Overabundance is part of Philippine food culture.

A Filipino spread is composed of flavorful dishes served in volumes. Our penchant for excess is reflected in the way we enjoy buffets and eat-all-you-can restaurants. We are so fond of the dining experience that we incorporate it with other popular concepts like grills, particularly the *samgyeopsal* of Korea and the *teppanyaki* of Japan, which found its unlimited format in the country. ALASKAN DELIGHT Wild Alaskan snow crab
Marrying quantity with quality, Teppanya has just released its premium menu, “Unlimited Madness,” so named because of its hard-to-source luxury food in a buffet format, which seemingly sounds insane. With the extensive culinary network of the Filipino-owned *teppanyaki* establishment, however, the menu does exist. More important, it is sustainable. From *wagyu* flown in from Kobe to snow crabs straight from Alaska, as well as seafood from both local and international suppliers, “Unlimited Madness” features the most extravagant Japanese dishes prepared with French principles and grilled at the center of the table by a master chef showcasing food acrobatics and knife skills and taming flames to dance across the hot iron griddle. STATE OF UNAGI The Emperor Aburi Set of Unagi, Foie Gras, and Wagyu with Black Truffle
“The menu speaks for itself,” says Teppanya marketing manager Yñigo Rivera. “This is our way of extending Japan’s best and more for people and our patrons looking to celebrate their little wins and milestones.” Majority of the menu consists of *aburi* and high-end beef, from the Iberico Secreto Pluma served alongside white onion and mushrooms to A5 BMS 8-9 Miyazaki wagyu chuck strip and chuck-eye steak best taken with a little sprinkling of salt, pepper, and garlic chips. A JUICY TREAT Japan Miyazaki *Wagyu* A5 BMS 8-9 Chuck-eye steak There’s an Australian grain-fed F1 MB5 *wagyu pincanha* steak and a fantastic *wagyu sukiyaki* roll using the shank with spring onions, enoki, and garlic chips as well. Another nigiri is the *wagyu aburi sushi ikura*. The sandwich option is the *wagyu sando* in brioche crowned with a gold leaf. Because the marbled meats are cooked in front of diners, you see the quality and the freshness of each ingredient. SERVING JAPAN'S BEST Teppanya executive chef Fernando Nuwan is a master chef capable of food acrobatics, knife skills, and handling flames across the iron griddle
There are other non-beef items too. White meat options are the Australian duck breast fillets with plum sauce, the fresh and delicate yellowtail hamachi *sashimi* with *shishito* chili and house pickled shallots, the *nigiri* style giant Hokkaido scallops topped with *togarashi* and dill, and steamed wild-caught Alaskan snow crab in foam. The scene stealer is the Emperor Aburi Set, a trio of *foie gras*, an A5 *wagyu* strip with black truffle, and *unagi*. These three heavenly bites alone make the menu worth trying. FLAVORS FROM THE SEA The Hamachi *sashimi* is  best paired with a side of *wasabi* for a spicy kick
The latest iteration of Teppanya’s “Unlimited Madness” is now available at the SM Mall of Asia in Pasay City, SM North Towers in Quezon City, and Evia Lifestyle Mall in Las Piñas City. *WAGYU* DELIGHT *Wagyu Aburi* with *Ikura*