{"id":3156,"date":"2015-07-31T17:48:16","date_gmt":"2015-07-31T09:48:16","guid":{"rendered":"http:\/\/primer.com.ph\/staff-blog\/?p=3156"},"modified":"2015-12-28T18:44:08","modified_gmt":"2015-12-28T10:44:08","slug":"rosanjin-unveils-new-menu","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2015\/07\/31\/rosanjin-unveils-new-menu\/","title":{"rendered":"Rosanjin Unveils New Menu"},"content":{"rendered":"

ROSANJIN<\/strong> goes back to their roots and reinvents their menu as they give homage to the old and beautiful art of traditional Japanese cooking.<\/span><\/p>\n

One of their newest specialty is TOBANYAKI, a traditional method of Japanese cooking that uses ceramic plate. The use of ceramic plate allows heat to be transmitted easily, and continues to emit heat even after the heat source has been removed.<\/span><\/p>\n

ROSANJIN innovates the old traditional method with a modern touch through their several selections, such as Australian Rib Steak (P380), Buri Teiyaki (P450), and Chicken Cheeseyaki (P280).<\/span><\/p>\n

–<\/span><\/p>\n

\"Australian<\/p>\n

Australian Rib Steak (P380). This meat literally gets cooked in minutes and comes out as tender and moist, savor the meat by dipping it first in the sauce, don\u2019t forget the tender tofus!<\/em><\/p>\n

–<\/span><\/p>\n

Second to their newest specialty is KAMINABE, a 200 year old traditional hot pot method that uses strong washi<\/em> (Japanese paper). The elegant presentation of Kaminabe is akin to the beauty of Japanese flower arrangement, while the rich flavor of the ingredients slowly blooms in your mouth, a perfect tease to one\u2019s appetite.<\/span><\/p>\n

–<\/span><\/p>\n

\"Sukiyaki<\/p>\n

Sukiyaki Kaminabe (P350 regular). The abundant ingredients in this Sukiyaki harmonizes quite well that\u2019ll leave you scooping for more.<\/em><\/p>\n

–<\/span><\/p>\n

Choose from their various selections of Kaminabe such as Sukiyaki Kaminabe (P350 regular\/P1000 big), Seafood Kaminabe (P400 regular\/P1000 big), and Buri Kaminabe (P400 regular\/P1000 big). ROSANJIN also serves a variety of Japanese food ranging from sushi, tempura, and ramen and so on.<\/span><\/p>\n

–<\/span><\/p>\n

\"Seafood<\/p>\n

Seafood Kaminabe (P400 regular). The soup in this kaminabe is very rich with the various seafood combined. Take note, the shrimp is really good!<\/em><\/p>\n

–<\/span><\/p>\n

Drop-by at ROSANJIN now to experience the new dishes they have specially prepared for you!<\/span><\/p>\n

Read more about Rosanjin here<\/a>. <\/span><\/p>\n

\u00a0–<\/span><\/span><\/p>\n

Article by RJ Firmeza<\/em><\/span><\/p>\n

Photos from Rosanjin<\/span>
\n<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

ROSANJIN goes back to their roots and reinvents their menu as they give homage to the old and beautiful art of traditional Japanese cooking. One of their newest specialty is TOBANYAKI, a traditional method of Japanese cooking that uses ceramic plate. The use of ceramic plate allows heat to be transmitted easily, and continues to emit heat even after the heat source has been removed. ROSANJIN innovates the old traditional method with a modern touch through their several selections, such as Australian Rib Steak (P380), Buri Teiyaki (P450), and Chicken Cheeseyaki (P280). – Australian Rib Steak (P380). This meat literally gets cooked in minutes and comes out as tender and […]<\/p>\n","protected":false},"author":3,"featured_media":3158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-3156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2015\/07\/Australian-Rib-Steak-5_re-e1438335934377.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=3156"}],"version-history":[{"count":3,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3156\/revisions"}],"predecessor-version":[{"id":3163,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/3156\/revisions\/3163"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/3158"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=3156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=3156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=3156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}