There is really something to be said about IKOMAI.

By: CJ Lagman, S&S Network

Many of us have seen the rise of Fusion Restaurants in Philippine Metropolis and the much talked about Progressive Restaurants that are fast becoming talk of the town. See what makes IKOMAI rise from the rest and how this Japanese Restaurant that serves progressive Japanese street foods manage to keep their customers to keep coming back.

Not long ago when Chef Hide - this towering Japanese chef from Nagoya brought his flavors and techniques of traditional Japanese cuisine in healthful emphasis to the doors of Chef James Antolin, the result is a thought-provoking concept of opening a restaurant which later became IKOMAI.

IKOMAI's trend is keeping the authenticity of the Japanese Food however creating something new but the ingredients are still preserved and plated differently. IKOMAI is willing to take what they know works one way and move beyond that to create what they call progressive creation.

Chef Hide on food presentation with his good-natured and obliging staffs.

The atmosphere is absolutely inviting. It didn't take long for the regulars to start filling all the sits. IKOMAI do accepts walk-ins, making an arrangements is more of a security. The restaurant is child and handycap friendly a notation that must be well considered.

IKOMAI's succulent KUSHIKATSU is served with a discriminating taste on a beautifully plated presentation.

MY FILL for the Night

No skewers needed, tender and of quality Tuna. Superb!

The HOST

Taro (Far right)

Taro (Far right in the photo) - An affable host. Having a sense of humor, not absurd but sensible. He can engage and draw a pool of interested customers. Thus, building valuable business relationships with returning customers, not to mention myself who also had fallen in the warmth of reception. Taro’s hosting engagement stems from the view point of a style in marketing strategy that focuses on attracting and delighting customers by having DJs on Prime Nights, and for having a natural personable character full of enthusiasm. Who needs a marketing host? when you already have this guy with great rational thoughts in customer relations in your team. Fuhgeddaboudit !

Vynl Night with DJ Masta T (Tatsuki) & DJ LABJAXX featuring UK sounds.

The Intellect

Chef James Antolin, a dexterous chef that is not only highly acclaimed nationally in the field of Culinary Arts Programs but also known internationally for heading teams of Philippine Chefs to compete in various culinary competition globally. Chef James comes straight from the industry where he gained huge experience working with the likes of Wolfgang Puck, 2013 Culinary Hall of Fame Inductee. He is also the brains behind the Philippines Culinary Cup (PCC), the most prestigious culinary competition in the Philippines, organized to discover country's best talents in culinary art. Under the guidance of Chef James, PCC teams gathered gold in global competitions, thus putting the Phillippines in the Culinary Map.

"Be good, work hard, and everything will fall into places."

Chef James' TOCHI Desserts

When dining isn't just about food and service but of course also good company.

I would suggest for the group of food enthusiasts, those into fusion and authentic local cuisine to take a new direction. Dine in IKOMAI & TOCHI to experience yourself.

IKOMAI & TOCHI

ACI Group Building, 147 HV Dela Costa, Salcedo, Makati

Telephone: +632 816-4588

Facebook:@ikomaistreet

Disclosure:The author recieves no compensation from the management of the featured article and does not partake with any marketing programs other than S&S Networks.