Salvador: A Spring season feast in Ikaho

The season’s specialty stacked in bento boxes like an inverted pyramid (Photo by Jinggoy Salvador)
The season’s specialty stacked in bento boxes like an inverted pyramid (Photo by Jinggoy Salvador)

COMING out late from my amazing Ikahoonsen golden spring water bath of Oyado Tamaki, I knew I kept my lunch date waiting at the dining room in Tamaki. The person in charge refused to start the ceremonious meal until everyone was present.

One floor up and through the screen doors I found myself being stared at by more than a dozen pairs of eyes. They were hungry. With the meticulously prepared meal in layered bento boxes before them, anyone would understand why they would be.

We had the place to ourselves. Just like the rest of the spaces in the inn, the function room was appointed with Japanese traditional design — natural tones, sliding doors and tatami flooring. The inn could have gone Japanese all the way with low, long tables and zabutons to sit on, but the elders among us (that included me) won’t be comfortable. Thus, the higher dining set-up.

Taking my appointed place, the servers started lighting the small burner to cook the sukiyaki.

It was Spring. With the blooms of the cherry blossom, the season’s menu — dictated by the available season’s ingredients — also came to play. We were having the HiramariGozen (Y3,500 each).

I marveled at the elegant wafu meal before me. Three layers of bento boxes stacked like an inverted pyramid. When unstacked, it filled the small table with small portions of bites. Clearly, each was prepared meticulously and, yes, with the freshest of ingredients. I believe the Japanese wouldn’t do it any other way.

The state I was in was famished. Did I miss breakfast? Or did the mineral-rich water I bathed in hastened my metabolism? Or perhaps the sweet scent of the cooking sukiyaki triggered my appetite. I stared at the meal before me and asked, “Will this be filling enough?”

It was my first time to have a pork version of the Sukiyaki. As expected, the slices of ButaNikuShabuShabu were tender, which was made more flavorful by the broth and its ingredients and the fresh egg dipping sauce it came with. The Soba came next and then the bite-sized Shitake No Futami Age with the rice, Tsukemono (vegetable radish) and sips of hot miso soup partaken in between.

By then I was full. There were still the Chawanmushi (savory egg custard) and a beautifully prepared shrimp dish, kaki age (Yasai To Ebi), to “contend” with.

I still haven’t sipped on the Japanese beer at this point. If I did, I knew I wouldn’t be able to finish the meal.

Then came the best part — the dessert. I love how the Japanese prepare their dessert, both the presentation and taste. The level of sweetness is perfect for my palate. I started with the refreshing and palate-cleansing, Yuzu Sherbet, then bit on the cousin-of-Mochi dessert, Yuzu Daifuku, which melted in my mouth. I wish I could have more.

I sipped on my matcha tea with a smile. I enjoyed this feast.

As to the beer, I gave it to my seat mate.

For more photos of this travel feature, visit www.jeepneyjinggoy.com

For event and lifestyle features, visit www.ofapplesandlemons.com

Email me at jinggoysalvador@yahoo.com

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