Nomama Artisanal Ramen pays homage to Japanese authenticity but veers away from traditional Japanese cuisine without going overboard with creative liberties. This is a place where all-time Japanese favorites get a fun spin using only the best and freshest ingredients available.
Always striving to give guests something new and exciting, chef and owner Him Uy de Baron continues to source local and organic proteins and produce from the Philippines’ sustainable farmers and growers, at the same time encouraging growth of the local market. This philosophy translates the restaurant as the food as well, adapting the slow food approach, creating everything from scratch, done on the premises, à la minute, and made with much love.
With the opening of their new home at Capitol Commons and the closing of their old store in Quezon City, Nomama has also revamped its menu and added some new dishes in with the old favorites.
If you’re feeling peckish, the new Tori Karaage Sliders (Php 220) can really hit the spot. The Japanese-style brined fried chicken sits atop a pillow-y brioche bun, the crisp cutlet and fresh cabbage slaw complimenting each other nicely.
A trip to Nomama would not be complete without partaking of their noodles, and the Thai Green Curry Ramen (Php 355) is a crowd pleaser that boasts of a rich and creamy coconut broth with a homemade curry paste, topped with seared chicken cutlet, fresh bok choy, and bright green peas. The star of the show really is the new and improved ramen noodles which are noticeably firmer, and could withstand staying in the hot broth for a long time without going mushy. Sadly, the peas were another story.
For travelers who love the spicy Asian dishes that test their resiliency against heartburn, the Tantanmen (Php 390), won’t have you reaching for your secret stash of Tums just yet. The spicy sesame broth is quite tolerable and is topped with organic pork, bok choy, peas, and a perfect 6-minute egg. A little trick to curb the heat is to break open the egg and mix everything in with the noodles, the creamy yolk helps to diffuse the spiciness of the whole dish.
Nomama’s Almond Crusted Lapu-Lapu (Php 470) was a refreshing take on the all too familiar rock fish. With the almond crust giving the flaky fish a lovely crunch, the brown butter shiso vinaigrette adds a sweet hum and the roasted cherry tomatoes a bright pop of color.
The Half-Cooked Tuna Steak (Php 390) is simply marvelous, with the fresh, sashimi-grade tuna seared on just one side, drizzled with a red pepper dashi and served with bacon and a kobacha purée underneath and rocket oil to one side.
What used to be just a ramen topping has now been re-introduced into the menu as a main course. The Kitayama Wagyu Beef Cheek with Miso is presented atop a creamy kobacha purée with crisp haricots verts. The beef practically melts on your tongue – fat and all – and pairs beautifully with the Japanese pumpkin purée.
For dessert, Chef Him presents his take on milk and cookies with the Warm Smitten Cookie with Vanilla Bean Ice Cream (Php 255). The soft cookie dough hides lip-smacking Nutella in the middle and is served with homemade ice cream, chocolate cookie crumbs, slices of fresh strawberries for garnish.
An old favorite at Nomama is the Flourless Chocolate Cake with Miso Salted Caramel (Php 175), with Chef Him improving on the already devilish chocolate cake slice by giving it its Nomama personality with the miso-infused salted caramel.
Nomama is definitely a place where people can come to expect the unexpected and to sit down to delicious, uncomplicated, unpretentious food in a modern, relaxed space. This humble restaurant with its brilliant chef has changed the face of eating Japanese in the Philippines as guests walk out of the restaurant with an experience unlike any other – definitely not something from yo’ momma!
Nomama Artisanal Ramen is located at R1 & R1A, Capitol Commons, Meralco Avenue corner Shaw Boulevard, Ortigas Center, Pasig. For inquiries or to reserve a table, please call +63 2 631 8159.