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QC eats: Ingredients reign supreme at revamped Nanka Japanese Steakhouse

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Joko Magalong-De Veyra

<figure class="op-interactive"><iframe height="315" src="https://www.youtube.com/embed/x_3QmbU7yYE?enablejsapi=1" width="560"></iframe></figure><div class="iwantbar">Watch more in <a href="//www.iwantv.com.ph/">iWantv</a> or <a href="//tfc.tv/">TFC.tv</a></div><p>MANILA -- Nanka Japanese Steakhouse used to specialize in Japanese and Latin fusion cuisine, but in the hands of its new executive chef, Michael Santos, the restaurant has transformed itself into a straightforward Japanese restaurant that’s solely focused on serving ingredients right, whether it be steaks or seafood, as we found out during a recent visit. </p><p>Found in a peaceful rotunda, the Roces-Ignacia Circle, along Mother Ignacia Ave. in Quezon City, Nanka is bright and airy during the day and romantic and secluded at night. It also has parking slots aplenty and a maximum capacity of 120 persons. </p><p>Seafood like tuna are flown in twice every week from General Santos and steak options have been curated to give the diner a balanced selection and even something new. (A4 and A5 Japanese Wagyu, as well as Australian Wagyu Crossbreed and Black Angus cuts, are available). </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/chef.jpg"/><figcaption>Chef Michael Santos with Nanka&#x27;s steak options.<em> Jeeves de Veyra</em></figcaption></figure></div><p>“Here, ingredients are number one,” Santos declared. </p><p>The dishes we tried were not overly complicated with convoluted techniques and myriad flavor profiles. Take, for example, the garlic crab, where it was the richness and freshness of the crab that shone the most, or the steaks simply seasoned with their house-made finishing salts. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/salt.jpg"/><figcaption>House-made Japanese finishing salts togarashi and wasabi. <em>Jeeves de Veyra</em></figcaption></figure></div><p>“Our concept is simple. We have tuna, it’s going to taste like tuna. We have beef, it’s going to taste like beef. We’re going to accentuate the flavors of the dish, and not much seasoning. We promise clean flavors,” vowed Santos. </p><p>While steak is the obvious draw, Nanka’s revamped menu has something for everyone — whether you’re craving for a popular Japanese dish like a roll or some sashimi or hankering for something novel like Japanese pasta. </p><p>Curious? Here were our favorite bites from our recent visit. </p><div class="media-content"><div class="slider-for"><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-1.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-2.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-3.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-4.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-5.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-6.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-7.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-8.jpg"/></div><div><img src="https://sa.kapamilya.com/absnews/abscbnnews/media/2019/life/11/06/eats-9.jpg"/></div></div><div class="slider-desc"><div class="item-desc"><h1 class="heading">1. Shimeji Fries</h1><p>Shimeji mushrooms coated and fried like tempura make for a finger-licking starter. (We imagine these ‘shrooms can be enjoyed with a glass of cold Japanese beer too!)  <cite> Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">2. Oyster Hollandaise</h1><p>While hollandaise is very French and not Japanese, we didn’t mind as the flavors of the sauce with the baked oysters reminded us of Japanese mayonnaise albeit richer and with a lemony note.  <cite> Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">3. Grilled Ahi Tuna</h1><p>Seafood is a point of pride in Nanka. In this dish, it’s the freshness of the tuna that’s clearly highlighted.  <cite>Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">4. Tuna and Salmon Chirashi</h1><p>This generous serving of fresh tuna and salmon chirashi was not only colorful but also very filling.  <cite>Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">5. Garlic Crabs</h1><p>If you’re not here for the steak, then go for these crabs, fresh and simply sautéed with garlic and butter. Whether you scoop out the meat, suck on a claw, or just ladle that sauce on white rice, you can’t go wrong with garlic crabs.  <cite> Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">6. WX Striploin</h1><p>It’s the best of both worlds for steak lovers with the WX cuts. WX by Ranger’s Valley is a wagyu crossbreed (usually Wagyu with Angus) with a beef marbling score of 3. Tender and rich with a meaty bite, Nanka offers two Japanese finishing salts — togarashi or wasabi — with your steak. I much preferred the wasabi house-made salt, as it delivered a fresh and refreshing almost herbaceous wasabi flavor and didn’t overpower the steak (as wasabi is wont to do). On the side were a lemon-forward chimichurri sauce and a sweeter Nanka Steak sauce with chipotle and miso.  <cite>Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">7. Black Onyx Tomahawk</h1><p>For giant-sized steak appetites, the Black Onyx tomahawk from Australia can easily feed up to four people, especially with sides like creamy mashed potatoes, roasted assorted vegetables, sautéed wild mushrooms, and skin-on fries.  <cite>Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">8. Shitake Pasta</h1><p>Think of it as teriyaki pasta with mushrooms. Child-friendly (it’s slightly sweet), this pasta is vegetarian, aromatic, and wonderful in between bites of fresh seafood like their ahi tuna.  <cite>Jeeves de Veyra</cite></p></div><div class="item-desc"><h1 class="heading">9. Green Tea Mousse</h1><p>While there’s the Chocolate Ganache Mountee (a chocolate saucer filled with ganache), I gravitated towards the more uncomplicated layered green cake which featured moist Matcha cake and creamy matcha mousse.  <cite> Jeeves de Veyra</cite></p></div></div></div>

<p>Nanka Japanese Steakhouse has transformed itself into a straightforward Japanese restaurant that’s solely focused on serving ingredients right, whether it be steaks or seafood, as we found out during a recent visit. <br /> </p>

Nanka Japanese Steakhouse has transformed itself into a straightforward Japanese restaurant that’s solely focused on serving ingredients right, whether it be steaks or seafood, as we found out during a recent visit.