Teppan Okochi by Mangetsu Osaka is a new Japanese restaurant in BGC specializing in teppanyaki. It’s located on the ground floor of the Ore Square Building, facing the Titan love courts on 9th Ave. Chef Akihiro Okochi, who hails from Osaka, is in charge of the kitchen. There are numerous parking areas around so not a problem.
The heart of the restaurant is this big teppanyaki table with communal seating for 12 people. Regular tables are all inside private rooms plus a vip room with it’s own teppanyaki table good for 5-6 persons. Best place to sit is on the right hand side area of the big teppan table, that’s where Chef Okochi usually cooks. Chef has only been in Manila since March but speaks English pretty well and is a nice and funny guy.
Our lunch started with a 6 variety appetizer plate. We had chicken karaage, negi tamago, tako (octopus) wasabi, kyuri and daikon oshinko (cucumber and radish pickles), beef tataki and freshly cooked Hiroshima oyster teppan. The 6 variety appetizer comes with the wagyu steak course (P5,000) while 3 and 4 variety goes with the angus and seafood courses. My favorites were the tako, oyster and the beef tataki. The tataki uses a lesser wagyu cut but still has that melt in your mouth texture and goes well with the ponzu, onions and leeks. The octopus has been cut into strips and mixed in with some wasabi to give it a slight kick but not overpowering.
Caesar Salad with Bacon. The bacon is cooked on the teppan for a beautiful sear, and the taste has some Japanese flavors.
Next was seafood cooked on the teppan grill, scallops (P600/ 3pcs)and prawn with lemon truffle oil and vegetables, each one was cooked meticulously. The scallops are huge and easily dwarfs the prawns. The prawns tasted so fresh and crisp with the citrus punch of the sauce.
Hokkaido King Crab (P2500/200 grams) was next. The meat was quite sweet with a good bite but this went really well with chef’s special sauce.
Ohmi A5 Wagyu pf the Day (P3,500/ 100 grams). Chef Okochi does something really different when he cooks the beef. He first sears it then moves it on top of a metal grill which he puts on top of the teppan. Oils, wine and other seasoning are then put around the beef then he covers so the flavors are wrapped around all sides of the beef. He then slices and sears each piece individually before moving it to a serving plate. Chef serves the beef with a special steak sauce and smoked salt.
Garlic Rice. This might be the best garlic rice I’ve ever had, steak trimmings plus lots of garlic cooked on the teppan. I highly suggest adding the steak sauce into the rice, this will transform it from good to crazy good.
Unaju (P970-P1,590). We also got to try this special unaju, all ingredients made in house. The eel is grown in Butuan and sent to the store for cooking. Teppan okochi bakes their eel instead of using the classic grill but I could not even taste the difference, maybe slightly less smoky aroma. The sauce is light and not heavily sweetened like most serve here. Fro unaju lovers, this is a must order.
Dessert is a trio of traditional Japanese sweets that changes seasonally. Our plate had peach mochi, sakura mochi and matcha warabimochi. My matcha warabimochi had a nice chewy texture with a good coating of matcha and you could drizzle brown syrup sauce to sweeten it.
Prices are on the high end but the seafood and meat are excellent quality and cooked with skill. Their lunch sets range from P380 to P980 and includes appetizers, fresh salad, soup and rice so a pretty good deal. I’m eager to go back to try their okonomiyaki and yakisobas, both of which are specialties of Chef Akihiro.
Teppan Okochi by Mangetsu OsakaUnit 7, G/F The Ore Square
9th Ave., cor 31 st St., Bonifacio Global City
Taguig City, Philippines
Contact No.: (63917) 795-0051
Operating Hours: 11 am – 2pm, 5:30pm – 11pm daily
Facebook Page: Teppan Okochi by Mangetsu Osaka
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