Archive

Tag Archives: deli

Dotonburi Sushi
I’ll be posting a lot of backlog from my last Osaka trip so this is just a heads up. I get a lot of messages from family and friends asking me what my favorite Osaka food finds are so I thought it’d be convenient to just post them all here for everyone to see.

Dotonburi Sushi
I have no idea what this restaurant is called but we found it when as we were walking around Dotonburi for brunch. It was a brightly lit take-out sushi and sashimi joint where all the fish is freshly packed and refrigerated, just like in the grocery aisles. What sets this place apart from a grocery is that there are stools and high tables on one side where diners who buy their fish can dine. The tables have soy sauce, tissue and chopsticks and the place sells drinks as well.

Dotonburi Sushi
It’s a pay at the counter kind of place. I can’t say it’s a restaurant cause it’s a lot more like a deli with rows and rows of pre-packed sushi and sashimi.

Dotonburi Sushi
There was even a booth where they were selling fresh and grilled oysters for ¥400 a piece.

Dotonburi Sushi
We had grilled oysters topped with soy sauce, butter and lemon.

Dotonburi Sushi
Then we looked through the different rows of fish and picked out the stuff we wanted to try. There was a wide array of sorts, from the affordable to premium.

Dotonburi Sushi

Dotonburi Sushi
I was happy to see fresh slabs of otoro in the mix. It’s the fattiest best part of any tuna and comes straight from the belly. It’s usually pricey but in this fine establishment, Otoro Sashimi was ¥1500 which at Php 550 is affordable.

Dotonburi Sushi
Of course, I ordered it. After paying, you can have it sliced by any of the chefs on-hand. If they’re not prepping stuff for customers, you’ll find them slicing and packing more fish and putting them in more take-out containers.

Dotonburi Sushi
Sake Nigiri and Rolls for ¥500 / Unagi Nigiri for ¥200 / Tamago for ¥100

Dotonburi Sushi
Look at the stripes on the salmon slabs, absolutely gorgeous. Tasted great and fresh as ever.

Dotonburi Sushi
The Otoro was served with hot, seafood miso soup with baby clams. It was the best sashmi I ever tasted. It melts in your mouth just like butter and it’s rich, creamy and just such a dream to eat. I savored every second I had it in my mouth. It’s best eaten with your eyes closed.

Dotonburi Sushi
We also saw that they were filleting a huge tuna by the time we were done eating. It’s some sort of tourist attraction there. There are guys gutting and cutting this huge fish and showing the different parts of meat inside.

Maybe you’ll all laugh at me when I say this was one of the best sushi/sashimi meals I had in my life. Never cared much for ambience and I find that the most unassuming places end up surprising you. What makes this place so special to me is how fresh everything is and the quality of the products and the prices all just don’t add up! It’s too good to be this cheap but I’m glad. Thank you Japan for going above and beyond my expectations every single meal.

Before my mom left for the US early this year, I always told people that I was a frustrated cook. That I was only good for eating in the kitchen. She was on vacation for about a month so I had to kind of start learning how to cook or else my brother and I would be fat from ordering take-out or pre-maturely get sick of the food in Polo Club. I’m going off tangent. Anyway, I’ve been cooking quite a lot lately but I hardly ever get the chance to document the stuff I make just because no one’s there to hold the camera when I get my hands dirty. I remembered to have someone take photos this time though.

For a long time now, I’ve been curious about slow-roasting beef belly. Beef belly is essentially the short plate which is mostly regarded as a tough/cheap piece of meat. A lot of restaurants (El Cirkulo, Cue, Bizu) and even places like Mercato and the Salecedo market all seem to have awesome beef belly roasts and I guess I just always wanted to try my hand at it. I found a recipe on the El Cirkulo website, which I tried to follow because I think they have the best beef belly in town.


I bought my meat frozen from Sinan’s Butchery which is along Yakal St. The place is kind of like Santis but cheaper and they’re known to supply most hotels and restaurants with imported meat. This 2.65kg slab of Australian Beef – Short Plate was just Php 1,022.56. Isn’t that cheap for something this huge?

I set the oven to roast at 280 degrees F while I was setting up the beef just so it’d be at the right temperature when I put it in. I followed a fairly simple recipe which basically made me rub the meat with olive oil, sea salt, pepper and paprika. Introducing the artillery.

Remember, this is a pretty fatty cut of meat so it doesn’t need much olive oil. Just enough to get the salt, etc. to stick.

I added some garlic cloves around the meat so it’d cook in the oil during the roasting period. I stuck the entire tray in after sealing it in with foil.

I started roasting at 4PM and checked it a couple of times to see how tender it got. The recipe said it just needed 5 hours at maximum but it was quite hard to believe, most of the restaurants I go to boast 8-10 hour roasts so that’s kind of what I was expecting. I checked at around 7PM and it was still really tough. By 11PM the meat was still pretty tough so my mom shut the oven off and told me she’d try to fix it in the morning. I was sad and thought it was all a waste (my mom is an expert cook).


I woke up at 11 this morning to find out the roast was done and it was awesome. My mom stuck it in the oven at 350 degrees F from 7AM-11AM to see if it’d tenderize and it did but wow, it got way smaller.

I’d say the experiment was a success since my extended family came over for Sunday lunch and liked it. It was soft enough to eat without a knife but taste wise, Tita Ginger said it needed an herb of some sort. We all had to add salt and pepper for every slice we’d get. Gosh, this roast took me 11 hours. That’s a long, long time.