While there are many new concepts popping up all over Metro Manila with fusion cuisines, and Haute dining concepts. Sometimes, the best meals are still simple and the most basic of all. The new Nanka Japanese Steakhouse is one of those concepts that are simple and yet so satisfying. The restaurant itself is spacious, welcoming, and warm.
Headed by Chef Mike Santos, he aims to please with simple, uncomplicated, clean flavors that give respect to the animals being served.
We start with their Oyster Platter that has Oyster cooked in 3 different ways: Rockefeller, Hollandaise, and Deep Fried
While I do enjoy Oyster Rockefeller, my favorite has got to be the Oyster baked with Hollandaise sauce. The rich flavor of the hollandaise sauce complimented the sweet-salty taste of the oysters. This dish is not to be missed.
Tuna and Salmon Chirashi
Like any other Japanese restaurant, they have their own version of their Chirashi. The one here has generous amounts of fresh tuna and salmon on a bed of sushi rice. This uncomplicated and simple dish is based on the freshness of the ingredients and the quality of the rice. It certainly does not disappoint.
Grilled Togarashi Prawns
These plump juicy prawns were grilled with the togarashi seasoning that is comprised of seaweed, orange zest, ginger, sesame seeds, and chili powder. This adds an umami note to any dish seasoned with this wonderful spice mix.
Prawn Garlic Noodles
This dish was simple, flavorful and simply addicting. The thin slices of garlic chips were perfect in the amount Chef Mike added as to not overpower any of the other subtle flavors of this dish. Each element played together in harmony in each bite.
These crabs were not only fresh but cooked excellently and flavored well. Each piece had a nice orange glimmer of crab fat that adds to the appeal of these crustaceans. Butter and garlic never worked so well together.
Black Onyx Tomahawk
This 360 days grass-fed beef from Ranger Valley Australia this piece of meat has a Marbling Grade of 3+. They serve this with several sides ( Nanka Fries, Sauteed Wild Mushrooms, Mashed Potatoes, and Roasted Vegetables), and sauces ( Chimichurri, Demi glaze, Pepper Sauce). You can also opt to use their togarashi spice mix or some wasabi salt on top.
WX Rangers Valley Wagyu Cross Striploin
This cross between Wagyu and Angus gives the meat a delicate tenderness but with the meaty bite of Angus. While already tender at Marbling Grade 4+. Try it with a hint of the togarashi salt and enhance that umami flavor that is known for Japanese cuisine.
WX Rangers Valley Wagyu Cross Ribeye
This might well be, the best steak I’ve had in a long time. The Angus Wagyu Cross brings all the juiciness and tenderness of Wagyu with a bite of the deep flavors of Angus. The piece of meat at Marbling Grade 5+ pulls all the stops. Perfectly pink at the center, a dash of the homemade wasabi salt enhances the flavor further. It melts in your mouth and burst with flavor at each bite. Nanka Japanese Steakhouse definitely brings in serious meat.
Japanese Green Tea Mouse and Chocolate Ganache Mounted
End your meal at Nanka Japanese Steakhouse with their signature desserts.
Simply respectful and enthusiastic, Chef Mike Santos takes the Japanese approach to Nanka Japanese Steakhouse. We visit establishments like this for its downright unapologetic uncomplicated dishes that use the finest quality ingredients. They go back to basics by sourcing the best ingredients, making those ingredients shine by adding subtle and sublime flavors that won’t let you question why you even went out that day.
Nanka Japanese Steakhouse
- Address: 1810 Mother Ignacia Avenue corner Roces Avenue, Quezon City
- Contact No.: +632 517-9677, +639 776-218-472
- Book An Appointment
- Official Facebook Page
- Official Instagram Page
- Official YouTube Page
- Official Spotify Page- Curated MixTapes/Playlist
- TripAdvisor Top 2% Contributor