One of Tokyo's favourite noodle shops opens its first branch in the Philippines at the Uptown Mall in Taguig
The Filipino dining public has long enjoyed the rich flavours and satisfying textures of ramen and yakisoba, both of which are classics of Japanese cuisine. But, for those seeking a different way by which to enjoy their noodles, a new men-ya [noodle shop] in BGC offers a selection of dishes that are bound to excite the tastebuds in a number of ways.
Menya Kokoro, one of Tokyo's most popular noodle shops, officially opened its first-ever branch in the Philippines on the third floor of the Uptown Mall, BGC last 12 July 2019. The Japanese brand is the newest feather in the cap for restaurateur Malvin Ang who was also responsible for bringing the Singapore-based German restaurant Brotzeit to the country.
Founded in 2013 by chef Takuma Ishikawa, Menya Kokoro's stock in trade is a dish called mazesoba, which literally translates as "mixed noodles." It is described as a "dry-style ramen," but perhaps a more accurate way of describing it would be to say that it occupies the midpoint between brothy ramen and stir-fried yakisoba. Chef Takuma himself was at the opening to explain his signature dish to a crowd of eager Filipino guests.
For the shop's classic Tokyo mazesoba, thickly-cut and chewy wheat noodles are covered with a savoury melange of ingredients: pork soboro (minced pork braised with soy and spices), coarsely chopped chives, minced garlic, nori, and a poached egg. Diners toss all these together into a delectable mix, drizzling over a splash of konbu [kelp]-infused vinegar to cut through the richness. A scoop of rice is served as one approaches the bottom of the bowl as a way of mopping up the resulting sauce.
