Comments on: Jozu Kin http://www.marketmanila.com/archives/jozu-kin A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 00:48:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dorothy http://www.marketmanila.com/archives/jozu-kin/comment-page-1#comment-260196 Dorothy Wed, 18 Aug 2010 09:35:48 +0000 http://www.marketmanila.com/?p=8711#comment-260196 Wanted to keep this a secret but I had to share. I love love the food in 7rin Shichirin Yakiniku Restaurant on Kamagong Street, Makati. Although their known for yakiniku, their ramen is to die for! I've been a regular for two years. The place is not fancy and the prices are reasonable. Mostly Japanese expats eat there and is highly recommended in a Japanese website http://4travel.jp/overseas/area/asia/philippines/manila/tips/10152509/ Wanted to keep this a secret but I had to share. I love love the food in 7rin Shichirin Yakiniku Restaurant on Kamagong Street, Makati. Although their known for yakiniku, their ramen is to die for! I’ve been a regular for two years. The place is not fancy and the prices are reasonable. Mostly Japanese expats eat there and is highly recommended in a Japanese website http://4travel.jp/overseas/area/asia/philippines/manila/tips/10152509/

]]> By: Marketman http://www.marketmanila.com/archives/jozu-kin/comment-page-1#comment-240762 Marketman Sun, 04 Apr 2010 07:56:51 +0000 http://www.marketmanila.com/?p=8711#comment-240762 scramoodles, the reason I caution against Gindara is that there is a LOT of substandard "counterfeit" gindara served in restaurants, both locally and abroad. True <a href="http://www.sustainablesushi.net/the-fish/gindara/" rel="nofollow">Gindara</a> is known as black cod or sablefish and only caught in the Pacific Northwest, preferably by sustainable methods that include line and hook and the use of trawlers. The finest gindara are kept as fresh as possible and often end up in Japan to be served raw as sushi. Only when the fish doesn's pass the sushi test does it then get grilled... However, worse than getting bad Gindara, several restaurants and establishments, simply outright substitute a lesser quality fish known as <a href="http://beyondsalmon.blogspot.com/2006/03/escolar-fish-with-caveat.html" rel="nofollow">Escolar</a> or even "local gindara" in it's place, and if not properly prepped, this can lead to stomach problems, or if not that bad, just seriously oily poop! So when I don't know much about the restaurant, I tend not to order Gindara as I am sceptical that it is the real thing indeed. In Manila, there are only one or two restaurants I would order Gindara on a regular basis such as Tsukiji, and I can assure you they charge FAR MORE than most neightborhood Japanese restaurants claiming to to serving Gindara... And according to my googling, it isn't at risk for high Mercury. And they are starting to farm it, but to some controversy. P.S. If you are buying "fresh" gindara that hasn't been frozen in Laguna, then it probably isn't real Gindara, which is imported from the U.S. or through Japan. Note cautionary tales on how to eat Escolar without getting sick or upsetting your stomach in the second link above. scramoodles, the reason I caution against Gindara is that there is a LOT of substandard “counterfeit” gindara served in restaurants, both locally and abroad. True Gindara is known as black cod or sablefish and only caught in the Pacific Northwest, preferably by sustainable methods that include line and hook and the use of trawlers. The finest gindara are kept as fresh as possible and often end up in Japan to be served raw as sushi. Only when the fish doesn’s pass the sushi test does it then get grilled… However, worse than getting bad Gindara, several restaurants and establishments, simply outright substitute a lesser quality fish known as Escolar or even “local gindara” in it’s place, and if not properly prepped, this can lead to stomach problems, or if not that bad, just seriously oily poop! So when I don’t know much about the restaurant, I tend not to order Gindara as I am sceptical that it is the real thing indeed. In Manila, there are only one or two restaurants I would order Gindara on a regular basis such as Tsukiji, and I can assure you they charge FAR MORE than most neightborhood Japanese restaurants claiming to to serving Gindara… And according to my googling, it isn’t at risk for high Mercury. And they are starting to farm it, but to some controversy.

P.S. If you are buying “fresh” gindara that hasn’t been frozen in Laguna, then it probably isn’t real Gindara, which is imported from the U.S. or through Japan. Note cautionary tales on how to eat Escolar without getting sick or upsetting your stomach in the second link above.

]]> By: scramoodles http://www.marketmanila.com/archives/jozu-kin/comment-page-1#comment-240758 scramoodles Sun, 04 Apr 2010 07:33:17 +0000 http://www.marketmanila.com/?p=8711#comment-240758 @Marketman - Why do you refrain from ordering Gindara? It's one of my favorite fish! I have almost always eaten it everyday at a small homey eatery in Los Banos. Here in Manila, however, I never found fresh Gindara in wet markets and the frozen ones are always so expensive (unlike the affordable Gindara steaks I usually had back in Laguna). I was just wondering, why don't you order it anymore? Mercury poisoning? Gindara's declining population? Please shed light. Thanks @Marketman – Why do you refrain from ordering Gindara? It’s one of my favorite fish! I have almost always eaten it everyday at a small homey eatery in Los Banos. Here in Manila, however, I never found fresh Gindara in wet markets and the frozen ones are always so expensive (unlike the affordable Gindara steaks I usually had back in Laguna). I was just wondering, why don’t you order it anymore? Mercury poisoning? Gindara’s declining population? Please shed light. Thanks

]]> By: gwen, makati city http://www.marketmanila.com/archives/jozu-kin/comment-page-1#comment-227122 gwen, makati city Thu, 17 Dec 2009 09:21:38 +0000 http://www.marketmanila.com/?p=8711#comment-227122 i went there the week it opened. i loved the food. chef jayme was pleasant and answered some of my questions about the food. he seemed well versed even though he admited japanese wasn't his forte. i love his creations. specially the foie gras with hatchimitsu glaze and the uni udon. i did enjoy the food that first time. last week i returened with my friends. i was looking forward to telling chef jayme my gastronomic adventures in spain and italy. we ordered the basics and some of the the creations of chef jame. to my dismay, the food has changed. i asked for chef jayme and the server said that he has resigned. that answered my question as to why the food quality has changed. the food is still good. but somehow it isn't the same. staff is still corteous and service has improved. i hope that the new chef or who ever is in charge will follow what chef jayme has begun or even surpas what he has made in terms of creating dishes. i wonder what chef hayme is up to. but i sure can't wait to try his cooking again. i think maket man is right about what hes said..... i went there the week it opened. i loved the food. chef jayme was pleasant and answered some of my questions about the food. he seemed well versed even though he admited japanese wasn’t his forte. i love his creations. specially the foie gras with hatchimitsu glaze and the uni udon. i did enjoy the food that first time.

last week i returened with my friends. i was looking forward to telling chef jayme my gastronomic adventures in spain and italy. we ordered the basics and some of the the creations of chef jame. to my dismay, the food has changed. i asked for chef jayme and the server said that he has resigned. that answered my question as to why the food quality has changed. the food is still good. but somehow it isn’t the same. staff is still corteous and service has improved. i hope that the new chef or who ever is in charge will follow what chef jayme has begun or even surpas what he has made in terms of creating dishes.

i wonder what chef hayme is up to. but i sure can’t wait to try his cooking again.

i think maket man is right about what hes said…..

]]> By: Ines http://www.marketmanila.com/archives/jozu-kin/comment-page-1#comment-224516 Ines Wed, 25 Nov 2009 05:54:06 +0000 http://www.marketmanila.com/?p=8711#comment-224516 I just saw this review now and I have to say I agree. Ate there last week and it was such a sad, disappointing experience, especially since it was recommended by friends. I ordered the cha soba and found it extremely tasteless, there were ice cubes in my dipping sauce, which I have never seen before! The gyoza, though humongous, tasted more like the wrapper, and the filling lacked salt. My boyfriend's beef teppanyaki also lacked flavor. The only saving grace was the tuna sashimi which was very fresh. So here is a comment a month later after your post MM, and saying that it seems things have not improved. :( For great Japanese, I stick to the classics: Kikufuji, Sugi, Seryna, Kai, Tsukiji...etc. These are places where you know a Japanese person is at the helm. Best Ramen I have tried so far is at Ramen Ron on Pasay Rd- I highly recommend it :) I just saw this review now and I have to say I agree. Ate there last week and it was such a sad, disappointing experience, especially since it was recommended by friends.
I ordered the cha soba and found it extremely tasteless, there were ice cubes in my dipping sauce, which I have never seen before! The gyoza, though humongous, tasted more like the wrapper, and the filling lacked salt. My boyfriend’s beef teppanyaki also lacked flavor. The only saving grace was the tuna sashimi which was very fresh.
So here is a comment a month later after your post MM, and saying that it seems things have not improved. :(
For great Japanese, I stick to the classics: Kikufuji, Sugi, Seryna, Kai, Tsukiji…etc. These are places where you know a Japanese person is at the helm. Best Ramen I have tried so far is at Ramen Ron on Pasay Rd- I highly recommend it :)

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