Ooma Restaurant provides an outstanding take on classic Japanese fare.
The food at Ooma is excellent, with much attention given to presentation and, more importantly, to flavor. Admittedly, Ooma is one of those restaurants that I find intimidating because it exudes an air of exclusivity and class. However, a dinner invitation courtesy of our friend
Vins changed that entire notion.
Our experience at Ooma Japanese Restaurant
We celebrated our friend Vins’ birthday at Ooma in Rockwell. Despite the
heavy traffic from our house in Quezon City to Makati City, it was a good decision to join the dinner get-together because it acquainted me with what
I reckon as one of the best Japanese restaurants in town.
Before we got our seats, though, we had to wait for an hour, probably because
of the small interiors of Ooma’s Rockwell branch.
Ooma’s ambiance is actually cool and laid-back. Overall, the atmosphere is trendy and very welcoming. It’s not just for the upscale crowd but for everyone who wants to enjoy first-rate Japanese cuisine. The long wait was well worth it, as I found out later in our meal.
The food
After we had settled down, we quickly placed our orders, having scanned the menu beforehand. We ordered Agedashi Tofu (P255), Soft Shell Crab Tempura
(P398), Ebi and Kani Aburi Maki (P265), Ebi Tempura, and Buta Kakuni
Katsudon (P299).
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| Agedashi tofu |
Agedashi Tofu is a merry mix of crispy tofu, marinated eggplant, cherry
tomato tempura, and field greens.
It has savory notes accentuated by fresh flavors from the field greens, most notably the arugula which was pleasantly pungent. I like the taste of arugula, whether in salads or in other starters such as this Agedashi Tofu, because it provides a kick of flavor.
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| Softshell crab tempura |
One of the dishes that I was excited to try for the first time was the Soft
Shell Crab Tempura. This is lightly battered soft shell crab, served with seaweed shreds, ebiko or shrimp roe, avocado mousse, and tempura sauce.
The thought of eating crab without having to exert much effort in peeling the hard shell all the more tantalized my taste buds. The mild flavors of the crab went well with the slightly crunchy coating. As with any seafood,
flavors can be furthered enhanced by seasonings and dipping sauces.
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| Ebi tempura |
We also had Ebi and Kani Aburi Maki. Aburi means to burn something. It’s a
traditional Japanese technique of using a blowtorch to enhance the flavor of food. Ebi Kani is, of course, shrimp and crab stick.
It’s a classic combo in most Japanese cooking but the flavors are brought to a higher level via a combination of cream cheese, aligue mayo, and ginger house tare. For texture, tempura crumbs are sprinkled onto the maki rolls.
After my curiosity for maki waned when I was younger, I have never really regained it back because almost all versions taste the same. However, with the unforgettable flavors of Ooma’s Ebi and Kani Aburi Maki, I have rekindled my initial fondness for maki.
Another dish that was given an excellent twist was the Ebi Tempura. Again, I
have lost interest in tempura over the years because I found them bland and
boring.
Ooma’s Ebi Tempura may not look any different than other shrimp tempuras at first but you would notice that they were gigantic. The shrimps were big,
not just the coating.
But what I liked about it was the crunchy heads. They were fried to a crisp!
Not many people may agree with me but I find shrimp heads to be extremely flavorful. It was a delight that you could eat these shrimps whole.
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| Buta Kakuni Katsudon |
For those who love katsudon, do try the Buta Kakuni Katsudon. This is a
breaded slow-roasted pork belly served with onions, egg, carrots, pickled onions, nori, house tare, rice, and a side salad. The huge slab of pork belly is really good; all flavors are on point. It is mandatory to eat this with a lot of rice.
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| Mixed chahan |
We also had Mixed Chahan. It seemed like a new dish on offer and it looked like paella. I think this is flavored rice which is best eaten with mildly-seasoned seafood so that the taste is complementing.
Our verdict
The prices of the dishes are also surprisingly affordable considering the excellent flavors and well thought out preparations. I think Ooma is one of our best foodies finds this year and I was glad to have tried its memorable food offerings. By the way, rice is unlimited at Ooma so be sure to pack an appetite when you visit this restaurant.
Ooma at Rockwell is located at Ground Floor, Edades Tower, and Garden Villas,
Amorsolo Corner Waterfront Drive, Rockwell, Makati City.
Ooma Branches
Ooma has branches located in the following addresses:
SM Megamall
Third Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong CityBonifacio Global City
Bonifacio High Street Central, 7th Avenue, Bonifacio Global City, Taguig CityGreenbelt 3
Level 2, Greenbelt 3, Ayala Center, Greenbelt, Makati CityMuntinlupa City
Molito Commercial Complex, Alabang, Muntinlupa CitySalcedo Village (Sushi Bar)
136 Paseo Heights, L. P. Leviste Street, Salcedo Village, Makati CityGreenhills (Sushi Bar)
Ground Floor, O Square Building 2, Greenhills Shopping Center, Greenhills, San Juan City
Cash and credit cards are accepted at Ooma Japanese Restaurant.
That place looks fantastic!
I haven't dined at Ooma yet but I heard a lot of good things about this Japanese resto. As a fan of Japanese food, just like you I always look forward to something new or special because it tends to be similar. Food at Ooma seems to be intricately prepared, yet very appetizing. Hope I can place my verdict on my first visit. I love Aburi!
That is something I must try!!! Japanese food is love!
I like picking behind the head of shrimps and prawns (yum) but I've never really tried eating the actual shell of the head. Now I'm curious. Mukhang masarap nga! The prices look fine, though not easy on the pocket.
Masarap sya because lahat ng lasa nasa shrimp head. :)
I love everything Japanese and those maki and tempura looks delicious! By the looks of it and how all of a sudden, it's making me hungry, I would definitely try this out! :)
Ooma is our regular hangout with my friends in BGC, especially after work. We love their fresh sushi and lots of warm sake.
I'm a late bloomer when it comes to Japanese food, but I'm trying to catch up pretty quick. I've always liked Ebi Tempura, though without the sauce, I can understand how you find it bland. I'm sure it's one of those I'll enjoy eating at Ooma. :)