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Bow to Your Sensei!

June 10, 2014

Sensei Sushi

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
 

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