#HamaruLetsGo: Night-Out at Hamaru Yakitori & Sushi

Oysters, sushi, yakitori, highballs and Sake Bombs, it's a night-out at The Food Hive's Hamaru Yakitori & Sushi...

Tadeo Chua and Therese Larroza had a simple idea. After leaving the banking industry, Tadeo and Therese realized that the QC area was ready for something new and different despite the proliferation of dining establishments. To enter Quezon City's competitive culinary landscape, Tadeo and Therese needed something unique and refreshingly different, leading to the creation of Hamaru Yakitori & Sushi, a modern izakaya with a bold and innovative take on Japanese cuisine and one of the many reasons to visit The Food Hive along Visayas Avenue (for more on The Food Hive, see my previous post, #ChangeYourCravings at The Food Hive Food Park). Creative, playful, even crazy, Hamaru Yakitori & Sushi blends traditional Japanese favorites with contemporary and modern spins for new flavor experiences. Leading the charge of culinary innovation at Hamaru Yakitori & Sushi is Chef Nino Laus, the same creative force behind Alamat, with his own inventive style and unique vision on modern Japanese cuisine.

Be prepared for Japanese cuisine with a "crazy" twist at Hamaru Yakitori & Sushi. Inside the spacious two-level interiors of Hamaru, the cool vibe makes it the perfect spot for creative and innovative cocktails, yakitori and sushi prepared by one of the metro's talented chefs, Chef Nino Laus (R).

More than just a restaurant and bar, Hamaru Yakitori & Sushi is a haven for new flavors and culinary discoveries. And true to its name, which loosely translates to "go crazy over," Hamaru Yakitori & Sushi is up to the task of delivering flavorful surprises and more. The sleek interiors, described by Tadeo and Therese as a blend of urban chaos and Japanese precision was designed by Paolo Sayo, a noted interior designer and furniture artist, adds to the unique dining experience at Hamaru. From its modern interior space to its cuisine, it's all bout the details at Hamaru. The evening starts with Hamaru Yakitori & Sushi's signature Highballs, the Classic Suntory Kakubin (P 240) and the Honey + Lime (P 240) paired with Nino's Chicken Poppers (P 155), with tender chicken draped in a sweet sauce topped with bonito flakes. The sweet and savory notes of the poppers are washed down perfectly by the highballs, and yes, another round is always a good idea at Hamaru Yakitori & Sushi...

...or go for the Hamaru Rising Sun, a refreshing cocktail blend with whisky, yuzu, and honey topped with creamy egg white. The sharp, citrus notes of the yuzu are tempered by the deep and smoky shints of whisky, rounded out by the honey and capped by the foamy egg white for soothing flavors in a bowl. From cocktails to main courses, you can always expect Tad, Therese, and Chef Nino to add their own playfully inventive style at Hamaru Yakitori & Sushi.

Hamaru Yakitori & Sushi's Black Sakura (P 195) was then served, with crunchy chicharon bulaklak draped in squid-ink batter and laid on creamy uni-oyster sauce, yet another example of Chef Nino's innovative style. The crunch of the batter and the chicharon provide textural contrasts that's perfectly finished by the rich and creamy uni-oyster sauce, with each bite delivering a burst of flavors. The richness of the chicharon weaves in with the distinct notes of the nutty squid-ink batter, followed by yet another layer of flavor from the sauce. The contrasting notes come together in a smooth and seamless blend, a tasty prelude before the next round of dishes. And even more cocktails...

At the bar, a round of tall cocktails were served, including first dibs on their special Cherry-Cranberry Chuhai (L) to be rolled out in time for the Hanami Cherry Blossom Festival at Hamaru Yakitori & Sushi starting April to May (stay tuned for more updates soon), along with their tasty signature starters.

The Black Oyster Tempura (P 250), with succulent oysters draped in squid-ink tempura batter drizzled with oyster cream, is another favorite at Hamaru. The contrasting textures play in your mouth with every bite, releasing fresh and briny flavors capped by the squid-ink batter and oyster cream. It's all about that delicate balance of flavor masterfully orchestrated by Chef Nino in each dish that sets Hamaru from the usual Japanese dining spots in Quezon City. And Chef Nino has even more flavorful tricks up his sleeves...

The Food Hive is transformed once the afternoon sun slowly fades, and the evening brings a festive vibe and a totally different facet to one of Quezon City's newest food parks. Back at the open kitchen of Hamaru Yakitori and Sushi, Chef Nino Laus prepared the next courses for the evening's dinner... 

Hamaru Yakitori & Sushi's New Style Sashimi is their version of Chef Nobu Matsuhisa's celebrated dish, with the freshest seafood lightly seared with hot oil. The Shake New Style Sashimi (P 290) features fresh salmon dressed with ginger, scallions, jalapeno, and ponzu poured with hot olive-sesame oil, retaining the freshness of the salmon and its pure flavors. Uncomplicated yet elegant, with pure and honest flavors, the Shake New Style Sashimi is one of those delectable discoveries you can find at Hamaru.

And if you're craving for more oysters, no worries. The Oyster Motoyaki (P 195), with fresh oysters covered in chili-garlic mayo and cauliflower puree, is another must-try dish at Hamaru. The clean and fresh briny notes of the oysters are kicked up by the creamy chili-garlic mayo and cauliflower puree without overpowering the oysters. The flavors of each component comes through, and going for seconds is a no-brainer...

Chef Nino then served their selection of sushi dishes, each using the freshest and finest ingredients for clean flavors. The Hamaru Soft-Shell Crab Roll (P 430), soft rice rolls with deep-fried soft-shell crab topped with kani and aligue mayo is the perfect dish to get you acquainted with their unique culinary style, infusing a variety of both flavor and texture in one roll. The subtle sweetness of the crab and crab meat are gently layered with the creamy and mildly spicy chili and crab fat mayo for rich flavors, followed by the bursts of briny notes from the fish roe.

The impressive Ryujin "Dragon God of the Sea" Roll (P 480), with tiger prawns, salmon, tuna and avocado, is another elegantly plated dish combining three kinds of seafood for fresh flavors, capped by the creamy sweetness of the avocado. There is a sense of creative and unbridled complexity with the dish, yet the different flavors complement each other in another masterfully executed creation by Chef Nino.

The Salmon Aburi Philly Roll (P 330), with torched salmon and cream cheese, is a double dose of creamy richness with the salmon and cream cheese for another tasty sushi dish. The freshest ingredients bring all the flavors, and that's what you get at Hamaru. Every single day...


The Tsukune Shiso (P 120), a skewered chicken meatball covered with crispy chicken skin on a deep-fried shiso leaf and served with a fresh egg yolk dip is another creative expression at Hamaru Yakitori & Sushi, along with the Tofu Pocket (P 230), a crisp pocket of tofu filled with tuna, fermented pako and abura-age.

The grills are then fired up for Hamaru's signature yakitori selection, including various chicken, pork, and seafood yakitori, perfect with an ice-cold Japanese beer. The tender and savory US Beef Intestine (P 115) kicks off our yakitori feast at Hamaru...

...followed by the flavorful Bonjiri (P 60) or grilled chicken tail...

...and the equally rich Butabara (P 90), grilled pork belly on sweet potato puree. The richness of the grilled meat are perfectly balanced by the charred smoky notes from the grill for rich flavors with every bite. The attention to detail evident in each skewer results in robust flavors, small bites that deliver a flavorful punch. But there's more...

Nothing like grilled chicken skin to complete your yakitori feast, and Hamaru's Kawa (P 60) is one of the best this side of the metro. Pair your yakitori selection with an ice-cold Kirin, Sapporo, or Asahi,  or why not make it a meal with Hamaru's Gyu Chahan (P 150) or the Salmon Chahan (P 130) with salmon and crab fat.

In between courses, have a shot of Umeshu (P 100), a traditional Japanese liqueur made from the Ume fruit, with its sweet and tart notes, and you're just about ready for another round of cocktails and yakitori.

Cap your Japanese feast with the indulgent Goma Panna Cotta (P 150), with a choice of white or black panna cotta and mango coulis topped with a fresh strawberry slice. It's the perfect ending to a sumptuous feast at Hamaru, then again, the night isn't truly complete without another round of cocktails...

Have one last cocktail for the road before calling it a night at Hamaru Yakitori & Sushi. The mildly sweet notes of cucumber and the soothing heat of chili combine in another refreshing tall cocktail, the Chili + Cucumber + Kakubin (P 210), or go for the sweet Lychee + Kakubin (P210) to end the evening on a high note.

At Hamaru Yakiniku & Sushi, diners can also choose from a wide selection of premium sake. The best way to appreciate the different subtle nuances of sake is with their Tanka 5-Sake Tasting Flight (P 650), with Hakushika Junmai Daiginjo, Gekkeikan Nigori Sake, Hakushika Ginjo Namachozo, Hakushika Yoshino Taru Sake, and Gekkeikan Kirei Peach Sake. Each shot offers its own unique flavor and tasting notes, and having a flight is the way to go. The bar is another reason to visit Hamaru. In the afternoons, you can sit by the bar and discover the art of single origin coffee, and come the evening, shift gears with Japanese whisky, sake, highballs, and chuhai. In between, enjoy Hamaru's Buy 1 Take 1 deal on selected Japanese beers, and cocktails from 3pm to 7pm. Now that's a cool deal...

But you can make the evening a lot more special with Hamaru's Sake Bomb!!! (P 220) combining sake and beer in one glass. The bar staff even have this fun ritual when you order the Sake Bomb!!!, so just go with the flow and thump your fists on the table until the shot of sake drops in the glass. Fire in the hole, and drink up... 

One final order of Honey + Lime Highballs (P 240) followed by another loud cheer of "kampai" all around, caps another memorable evening at Hamaru Yakitori & Sushi. Tadeo, Therese, and Chef Nino definitely had the right idea, and you can find out yourself by visiting Hamaru Yakitori & Sushi...

Hamaru Yakitori & Sushi is located at The Food Hive, 80 Visayas Avenue, Tandang Sora, Quezon City or call (02) 246-9069 extension 176 for inquiries.

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