Kubiertos

"If I only knew Sushi was this easy to make" … bragged my hubby. He said this as he proudly rolled the sticky rice to make it into a California Maki. Honestly, everything about Sushi making screamed – easy! But our Sushi making class held at Sakae Sushi at SM Mall of Asia showed us just how mistaken we were. Oh yeah the concept was very much doable but producing neat, compact, consistent and delicious looking maki is an art.

Sakae Sushi started as a love story in Singapore. The wife is an avid fan of Japanese cuisine, a dining experience that is very expensive. Because the man loved his wife so much, he decided to put up a restaurant where his wife can enjoy delicious and inexpensive Japanese dishes.

There are two Sakae Sushi branches in Manila, and both offer the conveyor belt concept where you get to pick out any one of those colorful plates off the belt for a price.

We were given a chance to view the kitchen and sneak a peek at how the chef made chicken yakitori and shrimp tempura. I was excited because I get to find out why my tempura never appears similar to those served by Japanese restaurants.

The secret is out and those are mean looking shrimp tempura pieces!

What we found interesting in the kitchen is this thing they called Sushi robot. I initially thought it was a robot that was shaped like a sushi. Apparently, it was a machine that created those molded shapes of rice which you top with salmon or tuna or some other seafood. The shape is easy enough to make by hand but the machine takes out all the monotony of labor and creates quite a consistent set of sushi shapes.

After the kitchen showcase, we ate what our hands created and then some. I really love how the shrimp roe kind of popped in your mouth as you bite into them. I put a generous amount on my Gunkan maki. I was told that a small amount of this lovely orange roe cost about Php 250. I need to verify that the next time I go to the grocery but it gave me the motivation (or excuse) to eat and take home everything sprinkled with it.

Sakae Sushi had a lot to offer in its menu, raw and cooked sushi, sashimi plates, yakitori, tempura, bento. I love sushi and sashimi but I often have to plan to go to Saisaki or a hotel restaurant to satisfy my cravings. I have had very disappointing experiences in sushi dining so I stick to what I have tried and tested. At least now there is one more restaurant that I can dine in where I wouldn’t have to worry about substandard dishes.

Although I was full by the time I finished off my maki and gunkan, I couldn’t help but partake of the sashimi moriawase. This sashimi platter is a big plate filled with fresh raw seafood like tuna, salmon, sweet shrimp, octopus, and sea urchin. Since everyone else was full, I was the one who ate what was left (oops Abbey did too!), but I couldn’t bear to leave the yummy raw fish untouched.

It was the first time I had tasted sea urchin and I was all for it. Hubby said it was acquired taste and I must agree. I took a big piece and savored the cold, slimy mass in my tongue before swallowing and I felt like I was under the sea (literally). Raw sea urchin is about as raw and pure as seafood can be. Those who are not squeamish and have an adventurous palate may want to try this.

** Special thanks to Protege for the invitation

Sakae Sushi

Main Mall SM Mall of Asia, Central Bussiness Park, Bay Blvd.,
Bay City, Pasay City, Metro Manila
Tel no: (02) 556-0150