MANILA -- Japanese casual restaurant Watami puts the spotlight on salmon in its new dishes.
Among the dishes unique to Watami are its stone pot rice bowls. Watami’s donburi or Japanese rice toppings are served inside a hot stone bowl resulting in some browned crispy bits at the bottom similar to paella.
Watami's latest stone bowl offering is the Norwegian Salmon Stone Pot. The best way to eat this is to pull apart the salmon. Then mix into the hot rice to get a bit of salmon, scallions, egg, and tobiko (fish eggs) and some of that burnt rice at the bottom in each bite.
If you’re looking for a complete meal, the new Salmon Set is a satisfying combo of pan-fried salmon filet over corn with Japanese salad, miso and rice.
In the new nori-taco aburi dishes, salmon is mixed into spicy aburi sauce and torched. Instead of the usual corn tortilla shell, several layers of nori are pressed together then deep-fried. This has the crunchiness of the traditional nacho as well as rich umami from the sea flavor.
If you don’t like salmon, the torched spicy aburi tuna is an option for the the nori tacos.
The nori taco shells were made into bite-sized eats. They are served as crispy sheets topped with Japanese mayo and bonito flakes that can be cracked apart to make bite-sized nori nacho chips and dipped into teriyaki sauce.
Sweet, salty, creamy and umami, these crispy green chips are great to munch on as a snack or as an appetizer.
Other new entrees in the Watami menu are the Creamy Aligue Udon, thick chewy noodles dressed in a gleaming orange sauce made out of crab fat; and the Cucumber Kani Salad, tossed with real crabmeat mayo dressing then topped with kani, sweet mangoes and nori.
The new dishes are already available at all Watami branche at Shangri-La Plaza, SM Mall of Asia, Greenbelt, and Uptown Mall.