If there’s one thing interesting with restaurants nowadays, it’s how they elevate a classic dish to something more relatable but yet still affordable. Not your average Japanese restaurant, Ooma dances on the doors of being nostalgic and adventurous.

Oysters are normally deep fried or eaten raw. Then comes Oyster Aburi Maki, an aburi topping for a maki, is just plain genius. Not only it is a mouthful, but when consumed in the right way, it gives exploding layers of flavor and texture in your mouth. The creaminess of that torched Japanese mayo hugging chopped oysters passing on its smoky flovor is a nice contrast to its subtle and sweet flavor. The rice, you’d expect to downplay the taste does no such thing when drizzled with teriyaki sauce and the crisp cucumber and sweet kani inside is your hold to the traditional maki.

Another favorite is the Soft Shell Crab Katsu. I’m used to have this plated as is, dumped on a plate right at the middle. Ooma’s take on this, however, is somehow like a barbequed soft shell crab. The crabs were split to two, made to look like it’s standing up the plate. Drizzled with sriracha mayo that’s not overpowering the crab at all.

Verdict: 3.5/5
I read in Ooma’s menu that the name of the restaurant was a play for the Japanese word “umai” which means “good.” You should pay them a visit one of these days at 3F Fashion Hall SM Megamall.

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