Skip to main content

Take Me to Tokyo Tokyo at Robinsons Place Iloilo


Konnichiwa!

Its finally here! After months or even years of anticipation, the Japanese specialties of we have been salivating for is now within reach!

Welcome to ILOILO, 
TOKYO TOKYO!



Located at the ground floor of the De Leon wing of Robinson Place Iloilo, Tokyo Tokyo's 82nd branch (nationwide) and 6th in the VisMin area, was welcomed by the Ilonggos with much gastronomic anticipation.

Diners wont miss the store as its big signage blazing with its the iconic logo is near the elevator across the fountain an activity center.

A blessing and ribbon cutting ceremony started the event attended by the staff and crew plus VIPs from Tokyo Tokyo Manila and Robinsons Place Iloilo.



Tokyo Tokyo Iloilo can seat around 100 diners in various sections of the restaurant. The store sports a trendy and modern interiors reminiscent of chic fastfood design across big cities in Asia - particularly HongKong, Singapore, Seoul and of course, Tokyo.

The counter is located at the far end with the queue of people almost jutting out at the mall's hallway.

From there, four different sitting and dining areas can be found - each catering to specific diners.

A quiet date for two or a group date would be perfect at the niche with a sakura-painted wall giving diners an ultimate feel of feel of Japan.

There's the chef's table area with the busy ambiance of the kitchen as it is where the orders directly come and go.

Be at your most comfortable in the couch area - for another date or maybe some intimate group meals.

For loners, introverts or those on-the-go, stools with access to ledge tables are perfect spots. You may win a friend too!

And finally, there's the main mess hall ara where everyone can just be seated and enjoy the food - at their own pace and convenience.



It was where I had my first bite of the specialties of Tokyo Tokyo, right here in Iloilo. 


For starters, we had the Maki and Shrimp Tempura. Both came with the wasabi, citrus and soy dip plus the signature dipping sauce, respectively.

A bento box of their specialty beef misono with veggies on the side and rice was just the perfect way to experience Tokyo Tokyo.


A serving of yakisoba completed our welcome meal and all to be gulped down with their famous signature red iced tea.


With tummies filled with this quick gastronomic tour of Japanese specialties, it's time to bid sayonara.

But definitely will be back to discover more specialties of Japan, right here in the City of Love. 

Take me Tokyo Tokyo at Robinsons Place Ilolo!

Popular posts from this blog

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned  Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper  Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper.   Boil until the squid is cooked.  Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece por...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside.  Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...