Ogawa Traditional Japanese Restaurant

Ogawa Traditional Japanese Restaurant

Ogawa Traditional Japanese Restaurant

Entering the realm of authentic cuisine is a traditional restaurant that will give out a distinctly ancient dining experience. Fervently built upon a strong foundation of legacy, food lovers can savor and experience true Japanese flavor in Ogawa Traditional Japanese Restaurant.

Teppanyaki Station

Teppanyaki Station

Robatayaki

Robatayaki

Customers will marvel at the offerings on their menu including Teppanyaki whose meat seafood and vegetables are cooked and seared on an iron girdle, the traditional multi-course Japanese dinner Kaiseki, and the other original Japanese barbecue, Robatayaki.

Tokujyo Sushi

Tokujyo Sushi

The sushi station, on the other hand, is created with a sense of space and a delectable aura to beautifully present the art of sushi.

Ryo Goku Goken Bento

Ryo Goku Goken Bento

Crazy Maki

Crazy Maki

The restaurant is build upon heritage and in Japan, freshness and excellence in preparation is on of their key traditions.

Disclaimer: It was a media event. Everything written here is entirely based on my own opinion, my own biases, and my own insights.

Ogawa Traditional Japanese Restaurant

Fort Entertainment Center, 2nd Floor of Tony Romas, 5th Ave corner 28th St, Bonifacio Global City, Taguig, Metro Manila, 1634, Philippines

Contact Number: (02) 886 4994, (0917) 856 4292

Website: http://www.ogawamanila.com/

Budget: P60 to P4,500

Payment: Cash and Card

Operating Hours:

Everyday – 11:00 AM to 03:00 PM (lunch), 05:30 PM to 11:00 PM (dinner)

Teppan Lobster Gozen

Teppan Lobster Gozen

Ogawa wants to emback Filipinos on how high quality Japanese cuisine really tastes like, Ogawa aims to reach and please palettes amidst the ever growing culinary scene in Manila. 🙂

with No Limits Foods Inc. owner, Mr. George Pua, and fellow-blogger, Kat Catapusan (www.thehungrykat.com)

with No Limits Foods Inc. owner, Mr. George Pua, and fellow-blogger, Kat Catapusan (www.thehungrykat.com)

Stay hungry,

thehungrychef

Nathaniel Uy

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