WHEN restaurateur Carlo Lorenzana calls, there must be something new with one of his restaurants to try.
True enough, he wanted to meet at Sumo Sam in Abreeza Mall to share what’s happening at the Japanese-inspired restaurant.
“If you’ve noticed, we made the place brighter. This is one of the changes we have planned for Sumo Sam. More will come soon,” said Carlo.
“But what I’m most excited about is our new menu. We are changing it soon. With the new look of the menu will come new dishes while retaining our bestsellers,” he said.
Before the new dishes were served, we had our fill of the restaurant’s most-loved dishes- the Salmon Sashimi, Salmon Belly with Teriyaki Sauce, a tasty Yakitori of Bacon-wrapped Enoki mushrooms, Sumo Sam Tuna Bomb, and all-time favorites of Sukiyaki and Gyoza.
Carlo showed us the layout of the new menu. It contains more salad choices, which is good news for the health buffs, and for the rice lovers, new heavy-hitters are joining the favorites — Omurice, Chicken Teriyaki Rice and Ebi Curry Don, meals that can sate any wrestler-like’s appetite.
Two more exciting dishes join the roster—a complete meal of Beef Misono and Ebi Teppan, and the Umami Tempura, Ebi Tempura made tastier.
To be able to execute the preparations of the new dishes to perfection, the head cook was sent to Manila to train under the head chef from one of the most popular Japanese restaurants in Makati.
Jimbo, who was a kitchen apprentice when Sumo Sam opened in 2011 at Abreeza Mall is now the restaurant’s head cook. The trustworthy and loyal employee was sent to Manila to train in the preparations of the new dishes. It was also a chance for him to learn new techniques from the chefs.
Rose, on the other hand, works for the front of the house. Once a server, Rose worked herself up the corporate ladder to become the restaurant manager.
If someone knows the Sumo Sam dishes best, it will be these two employees. Now you know whom to ask for dish recommendations from.
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