Young Cebuano food entrepreneurs are revolutionizing the dining experience in Cebu as they officially opened Menya Hachi last January 23, at the AyalaMalls Central Bloc in IT Park.
They will be introducing a gastronomic fusion of Japanese and Hawaiian cuisine. Expect a different kind of dining experience as Menya Hachi puts together flavors from the East and West.
“We are revolutionizing the dining landscape in Cebu. We see that the Cebuanos will always look for something new to try to satisfy their palate. Thus, we are bringing new flavors to their plates,” said Robert Tambis, one of the owners of the business.
Tambis added that they have the flavors of Japan with Menya Hachi’s flavorful ramen varieties wherein they use Katamen firm noodles that originate from the Hakata province of Japan.
Their bestselling is the Cheese Bari Kote Ramen, a flavorful broth composed of black garlic oil and garlic butter with a dash of cheese for a unique twist.
The restaurant also offers ramen favorites like Shio, Shoyu, Bari Kote, and Kotteri Ramen.
“Menya Hachi is an ode to the wonderful fusion of Japanese and Hawaiian cuisine that started in the shores of the US Island state,” said Tambis.
Menya Hachi came to be through the collaboration of Tambis and Chef Masaaki.
Expect each dish to be meticulously prepared by Chef Masaaki, a native of Hawaii with Japanese roots. With over 25 years of experience in preparing Japanese cuisine, Chef Masaaki ensures that Menya Hachi offers only the best to Cebuano diners.
It was in the late 1800s when an influx of Japanese hit the shores of Hawaii. To have a taste of home, migrants would prepare Japanese dishes with the fusion of Hawaiian flavors.
Menya Hachi is located at the Corte of AyalaMalls Central Bloc. It is open from 11 am to 11 pm daily.
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