The holiday rush is just over, but the work is still going on—clean-up, meetings, and planning for 2025. With so much to do, we barely got to enjoy the holidays with family and friends. That's why Karla and I had perfect mother-daughter bonding at the sukiyaki dinner at Inari SM Aura. When we entered, the restaurant was already full so we were taken to a private room and given iced guava lychee jasmine tea—super refreshing!
We started with the sizzling salmon and king prawn aburi roll, which was so delicious and melted in the mouth. We also tried the spicy tuna roll, which was a little spicy for me but Karla loved it. The highlight of the starters was the house special ebi tempura—with lumpfish caviar, ebiko, sukiyaki reduction, and Japanese mayo. Inari's twist on classic Japanese dishes is truly unique!
Sukiyaki has a special meaning for us because it is Grandpa Joe's favorite. Every Sunday, he cooks it himself at home, and since I was just a kid, I was his assistant in cooking. But at Inari Sukiyaki, there's a twist—apart from the usual Tokyo-style sukiyaki (with broth and glass noodles), there's also Kyoto-style dry sukiyaki—no broth but full of flavor! Comes with rice, miso soup, and noodles on the side, and even an onsen egg for dipping.
The best part? You choose the beef! In Classic Sets, there is USA Karubi (boneless short rib) and AUS High Choice Striploin. In the Premium Sets, there are USDA Black Angus Misuji (marbling score 5-6), USDA Black Angus Rib Eye (marbling score 6-7), and OMI Wagyu A5 (marbling score 9-10). Because of Inari's counter setup, the chef himself will cook your sukiyaki in front of you, making the experience more interactive.
To end the meal, Karla chose the Nama Chocolate gelato, while I was super satisfied with the Yuzu calamansi sorbet. Our dinner bonding was fun—I wish we had more time to walk around the mall! But we had to go home for the Zoom meeting. You, do you prefer Kyoto-style or Tokyo-style sukiyaki?
