Firing Up The Famed Japanese A5 Ohmi Wagyu Beef At The Yakiniku Dining Room of Tsukiji

The finest ingredients flown in from Japan and nothing less, that's what diners have come to expect from Tsukiji. For over 37 years, Tsukiji remains at the top of its game when it comes to exquisite Japanese cuisine in the metro recognized as the first local restaurant to directly buy, import and serve fresh seafood sourced directly from Tsukiji and Toyosu Fish Market three times a week. And now you can enjoy the famed A5 Ohmi Wagyu Beef from Japan's Shiga Prefecture. Ready to fire up the tabletop grill?

The key to Tsukiji's success is an open secret. The uncompromising commitment to quality and authenticity with the finest ingredients flown in from Japan has long been the core philosophy defining Tsukiji since 1989. Named after Tokyo's world famous market, quality and freshness remains at the heart of the family-run restaurant's identity with thrice-weekly deliveries flown in straight from Japan for its extensive menu offerings. With two dining areas, a Sushi Bar and Yakiniku Dining Room plus private rooms for intimate gatherings and an al fresco option, the enduring Japanese dining destination takes you on a culinary journey with its masterful array of culinary expressions by Chef Takashi Harima. And Tsukiji is ready to tease your palate once more with its impressive A5 Ohmi Wagyu Beef menu for Sukiyaki, Shabu-Shabu or Yakiniku at the tabletop grill. Fire up the tabletop grill as Japan's oldest and revered Wagyu brand takes the stage at one of the metro's pioneering and enduring Japanese restaurants. 

The official beef of the Japanese Imperial Household, Chef J. Gamboa presents the celebrated A5 Ohmi Wagyu Beef with its elegantly speckled streaks of fine marbling for a preview of the luxurious feast ahead. Developed exclusively for the Tokugawa Shogunate, Ohmi Wagyu Beef is the oldest beef brand in Japan going as far back as 400 years predating both Matsutaka and Kobe Beef. Renowned for its highly coveted and signature buttery smooth "melt-in-your-mouth" finish and savory richness, Tsukiji unveils yet another layer in the rich tapestry of flavors of Japan with Ohmi Wagyu Beef.  

At the launch, Chef J. Gamboa is joined by Tsukiji Japanese Chef Takashi Harima and special guest, Japan's Master Butcher Takeshi Suzuki... 

...to present the royal Ohmi Wagyu Beef nurtured by the pristine waters of Lake Biwa in the Shiga Prefecture. Steeped in history, Ohmi Wagyu Beef began as a tonic and medicinal delicacy served to samurai during the Edo Period leading to its selection with a royal warrant to supply the Japanese Imperial Household for generations. Simply marinated in miso, Ohmi Wagyu Beef was originally prescribed as a health tonic and medicinal cure. 

Following tradition, the Japanese black cattle are raised in a stress-free, nature-rich environment nourished by the clean waters of Lake Biwa and the nutritious local rice straws of the Shiga Prefecture. With a slightly firmer texture and a better balance between its famous sweet marbled fat and lean savory red meat, Ohmi Wagyu Beef is perfect for yakiniku. 

The fat of Ohmi Wagyu Beef is also known for its low melting point versus other Wagyu brands. This results in a rich and buttery texture delivering deep and beefy umami notes with higher oleic acid and pronounced viscosity for that indulgent yet light mouthfeel with its lingering subtle sweetness. 

Master Butcher Takeshi Suzuki provides a brief overview on the tedious process and meticulous craftsmanship driven by tradition behind the acclaimed Ohmi Wagyu Beef. Throughout its 400-year history, little has changed in a process firmly anchored on generations old practices revealing insights on Japanese culinary heritage. 

To kick-off the Japanese Ohmi Wagyu Beef feast at the Yakiniku Dining Room of Tsukiji, Master Butcher Takeshi Suzuki donned his pristine whites for a culinary performance. One glorious slab of premium Japanese Ohmi Wagyu Beef was set aside...

...for a special treat prepared by Japanese Master Butcher Takeshi Suzuki. With exquisite precision, Master Butcher Takeshi Suzuki delicately sliced the prized Japanese Ohmi Wagyu Beef into thin strips adding his secret blend of spices and topped with premium fresh eggs personally hand-carried from Japan to start the elegant Ohmi Wagyu Beef experience at Tsukiji. 

Master Butcher Takeshi Suzuki's rendition of Yukhoe, a traditional Korean style beef tartare allowed guests at the exclusive preview to savor the legendary savory richness of Ohmi Wagyu Beef with its delicately nuanced sweetness in its purest form for an impressive opening act in true Tsukiji style. 

What to pair with your sumptuous Ohmi Wagyu Beef feast at Tsukiji? Why, sake of course. That day, no glass remained empty for long, with each rejuvenating shot replenished. 

Then, it was Tsukiji's very own Chef Takashi Harima's turn to impress with his culinary repertoire of lavish dishes using the finest ingredients flown-in directly from Japan. A master sushi chef, the much-anticipated feast began with a fresh seafood harvest at Tsukiji. 

The impressive boatload docks at the table with its tempting variety of fresh seafood. The Tsukiji Sushi and Sashimi Boat prepared by Chef Takashi Harima takes you straight to the famed seafood markets of Tokyo...

...with its bountiful catch of Bluefin Tuna, Sea Urchin, Yellowtail, Amberjack, Scallop, Salmon, and Sweet Prawns all from Toyosu Seafood Market. Each tasty bite brings pure, clean yet vibrant briny notes followed by just a whisper of sweetness lingering long on the palate. That's fresh off the boat goodness, literally and figuratively, with that distinctive Tsukiji flair. 

The Kaiso Seaweed Salad tossed in a nutty sesame dressing cleanses the palate with its fresh notes before the A5 Ohmi Wagyu Beef Yakiniku courses by Chef Takashi Harima...

...starting with the Super Special Ohmi Wagyu Beef Rosu (P 4,500) or tender sirloin. The bright pinkish hues with its intricate lattice-like streaks of marbling already sets it apart from the usual and common dark red slabs of beef. This is, after all not your typical slab of beef. 

It takes mere minutes on the table-top grill, as the thick slabs of A5 Ohmi Wagyu Beef Rosu are slowly transformed by the gentle kiss of fire and smoke...

...for that perfect medium rare finish. That first bite just slowly melts draping the palate with its legendary buttery and silky smooth richness. Tsukiji also offers its Special Yakiniku Sauce in both Mild and Spicy variants, but the A5 Ohmi Wagyu Beef Rosu is really good on its own. 

The Super Special Ohmi Wagyu Beef Karubi (P 4,500) or ribeye is another cut of pure savory indulgence. The intense marbling gives this cut its buttery and refined finish while releasing bold, juicy and deep umami notes. 

As the slabs of Super Special Ohmi Wagyu Beef Karubi are romanced by the fire and smoke, a fragrant aroma triggers a sensory response. Medium rare? Absolutely. 

Fresh off the tabletop grill, the Super Special Ohmi Wagyu Karubi is pure and unrestrained Wagyu Beef indulgence setting the tone for another memorable dining experience at Tsukiji. Just like the Super Special Ohmi Wagyu Beef Rosu, the Super Special Ohmi Wagyu Beef Karubi is simply seasoned allowing you to experience and savor the rich yet clean flavors of the beef with that melt-in-your-mouth texture without the clutter. 

Then, Tsukiji served the Super Special Ohmi Wagyu Beef Tan (P 4,500) or beef tongue for another savory experience with the royal Wagyu from the Shiga Prefecture. The cut presented yet another layer in the Ohmi Wagyu Beef experience. 

That same buttery richness remains but with a firmer and mild bite. Each bite releases a flavorful burst of intensely deep and pronounced savory notes with the bright hints from the Lemon Sauce cutting through the richness for that delicately balanced finish. I've always been a fan of the traditional lengua, but the Super Special Ohmi Wagyu Beef Tan is definitely next level with its melt-in-your-mouth texture. 

Pickled vegetables like Kakuteki or crisp daikon and Kimuchi or Napa Cabbage were also served that day for refreshingly contrasting notes to temper the savory richness of the A5 Ohmi Wagyu Beef Yakiniku feast at Tsukiji. 

But Chef Takashi Harima wasn't done just yet. Fresh off the kitchen, Chef Takashi Harima served his Korean inspired sides to complete the lavish A5 Ohmi Wagyu Beef Yakiniku feast at Tsukiji like the Chijimi or Korean style seafood and leek pancake...

...the hearty and comforting Bibimbap or hot stone bowl rice...

...the classic Chapchae or stir-fried sweet potato noodle dish with tender beef, egg and a fresh medley of vegetables...

...and the Karubi Soup, with large fork-tender chunks of US Beef Short Ribs in a light yet flavorful broth. The A5 Ohmi Wagyu Beef Yakiniku experience at Tsukiji is a culinary spectacle promising a memorable encounter with one of Japan's iconic and legendary culinary legacies flown in direct from the famed markets of Tokyo. For Chef J. Gamboa, it's a promise fulfilled and a continuing commitment that began back in 1989. At Tsukiji, you can expect nothing less than the finest premium ingredients flown in thrice weekly from Japan to your plate. 

The sumptuous feast is capped with Tsukiji's very own Homemade Green Tea Ice Cream for that picture-perfect sweet ending. Few establishments have defined the local dining scene over time, rarer still for a restaurant that remains high up on everyone's list for 37 straight years. And counting. Now book your table at Tsukiji for a royal Wagyu Beef encounter with the A5 Ohmi Wagyu Beef Yakiniku experience. Your tabletop grill is fired up...

Tsukiji is located at the 3rd Floor, Milky Way Building, 900 A. Arnaiz Avenue (formerly Pasay Road) corner Paseo de Roxas, Makati City. You can also visit their FB Page and IG Feed at https://www.facebook.com/tsukjirestaurant/ and https://www.instagram.com/tsukiji_makati for more more information and updates or call 8843 4285, 8812 2913 and 0915 617 9209 (Viber) for inquiries and reservations.

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