use the wasabi salt, just tasted the simple salt and pepper they used during cooking to taste the unadulterated flavor.
WX Striploin (P600/ 100 grams). This one is also a WX steak so there is good marbling but not to the extent of the ribeye but gives you even more beefy flavor because of the cut. You can’t go wrong with either one of the WX steaks.
Black Onyx Tomahawk (P495/100 grams). If you prefer the full flavor of a black angus and the the instagrammable look of a giant bone then this one is for you. Thick, meaty and in your face beef flavor.
Their sides and sauces lean to the Japanese side with the Sauteed Wild Mushroom (P365) and Demi glace being my top choices.
Save room for dessert as Nanka serves some interesting choices, like the Green Tea Mousse Cake (P215) and the stunning Chocolate Ganache Mountee (P245).
Nanaka Japanese Steakhouse is a wonderful addition to the QC dining scene. They prepare dishes in simple and straightforward ways to give utmost respect to the fine ingredients they use.
Nanka Japanese Steakhouse1810 Mother Ignacia Ave. cor. Roces Ave
Quezon City. Philippines
Contact No.: (632) 8517-9677, (63977)
Facebook Page: Nanka Japanese Steakhouse
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