KERUBIN IZAKAYA: A Taste Guide inside Clark’s Promising Japanese Culinary Heartland

In the heart of Clark, Pampanga, Kerubin Izakaya offers a different style yet reliable Japanese culinary adventure. Watch the sizzle of your yakitori grilling to perfection through its glass wall grill, the delicate aroma of freshly seared sushi wafting through the air prepared in their open kitchen layout, and the vibrant colors of sashimi and salads that tantalize the eyes as much as the taste buds. Stepping into this cozy Japanese resto-pub feels like a trip to the streets of Japan, where each dish seemingly spells a romantic poem of Japanese traditions, convincing flavors, and meticulous Kapampangan craftsmanship. Here is my personal taste guide of the dishes we tried at Kerubin Izakaya.

Aburi Sushi Bowl

The Aburi Sushi Bowl had the familiar aroma of salmon on top of vinegared rice and unique sauce in swirls. When I took the first bite, I noticed the slightly flavored exterior that gave way to the creamy, tender fish. The rice was fluffy and slightly sticky, with a balanced acidity that went well with the rich flavors of the salmon. As I chewed, the textures—from the slight coated of the crust to the softness of the rice—blended harmoniously. The aftertaste lingered with a subtle natural creaminess of the salmon and a hint of sweetness from the glaze plus the lingering umami flavors.

Gyoza

The Gyoza had an interesting savory flavor with hints of distinct delicately charred and smoky tones. Biting into the crisp, golden-brown wrapper, a slight but quick burst of juicy, flavorful core filling was revealed. The texture was a delightful contrast between the crunchy exterior and the tender, moist interior. Chewing brought out the intricate layers of seasoning, including soy and toasted sesame seeds, with a slight tang from the dipping sauce. The finish was warm and comforting, with a lingering taste of well-seasoned filling. I could down a single order of the gyoza. One of my personal favorites. I am interested in their steamed version.

Tempura

The Tempura greeted me with a light, airy aroma of fried batter without any hint of reused frying oil profile. The initial crunch, as I bit through the delicate and intricately looking coating, gave way to the succulent, plump shrimp filled. The batter was crisp without being too greasy, offering a sense of lightness that allowed the natural flavors of the ingredient to shine. The Japanese-style batter did not overpower its filling. The moist factor was balanced, ensuring the interior remained juicy while the exterior stayed crunchy. After swallowing, a faint hint of the tempura dipping sauce remained, enhancing the overall taste. I tried with and without their natural wasabi, and my tongue said do it again with the wasabi!

Negima Yakitori

The Negima Yakitori had a tantalizing aroma of grilled chicken and leeks, slightly sweet and smoky. The first bite revealed the tender, juicy chicken, perfectly charred on the crust. As I chewed, the flavors melded beautifully, with the smokiness from the grill enhancing the overall experience. The aftertaste was savory with a touch of sweetness, leaving a pleasant umami sensation that lingered a while.

Enoki Maki and Shitake Mushroom Kushiyaki

Enoki Maki Kushiyaki had an earthy aroma from the enoki mushrooms wrapped in smoky bacon. The initial bite was an interesting textural delight, with the slightly charred crisp bacon giving way to the tender, slightly chewy enoki mushrooms. The bacon imparted a rich, salty flavor, while the mushrooms provided a mild, earthy taste that balanced the saltiness. Chewing brought out the interplay between the crispy and tender elements, creating a satisfying contrast. The finish was savory with a hint of smokiness, leaving a warm, umami-rich aftertaste.

Shitake Mushroom Kushiyaki had a deep, earthy aroma, characteristic of shiitake mushrooms. The bite through the grilled exterior was met with the expected meaty, umami-rich texture that was both firm and slightly chewy. The moistness of the mushrooms ensured they were succulent without being much watery. The aftertaste was the usual rich umami that exited through my nasal passages as I exhaled after swallowing, plus a hint of smokiness from the grill.

Ramen Miso Tori Paitan

Ramen Miso Tori Paitan had a complex aroma of chicken broth, with a slight nuttiness. The broth was creamy and rich, enveloping my palate with its smooth texture. The noodles were firm and springy, offering a satisfying chew. The other elements of the bowl absorbed the broth’s depth of flavor bringing that interesting deep and rich notes that I loved to almost swish. As I chewed, the savory notes blended with the chicken’s umami, and the broth’s creaminess coated my mouth.

Shogayaki

Shogayaki had an interesting ginger and soy scent, slightly sweet and spicy. The pork was tender and thinly sliced, with a caramelized exterior that added a slight crunch. Since it is pork, I could only imagine the fresh, zesty flavor that cut through the richness of the meat. I love the colors and the presentation that set well in their earth-toned premium-looking bowls.

California Sushi Bowl

One of my personal recommendations to try at Kerubin Izakaya is the California Sushi Bowl. The dish had that familiar light, refreshing aroma with notes of ripe mangoes and surimi that majority of the Filipinos like. The rice was fluffy and slightly sweet, while the surimi, cucumber slices, and mangoes added a creamy, rich texture balanced by the tangy flavors. The initial bite was a combination of the surimi, fresh mangoes, and the slight crunch of cucumber. As I chewed, the flavors melded into a harmonious blend of sweetness and umami punched by the nori garnish. The finish was light and refreshing, with a subtle hint of sesame.

Tamagoyaki

Tamagoyaki had a sweet, eggy aroma with a hint of soy. The texture was soft and slightly custard-like, with layers that were both tender and firm. The initial bite was sweet and savory, with the soy adding depth to the egg’s natural sweetness. As I chewed, the tamagoyaki’s delicate layers unfolded, revealing a smooth, almost creamy texture. It went good as well with the natural wasabi. I truly love wasabi!

Salmon and Tuna Sashimi

Salmon Sashimi had a fresh, oceanic scent, with a slight buttery undertone. The texture was silky and smooth, melting in my mouth with the first bite. The natural oils of the salmon created a rich, velvety sensation on the palate. Chewing brought out the fish’s subtle sweetness and umami, enhanced by its firm yet delicate texture. The finish was clean and refreshing, with a lingering taste of the ocean.

Tuna Sashimi had a fresh, clean aroma that reminded me of the sea. The tuna was firm yet tender, with a smooth, velvety texture that melted in my mouth. The taste was mild and slightly sweet, with a subtle richness that intensified as I chewed. The finish was pure and refreshing, with a lingering taste of the ocean.

Both of these tasted premium unlike other restaurants that served freshly thawed sashimi services that only oozed out thawed moisture and tasted bland, worst fishy.

Chicken Karaage

Chicken Karaage had a warm, savory aroma with hints of its seasoning. The exterior was crisp and golden, giving way to a juicy, tender interior. The initial bite was a satisfying crunch, followed by the moist, flavorful chicken meat. The aftertaste was savory and slightly tangy, with a pleasant warmth.

Japanese Salad

The vegetables, lettuce, tomatoes, and whole kernel corn bits were crunchy and vibrant, with a light, tangy dressing that enhanced their natural flavors. The initial bite was refreshing, with the crispness of the vegetables the smoothness of the dressing, and hints of nutty flavors from the toasted sesame seed garnish. Chewing brought out the freshness of the ingredients, with the sesame adding a nutty depth. The finish was light and clean, with a subtle hint of egg yolks.

Roasted Edamame

Roasted Edamame had a nutty, slightly smoky aroma. The beans were firm yet tender, with a slight crunch from the roasting. The initial bite revealed the natural sweetness of the edamame, complemented by a touch of salt. As I chewed, the nutty flavors intensified, with a slight smokiness adding depth. The aftertaste was clean and mildly salty, with a satisfying nuttiness.

WHO CREATED THESE EXPERIENCES?

Yoshi, a versatile 39-year-old businessman, boasts a heritage rooted in Shizuoka Prefecture’s wasabi farming. His entrepreneurial journey spans a thriving real estate business in Tokyo. Based in Hong Kong, Ogishima is also a distinguished judo player and businessman, overseeing Ippon Sushi and Koyukan Judo Club. Kelvin, a 31-year-old self-made chef, graduated with a BS in Hotel and Restaurant Management from Angeles University Foundation. His relentless passion for the culinary arts and dedication to his craft have culminated in this thrilling partnership, delivering an unparalleled dining experience to Clark.

Arigatou Gozaimasu to KC, Yoshi, Kevin and Trish!

Together with their respective real-life partners created and built Kerubin Izakaya to bring their love of Japan through quality gastronomic servings that they hope would delight the pickiest palate – the Kapampangans. By the way, did you know that the idea of putting up Kerubin Izakaya stemmed from a joke from their owners? But Yoshi took the idea seriously and voila! Here they are. Additionally, the Kerubin, did not come from the Cherubim angels – you might ask for it – but came from how Yoshi traditionally pronounces the name of Chef Kelvin in his language. Izakaya is a Japanese term for pub or stay-drink-place, hence, try their draft beers! Together, they make that one hell of a team of fun and passion.

ABOUT THE INTERIORS

The facade featured a traditional and oriental-style door that links the external world to its modestly sized Izakaya or Japanese pub style. Unique is its open-kitchen layout where you can witness the magical journey of orders. What I love are the displays of manga, figurines, and the lifelike Sakura tree in full blossoms. The traditional Japanese lanterns completed the design ensemble plus the warm subdued lighting offered a welcoming, homey, and relaxing atmosphere. For me, it was like a modern and interactive Japanese Pop and Culture museum!

I loved their uniforms, especially the maroon ones!

PERSONAL TIPS AND SUGGESTIONS

  • Since of their limited seating capacity, suggest calling for seat reservations.
  • They are on their soft launch status as of writing but seem normal and full operations, as of writing.
  • If you come solo, there are bar-style seats at their counters where you can witness live kitchen and bar actions – the best seat in this town.
  • Your meals are prepared and cooked fresh every time! Allow cooking and preparation time for those lovely bowls and plates of goodness.
  • Their wasabi servings are the freshly grated ones, not the commercial pasty and pungent ones. So consume once served at your table.
  • Take advantage of their promos like the happy hour.
  • Feel free to ask questions if some terms in the menu are foreign to you. They are happy to assist you.

PROMOS

Follow their Official Facebook Page for announcements of exciting promos!

CONTACT DETAILS

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