Izumi Sake Bar (CLOSED)
One misconception I had about Izumi Sake Bar is that the place is only open in the evening for people to enjoy bottles of whiskey, wine, and sake. I thought that it is a bar that caters to serious sake connoisseurs. Or one of those places for party goers to chill out or drink bottles of wine & whiskey at night.
One evening last month, I visited Izumi Sake Bar and discovered that my misconception about the place was entirely incorrect. That evening, I learned that Izumi Sake Bar doesn’t only open its doors at night but it has transformed into a restaurant with revamped full course menu, available for lunch and dinner. The market doesn’t remain to the party-goers and drinkers at night. Now, Izumi caters to foodies who would be interested to try Japanese dishes prepared by star chef, Chef Him Uy de Baron.
Background about Chef Him Uy de Baron:
-studied at Le Cordon Bleu Australia
– culinary consultant of Travel Cafe Philippines, Max’s, Del Monte Foods, ABS-CBN
– executive chef & owner of Nomama (Japanese restaurant in QC)
First dish sets the mood. Their pepper crusted seared tuna fortunately didn’t put my face down, instead, it made my lips smile. Served on a small plate but the taste is not small as you think. Pepper crusted covering added texture to make it more appetizing.
Its coconut and fish sauce dressing brought the kick to this dish. Salmon alone is already perfect to my salmon-loving taste-buds. Layering it with coconut and fish sauce surely makes it to my favorite list at Izumi.
Normally, pork is used for gyoza. I was delighted to try Izumi’s version when I heard that it is stuffed with chicken & mushroom instead.
It looks Vietnamese, but it isn’t. Soft shell crabs that is crunchy with greens to make spring rolls appear more healthy.
Based on how it looks, I got a feeling it would be my other favorite. Wagyu version of Izumi doesn’t go far from the original imported wagyu if you’re talking about flavor. But when it comes to authenticity and texture, you’ll notice their wagyu isn’t the ‘melt-in-your-mouth’ type. As we all know, the famous quality of wagyu beef.
Take it to the lighter side of steak. Health-conscious men or women might prefer to get their steak the portabello mushroom way. Similar to how steaks made out of meat, only a light version because of the soft and easy to digest mushroom used as the main ingredient.
Two dishes will be served. One bowl for your noodles and one small plate for your tonkatsu. Intentionally served like on a divorce so that the deep-fried tonkatsu won’t get soggy as you eat together with your noodles. I chose not to place the tonkatsu in my bowl to avoid it being soggy. Crunchiness is the best option for me. According to Chef Him, noodles are usually the food to sober up people after drinking heavily. Well for me, if your noodles will taste this good, don’t even wait to load up with alcohol. It is best to enjoy the flavors of food without infusing your body with any form of alcohol. 🙂
To top off my dining experience at Izumi, this bowl of Mapo Tofu Ramen made a mark on me. Sweetness and spiciness combined defines my type of flavor. I could say this is one great dish created by Chef Him!
Now, you have a different look of Izumi Sake Bar. Remove the misconception that Izumi is just a bar for your sake itching. Japanese food of Izumi is also one valid reason for you to get a table with your friends and/or family.
Pray, Eat and Love.
The Food Scout
Location: 29th Street cor. Rizal Drive, Forbes Town Center, Taguig City, MM, Philippines
Contact: (+632) 856-4090