Maisen
Tonkatsu Maisen was established in December of 1965, in the underground floor of the Hibiya Mitsui Building in Yurakucho, Chiyoda Ward. Starting with the establishment of a restaurant in the Nihonbashi Mitsukoshi Department Store in 1968, it has spread out to various department stores throughout Japan.
Pocket Sandwich
On its 50th anniversary, Maisen is finally hitting Philippines shores as well. On October 15, 2015, Maisen SM Megamall has finally opened its doors to the public with a rare glimpse of Maisen Exclusive Tonkatsu hand-carried from Japan.
Amaiyuwaku Set
Special breaded pork, using meat from rare species of Pure bread-fed Yorkshire Pork. Served on traditional Filipino Banana Leaves, with Japanese Rice, Cabbage, Miso Soup, Pickles, Daikon Radish, and Ponzu Sauce.
Chef Juni Silva, Executive Chef of BV Cuisine Inc., disclosed that these pigs are eating the same bread that is used to make Maisen’s famous breadcrumbs for the breading.
Chamiton Set
Still using Maisen’s breadcrumbs to achieve “Kendachi” or the state of blossomed flowers. This set features a pork fed with tea leaves, served on traditional Filipino Banana Leaves, with Japanese Rice, Cabbage, Miso Soup, Pickles, Daikon Radish, and Ponzu Sauce.
Because of the pig’s diet, the pork is lower in cholesterol compared to normal pork. Has three times more Vitamin E, and has relatively more Inosinic Acid. Healthy pork, healthy meat.
Disclaimer: It was a media event. Everything written here is entirely based on my own opinion, my own biases, and my own insights.
Maisen
3/F, Unit 329 & 330, SM Megamall, Bldg. A, EDSA, Mandaluyong City, Metro Manila, Philippines
Contact Number: (02) 650 1691
Budget: P160 to P630
Payment: Cash and Card
Operating Hours:
Everyday – 11:00 AM to 11:00 PM
Other Branches:
G/F, Greenbelt 5 – (02) 239 0390
G/F, SM North EDSA – (02) 277 2149
Tonkatsu
Centered on their famous tonkatsu, Maisen provides many different dishes for all seasons and scenes, they even offer banquet services in Japan. I wonder how that will translate in the Philippines? 🙂
Stay hungry,
thehungrychef
Nathaniel Uy
The Hungry Chef 