I must admit I am not much into Japanese food and my culinary vocabulary is limited to tempura,” “ramen,” “takoyaki,” “tonkatsu” “karage” “sushi” and “maki” (the last two I only tried once and couldn’t even finish a serving) and could probably best be summarized in the menu of that very popular Japanese fastfood resto named after its capital.
Its one of the reasons I actually pass on invitations to review Japanese restaurants but since it was an invitation and the birthday of the purpleplumfairy herself Vance Madrid, I decided to give Rosanjin a try.
Its easy to miss Rosanjin Restaurant among the many dining destinations at the new Mega Fashion Hall. I’ve passed by the place several times and still couldn’t remember the exact location.
The exteriors of the restaurant, while inviting isn’t quite noticeable, and I guess they would benefit a lot from giving away flyers or have one of their crew invite passing shoppers to their restaurant.
Rosanjin opened in SM Megamall last year by a food hobbyist and business man Mr. Ken. The restaurant takes inspiration from Kitaohji Rosanjin a famous potter, painter, chef and gourmet.
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Ambiance: 3.5 out of 5
Overall interior design is simple but classy. The floral designs on the wooden panels on the wall and japanese umbrellas (wagasa) hanging on the ceiling immediately give off that Japanese vibe. I also like the furnishings although the table can be a bit small for six people especially if ordering a lot of dishes.
The lighting is okay but I think it can still be improved. The dining area at the far end can also be a bit hot during the afternoons, or maybe the airconditioning at that time just wasn’t turned on. Almost every table also has an electric stove top for guests.
Service: 4 out of 5
I’ve read a few not so good things about the staff being slow, but since it was an event, I guess the staff were at their best. But i do like that they know and could explain the dishes to you and can give you recommendations based on your preference.
Food: 4 out of 5
Rosanjin prides itself with their Tobanyaki a modern style teppanyaki and Kaminabe which is a Japanese traditional hotpot using Japanese paper! (which surprisingly, doesn’t burn!)
Lets start with their ‘TOBANYAKI.’ This traditional art of cooking makes use of earthenware called ‘TOBAN’ which was made from heat protection cray , or aluminum alloy.
The Toban transmits heat easily has a high quality heat reserve and gives off an Ultra-Red lay effect which helps retain the juiciness and flavor of the meat without burning. The cooking time usually is around 5 to 7 minutes, but you can cook it a for a couple of minutes more if you want it well done.
The first dish that was served was the Australian Rib Steak (P380). Served raw with 10 bite-sized slices of beef five cubes of tofu in a checkered-like pattern, this dish was cooked for about 7 minutes. Thanks to the Toban, the meat was worth the long wait and it was very soft, tender and juicy. It comes with three kinds of sauces to give each bite a different taste, but its so flavorful the only place you want to dip it in is in your mouth.
This is really a must try!
We also got to try the Salmon Butteryaki P280. Rosanjin uses fresh Norwegian salmon and cooking it in Toban helps the salmon retain its full flavor. The onion slices give it a bit of sweetness while the slices of lemon gives it a bit of a tangy kick.
Other dishes you can cook Tobanyaki style are Wagyu Tenderloin Steak, Special Burger Steak, Chicken Cheeseyaki, Pork Belly Spicy Misoyaki, Chicken Teriyaki, Chicken Misoyaki and the Meat Platter.
Next was perhaps the most intriguing way of cooking I’ve seen.
What do you think would happen if you put paper directly on top of a flame?
It would burn through right?
Wrong.
Rosanjin utilizes the “Kaminabe” (Japanese Paper Hotpot) way of cooking using japanese paper as a pot. Much like the Tobanyaki, the food was cooked and laid in our table. According to our host Kaminabe way of cooking dates back to 200 years ago and was used by the Japanese to warm their sake and cook tofu. The paper doesn’t burn because ‘Kami-nabe’ are pots made of strong ‘washi’ (Japanese paper) with an extremely dense texture. ‘Washi’ was invented during the Edo period (1600-1868) and is used in many traditional arts such as origami, ukiyo-e and sumi-e. It is highly durable against water and heat.
Watching food being cooked Kaminabe is a conversation piece in itself as it certainly looks like magic since the paper doesnt burn despite the flame directly underneath it.
So why doesnt the paper burn? The ignition temperature of paper is around 300 degrees. but water (or the soup) inside of the Kaminabe absorbs the heat so that the temperature of the paper does not go above 100 degrees. So Kaminabe uses applied heat conduction.
This delicious science makes the dish more healthier as the paper actually absorbs the oil from the ingredients.
We were able to try the Sukiyaki Kaminabe and Seafood Kaminabe and Shrimp Kaminabe.
Rosanjin uses high-grade beef for its sukiyaki which is perfect as it brings a good balance of lean meat and fat. The soup is also very tasty with just the right mix of vegetables and not to salty.
The Shrimp Kaminabe is perfect for shrimp lovers. The shrimp is fresh the soup is concentrated and full of flavor you’d be asking for rice with this dish!
Verdict: 4 out of 5
While we were only able to sample just a few dishes from Rosanjin’s menu, it’s enough to warrant a recommendation and a return trip to this quaint dining discovery amongst the rows of big commercial restaurants surrounding it. Rosanjin is a good place for meetups, dates or family lunches.
The menu is diverse enough to satisfy even those who are not really much into Japanese cuisine like me. You can’t go wrong with the Sukiyaki or Shrimp Kaminabe as well as the Australian Rib Steak Tobanyaki. The experience of cooking them in front of you is fun but if you’d rather go for the traditional sushi sashimi and tempura, Rosanjin also has a few selections to choose from.
I guess my only complaint is that the servings may not be enough for those with bigger appetites (like me) and the price can be a bit high. Expect to spend at least P1500 – P2000 for two persons.
