Ogetsu Hime, the Japanese restaurant at SM Aura Premier’s Skypark, is named after the Japanese goddess of food. A rather morbid tale, Ōgetsuhime-no-kami, more popularly known in Shinto religion as Uke Mochi, was visited by Tsukuyomi, the moon god, who she prepared a feast for by facing the ocean and spitting out fish, facing the forest where bountiful game spewed out of her mouth, and finally, turning to a rice paddy where she coughed up a bowl of rice. Tsukuyomi was so disgusted he killed her. Its a rather odd end to what would have been an epic legend.
Nevertheless, the goddess of food is in charge of abundant catches, fertile pastures, and healthy farm animals, and that seems to be exactly what the restaurant has been getting lately that they’ve increased the delivery of their weekly supply and slashed prices off on some of their more exotic (read: amazingly fresh and delicious) items, happening since August 28 until November 16, 2014. And with Executive Chef Isao Takada’s exemplary sushi skills and culinary experience of over thirty years, guests are guaranteed premium quality and authenticity in every dish.
Trying the Sushi Selection Sampler, one can order plates of premium Otoro (Half Off Price – Php 395, Regular Price – Php 790), premium Bluefin Tuna Belly in a beautiul shade of blushing pink; Engawa (Half Off Price – Php 175, Regular Price – P350), also known as Japanese Halibut; Anago (Half Off Price – Php 190, Regular Price – Php 380), fresh pieces of saltwater eel; and a personal favorite, Amaebi (Half Off Price – Php 195, Regular Price – Php 390), otherwise known as Hokkaido sweet shrimp, all flown in fresh before being served fresh at your table.
The Hamachi Sashimi (Half Off Price – Php 375; Regular Price – Php 750) was another favorite at the table, and I’ve found myself going back just for the premium Japanese Yellowtail. Brighten it up with a squeeze of lemon and a touch of wasabi before enjoying the clean flavor and firm texture of the sashimi.
Ogetsu Hime has been hitting it out of the park with the items the priced at half off, and yet another crowd pleaser is the Hotategai (Half Off Price – Php 375, Regular Price – Php 750), fresh scallops that still taste of the sea, with a sweet aftertaste and firm to the touch. It cannot get any fresher and more affordable than this.
Although not on the half off menu, the Soft Shell Crab Tempura s something every curious traveler should experience at least once in their lifetime. When done right, the soft shell crab is light and not at all oily, letting out a crisp sigh when bitten into and revealing the warm, flaky meat underneath. Enjoy this with the tentsuyu sauce that comes with it, or sprinkle it with juice from a lemon and a little bit of salt, and you’re golden.
If you’re feeling a little bit more adventurous, the Uni Tempura is quite a treat. The sea urchin is wrapped in nori to keep from splattering about, before being dunked in batter and deep-fried ’til a pale marigold, making for a creamy mouthful with every bite. Travelers can appreciate the freshness of the ingredients that are flown in almost daily from dishes like these.
VJ Villavicencio, the passionate owner behind the brand, is proud of the premium quality of ingredients they use, and the Gindara Teriyaki is no exception, with the flavor of the broiled piece of Japanese silver cod standing out in its sweet teriyaki glaze.
If the fresh seafood isn’t enough to whet your appetite, the dishes that use Matsusaka will definitely leave an impression. The black-haired Kuroge Washu or “Japanese Black” hails from the cattle region of Mie and is one of the world’s best pieces of meat that literally melts in your mouth when cooked correctly.
The Matsusaka Teppanyaki (Half Off Price – Php 1,950, Regular Price – Php 3,900) is served with grilled vegetables and dipping sauce, the soft meat with its pink center is hard to resist, and even the fat on the edges melt on the tip of your tongue upon contact.
Ogetsu Hime also serves Matsusaka Sukiyaki (Half Off Price – Php 1,950, Regular Price – Php 3,900). You may opt to cook the sukiyaki yourself, but it would be best to let your server do it for you, as they have been specially trained to create a flavorful broth using the perfectly cooked strips of Matsusaka beef as a base. The sukiyaki is served with bowls of raw egg for guests to dip the pieces of beef into for a richer, creamier texture.
Ogetsu Hime’s fresh seafood and beef are flown fresh from Japan every Tuesday, Thursday, and Sunday, in their attempt to give their guests the best that Japan has to offer at half off! The generous promotion will end on November 16, 2014. Ogetsu Hime is located at the Skypark of SM Aura Premier, 26th street corner McKinley Parkway, Taguig and they are open daily between the hours of 10am – 2:30pm and 5:30pm – 10pm. For inquiries or to reserve a table, please call +63 2 519 9740.