Savor the dishes of one of the best Japanese restaurants in Metro Manila in the comfort of your home

Photos by Sonny Thakur

At the Covid-19 cases are increasing daily, chances are the Modified Enhanced Community Quarantine (MECQ) will be extended. Extended or not, however, we won’t be seeing a lot of people eating out at restaurants any time soon.This is why home cook kits and takeouts are the “new normal” of fine dining as well as Food and Beverage (F&B) services in general.

Those hankering for quality, global cuisines with Japanese sensibilities are in for a treat,as the iconic Mecha Uma has developed a to-go menu. Nestled in Bonifacio Global City, Taguig, the chef-driven omakase-style establishment headed by the culinary genius Bruce Ricketts boasts of using only the freshest seasonal ingredients air-flown from Japan, while also utilizing organic local produce. The food is so good, in fact, that the place is often likened to Michelin-star Japanese restaurants.

“Because of the pandemic and the restrictions of quarantine on our communities and businesses, like my friends in the restaurant industry, my team and I have had to be flexible to continue serving our food to our guests, especially at this time when food plays such a big role in providing comfort, and sometimes even diversion and amusement, to all of us at home,” Chef Bruce says, detailing the motivation for offering takeaway items.

“We thought that the bento is the perfect way to do that. It lets us neatly package these leveled-up versions of satisfying Japanese meals that I personally enjoy eating, and offer them to customers who miss having restaurant-quality food that’s difficult and time consuming to prepare on their own at home,” adds Chef Bruce, one of the country’s premier chefs, who is also responsible for famous food establishments Sensei Sushi, Ooma, and La Chinesca.

“It also lets me and my team focus on a main ingredient and technique, and serve that with many complementing elements that make the bento exciting to eat. Each bento is basically a playful and condensed version of our approach to cooking, with the same level of care and precision that you’d get if you were seated at the counter or tables at Mecha Uma,”beams Chef Bruce. “It’s the best way we can offer our restaurant experience to you at home, with no extra effort on your part—you just have to sit and dig in and, we hope, have fun and feel transported.”

“Aside of course from the main ingredients of each bento, like the pork, duck, and beef, we really enjoy preparing all the small side dishes and pickles that make them not just filling but fun to eat. You know that excitement when you first open a bento in Japan and you look at all the small components and think of which one to try first? We wanted to capture that in every bento so that you get different flavors that make every bite unique, exciting, and delicious,” explains the chef.

The restaurant’s standards and quality influenced by Japanese ethos and craftsmanship are reflected on the bentos. Each of these takeaway items stays true to the inventive and provocative omakases (tasting menu) that discerning food enthusiasts love.

Gyu Rosu Don

P1350

Grilled beef basted with sukiyaki-like tare (dipping sauce), then poached in dashi (fish and kelp stock). It’s garnished with familiar, traditional Japanese side dishes such as horenso goma-ae or spinach salad with sesame dressing, onsen tamago, and pickles—cabbage tsukemono and daikon fukumeni.

Kamo Rosu Don

P850

Duck donburi with sake and soy sauce poached duck breast and leg confit chahan, which Chef Bruce finds special as duck in rice bowls in Japanese cuisine is rare. This bento strikes a delicate balance between the comfort of eating rice and having duck. It is seasoned with Szechuan peppercorn tsukudani (mirin and soy sauce-simmered peppercorns).

The Ibérico Misoyaki Don

P820

An elevated pork rice bowl with grilled secreto Ibérico and a variety of vegetable garnishes.

Premium Chirashi

P2,500

The reinvented sushi, one of the integral dishes in the restaurant, makes use of ingredients such as aged toro, sake-steamedkani, grilled Hokkaido scallop, blanched squid, cured ikura, and custard tamago.

Toro Don

P4,350

Another sushi that encapsulate chef Bruce’s culinary sensibility, off-the-cuff cooking style, this one has aged toro, chutoro, akami, negima miso, sisho and garlic soy sauce, and shari.

Both the Premium Chirashi and Toro Don comes with sushi rice, painstakingly prepared for all nigiris. Ingredients vary depending on seafood availability and execution.

Because supplies are limited, the Mecha Uma To Go takeaway menu is subject to frequent change, depending on availability and how and when inspiration strikes. Other limited bento specials will be announced via @mechauma and @brucericketts on Instagram.

The bentos are available for pickup and takeaway from Wednesday to Sunday only. Customers are encouraged to order in advance, at least a day ahead. 0919 084 537 | Instagram @mechauma.