Date # 92: Geisha Modern Japanese Cuisine
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Leaving a place you once called home is always a cause for sorrow, but that sorrow should also be accompanied with the hope of finding greater solace elsewhere. Yesterday, I graduated from Ateneo de Manila University, after four years of calling that university my second home. I met all sorts of fantastic, talented and brilliant people, many who have inspired me to become greater than what I thought I could be. Leaving Ateneo is definitely saddening; but I comfort myself with the thought that the road ahead is wide open for me.
We celebrated my graduation in a new Japanese restaurant called Geisha, in Bonifacio High Street. Geisha aims to take modern Japanese cuisine and lift it to a new level with “amazing culinary creations, stunning presentation and a touch of class.” The restaurant is mostly known for their vegetarian dishes, though Douglas and I decided to order more of their other offerings.
First to arrive on our table was this beautifully-presented Salmon and King Prawn Roll (P480). This is the most expensive sushi roll in the menu, though Douglas and I felt that it more than made up for its price. Each sushi roll was filled with a large portion of sweet King Prawn, which contrasted beautifully with the Japanese mayo and the salmon slice on top.
I have a weakness for tuna, so it was difficult for me to resist this eye-popping bowl of Tuna Sashimi (P250). I don’t understand the science behind the shimmering lights behind the tuna, and I don’t intend to. I just enjoyed munching on the freshly-sliced pieces of raw fish.
For Douglas’ entrée, he chose this Wasabi Chicken (P360) dish. We both didn’t feel that the serving size justified the price tag, given that each serving only consisted of three small pieces of chicken. Nevertheless, the chicken was positively juicy, though we feel that the sauce left much to be desired.
Meanwhile, I had the Skewered Pork (P370). For its price, I didn’t expect to get only four bite-sized pieces of pork. I also expected much more in terms of flavor, but in the end it just reminded me of lechong kawali, despite the description that it was slow-cooked for three days.
We had an additional order Vegetable Kakiage (P175). Strangely enough, this wasn’t on the menu. We only requested for it after seeing that the table next to us had an order of it. This was my favorite dish of the day, because everything about it was just spot-on. The pieces of kakiage held together well, and the addition of bell peppers in the mixture added a surprising lift in terms of flavor. The serving is usually more than what is on the picture, only that we only remembered to take a picture after devouring a few pieces (it was that good!).
Overall Verdict: Overall, I’m 50-50 on Geisha. The main dishes were truly a letdown, though the appetizers were great. It would take a great push for me to return, though I’m not saying I never will.
Geisha, Modern Japanese Restaurant
Upper Ground BGC East Superblock,
Bonifacio High Street Central, Taguig City
Mobile: +63 917 569-2181
Facebook: Geisha Modern Japanese Cuisine
With and For Love,
Rina Caparras and Douglas Chong