(This feature was published in GMA News Online last August 8, 2014)
My eyes were drawn to the slices of pink-hued raw fish that were beautifully garnished with lettuce leaves, green sprouts, a lemon wedge and a dollop of wasabi. It was my ultimate favorite sashimi. I just had to grab a pair of chopsticks and get a bite of the fresh salmon sashimi offered by Kessaku.
“This is one of our bestsellers,” according to Yums Aggabao, one of the owners of this Japanese restaurant in Alabang. “People really come here for this.”
I now know why. Its vibrant color alone was a giveaway of the freshness of the fish. It was juicy, it had a creamy texture, and a clean taste—like it was just caught from the sea. Aggabao mentioned that they get it from a supplier who ships it from Norway chilled in an ice chest. My taste buds could tell that the sake sashimi was truly superior grade salmon.
I was actually happy with the sashimi alone but I just had to sample the other specialties of the restaurant, which opened late October 2013. It has been almost a year since its opening and it continues to dish up delicious Japanese cuisine to the south crowd.
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