Cebu’s latest authentic Japanese dining experience
Crimson Resort and Spa Mactan’s newest dining gem promises an authentic Japanese dining experience
Chef Naoki Eguchi.
Daily TribuneCrimson Resort and Spa Mactan’s newest dining gem promises an authentic Japanese dining experience
Chef Naoki Eguchi.
Masahiro Kinoshita
Fish & Rice.
Nigiri Plate.
From the outside, the discreet entrance bears the sign, Omakase by Naoki Eguchi. AKA, the name of the restaurant, sits right in the middle of the word “omakase” which is the highlight of this dining destination. “Aka” in Japanese means “red” – a tribute to Crimson resort’s brand color.
The latest traditional Japanese restaurant is helmed by Japanese executive chef Masahiro Kinoshita. Chef Masa, as he is fondly called, has 20 years of experience working across Asia and the Middle East. He is passionate about sharing his expertise and crafting exceptional Japanese dishes. He has perfected his skills in preparing seasonal set menus, special bento boxes and live fish-cutting techniques, which earned him the prestigious Japanese Cooking License and Blowfish Handling License.
Aka takes guests to a gastronomic journey around Japan with menu designed and curated by Chef Naoki Eguchi. Naoki is known for his exceptional art of Japanese gastronomy, captivating diners with his precise techniques and devotion to showcasing the essence of Japanese flavors.
Chef Eguchi’s style is characterized by his unwavering commitment to sourcing the finest ingredients and his meticulous attention to detail. He believes in allowing the natural flavors of the ingredients to shine, creating dishes that are both visually stunning and tantalizing to the palate. His mastery extends across a wide range of Japanese cuisine, from sushi and sashimi to intricate kaiseki multi-course meals.
What sets Aka apart is its commitment to authenticity, quality and freshness. With ingredients imported weekly from Japan, expect seasonal ingredients on the menu.
Aka’s menu highlights the flavors and quality of the ingredients. Allowing simple cooking techniques — grilling, simmering, dressing, steaming and frying to bring out the best flavors of the food.
If one must choose from its menu, go for Naoki’s signature tempura — a lightly battered tempura prawn: the golden, airy coating offers a delicate crunch, barely cloaking the plump, juicy prawn inside. The batter adding a delicate texture allowing the sweetness of the prawn to linger.
Masahiro’s expertise shines with his expertly prepared sashimi and nigiri. Each set is a delicate art, an intricate presentation of colors and elements complimenting the flavors of the fish and seafood expertly cut and put together.
From the grill, you don’t want to miss the a5 wagyu grilled to the perfect doneness according to the guest preference. The marbling of the beef gives it a very rich flavor perfectly balanced with homemade special Aka sauce.
Another Aka specialty is the gindara saikyo with yuzu daikon. This delicately flavored tender fish is a crowd favorite with the most tender and moist meat with the right sweetness.
Aka holds a good selection of sake (suitable for pairing) from different prefectures of Japan and an expert advice can be given by the bar and beverage manager. For those who want a little more indulgence, the restaurant can host sake pairing dinners. Apart from sake, Aka has a good selection of cocktails perfect for pre-dinner or post dinner drinks.
Aka offers its guests an authentic dining experience with a carefully curated menu and an elegant dining space amidst a zen garden and ponds. The perfect setting to create that unforgettable, authentic and palatable southern comfort.