Going Japanese at MITSUYADO SEI-MEN, The House of Tsukemen!
Well, that was supposed to sound like a great idea; or maybe, not long before MITSUYADO SEI-MEN started making waves! However, going any further wouldn’t be complete without giving you a brief history as to how this whole new noodle-sensation pioneered in the Philippines by the launching of Tsukemen (dipping noodles). . .
Meet the man, Sir Hubert Young, who stormed his way against ramen giants in November 2012 by introducing the out-from-the-ordinary way of eating noodles.
The store may seem like just another “hole-in-the-wall”, however, Sir Hubert’s idea about having a “…Good venue to get the interest of people to know what our place is like on top of good food“, (as he said during the meet and greet with the owner himself) , was inspired by the Shin-Yokohama Raumen Museum, and so is Mitsuyado Sei-men.
The interiors were patterned to that of the ramen museum in Japan so that for every elevated step you take as you get closer to the glass doors, glance at your watch.
For, the simultaneous welcome greetings by the waitstaff and, when both doors are held open for you, will bring you to another place…
at the same exact time. . .
HENCE, LET THE TALK ABOUT GOOD FOOD BEGIN!
Relish and tease your appetite on the photographic interpretation of some of the dishes you can find on the menu that separate MITSUYADO SEI-MEN from the rest!
One didn’t have to have bionic nose to distinguish the smell of sesame oil mixed with salty but quite flavourful aroma that floated in the air. The nose knows what’s best on the palate. I’ll even go out on a limb and say this has gotten to be the juiciest Gyoza I’ve ever tasted. Whilst, the Chicken Karaage can sit on and retained its crisp even after the second dish was served. Unfortunately, I wasn’t able to hold on any longer to finish my share.
Appetizers can be fitting although served alone, on the other hand, an aperitif can round out to arouse the appetite better. Thus, white ale should solve the equation.
Hitachino Nest White Ale
ON NOODLES: GAINING INSIGHT INTO JAPAN’S CULINARY CULTURE. The rave for ramen is no longer limited to Japan’s port cities or corners. Their delight on slurping noodles bathing in savory broth is only 15-20mins away if you’re willing to wait! Believe me, you’ll be better off by setting your expectations especially around 8-10 in the evening when you will also have to wait until you’re seated. In the meantime, these are what you could be waiting on…
Tan Tan Ramen
Reg. 280php / Large 320php
Light a fire in your taste buds with this ramen in a reddish, spicy chilli and sesame soup, garnished with chopped scallion and chili.
Reg. 360php / Large 400php
Prepared by rolling the meat into a log and then braising it at a low temperature and is typically seasoned with honey and soy sauce.
Spicy Miso Ramen
Reg. 260php / Large 300php
This ramen has a distinctive broth that combines miso with oily chicken or fish broth mixed with another ingredient to create a thick, nutty, rather sweet o’licious soup.
PUSHING IT ON, HOW ABOUT WE START TALKING ABOUT THE TALK-OF-THE-“RAMEN”TOWN?
You see, Tsukemen is not your traditional ramen that you can put into your mouth after swirling the noodles around a fork. I suggest you put that silver utensil aside. Here’s, why. . .
Double Cheese Tsukemen
Reg. 340php / Large 380php.
Let your tongue suffer the cheesy, citrusy, richness of pork tonkutsu with chewy al dente noodles as you crave for the next bite.
Reg. 340php / Large 380php
The same al dente noodles, only thinner and served cold. Brought to perfection with Aji-tama (Japanese egg), nori and pork tonkutsu broth.
To make the most out of eating ramen Tsukemen way, just remember these (supposing you have poured the cheese sauce) : GRAB enough portion of noodles that your chopsticks can hold, LIFT ‘em up, DIP and stir them into the separate bowl filled with pork tonkutsu broth, then, SLURP!!!
OFF THE MENU: OR AT LEAST, NOT JUST YET… which, for me was the exciting part as we get to try another batch of ramen dishes which are yet to see the limelight in specific, upcoming seasons they will each represent.
Ika Sumi Aesoba
LOOKS LIKE NO ONE COULD GET ENOUGH OF NOODLE-DIPPING and slurping but we can mellow down without having to cease the fun with these extra treats…
Not only for you but, for the children, too!
Just what will you do if they start falling in line to your direction?
From Top Left (clockwise):
Sumiyaki Coffee Jelly with Ice Cream
Hawaiian Blue Kakigori
WELL MY DEARS, I HAVE REACHED THE POINT where I have to put my hands off the keyboard, so I can stop typing while you can stop reading and start sending group messages to friends and family for tonight’s game plan!
WHAT: Grab, Lift, Dip & Slurp!
WHERE: At MITSUYADO SEI-MEN (The House of Tsukemen)!
WHEN: In Manila!
P.S.: Be sure to get there before 8pm. I think I already mentioned why…
K A N P A I ! ! !
No. 22 Jupiter Street, Brgy. Bel Air, Makati City
Tel No.: 511-1390
GRAB, LIFT, DIP and SLURP! Going Japanese (at The House of Tsukemen) MITSUYADO SEI-MEN Way. . .