Recently I went back to Nomama, an awesome foodie destination at the Quezon City area to try their new teppanyaki fair. And oh it’s been a while since I visited the place, the first time their ramen got me raving for it’s awesome bite-y noodles, the broth that had some good balanced flavor, and the tamago, oh that soft-boiled egg that’s been marinated, infused with great flavor, and the way it melts in your mouth is just lovely. This time though, we visited to try their new teppanyaki offerings and this is one of them; Soy-Prawn Teppan that’s bathed with an Uni-Cream sauce. Fresh prawns loaded with flavor made more awesome with the inclusion of this ridiculously rich uni sauce. It’s damn good!
Almost a year has passed since my last visit at this place, and I must say, the place looks better.
Same homey feel, with the place accentuated with a lot of wooden pieces, that open kitchen still gives that extra level of comfort, you see how the food is prepared. And with Chef Him there, I had the feeling that this was going to be one really awesome dinner.
Nomama Menu: To Start With: (Gyoza, Raw Compositions, Greeneries), Noodles , Noodles, Stir-Fries, Something Else: (Beef, Fish, Chicken, Pork, Vegetables, Tempura, sides), Dessert, Prix Fixe Menu, Teppan Fest: (Ala Carte, Tasting Menu)
The dinner started off with something that’s seemingly familiar.
Blend of Kitayama tenderloin tips and ribeye, seasoned with uni butter and lime. Garnished with micro-greens, tomato confit, and roasted shitake.
I’ve tried their beef tataki the last time I was at Nomama, but this one’s a bit different, well in a good way. A combination of Kitayama Wagyu tenderloin and ribeye that’s seasoned with uni butter. Took a bite and I loved the richness of flavor from the uni, then that hint of lime provides a nice tinge of tartness, balancing the flavor. Then there’s the chips and the greens, nice and crispy providing a good contrast in texture, it does a good job of titillating one’s palate.
Seared Tri-tip crusted with cilantro, coriander seeds and sliced thin. Topped over rice salad tossed with cashews, glazed pineapple, tomatoes, and cucumber. Dressed with spicy red curry dressing, pickled onions.
Seared tri-tip that’s tender and with it’s herb crust giving it some nice subtle flavors and the slightest crunch to the bite. Then there’s the rice salad, it was my first time to actually eat a salad with rice as it’s major component, well it’s usually greens and I’m not really a fan of green leafy stuff. The rice salad had this nice hint of spiciness to it because of the curry dressing. Then you get this little tart notes from the pineapple bits, good stuff!
Simply teppan-style with butter, soy sake, and mirin with fresh and roasted garlic. Served with an uni and prawn bisque.
This was a very simple dish indeed teppan style prawns with butter, but there’s so much flavor to it. Then Chef Him explains that he only gets the prawns fresh, everyday, not frozen and still packed with it’s flavorful awesomeness. Then there’s the sauce that’s really good! Made from uni and the head of the prawns, of awesome flavors with the ridiculously rich sauce, prawns cooked perfectly – tender to the bite. Each spoonful munch on is guaranteed to be loaded with amazing flavor. This being Nomama, we HAVE to get ramen, and as much as I want to get their signature one, and lots of that tamago that I really love, I’m swayed to some more appealing ones.
Braised wagyu beef cheeks in milk broth, poached eggs, and nori.
A soup that’s milky, subtle in flavor and comforting. Noodles that are bite-y and nice, and that glorious piece of wagyu cheeks, that’s oh-so-tender. Succulent piece of meat that got me raving for it’s awesomeness, then I get a spoonful of the soup yet again it’s really addicting and I can’t get enough. Then there’s the poached eggs, one poke and it’ll blast it’s creamy golden yolk goodness and with the soup it was just heavenly.
Home-made green curry paste in coconut broth, seared chicken fillet, bokchoy and peas.
This one has more intense flavors, that green curry brings this nice kick to the broth, spiciness that’ll leave you wanting for more. And this being a coconut-based broth, the soup base is just rich, a sip will surely enthuse your palate, but the flavors are balanced and not overwhelming, as you can easily finish a bowl of this yummy stuff. Then there’s the grilled chicken pieces, that’s a nice surprise, it had a bit of smokiness to it, the meat was tender and oh I wish there was more chicken fillets, but that would be too much right? 😀
Tender ox tongue in Korean spicy sauce, black tofu, in garlic stuffed in tomato and noodles in garlic oil.
Another noodle dish, this time stir-fried. It had a nice spicy flavor, not too overwhelming, I got to enjoy it even though I’m not really a fan of really spicy stuff. The ox tongue bits are really tender, then there’s the stuffed tomato with tofu and more of that spicy sauce. This one’s really good.
Ministry of Mushrooms Milky Mushrooms, cooked like a steak. Seared and oven roasted served with three sauces; Japanese mustard, roasted garlic miso paste, and kikoman caramel.
A vegan dish for a change, never had mushroom steak before, but this is one awesome first, the mushrooms were packed with flavor, and this being cooked teppan-style, it brought out this nice tinge of smoky flavor to it. Still tender to the bite it’s a fun experience, trying the sauces, figuring out what goes well with the sauce. I personally liked the kikoman caramel; that’s for someone that likes savory and sweet together.
Teppanyaki style Kitayama Ribeye cooked with tendon, soy, mirin, and sake. Served with three sauces; Japanese mustard, roasted garlic miso paste, and kikoman caramel.
For me this was the highlight of the dinner, I can’t contain myself, giddy with excitement to try this awesome dish in front of me. Rib eye Kitayama Wagyu cooked teppan-style. The first thing I did was try the ribeye without the sauce, appreciating it’s awesome flavor and tenderness. Then there’s the Japanese mustard that gave it a mild pepper-y flavor, that hint of spiciness left me wanting for more. Then there’s the garlic miso paste, same thing nice hint of spiciness and that garlic-y flavor was a really nice touch. But it’s the kikoman caramel sauce that won me over, first you get this sweet notes from the caramel, then the savory flavor of the soy sauce comes forth, further titillating your taste buds. Awesome kitayama ribeye meat that’s succulent and irresistible, and some really good sauces. This dish is a must-try!
For desserts we had their Fresh Fruit Teppanyaki with Yuzu and Lemon Gelato, the problem is I forgot to take a picture! 🙁 Well it looked really good and that excited me, and time is a factor as the gelato melts easily. I got to take a picture of the Yuzu and Lemon Gelato, though it was so good I had to request for extra 🙂 (I’ll update the post and revisit Nomama, to get a picture of this dessert dish *a lame excuse to go back there and munch on their awesome teppanyaki fair, again :D*)
Strawberries and other in season fresh fruit cooked teppan-style, Homemade Gelato made with Cusinart Ice Cream Maker, Sesame brittle, and Kaffir Lime Syrup.
With the fruits cooked teppan-style, it had this nice tinge of smoky flavor to it. It’s best to eat it immediately after it’s served. With the fruits retaining a bit of heat from the cooking process, I got some of the fruits, and loved the flavors, there’s some sweet ones, and some tart. Then there’s the gelato a good contrast between hot and cold. Their Yuzu and Lemon Gelato was very refreshing, a great palate cleanser, then the sesame brittle gives it a nice hint of sweetness and some contrast in texture.
And that concludes this lovely dinner, with Chef Him Uy de Baron sourcing the finest ingredients and supporting local products (Kitayama Wagyu, Ministry of Mushrooms) to make dishes like these, I’m sure I’ll be back to Nomama for more.
VERDICT: Nomama’s new teppanyaki fair was definitely rave-worthy, I really liked all the dishes that we had. And Chef Him’s effort to source the finest ingredients and use local products at that was definitely admirable. This much needed return trip turned out to be a spectacle since I got to try some old favorites and try some new ones.
VALUE FOR MONEY: For the quality of food, and ingredients, I really think their food is fairly priced. Good value for money, serving sizes are mostly good for sharing.