He’s the nephew of blockbuster martial arts star Ronnie Ricketts, and he’s also trained in some of California’s smartest seafood restaurants, so it really was only a matter of time before chef Bruce Ricketts found his niche in Japanese cooking. And at the tender age of 24, Ricketts has already been generating a good deal of diner buzz with his first own concept, Sensei Sushi. Japanese looking it may be, but make no mistake, Sensei is not a haven for sushi purists – Ricketts is the first to admit that he wasn’t trained in Japan and bases his uncommon cuisine around what’s freshly available in the local markets.
Options include a la carte dishes, and set courses adaptable to personal preferences, but for the all-out omakase experience grab a bar perch for the 15-course set dinner. The menu is written on a vast blackboard, which means it easily changed every 2 to 3 days... However, past punchy plates have included poached octopus and fresh Hokkaido scallops with watermelon, tapioca and mint sauce; lobster kani with potatoes, seaweed, and a tangerine jelly; local sea bass sashimi topped with pickled shiitake; oyster tempura with radish and a Japanese mayo; and a trio of mantis shrimp tortellini, uni and pan-fried lapu-lapu served with a Japanese curry sauce, and Korean fermented black garlic paste. Far from traditional but oh-so tempting!
268 Aguirre St / Parañaque / +63 917 515 7018 / lunch & dinner daily / facebook.com/senseiph