Here we are again with our “usual” birthday dinner date. I know, I can see your eyes rolling again. Haha! I remember my sister asked me why we always hadvethis kind of celebration when we have the option to travel outside the country or even within the Philippines. As much as we want to do that because we definitely love to travel, we couldn’t because we can’t go out alone together. Only after marriage. It’s an agreement that we made together. :D But the good new is, we can probably spend our time together alone next year. (I’m starting to count the days. Hihi! <3 )
Oh, time really fliesssssssssss. I was soooo busy. Busy to the point that I didn’t know that Christmas is already approaching. I almost forgot his birthday. Oooppppsss… I was busy with a lot of stuff at work that finding for a good restaurant looks so impossible to accomplish. Blogging is hard to do too due to time constraints. :( Responsibilities are everywhere. But thank God for His grace.
You see, it’s hard to convince him when it comes to food. Oh, it’s hard to surprise him too specially when you’re doing it for almost 4 years already. (I think this is becoming a tradition. Haha!)
I wanted to try something different this year for it not to look like typical dinner date that we usually had every year. I’ve searched and read a lot of reviews of different restaurant but none of those impressed me. I’ve thought of Degustation. The one that we had at The Goose Station and Antonio’s. I am fond of those kind of restaurant. I’ve thought of Japanese food since he liked Yurakuen at Diamond Hotel. Surprisingly, Magosaburo fit perfectly to the qualifications that I’m looking for.
If you’ve been a regular reader, you’d probably know how much we love steaks, Japanese food and degustation. We normally have those on every special occasion like this.
Magosaburo specializes in Wagyu Kaiseki (course meal) and Wine Pairing. We’re not a wine person so we tried their 9-course signature Mago Kaiseki, best represents what Magosaburo is all about. 9 course meaning we have to prepare ourselves for a heavy diet.
I love how elegant their modern interior. If I would design our future house, it would look like this. :)
Small appetizer: Assorted Namuru (Japanese pickles) was first served in the table. It consists of Spinach with Sesame, Cherry Tomatoes and Raddish & Carrots with Sesame.
I don’t like pickles but when Pau told me to try it, I tried it. I took a few bites out of each pickled appetizer and although it managed to catch my attention, I still found it weird. Haha!
Cold Appetizer: Assorted cold appetizer. It consist of Caprese Salad (Tomato+Mozzarella), Seared Tuna with Vinegar Jelly, Wagyu Tataki with Onion, Wagyu Sushi with Vinegrette sauce and rice.
I underestimated but I was surprised to know that it was good specially the Wagyu Sushi and Seared Tuna. The serving was good enough to excite us for what’s to come next..
This is how their table setting look like. So simple yet elegant. I always took picture after I finish my food. (even before!)
My favorite: Foie-gras Chawanmushi soup! Undeniably delicious! If only we could ask for another bowl, then we would! I’m really a big fan of Foie-gras. Ate a lot of that last March.
Oh, I think he’s starting to enjoy the food. He’s starting to smile na. Haha!
Hot Appetizer: Wagyu Beef Shank Stew that was cooked for 24 hours. I think this is Pau’s favorite. I was surprised when the waiter asked us, “how’s your bulalo Sir, Mam?” Indeed, a piece of wagyu “bulalo”. Yummy!
Seafood: Prawns in Capellini
I asked my sister again for a make over and it was beautiful. I like my make up that night. Simple, just the way I want it.
Entremet: Basil Sorbet. The iced pesto sorbet was a good palate cleanser to prepare your taste buds for the wagyu steaks.
Condiments for main entre.
Unfortunately, Lava Stone Special Prime Ox Tongue is not available for Main Entre so they served chicken thigh and pork instead.
Lava stone is a mountain stone from Japan. They said that these stones don’t overcook food, keeping meat in its best flavor. It is kept at a temperature of 180-200 degrees. They use an infrared thermometer to constantly check and regulate heat.
Waiting for our steak…
The most awaited Lava Stone Japanese Wagyu Chuck Roll Steak was the best! It melts in our mouth. Seriously! One of the best steak that we ever tasted! We’ll come back here again for an a la carte.
Was surprised when they served the Japanese Style Chicken Rice in Hot Stone Bowl after everything. Filipinos normally served rice first before the entre but Japanese is different. They served it after you eat everything. Haha! We were sooo full that we don’t managed to finish it.
I don’t know if I’m sleepy or just full in this picture. Haha! But nonetheless, it was a great experience! I love to collect memories like this.
Tea was served instead of coffee after the meal. Totally worth it! Everything was delicious.
Desserts was served with a shocking birthday greetings from the crew. It was so loud that we caught everyone’s attention in the restaurant. Haha! Happy birthday Pau!
I was shocked with the crew too when they served the dessert that I forgot to change my lens!. Pau’s too big for my frame. He looks happy anyway so happy birthday! Haha! .
Well, I pray that this will not be the last Degustation date that we will have as a couple. I’m pretty sure that we will have more of this even when we’re married already. :D
Can’t wait to travel next year. :)