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Al fresco view of Aka Japanese omakase restaurant in Crimson Mactan

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Aka restaurant Crimson Mactan

Aka restaurant in Crimson Mactan

Jeeves De Veyra

Mactan is one of the top destinations for sun and sand being home to one of the top beach resorts in the country. But according to James Montenegro, Chroma Hospitality’s Country Manager, what the island needed was a different sort of Japanese restaurant.“We didn’t want any of those usual Japanese restaurants with wooden boats of sushi.,” said Montenegro in all seriousness.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732279459782454007334_122152482986252411_4314995017104360075_n.jpg" style="width:1200px" class="fr-fic fr-dib"/>Aka is a modern Japanese restaurant in Crimson Mactan</div>While Korean restaurants were everywhere on the island, Japanese restaurants were few and far between, particularly a higher end one with premium sushi and sashimi.Crimson Resorts and Spa Mactan would have been the ideal place to put one up, but at that time, the resort had a full complement of restaurants.With destruction came opportunity. Crimson Mactan was among the resorts on the eastward side of the island that was devastated by super typhoon Odette.With the reconstruction they needed to, particularly with the resort&#x27;s clubhouse, this was a sign for them to fully pursue the Japanese concept at the tail end of the COVID-19 pandemic.Believe it or not, they found Chef Naoki Eguchi through Social Media. Not Facebook, not Instagram but, of all things, LinkedIn. Montenegro flew to Japan at the tail end of the pandemic when travel was not the easiest thing to do, particularly a trip to Japan where one needed to jump through a lot of hoops to get into the country if one wasn’t Japanese.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732279823178Chef Naoki and Chef Masahiro.jpg" style="width:1200px" class="fr-fic fr-dib"/>Chef Naoki and Chef Masahiro</div>It was all worth it because what they found was Chef Naoki’s 50-year-old family restaurant which specialized in the kaiseki -– multi-course Japanese meals much like the degustaciones that focus on cooking technique and premium ingredients. As a bonus, Chef Naoki was a master of tempura who honed his craft as head chef of a premium Ginza restaurant that specialized in this Japanese favorite.From what used to be a sports bar, rose <a href="https://www.facebook.com/akamactan">omAKAse by Naoki Eguchi aka AKA</a>. AKA is also the Japanese word for “Crimson”.Where other premium Japanese restaurants would have sushi and teppanyaki masters, AKA is one of very few to have a master of tempura with Chef Naoki’s name attached as primary consultant.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280067020chef masa.jpg" style="width:1200px" class="fr-fic fr-dib"/>Chef Masahiro at work</div>While Chef Naoki flies in and out from Japan, Chef Masahiro Kinoshita stays full time to take care of AKA as the Executive Japanese Chef of Crimson Mactan.Back in Fukuoka, Chef Masa trained under master chefs at Japanese traditional restaurants Teraoka,  Shiromiyagura, and Syunpanro sharpening his skills with preparing seasonal set menus, special bento boxes, and live fish cutting techniques. He also earned the prestigious Japanese Cooking License and Blowfish Handling License.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280114758OUTSIDE PRIVATE ROOM.jpg" style="width:1200px" class="fr-fic fr-dib"/>A glimpse of the private room </div>True to James Montenegro’s word, there are no gaudy sushi boats to be seen in AKA. Take a look around the restaurant then step out to admire their island like private rooms. The restaurant is a picture of serene modern minimalism.In AKA&#x27;s final form, omakase guests would start out at the bar for welcome drinks and sake with the tempura prepared as an appetizer. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280218040Aka Interiors--8.jpg" style="width:1200px" class="fr-fic fr-dib"/>The bar</div>The bar has a well curated selection of sake, Japanese whiskies with signature cocktails in the drink list like the Matcha Mojito.Then guests take a few steps to the counter where the omakase starts.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/173228025502101 - sake cups.jpg" style="width:1200px" class="fr-fic fr-dib"/>Sake cups</div>The meal begins with guests choosing their own sake cup to use throughout the meal. They do know their ginjos from their daiginjou and I appreciated how they paired the lighter more polished sakes with the more delicate courses, and the more robust sakes with the heavier tempura and steak courses.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/173228030303402- edamame.jpg" style="width:1200px" class="fr-fic fr-dib"/>Edamame</div>I thought the best way to eat this edamame was to suck sesame oil and shichimi togarashi first, open it up to get the beans inside while the nutty heat was still lingering on my palate.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/173228034552203 - scallop.jpg" style="width:1200px" class="fr-fic fr-dib"/>Scallops</div>I’ve never had scallops these melt-in-your-mouth tender. These are sliced Hokkaido scallops with a bright yuzu jelle, pretty good when paired with a sweet light sake.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280415882Nigiri Plate-36865.jpg" style="width:1080px" class="fr-fic fr-dib"/>Sushi plate</div>For this platter, this was a selection of Hamachi, Lapu-lapu, salmon and tuna sushi, an unagi maki, and tuna, salmon, and lapu-lapu sashimi. As expected from AKA, these were all fresh and premium.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/173228051034004 - gindara.jpg" style="width:1200px" class="fr-fic fr-dib"/>Gindara</div>The flies in special charcoal from Japan that burns at higher temperatures. With this charcoal, Chef Masa gets to grill exceptional dishes like this gindara. This fish tastes like butter and even melts like butter. Slices of pickled daikon add a crunch with a slight sourness that cuts through all that buttery richness.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280625704Wagyu-36920.jpg" style="width:1080px" class="fr-fic fr-dib"/>Wagyu</div>The steak course was a collaboration of the two chefs.Chef Masa has a special way of preparing these steaks. They’re first seared over that special charcoal at high heat. Then it rests under a salt dome to seal in the juices. Then it gets seared again, and only then is it ready to be served to guests.Chef Naoki provided his steak sauce made with fruits and vegetables. Yes, that’s salt and wasabi on the side.  That herby heat from wasabi with the sweetness of the unusual steak sauce made this steak dish sing, made more exceptional between sips of full bodied ginjo sake.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/173228068950207 - tempura.jpg" style="width:1200px" class="fr-fic fr-dib"/>Tempura and udon</div>What does tempura from a master taste like?Take note that the tempura is served with skewers in them. That’s because the chef doesn’t just dump everything in a basket and load it into a deep fryer. Rather, the chef keeps watch and keeps turning the individual pieces of tempura in hot oil, much like a barbecue cook turns skewers over a grill.The result is tempura with a crunchy paper-thin shell that’s translucent enough that I could see the prawn through it. And more importantly, I could savor the prawn’s fresh sweetness in all its glory. No panko or overly thick mushy breading here.Tempura is often paired with udon and a simple dashi broth with a side of fresh wasabi ground fresh at Chef Masa’s side of the restaurant. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280766557Green Tea Pudding.jpg" style="width:1080px" class="fr-fic fr-dib"/>Azuki and matcha</div>The  dinner ended with a green tea pudding topped with azuki paste. It wasn&#x27;t that sweet and was a refined version of this Japanese dessert.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1732280825142Chopsticks 1.jpg" style="width:1200px" class="fr-fic fr-dib"/>Chopsticks</div>But wait, there&#x27;s more. AKA gives guests a handsome pair of chopsticks carved with the restaurant&#x27;s name to bring back home.I’d say that this is one of the best restaurants that opened this year. The execution was on par with what they set out to do, which was to give Mactan an elevated Japanese restaurant. I must say that tempura isn’t on my must-order food list, and Chef Naoki’s version made me see how balanced a bite of tempura can be. For Japanese food fans, this is a must-visit when in Cebu.And yeah, I didn’t miss the sushi boat.<div>omAKAse by Chef Naoki Eguchi is located inside Crimson Resort and Spa Mactan. Please follow them on <a href="https://www.instagram.com/akamactan/" rel="noopener noreferrer" target="_blank">@akamactan f</a>or more information.</div>

Mactan is one of the top destinations for sun and sand being home to one of the top beach resorts in the country. But according to James Montenegro, Chroma Hospitality’s Country Manager, what the island needed was a different sort of Japanese restaurant.

Mactan is one of the top destinations for sun and sand being home to one of the top beach resorts in the country. But according to James Montenegro, Chroma Hospitality’s Country Manager, what the island needed was a different sort of Japanese restaurant.

There Are No Sushi Boats In This Japanese Restaurant

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There Are No Sushi Boats In This Japanese Restaurant

Jeeves De Veyra

Published Nov 23, 2024 07:59 AM PHT

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Updated Dec 10, 2024 12:00 AM PHT

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new restaurant

crimson mactan

aka

omakase

fine dining

sake bar

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