Friday, February 6, 2015

Teppanyaki and delicious green tea "matcha" ice cream for a comfortfood lunch at UMU of the Dusit Thani Manila.


Yesterday wasn't exactly the best of days in an otherwise generally happy and never-endingly eventful #Travelife, as an airline was giving me major grief. It suddenly raised its prices without warning, even with confirmed seats for a group of my friends, a booking number and the period still well within the purchase date deadline.

In all my years of living a Travelife, I've never encountered this situation.

One thing's for sure, I'm never riding this airline again. And one of these days, I'm going to write about their bad business practices.

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CRISIS MANAGEMENT IN THE MEANTIME

But yesterday was about crisis management. And I was sufficiently stressed to head out for lunch and straight to a Japanese restaurant for some comfort food.

There are a couple of choices in this city for decent Japanese food.


Yesterday I wanted a Japanese restaurant that was aesthetically pleasing, well-laid out and spacious enough so that I didn't have to feel like we were having lunch with the whole city. And it had to be quiet, as there was already too much noise in my head yesterday.

I so dislike noisy and crowded restaurants for lunch, and I don't care how good the food is.

In general, I think dining should be an overall experience and not just about the taste of the food.

LUNCH AT UMU


So we headed for UMU, the Japanese restaurant at the Dust Thani. 

We ate at the teppanyaki counter, which is something I haven't done in a long time in Manila, although I eat lots of teppanyaki in Tokyo.

But yesterday, I just wanted a chef to cook me a good hot meal, right in front of us, after a sleepless night and four hours of stress in the morning.

A GREAT IDEA


What a nice idea this was.

The teppanyaki was delicious and enjoyable, and I actually ordered a huge sirloin steak for myself and ate everything with a big bowl of garlic rice. Again, two things I never usually do.

We also ordered yakisoba, and it was really delicious to have this yakisoba cooked right in front of us and then served straight from the cooking station.

REALLY DELICIOUS GREEN TEA ICE CREAM.
THANKS, CHEF FUKATA.


To top off a nice meal, Chef Hiroyuki Fukata of UMU spotted us at the teppanyaki counter, and so he sent out a lovely dessert as a gift. Japanese restaurants aren't very big on desserts, so I wasn't even planning to have one after that big meal.

But the dessert that Chef Fukata created was exactly what I needed to get back on track in my never-ending #Travelife. It was a scoop of truly tasty and authentic green tea ice cream, garnished with azuki red beans and my favorite kinako, which is a kind of sugar.

How delicious that was, enabling me to get through the rest of yesterday on one pretty so-so day in my usually wonderful #Travelife.

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