With such ramen dishes as Cheese Bari Kote, Shoyu, and Oxtail and specials like Mochiko Chicken and Loco Moco, Menya Hachi in Ayala Malls Central Bloc aims to add diversity to Cebu’s culinary scene.
Couple Robert and Mary Tambis, who co-own the restaurant with two other family members, said they wanted to put up something unique in Cebu and felt that a Japanese-Hawaian restaurant would be a good fit.
Although it might seem unusual for the two cuisines to come together, it isn’t the case in Hawaii where a thriving Japanese population has managed to complement the local specialties.
Culinary revolution
The husband and wife team went to Hawaii in September 2019 and decided to bring to Cebu the remarkable culinary union of East and West.
“We are revolutionizing the dining landscape in Cebu. We see that the Cebuanos will always look for something new to satisfy the palate. Thus, we are bringing new flavors to their plates,” said Cebuano entrepreneur Robert Tambis.
Menya is “noodle shop” in Japanese while hachi means infinite and the choice of name serves to announce the restaurant’s flavorful ramen varieties.
Japanese, Hawaian flavors
Overseeing the Menya Hachi kitchen is Chef Masaaki, a native of Hawaii with pure Japanese roots. Masaaki, who has been in the food business for 30 years, said during the opening yesterday, January 23, that he is excited to share his favorite Japanese flavors with Cebu.
The restaurant uses Katamen firm noodles that trace its origin from Japan’s Hakata province. Mary Tambis said the noodles, not too thick or thin, make their ramen different from what is currently available on the market right now.
They also take pride in their Hawaian specialties like Mochiko Chiken, which reinvents the Japanese karaage, and Loco Moco, a burger steak served on a bed of Japanese white rice, gravy, and egg.
Located at the Central Bloc Corte, Menya Hachi is open from 11 am to 11 pm daily.
