When we speak of Japanese cuisine, what comes to mind are two things: ramen and sushi. But then, Japanese cooking is so diverse and rich and runs the whole gamut of different cooking styles that make it one of the most interesting in the world.
It was an opportune time when Waterfront Cebu City Hotel and Casino sent an invite to dine at their esteemed Japanese restaurant, Mizu, for a lunch of teppanyaki offerings. I confess though, I have a vague idea of what really is teppanyaki that I got more curious and said yes.
I arrived at Mizu, with a few bloggers already at the small teppanyaki section of the restaurant. The main area was, I soon learned, is called the teppan, a flat iron griddle where the dishes are prepared. It forms as the central part and you get to see the food being prepared by the chef. In all aspects, its part entertainment as you watch the skills of the chef as the food is prepared right before you and his artistry, as he plates the food.
We were served ten teppanyaki dishes that lunch and five stood out which I loved very much.
1 Kobe beef with vegetables in garlic sauce
This definitely is the major reason why you should eat Mizu’s teppanyaki. Its KOBE BEEF! Very tender and well marbled. The meat is flavorful and you just have to savor it, for all it’s worth! I was quite surprised but very much delighted with its taste and texture and how it just melts in your mouth!
2 Jumbo prawns with vegetables in ginger sauce
Who would refuse prawns? As in PRAWNS? Unless you are allergic to crustaceans or just have an abhorrence for seafood, I’m sure, you would not refuse this one. Large, fresh and tender prawns in exalting ginger sauce that, if it was only possible to ask for another piece, I would have done so.
3 Fresh salmon with vegetables in ginger sauce
I love salmon. Be it raw as sashimi or grilled. Or with soup. I love it’s beautiful color. But more than that, I do love its taste and flavor. Seeing it being cooked at the teppan is enough to whet your appetite and activate your salivary glands. Firm outside, juicy inside.
4 Fresh sea scallops with vegetables in ginger sauce
The first time I saw the size of the scallops being prepared, I was quite surprised! One and a half inch? That’s crazy! But pardon for this ignorance. I am used to the baked scallops being served in restaurants that are sourced locally. But this one? It might have been a giant! Imported from Japan, once cooked, the scallops were just so tender and I love how the way the teppan sauce, mixed with garlic and butter provides enough flavor to complement the sweetish and natural taste. A regular order has two pieces.
5 Teppanyaki ice cream
This is something! Vanilla ice cream folded in matcha crepe cooked at the teppan! It’s then drizzled with a red sweet sauce. The ice cream was fast melting into the crepe which was still hot when served but I loved the way the vanilla flavor soaked into the latter. It’s an interesting dessert that gives you an idea of the versatility of the teppan.
Of course, there were the other five dishes, with the asparagus and enoki combined in one. I loved the latter’s crunch and taste. The okonomiyaki was interesting too not only in flavor (with tonkatsu sauce) but in presentation with bits of katsubushi (fish flakes) looking like melting into the still hot Japanese pancake. The hambago steak, topped with a gravy like sauce consisting of steak sauce, apple and ginger, was good too. The Aigamo rose duck was respectable although it was the least that I liked.
Do check out Mizu. You won’t be disappointed with the teppanyaki choices. When you go there, and you’re with a group, choose the private rooms. It’s cozy, warm and I love the minimalist architecture and interior design.
NOTE: This was more of a food tasting and the servings given to us are just partial. Full order servings are double or more than what is presented here.
Waterfront Cebu City Hotel and Casino
(032) 232 6888 local 8605