Saturday, April 4, 2015

A Teppanyaki Feast at Osaka Ohsho

The world's number 1 Gyoza chain adds an exciting line-up of flavorful dishes with its all-new Teppanyaki Festival with eight all-original teppanyaki dishes, and eight new reasons to visit Osaka Ohsho... 

Seafood, pork, beef, and vegetables prepared in the classic teppanyaki style, each one prepared on a traditional Japanese iron griddle, for another taste of Japan's rich and diverse culinary heritage. And you can find all these, including their signature and world-famous gyoza, at Osaka Ohsho.

Each of the eight new dishes offer a variety of new flavors to add to your dining experience at Osaka Ohsho. Start with the Mixed Mushroom and Bacon Teppanyaki (P 310), a unique and flavorful medley of premium Shitake, Shimeji Brown, and Eringi Japanese mushrooms and fresh asparagus spears wrapped in honeycured pork belly bacon strips served with Osaka Ohsho's original Japanese Urinchi Sauce. The soft and delicate notes of the nutty mushrooms are kicked up a notch with the bold and robust flavors of the honeycured bacon, rounded out by the subtle sweetness of the urinchi sauce. The dish delivers a wide range of complex yet balanced flavors in bite-sized pieces.

And the parade of flavors continue with the Salmon Bacon Teppanyaki (P 370), imported Norwegian pink salmon wrapped in premium honeycured pork belly bacon strips draped in Osaka Ohsho's sweet and thick Japanese teriyaki sauce topped with diced spring onions. The distinct buttery and creamy flavor and texture of the soft and tender salmon is given a contrasting boost with the honeycured bacon, with its familiar smoky and salty notes, balanced by the sweetness of the teriyaki sauce.

And talking about bacon, you can have your vegetables with bacon too. Osaka Ohsho's Bacon Cut Pork Belly Asparagus Teppanyaki (P 370), with farm-fresh asparagus spears wrapped in sukiyaki sliced pork belly strips drizzled with Osaka Ohsho's Japanese teriyaki sauce and sprinkled with sesame seeds. The delicate sweetness and fresh snap of the asparagus pairs well with the bacon, and the teriyaki sauce completes the dish.

Seafood lovers can also enjoy a wide range of dishes with Osaka Ohsho's Teppanyaki Festival, including the Mixed Shellfish Teppanyaki (P 325), an impressive platter with ocean fresh scallops, mussels, and clams seasoned with garlic and Japanese sake then sauteed in a Japanese onion sauce laid on a mound of sauteed mixed vegetables. The briny sweetness of the scallops, clams, and mussels punch through in every bite, complemented by the thick onion sauce.

Osaka Ohsho rolled out even more seafood dishes, with its Prawn Teppanyaki (P 495), premium seasoned Black Tiger Prawns sauteed in butter and garlic topped with fresh spring onions and served with Osaka Ohsho's creamy Japanese mayo dip. The plump prawns easily slide off the shell, a sign of freshness, releasing delicate briny flavors. The creamy Japanese mayo dip, with a hint of wasabi, adds a subtle bite for another layer of flavor.

Go pink, blue and yellow with Osaka Ohsho's Sakana Matsuri (Fish Festival) Teppanyaki (P 420), a bountiful ocean harvest with premium Norwegian pink salmon, Pacific blue marlin, and yellowfin tuna steaks sauteed in butter, garlic, and Japanese Sake served with asparagus spears, potatoes, and carrots. Each cutlet delivers unique flavors, from the creamy and delicate notes of the Norwegian pink salmon, the sweetness of the Pacific blue marlin, and the familiar flavors of the yellowfin tuna in a seafood medley.

And there's more. Osaka Ohsho's Ika Sugataki (P 250), ocean-fresh sliced squid sauteed in a spicy Japanese sauce served with stir-fried mixed vegetables rounds out the seafood dishes. The squid is perfectly grilled, remaining soft and tender, with the crisp vegetables adding contrasting textures to the dish. Simply squeeze some lemon to bring out even more flavors, for another winning dish.

And here's the beef...a beef dish completes the line-up of new dishes at Osaka Ohsho's Teppanyaki Festival, the Sake Beef Teppanyaki (P 330), tender seasoned sukiyaki sliced beef strips sauteed in Japanese sake, garlic, and butter served with a side of Japanese coleslaw. The thin slices of beef, prepared in a sukiyaki cut, almost melt in your mouth and pairs well with the crisp vegetables and some chahan.

To complete your Teppanyaki feast, why not add some of the all-time favorites at Osaka Ohsho, like the Bacon and Cheese Gyoza (P 190 six pieces/380 twelve pieces)...

...the classic Black Vinegar Chicken (P 325) with peppers and onions,

...and the soft and tender Gindara Teriyaki (P 720) draped in sweet teriyaki sauce...

...paired with the classic Black Chahan (P 250 good for two), blended with a dark soy sauce for rich flavors. The new dishes, along with the classic favorites, are more than enough reasons for a quick stop at Osaka Ohsho.

And leave room for dessert, as only Osaka Ohsho can pull off a gyoza dessert. Osaka Ohsho's Peanut Butter and Banana Dessert Gyoza (P 210), served with a side of vanilla ice cream drizzled with chocolate syrup, the classic gyoza with a cool twist. Osaka Ohsho's playful and inventive take on gyoza is the perfect ending to cap your teppanyaki feast at Osaka Ohsho. The new dishes from Osaka Ohsho's Teppanyaki Festival are available for a limited time only, starting March 16, 2015, so better hurry or miss the boat.

For more on Osaka Ohsho, check out my previous posts on their world-famous gyoza and other signature  dishes here at and here at

Osaka Ohsho is located at the 3rd level of the SM Mega Fashion Hall, SM Megamall, Julia Vargas Avenue, Mandaluyong or call 631-7492 for inquiries. 

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