Make it Mizu

CEBU, Philippines -  We've greatly embraced the intricacies of Japanese cuisine, especially the scrumptious symphony of flavors, eclectic and fine tableware, and the simple yet oftentimes rustic food presentation/plating. Here's another gustatory nook that will narrow down your options for traditional Japanese cuisine with a modern flair. Make it Mizu.

 Situated along the Gourmet Walk of Waterfront Cebu City Hotel & Casino, Mizu (meaning water) is set with minimalist interiors in warm earth colors, generally using wooden furniture. At the helm of this simple yet stylish restaurant is Japanese Chef Ken Imamura who carries with him a long experience in traditional cookery - of using the finest, fresh and seasonal ingredients and authentic seasonings/sauces/dips. Naturally shy, Chef Imamura, according to WCCHC Marketing Communications Manager Maimai Varron, is seen regularly at the confines of the Mizu kitchen, devoting his time to develop more tasty eats that veer away from the ordinary.

 Here are a few recommendations:

 FRESH: Foremost is the Sake or Fresh Salmon Sashimi. What is Japanese cuisine without the traditional and the finest dish that is sashimi? Only fresh salmon slices are served in a sleek plate with soy (dipping) sauce, wasabi paste and a lemon slice. For P250, you get seven slices of sake…definitely a treat!

 FUN: Another Japanese meal staple is a sushi variety. There are quite a number of sushi roll variations available, some even christened with strange names, yet Mizu's Waterfront Roll is a toothsome, winning fare. This sushi twist is a merry and sumptuous mix of smoked salmon, mango, asparagus & cream cheese coated with fish roe.

 COMFORT: Cozy up with a bowl of Zosui, Japanese rice soup akin to vegetable soup, which is thick in consistency and rich in ingredients that include Japanese rice and select veggies - simmered in dashi (Japanese stock) - topped with onion leeks and chopped wakame (Japan's famous deep green edible seaweed). Mizu's modern twist on this traditional recipe is the addition of a liberal amount of ramen noodles. It comes in three varieties: kani (crab), ebi (prawn) and tori (chicken). This comfort food is Mizu's featured dish for the rainy month of October. This definitely fits the bill.

 HEALTHY: Yasai is Japanese for vegetables. While Japanese cuisine is generally described as "healthy", Mizu's veggie options include Mixed Yasai, a selection of mixed fresh season vegetables such as asparagus, carrots, sweet corn kernels, cabbage, enokitake (needle mushroom) and shitake mushrooms, cut in bite-sized pieces, blanched, then iron-grilled. Dunk each crisp piece in a dipping sauce.

 FEAST: Mixed Seafood Teppanyaki is a health buff delight with two preferred palate teasers in one iron plate altogether, seafood and veggies. It's a seafood feast of shrimp, salmon and squid with vegetables (bean sprouts, julienned green beans and carrots, corn kernels and potato) served sizzling hot.

 Here's a beef SURPRISE: Yakiniku Teppan - pan-grilled marinated sukiyaki cut U.S. beef and vegetables. This dish, served in a sizzling plate, has a sweet taste that surely is palatable to the Filipino taste. Tops my list and maybe yours, too. Best with Mizu's yakiniku sauce.

 For reservations, ring them at 232 - 6888. (FREEMAN)