Ginzadon celebrates the flavors of two of the most distinct culinary capitals of Asia—Japan and Korea. The name itself comes from an upmarket dining and entertainment district in Tokyo and the Korean word for “money.” Located in an intimate corner of the second floor of Maxims Hotel at the sprawling Resorts World Manila complex, the restaurant has been gaining notices for its creative interpretations of classic East Asian cuisine.
Interiors recall the traditional ryokan inns of Japan. Ginzadon serves an eclectic mix of the most familiar dishes from the two Asian countries. The Sashimi Platter (1880) is a good starter, with the freshest pieces of plump tuna and salmon, uni, tako or octopus, scallops, ika and saba or mackerel. Dip any of the slices in wasabi-infused soy sauce and revel in the flavors. Three pieces of the massive Ebi Tempura (P390), perhaps the biggest served anywhere in the city, will automatically fill any craving for the tender crustaceans. Crunchy on the outside and juicy on the inside, the dish has been an easy favorite since the restaurant opened earlier this year.
For Korean food enthusiasts, Chef David Tae Hun Shim recommends the Galbi Jim (P1190), a dish of Angus Beef ribs braised in soy sauce with carrots and radish. The Jap Chae (P350) is not unlike the local pancit, while The Kim Chi Jjigae (P320) is a spicy broth with chicken and tofu slices. The Black Sesame Seed ice cream (P78) is a smooth and rich treat that makes for a filling ending to the meal.
Chef David says the Ginzadon kitchen has six huge aquariums that keep the seafood fresh until cooking time. The servers are all expertly trained and can recommend dishes especially to confused first-timers. Diners can also request for their favorite Japanese or Korean dish even if it’s not on the menu. “As long as we have the ingredients, we can cook it for them,” he says.
