Rosanjin - Pasig

A trip to Rosanjin wouldn't be complete without ordering their specialty - Tobanyaki. It's Yakiniku cooked to your liking, on your table! They use a special grilling plate to keep the good-quality-meat-straight-from-Japan juicy. If you're ordering this, make sure to try their melts-in-your-mouth Japanese Wagyu, and my personal favorite, Seafood Platter - a combination Norwegian Salmon, Japanese Scallop and Shrimp. If you're the type to eat meat with rice, make sure to order their Seafood Chahan. Probably the best chahan I've ever had! Good for 2-3 persons, it comes with a big bowl of Miso soup, and loads and loads of seafood! It's a meal in itself! ????????

Japanese food has always been a cuisine most favored globally. Through the years, as the ever-changing world of culinary arts flourished, we witnessed the Japanese cuisine grow with it, but still maintaining its reputation as a source of quality seafood and meat. . Rosanjin, brought by the same group that created Sandaya Yakiniku, is a Japanese restaurant offering authentic Japanese experience by using quality ingredients imported from Japan. Last Friday, my fellow foodies and I have been given the opportunity to explore the best Rosanjin has to offer through a Zomato FMU. ...Read full post on gastronomida.blogspot.com

Japanese food has a special place in my heart. With all the recent ramen joints and Japanese restaurants popping up, I jumped at the chance to sample the food that helped shape some part of who I am; I found Rosanjin in SM Megamall a good place to rekindle the palate for that classic Japanese taste. The big draw of Rosanjin is that it provides diners the opportunity to cook their food. In our case, we were provide slices of Australian Striploin, Wagyu, US Angus Short Ribs, and a Seafood Platter filled with salmon, prawns, scallops, and tofu in a broth, among other things. The dishes are cooked on a portable burner heated by a combustible gel. Think of an incense oil burner but bigger. That should give an idea of what is used. This has the advantage of reducing smoke and other unpleasant odors that may bother other diners and themselves, especially if they have other plans. The dishes themselves came out very well. The meat comes with a choice of three dips, but I don't need them. It is good enough to be taken on its own. Just cook it to a good medium rare and it comes out tender and juicy enough to be savored on its own. The seafood needs a little more care since it comes in a broth, but I personally love the salmon with its hint of lemon. As always, anything with a hint of lemon is a plus on my end. Just a splash of the sour to remind that not all things in life are sweet. But I digress. Aside from grilling meat or stewing seafood, diners can indulge in classic Japanese dishes like crunchy shrimp tempura and sushi or maki. A unique take on sushi is the cake-like layered sushi, also known as oshi-zushi. We sampled two types: a tuna-flavored one called Hana and a salmon-flavored one called Taiyo. Each long plate comes with five pieces of oshi-zushi, and each one takes a couple of bites to consume. It is a filling meal on its own. But if one wishes to indulge in more rice, they must look no further than the Beef or Seafood Chahan. The veritable mountain or rice comes bursting with spices, seasonings, and vegetables. Depending on the choice, it also comes with ground meat or chopped squid and fish. The seafood version is a must-try as it does not have a fishy, salty taste. Everything blends into a a savory, flavorful delight that can fill the stomachs of many a diner.

Japanese food has a special place in my heart. With all the recent ramen joints and Japanese restaurants popping up, I jumped at the chance to sample the food that helped shape some part of who I am; I found Rosanjin in SM Megamall a good place to rekindle the palate for that classic Japanese taste. The big draw of Rosanjin is that it provides diners the opportunity to cook their food. In our case, we were provide slices of Australian Striploin, Wagyu, US Angus Short Ribs, and a Seafood Platter filled with salmon, prawns, scallops, and tofu in a broth, among other things. The dishes are cooked on a portable burner heated by a combustible gel. Think of an incense oil burner but bigger. That should give an idea of what is used. This has the advantage of reducing smoke and other unpleasant odors that may bother other diners and themselves, especially if they have other plans. The dishes themselves came out very well. The meat comes with a choice of three dips... read more

Rosanjin, is a no muss and fuss restaurant that serves authentic high grade Wagyu steak, imported from Japan, along with other authentic Japanese cuisine. It is located at the third floor of Mega Fashion Hall in SM Megamall and ready to satisfy your Japanese food cravings. Ambience – 4/5 Service – 4/5 Food Recommendations: Japanese Wagyu (Reg PhP 900.00, Big 1600.00) – 5/5 Australian Striploin – 5/5 US Angus Beef – 5/5 Tender and thinly cut steaks! I love how I’m the one to cook my steak, because it gives me control on the doneness. However, if cooking seems like a daunting task, you can ask their servers to assist you. Seafood Platter (PhP 1000.00) – 4/5 Perfection! It is what you would expect in a plate that has Norwegian Salmon, Japanese Scallops, and Shrimps. Careful not to overcook your shrimps if you don’t want them to end up rubbery. Shrimp Tempura (Reg PhP 350.00, Big PhP 600.00) – 4/5 Tempara is one of my basis for a good Japanese restaurant, and Rosajin’s didn’t disappoint. It was perfectly cooked: The batter thickness was just right, wasn’t salty, shrimp was not overcooked and was deliciously crunchy! Seafood Chahan w/ Miso Soup (PhP 250.00) – 4/5 Pork Chahan w/ Miso Soup (PhP 200.00) – 3.5/5 Their Chahan or Fried Rice are full of flavors and was not oily. Oshi Sushi Taiyo (PhP 300.00) – 3/5 Hana (PhP 300.00) – 3/5 Oshi Sushi (or Oshizushi) originates from Osaka. They are block-shaped sushi that made by pressing the layered ingredients in a wooden mold called Oshibako. Taiyo contains salmon, egg, avocado, cucumber, and kanistick. While Hana has tuna, lettuce, and cheese. However, I like their Taiyo better. Probably because I prefer salmon over tuna.