Wafu’s Sushi Platter Take
BRYAN Tiu, the youthful president and chief executive officer of iFoods Inc., is perhaps one of the brightest visionaries in the local culinary world these days. He conceptualized and successfully launched and maintained such restaurants as Teriyaki Boy, Peri-Peri Charcoal Chicken, and Ichiba: Japanese Market.
One of his newest restaurant ventures, Wafu, a Japanese restaurant, has, in fact, just celebrated its fourth anniversary. Established in 2012, Wafu wowed diners when it opened in a two-storey building right in the heart of Greenhills Shopping Center and offered deliciously authentic Japanese cuisine with creative presentations and twists and served it in a posh and elegant setting. Diners could choose to dine in the main dining area on the ground floor, which features a high ceiling and sophisticated interiors that include three Lotus Pod dining tables designed by Amy Pamintuan and connected by a lovely wooden bridge, or they can enjoy their food in the more casual teppanyaki area on the second floor and watch as skilled teppanyaki chefs prepare their food right at the teppanyaki tables.
Wafu’s main dining area on the ground floor of the two-storey building it occupies
The three Lotus Pod dining tables designed by Amy Pamintuan are top favorites of diners at Wafu
iFoods’ president and CEO Bryan Tiu with Wafu’s new executive chef Onishi Nobuyoshi
To make Wafu’s fourth anniversary even more special, Bryan decided to start a new chapter in Wafu’s young life and welcomed a new executive chef, who crafted a new menu using fresh ingredients flown in straight from Japan.
Chef Onishi Nobuyoshi, or Chef Nobu, hails from Osaka and moved to Tokyo to pursue his dream of becoming a Master Sushi Chef. After gaining 30 years of experience in the culinary front, Chef Nobu comes to Manila to lend his expertise in Japanese cuisine to Wafu patrons. He has created a new menu for the restaurant, retaining the all-time favorites and even improving on them, as well as introducing all new items that are sure to give diners an authentic taste of Japanese cuisine. He uses fresh and choice ingredients, plus the freshest catch of the day, which are carefully selected and flown in from Japan twice a week. The chefs of Wafu then artfully crafts these into an authentic Japanese dining experience that celebrates Japanese culture and gastronomy with every bite.
In a recent media tasting to launch Wafu’s menu, an impeccable selection of dishes was served. Each comes highly recommended for diners who want to get a good taste of Chef Nobu’s ‘brand’ of Japanese cuisine.
Cold Platter
Cold Platter — This is a sashimi platter that includes the freshest slices of toro, hamachi, salmon and grouper fish, plus fresh uni (sea urchin) and aji and tiger prawns, kept fresh by being served on a wooden platter with a bed of shaved ice. You cannot have it any fresher. It comes with calamansi and wasabi.
Hot Platter
Hot Platter — Another fully satisfying platter made up of Gindara, Chuck Roll and Scallops on Shell with Balsamic Sauce, with Daikon Oroshi and Fuagura Sokke. The Gindara is especially delightful because the fish comes off in layers as any fresh fish should.
Sushi Platter Take
Sushi Platter Take — Sushi lovers would love the selection on this platter, which consists of maguro tai, salmon, aji, ika, ikura, unagi, tamago and ebi. The crunch of the nori (seaweed paper) goes perfectly with the softness and stickiness of the sushi rice and the light and fresh flavor of the topping.
Spicy Salmon Maki
Futo Maki
Makimono Platter — Three of the all-time favorite maki (rolls)—California Maki, Futo Maki, and Spicy Salmon Maki—are served in one generous platter. One’s maki craving would surely be satisfied.
Crab Miso Soup
Crab Miso Soup — Unlike the Miso Soup of other Japanese restaurants, Wafu’s Crab Miso Soup has flaked crab meat and blue crab claws in it and not just diced soft tofu and kombu (seaweed).
Tempura Platter
Tempura Platter—Another Japanese classic that has been given a modern twist, this dish consists of Ebi Shinju (somewhat like a minced shrimp croquette), Uni Isobeage (uni or sea urchin meat wrapped in nori, dipped in tempura batter and deep-fried in hot oil until golden crisp), and Shira Uo (tiny fish similar to dilis or dulong, dipped in tempura batter and deep-fried). It gives tempura, as we know it, a whole new dimension.
Fresh Fruit Platter
Fresh Fruit Platter — Even a fruit platter gets an artistic push from Wafu. The mango slices are shaped into a flower, four slices of kiwi surround the mango flower, on both sides are grapes, while top and bottom are filled in by apple slices.
So that diners can enjoy its exquisite food even more, Wafu offers three promos: Wafu 999 Teppanyaki-All-You-Can at, you guessed it, Php999++ per person; Wafu 888 A La Carte Buffet at Php888++ per person; and Wafu Happy Hour at Php550++ per person.
Wafu 999 Teppanyaki-All-You-Can means dining with friends at a teppan table on the second floor of the restaurant and having your fill as skilled chefs prepare your favorite meats, seafood, vegetables and Japanese fried rice.
Wafu 888 A La Carte Buffet gives diners an opportunity to choose one main dish (which chefs will prepare as you order, a la carte style) and enjoy all-you-can-eat crispy Tempura as well as salad, Miso Soup and different delicious rolls.
Wafu Happy Hour treats diners who dine during the “happy hour” between 5:00 to 8:00 p.m. to unlimited servings of Japanese street food, such as Yakitori, Sashimi and Rolls, and wash them down with unlimited Draft Beer or Japanese Sake.