CEBU, Philippines - On our first attempt to dine at Sumosam at the Ayala Terraces early this month, we were told by their very apologetic manager that we would be on wait list for at least 15 minutes, as all tables were full. Grumbling stomachs notwithstanding, we decided to go to nearby Banana Leaf. We were advised to place a reservation the next time. Thus, you can just imagine the success Sumosam has already experienced in its first few weeks of operation.
They held their grand opening last November 24 Gracious hosts for the event were the Cebu partners, sisters Glecy Lopez-Go & Shanna Lopez. Flying in from Manila were their two other partners, Raymund Magdaluyo, and actor turned chef/entrepreuner Marvin Agustin. Guests were treated to Japanese fusion cuisine. Nonstop drinks were red & green iced tea and mojito sake shots (like frozen calamansi). Appetizers started with shrimp enoki (which looked & tasted like shrimp & hawaiian pizza), and a victory float bursting with tuna, salmon, kani sashimi, California, Philadelphia, and Dynamite rolls. This was followed by the fried pork & chicken gyoza. Then came the grilled chicken teriyaki (our table’s favorite), ebi tempura, beef teppan with yasai itame, and capped off with the ubiquitous Japanese fried rice. All delicious, with big servings, and presented with creative garnishings.
In his opening remarks, Mr. Madaluyo shared that their group’s thrust since launching their chain in 2005 has been to present Japanese food in a more international manner, and their strength has been in “bastardizing” Japanese food. It is their aim for guests not to be intimidated in eating Japanese cuisine, since people don’t usually know what to order in Japanese restaurants. Thus, most of the 140 items in Sumosam’s extensive menu come with attractive photos to guide the diners.
Sumosam in Ayala is the group’s first store in the Visayas, and the second outside of Manila (they have a branch in Davao). We pointed out that they have a similar cosmopolitan theme and youthful vibe as two other Japanese fusion restaurants we have dined in: John and Yoko (Greenbelt 5, Ayala Center, Makati City), and Mr. Kurosawa (Eastwood, Libis, Quezon City). Small wonder - they belong to the same group!
The Sumosam chain of restaurants is the brainchild of three entrepreuners: Mr. Magdaluyo, Mr. Agustin, and Mr. Ricky Laudico, together with renowned chefs, Chef Florabel Co-Yatco, Chef Nikki Nicolas, and Chef Benjamin Gonzales. (Photos by Debbie Duraliza)