Ooma ( from the Uma of Mecha Uma which means “good”) A bold new take on Japanese Flavors at Ooma Now open in SM Mega Fashion Hall 3rd floor 
Congratulation Eli Antonino, Abba Napa and Jon Syjuco ( The Moment Group X Chef Bruce Ricketts) 
The amazing and lovely Marketing Team of The Moment Group – Maita Quesada, PR Head and Tara Yuchengco Santos as Brand Director
They are so busy launching the restaurants of the group! Soon to open Din Tai Fung in November
We had a tasting of several dishes the night before it opened and it was so so OOMA! 🙂
Ooma, bold new Japanese cuisine, opens at the Mega Fashion Hall
The Moment Group adds a hip & unique interpretation of modern-day Japanese to its roster of original homegrown concepts, teaming up once again with Chef Bruce Ricketts
Bold. New. Two words that describe Ooma, the new Japanese Rice Bar at the Mega Fashion Hall. Its cool hip atmosphere and inventive take on Japanese fare take the casual dining experience to a new level. Ooma’s menu is packed with dishes sure to satisfy voracious diners with its tasty and filling donburis and exceptionally made aburi makis, as well as a host of superbly flavorful hot dishes that go perfectly with a bowl of sticky white rice.
Ooma is a play on the Japanese word umai which translates to “good.” At Ooma, we take good seriously. Be it a dish, the service, or the vibe. Conceptualized by the innovative Moment Group, with the menu conceived in collaboration with Manila rising star Chef Bruce Ricketts, Ooma displays plenty of the flair and creative flourishes of this winning tandem.
The creative menu offers a variety of Japanese dishes most diners crave, and a full range of the best ingredients including top shelf delights such as hamachi, uni, scallops and soft shell crab. “This is a menu of dishes whose quality we can stand by, marked with Bruce’s unique & tasty interpretation of Japanese fare, at prices that won’t break the bank” says Abba Napa of the Moment Group.
At Ooma, Chef Bruce Ricketts uses the blueprint of classic Japanese cooking with the modern Filipino diner in mind. “Here at Ooma, we built flavors together creating something very familiar, yet with new tastes based on the modern day palate. That is what Ooma is all about – palate, comfort and the joys of eating.”
“Being able to do all of this through a restaurant that is built around freshness, creativity and an honest-to-goodness desire to offer unbeatable value for money to the Filipino diner today is something we are proud to serve up. We hope the Filipino diner appreciates that extra care found in Ooma when they dine with us,” adds Abba Napa.
Aburi: to “burn something”
The menu is a nod to modern Japanese cuisine, offering a range of sushis, udons and donburis.
BUTA KAKUNI UDON
The Sushi Bar has a crave-worthy list of temakis, makis, taco-makis and aburi makis. Aburi, meaning to “burn something,” is a traditional Japanese method of blowtorch – direct flame to burn, enhancing the natural flavors of the ingredients. “Fire can be destructive or tame and the art of aburi brings out amazing things – a different flavor and an enticing aroma that fills the entire place,” says Chef Bruce Ricketts. The Aburi must-trys include Salmon Skin Maki Roll with torch fresh salmon fillet and crispy salmon skin with asparagus and cream cheese, and specialty sauces wasabi garlic aioli and teriyaki, and the Scallop and Tuna Maki Roll with torch U.S. scallop, marinated tuna with cucumber, sesame seeds, aunori beef fat and specialty sauces teriyaki and spicy mayo gochujang. 
SALMON SKIN ABURI MAKI
SALMON BELLY MAKI
EBI TEMPURA
STUFFED EBI FURAI
BUTA KAKUNI
SALMON TATAKI
HAMACHI TATAKI
Donburis
Donburi, which literally means “bowl”, is another signature Ooma dish and is all about comfort, a complete go-to rice bowl perfect for a quick lunch, afternoon cravings, or an enjoyable evening. Packed with flavors found in classic Japanese rice bowls and done in Ooma’s own style of marinating, smoking or sous vide. The 3 Donburis are exceptionally tasty and filling, with the best ingredients simmered together, served over steaming rice: the Wagyu Beef Gyudon, a sous-vide wagyu beef short plate with fresh pickle mushroom, crispy fried shallot, sesame seed and fresh egg yolk; the Oyakudon is a plateful of smoked marinated chicken, fresh mushroom, micro greens, egg yolk and crispy chicken skin; and the Buta Kakuni Katsudon has sous-vide pork belly, breaded pork, fresh egg, micro greens and nori. 
GYUDON
OYAKO DON
BUTA KAKUNI KATSUDON
Other surefire crowd pleasers include the addicting O-Gyoza, stuffed with gratinated mozzarella and cheddar cheese, togarashi and unagi sauce, the Uni Tempura with nori and ponzu lemon and truffle sauce and the Tori Kara-age, crispy fried marinated chicken thigh, sweet potato, scallion, sesame seed, and soy dashi vinegar. For udons, the Uni Yaki Udon with fresh uni and shrimp is creamy and packed with bold flavors. Chef Bruce showcases his creativity until the end with desserts like the Lima Coconut Panna Cotta with Okinawa syrup, and caramelized puff rice and the decadent Macha Green Tea Tiramisu with Mascarpone cheese, lady finger, coffee and macha green tea. For drinks, diners have refreshing options and a range of sakes, the classic complement to Japanese food.
CARAMELIZED BANANA WITH VANILLA ICE CREAM
HALF BAKED CHOCOLATE LAVA CAKE
LIME COCONUT PANNA COTTA
GREEN TEA ICE CREAM
High energy space and buzzy atmosphere
For locals and global travelers with an experimental palate and a love of variety, Ooma presents a bold, flavorful, and unique interpretation of modern Japanese fare served up in a high-energy space, redolent with the buzzy atmosphere of a Tokyo seafood market. The vibe of freshness and raw energy of this homegrown Moment Group concept match perfectly Ooma’s innovative & crave-worthy menu, created by Chef & Ooma Partner Bruce Ricketts, with the kitchen helmed daily by Chefs Raffy Hubila & Liezl Enriquez. The atmosphere and over-all vibe at Ooma has the Moment Group stamp of cool casual charm and warm hospitality.
About The Moment Group
The Moment Group, founded and owned by Abba Napa, Eli Antonino and Jon Syjuco, has become one of the country’s most dynamic restaurateurs with concept-driven establishments like 8Cuts, Manam,‘Cue, Phat Pho Manila, Linguini Fini Manila, Bistro du Vin Manila, and Mecha Uma their first collaboration with Chef-Partner Bruce Ricketts.
Creating Good Times is our Bread & Butter.
OOMA outlet information 3rd Fl, Mega Fashion Hall, along the same row as 8Cuts and Linguini Fini, also by the Moment Group Open daily, 10am-10pm www.momentgroup.ph FB: Ooma IG/Twitter: ooma_ph #oomaph
