Inagiku Japanese Restaurant opened in 1998 as a tempura specialist but has become known as a bastion of excellent Japanese food in Manila. Many of the things you might see in social media of other Japanese dishes traces it’s origins from their menu. Executive Chef Wataru Hishikawa is now at the helm of this dining institution and he has added his own touch to the menu focusing on seasonal ingredients and produce from Japan.
Zensai. This is a exquisite plate showing the produce for the season from spring, summer, autumn and winter. The highlight is this faux sea urchin with roasted chestnut on top.
Sashimi 5 kinds (P1,520), each bristling with freshness and expertly cut and served.
Aburi Goten. 5 kinds of blow torched sushi. I’m betting you’ve seen a similar looking plate on your social media feeds but it all started from Inagiku. This plate has toro (tuna belly), salmon, flatfish, scallop and prawn. If you like specific aburi items, you can just order ala carte instead of this sampler plate.
Mango Dragon Maki (P1,120). King prawn hand roll topped with mango and various kinds of tobiko. A visual feast of colors that is also an explosion of flavor.
Gindara Miso Yaki (P1,400). Grilled silver cod marinated in miso and wrapped in cedar wood sheets. Smoky flavor permeates the silky flesh of the cod with pleasing miso flavors.
Papaya Oyster Yaki (P960). Half of a papaya, cored out, then filled with giant Japanese oysters and aburi sauce. Scoop out the oysters and be sure to include some papaya and the torched aburi sauce to enjoy this dish best. Sweet, salty and creamy flavors will tantalize your taste buds.
Udon Suki Nabe (P4,600). A comforting pot of udon, with chicken, seafood and assorted vegetables. I suggest slowly savoring the broth while slurping the udon.
Ebi Tempura (P1,040). Perfectly cooked tempura with super crisp outer shell and sweet prawn meat. The prawn are not the humongous sized ones that are more for show since the medium sized ones has better meat quality and sweeter flavor.
Tofu Tosa Age (P450). A simple fried tofu dish kicked up many notches by wrapping it in umami filled bonito flakes. You’ll never look at tofu the same after this.
Ususyaki steak (P3,140). Thinly sliced beef stuffed with mushrooms and garlic and cooked on the teppan grill. The mushrooms release tons of sweet juices as you bite into a piece of the tender, garlicky beef.
Mochi Ice Cream with Wagashi (P460). A delicate sheet of mochi is wrapped around home made matcha ice cream and served with a pieces of wagashi. Wagashi is a traditional Japanese confection filled with adzuki red bean paste.
Savor the different seasons of Japan in Inagiku as their chefs expertly utilize the best produce and ingredients and create eye catching and palate pleasing dishes.
Inagiku Japanese Restaurant2nd level, Makati Shangri-La Manila Ayala Avenue corner Makati Avenue
Makati City 1200, Philippines Contact No.: (632) 813-8888
Facebook Page: Makati Shangri-La, Manila
Like this post? Subscribe to Tales From The Tummy by Email
Follow Tales From the Tummy on Google+