Mecha Uma

27/09/2020

We salt, age and dry the scallop for a few days before grilling it over charcoal to intensify its sweetness, until it starts to taste like roasted nori and mochi in one creamy bite. This is just one of the many toppings that finds its way to our Premium Chirashi.

18/09/2020

Plating a favorite, the Kamo Rosu Don: a bowl of duck leg confit chahan topped with succulent slices of sake- and soy-poached duck breast. Wok-fried vegetables and preserved Szechuan peppercorn sauce complete the dish.

09/09/2020

The roast beef in our Gyu Rosu Don is cooked the Japanese way, poached in dashi, but with an added technique. First, the beef is grilled and basted with sukiyaki-like tare before being poached in dashi, then it’s marinated in dashi again for an extended period of time. These steps envelop the roast beef in multiple layers of umami.

Enjoy it with familiar, traditional Japanese side dishes such as horenso goma-ae (spinach salad with sesame dressing), onsen tamago, cabbage tsukemono and daikon fukumeni.

05/09/2020

A plateful of jewels. Otoro, chutoro, and akami all make it on top of the shari of our precious Toro Don. Available in limited quantities this weekend from .

29/08/2020

Secreto Ibérico grilling over charcoal for our bento.

Visit mechauma-bgc.momentfood.com to order. 🍱

26/08/2020

The Ibérico Misoyaki Don, with charcoal-grilled secreto Ibérico, ground pork seasoned with our blend of red and white miso, and eggplant katsu paired with okra and bell pepper sauce. Enjoy every bite with gohan and a slew of our tangy house-made pickles. 🍱

Message 0919 084 5537 to place your orders this week.

21/08/2020

A new addition this weekend to the menu: Oyster and Foie Gras Nitsuke Bento.

We simmer the Hiroshima oysters and foie gras in sweet sake, oyster liquor and soy sauce, and serve it with grilled Wagyu short rib, gohan and a variety of pickles infused with yuzu and yuzukosho.

Message 0919 084 5537 to order, and as always, we encourage ordering ahead. We’re open from Wednesday to Sunday, 11:30am to 5:30pm.

19/08/2020

Inspired by Tenzushi's squid scoring technique, this local squid is cut on the outer side to break down its thick layers while maintaining its creamy interior. When hot water is poured onto it, the outer layer naturally curls up, resulting in a more textural bite—firm and creamy at the same time.

Enjoy this with the variations of neta in our takeaway Premium Chirashi. Call or message 0919 084 5537 to order . We’re open from Wednesday to Sunday, from 12:30 to 5:30pm.

19/08/2020

Inspired by Tenzushi's squid scoring technique, this local squid is cut on the outer side to break down its thick layers while maintaining its creamy interior. When hot water is poured onto it, the outer layer naturally curls up, resulting in a more textural bite—firm and creamy at the same time.

Enjoy this with the variations of neta in our takeaway Premium Chirashi. Call or message 0919 084 5537 to order . We’re open from Wednesday to Sunday, from 12:30 to 5:30pm.

13/08/2020

“Choosing to go the way of the bento allows customers to have a mini-tasting experience at home, serving elevated Japanese inspired comfort food with all the little delicious extras.”

Thank you, Tatler Dining Philippines.

Known for their stellar omakase style experience, Mecha Uma is a temple for fine ingredients treated with the utmost respect and thoughtful creativity. Now, you no longer need to reserve a seat at the counter to enjoy their impeccable food as they have come up with a special menu to go.

11/08/2020

The bento lineup:
1: Premium Chirashi
2: Ibérico Misoyaki Don
3: Kamo Rosu Don
4: Gyu Rosu Don
5: Toro Don

Swipe to the last slide for descriptions and prices, and send us a direct message here or text 0919 084 5537 to order. Our bentos are available from Wednesday to Sunday, and we encourage ordering a day ahead.

We’re excited to feed you from behind our copper counter to the comfort of your own home. 🍱 @ Mecha Uma