A gravitational force always pulls me to Mangetsu, even if I never get thrilled driving to Makati.  I discovered Mangetsu near the same time they relocated their restaurant along Jupiter Street sometime late 2011 or early 2012 and have been harboring a heavy crush (almost love) with the restaurant since then.  It’s amazing that with the amount of excitement I have for this Japanese restaurant, this is the first time I’m writing about them.

Contrary to their old place at Mile Long compound, Mangetsu now boasts of modern interiors with subdued lighting, rich woodwork, and Japanese elements that decorate the comfortable dining room.  Menu is extensive where regulars of sushi, sashimi and cooked Japanese delicacies are present but it also offers an inventive stroke in the other dishes they serve that are thoughtfully created and plated.

The kitchen is headed by a Japanese chef whose expertise is in “Ryotei,” a traditional Japanese way of exclusive dining –whatever that means.  Mangetsu imports handcrafted secret seasonings made in Japan and last September, I could not contain my hidden desire knowing too well how those will translate to actual grub.

On the Table

Marinated Sashimi with Wasabi Sea Urchin Sauce P390

Sashimi marinated in light soy piggybacking some sea urchin that leaves a slight hint of wasabi.  The sashimi screams freshness while the sea urchin wraps the tongue with some cool velvety brininess.  This starter can whisk me away to a private island and I’ll go willingly.

Karaage Fried Chicken Thighs P380

I weakly frowned when my dinner partner ordered this since it doesn’t excite me much and only few can do it very well.  My moping turns into a smile since Mangetsu’s karaage is crispy on the outside but retains moistness inside and is garnished with fried rice cracker on the side that I can nibble on for days like chips.  It’s served with 3 kinds of salt: pepper, green tea and chili flakes to keep monotony at bay.

Tofu Cheese Gratin P290

I tried to stay cool when this was brought out but my fidgeting self conveyed the tension.  I locked eyes with the Tofu Cheese Gratin, in fact the only order I was truly, madly and deeply interested in.  It is tofu gratin, simple enough, fairly bathing in white sauce, smothered with cheese that’s scorched on top yet stretches gooey-wee! like in Pizza commercials.

You know how broken-hearted girls sit and sulk with a tub of ice cream?  I picture myself by the window with an iron-cast pan, hot yet hugging it against my chest, looking far away, and drowning myself with spoon after spoon of the tofu cheese gratin.

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