Redefining the Japanese dining experience, Wafu was created with a two-story building located at the heart of Greenhills. Combining with deliciously Authentic Japanese cuisine with posh and stylish interiors, Wafu began in 2012, established by the visionary behind the brands such as Teriyaki boy, Peri-Peri Charcoal Chicken, and Ichiba: Japanese Market – Bryan Tiu.
Fast forward to present, Wafu celebrates its 4th anniversary and begins a new chapter in it’s story. The new chapter unveils a new and improved Wafu, featuring a new executive Chef, a new menu, better ingredients airflown straight from Japan and a slew of upcoming activities.
It was launch at an event held recently at the Greenhills branch where in, I and the rest of the invited guest were able to get to know the new chef and have a taste of their new menu line-up.
Getting to know Chef Nobu
Onishi Nobuyoshi, or Chef Nobu was recently introduced by Wafu as its new Executive Chef, he achieved more than 30 years of experience working in prestigious sushi restaurants in the Ginza Tokyo area and was also a Master Sushi Chef of a highly prestigious Midori Sushi prior becoming part of the Wafu team. He may not be to verse in the English language, as how I hear him speak, but still he ensures that every dish he created will speak to the highest standards of quality and authenticity, Wafu is well known for.
Here’s how the restaurant look like;
New, Authentic and Affordable Menu
We were more than satisfied at the launch, for they serve most of their new and exciting dishes. Featuring improved Wafu favorites as well as al new items. Plus, the new Wafu menu phases out the old Wafu Elite Card, and the discount normally associated with the card has been applied directly to the menu, making great Japanese food now more affordable.
Let me give you now a rundown of what we tasted.
We started our dinner with a Sushi Platter Take with Maguro, Tai, Salmon, Aji, Ika, Ikaru, Unagi, Tamago & Ebi. And then followed by a Cold and Hot Platter. Cold Platter includes Toro, Hamachi, Salmon, Uni, Gruper, Aji & Tiger Prawn while the Hot Platter consists of Gindara,, Chuck Roll & Scallops on Shell with balsamic sauce, Daikon oroshi and Fuagura Sakke. The Crab Miso soup is a winner! While the Tempura Platter with Shira Uo, Ebi Shinju and Uni Isobeage is something unexpected. The Makimono Platter is what I enjoyed the most, with California Roll, Spicy Salmon and Futo Maki.
(1) Sushi Platter (2/3) Cold and Hot Platter (4) Crab Miso soup (5) Tempura Platter (6) Makimono Platter (7) Fruits
Asking why and how their dishes tastes like Japan, well Wafu air fly their ingredients straight from Japan. As said, the freshest catch of the day are picked and flown straight to Chef Nobu and his team in Wafu creating an authentic experience to diners that celebrates Japanese culture with every bite.
Wafu also offers the Wafu Teppanyaki-All-You-Can for Php 999 and Wafu Ala Carte buffet for Php 888.
