Japanese Steakhouse Recipe

In Quezon City, the new temple to meat is Nanka Japanese Steakhouse. It has plenty of parking and takes up a large portion of the former Moomba space. Previously serving nikkei (Peruvian-Japanese) food, Nanka has transformed into a top-notch steakhouse with Japanese influences under the leadership of new head chef Mike Santos.

Oysters Rockefeller (P355/6 pieces) and Oysters Hollandaise (P365/6 pieces) were the first two bake oyster dishes we had for lunch. I had never had baked oysters in a hollandaise sauce before, but I really enjoyed them. The creamy and zesty hollandaise went wonderfully with the oysters.

Deep-fried oysters (8 pieces, P375). Although I've never been a great lover of battered oysters, this dish was done beautifully; it was crisp and not overly greasy.

You can order whichever oyster you like or purchase the Oyster Platter, which comes with 3 of each variety, for P475.

Grilled tuna fish (P355). Two times a week, Nanka flies tuna from General Santos, and it shows in this meal. An even mixture of raw and seared tuna is sprinkled with togarashi for a subtle spice bite.

Togarashi Shrimp on the grill.

Mixed Chirashi with Tuna and Salmon Chirashi (P299) (P299). From Monday through Friday, Nanka offers a few lunch bowl options for a quick meal. The fish in these chirashi bowls tasted fresh, and the rice was suitably vinegared.

Our main goal for lunch was to sample their steaks, but Nanka also got some new crabs. Crabs sautéed in butter and garlic at market pricing. The obese crab image speaks for itself.

Garlic Noodles with Prawns (P375). Light and straightforward pasta with garlic chips and prawns on top, coated in oil and garlic. Imagine incorporating the crab fat into the noodles, which would be the ideal complement to the garlic crabs.

Now it's time for the big event: a platter of their meat selections, but with a missing Japanese wagyu. They provide Australian WX (Wagyu Cross) and Ranger Valley Black Onyx steaks. The WX is a hybrid of wagyu and black angus.