GEORGE loves to eat. As an architect, his work takes him all over the world, and it allows him to indulge in his constant search for something new and delicious.

Among his favorite cities is Tokyo, from which he returns home with interesting experiences and culinary stories. So, a dinner invitation from George is always welcome.

Fine-dining restaurant

Last time we went out with him, we explored new Japanese dishes. I experienced food I?ve never tasted before at a new fine-dining Japanese restaurant.

After removing our shoes, we were led into a well-lit room. We had no idea what we would be eating. I was surprised to see that the portions were tiny. But, after the eighth course, I understood why:

We started with agemono and unagi katuretu. Then came sunomono (vinegared seafood), kani tomato sarada (crab and sushi made up of toro shimaaji) and rinikuruma ebi, followed by suimono and dobn (a light-flavored fish broth with foie gras).

Next: A four-dish course made up of lightly-breaded fried eel or unagi katsu retsu, ape taisa, asu paradoufu and shimaaji nanban. Then, a sashimi dish called kuruma ebi, toro, akagai or clam, shimaji or fish and uni.

Yakimono dishes included gindara saikyou yaki, kuruma ebi, saikyou yaki (crispy prawn), ginnan, kuri and isobe tamago. Nimono dishes included awabi isoni (fresh abalone), kuruma ebi sigwieni and kafu. After the last course, we were served bean jelly and Japanese melon.

Light broth

Every dish was different and superb. I particularly enjoyed the light broth and the breaded fried unagi. Even the melon was fantastic. I loved it! I expected nothing less from George.

The restaurant, called Taka, is located at Cruising Cafe, 822 Tesoro bldg., second floor, Arnaiz ave. (formerly Pasay rd.), Makati City. Call 338-0081 or 339-3886. Happy eating!

Merry Christmas and a Happy New Year!

Email sandydaza@shaw.ca