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Meet the Pinoys behind Omakase

Jon Carlos Rodriguez, ABS-CBN News

<p>MANILA - A small takeout counter grew to become one of the most popular Japanese restaurants in Metro Manila, known for its affordable sushi rolls.</p><p>The owners, brothers-in-law Ed Encisa and Rico Rosales, came up with the plan to start a business during one of their conversations. </p><p>Encisa lived comfortably as a chef in a Japanese restaurant abroad, but being away from his family eventually took a toll on him. After the September 11 attacks, Encisa seriously considered going back home. </p><p>A little push from his brother-in-law was all it took for him to start a new life in the Philippines.</p><p>&quot;Usapang inuman lang kumbaga, nag-kwentuhan lang kami. Medyo naho-homesick na [si Ed] sa abroad, sabi ko bakit hindi natin subukan mag-bukas ng takeout counter dito sa Pilipinas?&quot; Rosales told &quot;My Puhunan.&quot;</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/news-special1/business/7/14/photo-1-omakase.png"/><figcaption><div class="embed-desc"><em>Photo from My Puhunan Facebook page</em></div></figcaption></figure></div><p>In 2002, they opened a takeout counter in Quezon City, which they named Omakase, which translates to &quot;leave it up to the chef.&quot; Encisa and Rosales split the costs with a capital of P80,000.</p><p>Omakase started small, serving three kinds of maki at affordable prices to cater to students and office workers.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/news-special1/business/7/14/photo-2-omakase.png"/><figcaption><div class="embed-desc"><em>Photo from My Puhunan Facebook page</em></div></figcaption></figure></div><p>Business didn&#x27;t take off immediately, and there were days when sales were only P500.</p><p>&quot;Noong nag-uumpisa kami, minsan mainit ang ulo ng isa, pero dapat pagpasensiyahan mo lang. Tiyaga lang talaga. Kung may passion ka at mahilig ka talaga, matututo ka,” Rosales said.</p><p>Instead of closing shop, Omakase continued its operations until the brand caught on with customers through word of mouth. After six months of making a small profit, Omakase expanded its space for dining tables.</p><p>Prices were also slightly increased until daily earnings spiked to P10,000.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/news-special1/business/7/14/photo-3-omakase.png"/><figcaption><div class="embed-desc"><em>Photo from My Puhunan Facebook page</em></div></figcaption></figure></div><p>After a year, relatives of Encisa and Rosales chipped in to open the first restaurant in Libis. </p><p>Encisa continues to concoct unique sushi rolls for Omakase, such as ebi tempura with salmon skin; salmon with cream cheese; and deep-fried soft shell maki.</p><p>Omakase now has branches in Alabang, Quezon City, San Juan, and Makati.</p>

<p>MANILA - A small takeout counter grew to become one of the most popular Japanese restaurants in Metro Manila, known for its affordable sushi rolls.</p>

MANILA - A small takeout counter grew to become one of the most popular Japanese restaurants in Metro Manila, known for its affordable sushi rolls.

Meet the Pinoys behind Omakase

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Meet the Pinoys behind Omakase

Jon Carlos Rodriguez,

ABS-CBN News

Published Jul 16, 2016 12:42 AM PHT

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Updated Jul 25, 2017 04:22 PM PHT

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My Puhunan

Omakase

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