Yes, beauty hotpot! Bijin Nabe by Tsukada Nojo opens its first restaurant in the Philippines which offers a signature curated hotpot that’s infused with collagen.

Ingredients.jpgBijin Nabe by Tsukada Noko is a Japanese restaurant concept that first became widespread in Singapore. Food Revolution Group brought the iconic store to the Philippines and opened a branch at S Maison, just this January. The concept is very unique, as it relies heavily on the technique behind their main ingredient: the collagen broth. 


The Broth

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This broth is extracted from Jidori chicken raised mainly in the province of Miyazaki in Japan. This breed is said to be meatier, more sinewy, making them tastier and that much richer in collagen. The special broth undergoes a delicate 18-hour stewing process until the essence of the bones and meat are completely dissolved into the stock. This broth is made in Japan and delivered regularly here to maintain the utmost standard and consistency in taste. 


The Dining Experience

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The pot is served with huge collagen pieces placed loftily inside it, waiting to be transformed from a gelatinous consistency into a boiling broth. When the broth has turned into a soup, it is initially served in small soup glasses, to taste the collagen in its purest form. Afterward, the chicken pieces are served in larger soup bowls, making it the introduction to the whole hotpot dining experience. 


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After this, the vegetables are carefully placed in to the pot by the server, who explains each ingredient carefully. Another serving of the soup is handed to the diner, this time with the vegetables included. By this point, the flavour has changed. After this, fresh shrimp is included, changing yet again the flavour of the broth. 


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After the vegetable and shrimp-infused version of the broth is consumed, the next step is to add a serving of noodles/ zosui (rice) of your choice. Which is then served in this way. This serves as the final step and serving of the hotpot meal.


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The intricacy of the whole meal translates very much like an informal ritual, creating for the diner a unique experience. The hotpot in itself introduces the diner into a world of fresh ingredients and decadent flavour. It doesn’t hurt to know as well that this restaurant adheres closely to the farm-to-table philosophy, making sure each kind of vegetable that goes in the pot is of the freshest quality. 


 Tatler Tips:

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The side dishes are also something to watch out for – especially their minimalist eggplant fries and Nikumaki Onigiri.


 

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Orders of the hotpot are available for 750 pesos per portion. One hot pot can carry up to four portions.

Best to dine with a companion for a more dynamic meal experience.


 

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The thing about this restaurant is that you’re treated with well-trained servers who will usher you along each step of the experience. So feel free to ask questions about the ingredients included as they’ll be sure to lend a quick history about the meal.

Be sure to come in when you’re not in a rush as the whole experience takes a while.


 

To know more about Bijin Nabe by Tsukada Noko, visit the official website at http://tsukadanojo.asia