⌛ Mifune – Japanese Restaurant

Agreed with Pedro 100%. I'm an exlocal now living in the states, and I still practice may local ways here, eat like I use to and I cannot change it and I don't like to.
I will be there next month and be 100% local again. Your other option is to go to the fish market(real and colon st), either already made or make your own, thats how we usually do it. We Dumaguetenous like to eat Kinilaw(goat), binak-haw(seafood). our no. 1 binak-haw is Tang-egi,( looks like spanish mackerel), mam-sa, panit (tuna) any many more. Just ask the tendera.
Our food are made very simple. lets start with "shoot to kill" stop thinking and let me explain. Otherwise known as "sugba(grill over coals, mostly seasoned with sea salt. One of my favorite is the sword fish, prime choice is the neck, then kitong (dark brown flat fish without scales, take guts out), tulingan, and many more.)
Tula= fish soap usually the head, or could be whole fish. Seasoned it with local vegetables.
kilaw=binak-haw, sushi, seviche. no. 1 is Tange-ge. or it could be panit(tuna). We are fortunate because tuna is very affordable. Think about the price Japanese has to pay for their prize fish, outrageous. Use local ingredients, kalamasi, sili, bumbay, dugon.
shoot to kill=sugba tula kilaw
Thats a good start to be like local and eat like a local.

Jose

 

I can't eat like a local, but i sure can drink like one.