From the archive: There's a compelling reason behind the wave of Japanese restaurants in Manila | via FnBReport
Filipinos have embraced Japanese cuisine enthusiastically. You see it everywhere—from high-brow to street-side; traditional to infused; homegrown or franchised from the motherland. With Filipinos making more frequent trips to various cities in Japan, standards are as high as the demand. 'It’s really not a trend,' restaurateur Elbert Cuenca says, shaking his salt-and-pepper mane.
At Salcedo Village’s Ikomai, chef James Antolin is also generous when it comes to giving credit where it’s due. While the expert breadmaker admits to relying on his culinary background in being hands-on in the kitchen, his Japanese partners make their Nagoya-inspired cuisine with a global flair legit. Taro Hori, James Antolin and chef Hideki Saeki of Ikomai “They give me credibility,” says Antolin, talking about young chef Hideki Saeki and business partner Taro Hori.
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