Here's the truth: I've only been to Ooma once, but I wish I could dine here more. Ooma currently has three branches - Rockwell, Mega Fashion Hall, and Bonifacio High Street Central - all of which are far from where I live. Can't you guys open a branch somewhere in Quezon City? Please?
"Ooma" is a play on the Japanese word umai which translates to "good." Take note, this doesn't have anything to do with the Filipino word "umay" which kind of translate to tired of eating (a certain dish) or sick of it - because I guarantee you, the food at Ooma is not nakaka-umay.
Kani Salad - fresh mesclun greens, shrimp, carrots, pickled vegetables, mango pico, aligue mayo, yakiniku sauce
"At Ooma, we take good seriously. Using the blueprint of Japanese cooking, we put much thought and passion into each dish. Bold flavors built together to create something familiar and comforting, with new tastes based on the modern day palate. That is what Ooma is all about - palate, comfort, and the joys of eating."
Beef Udon - sous-vide beef, seasonal vegetables, chimichurri-yakiniku sauce
As much as I enjoyed the Beef Udon and the Kani Salad, what I was most excited about were the Aburi Makis.
Aburi, meaning to "burn something," is a traditional Japanese method of blowtorch - direct flame to burn. It can be destructive or tame and the art of aburi brings out amazing things - a different flavor and an enticing aroma that fills the entire place. An Ooma signature dish, the Aburi Maki list includes a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops, and soft shell crab.
Salmon Tartare Aburi Maki - fresh cut salmon, sweet soy reduction - uni aioli teriyaki sauce, shiso
Scallop and Tuna Aburi Maki - torched scallop, tuna, cucumber, sesame seeds, nori crumbs, scallion, teriyaki sauce, spicy mayo, kimchi aioli
I can eat this everyday and never get sick of it. And the prices aren't that expensive. Both aburi makis we ordered are at Php 295, which is actually more affordable than my favorite maki at Tempura (Uncle Sam's, Php 315).
To cap off our night, Tim ordered us a bottle of warm sake. I've never had sake before, but boy, was it good.
Ooma is a homegrown concept by The Moment Group, with the menu conceived in collaboration with Chef-Partner Bruce Ricketts. This post is not sponsored in any way nor did Ooma reach out to me to do a blog post on them. I simply enjoyed my dining experience with them so I decided to write about it.
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