I love sushi, especially the rolls or the maki. My favorite variant -- California Maki!
Sumo Sam was created by actor Marvin Agustin and his partners; more of an Americanized style of the Japanese cuisine. When we arrived, the restaurant was bustling with waiters going from table to table, families buzzing with chitchats, friends chuckling to stories eagerly told. We took a seat at one of tables outside the resto and started perusing the photo menu (I love picture-filled menus, it gets the appetite kicking).
For starters, we selected the Crunchy Squid Teriyaki (P208), and what a good choice we made. Each bite of the crispy squid was thunderous; the teriyaki sauce it was bathed in a fitting saccharinity for each delectable chomp. As if the texture wasn't sufficient, a shower of sesame seeds covered the kickshaw supplying more nibble worthy character to this appetizer.
Now if only the meat itself had been more tender, I would have sung praises for the Beef Enoki (P288). Instead, the tough beef proved to be quite a challenge and thus, consuming the long strands of enoki mushrooms enwrapped in rubbery meat was a feat for the jaw. That's not to mention the charred flavor that quelled the sauce's own.
As I've mentioned in the blurb (as well as throughout the Japanese posts of this blog), my favorite maki is the California Roll (P218). Fresh mango bits with sliced cucumbers and a bit of crab stick wrapped in sticky rice embellished with orange roe. Top all of that with a tangled heap of crab stick salad dotted with the same tiny orange roe and now you've got one tasty sushi dish that's fresh on the taste buds and heavy on the appetite.
I also tried their Dragon Roll Unagi (P238) -- I told you I love sushi. Strips of unagi (eel) drenched with a sweet, brown sauce cocooned in sticky rice helmed with strips of canary-yellow fresh mangoes and a splattering of those orange roe. The mangoes, though not as sweet as I would have preferred, lent a contrast to the treacly yet still savory sauce, providing more layers of flavor to the plate.
Don't be fooled by the tiny amount of Katsudon (P208) you see in the bowl. I had it split into two servings since my daughter wouldn't be able to finish one big bowl of it. The broken golden yolk in an about-to-dry-up state was slathered across thick slices of breaded pork.Chopped chives dotted the surface while caramelized onions were hidden underneath. The meat was soaked in a sweet sauce which was attractive to a kid's palate hence the reason my daughter liked it so much.
The Sukiyaki (P368) abounded with various components such as blocks of tofu, sliced shiitake mushrooms, cutlets of beef, star-shaped slices of carrots, scallions(?) and Chinese cabbage(?). I gingerly pull some vermicelli noodles and carefully transfer it into my bowl, strands escaping my utensils messily. The broth was savory with a hint of sweetness -- good enough yes, albeit I still favor Red Kimono's version.
Red and Green Bottomless Iced Tea (P98) - Sweet. Very, very sweet. Enough said.
Spot: 6th Level Gourmet Walk Shangri-La Plaza, Mandaluyong City
Contact No.: 637.5704