Grilling is fun at Gyu-Kaku especially when you start to hear sizzling sound from thin slices of succulent beef cooked on top of grid stainless steel, above a brazier where imported charcoal briquets are placed, in the middle of the table.
Those being said, it was time to get some barbecue to sizzle!
First on the grill were thinly-sliced Wagyu Tongue. Some people may like their barbecues charred but Wagyu Tongue is best cooked medium and eaten with a bit of salt (preferrably, rock salt) and lemon juice to enhance the flavor. I think, once the meat has gotten a little curly, aside from when the color has turned to brown, then it should be ready to serve or be chewed.
Wagyu Tongue
Php 365.00 (S)
Php 495.00 (L)
Grilling and ceremonious prep for Wagyu Tongue
High-marbling cuts of Wagyu Karubi that melts in the mouth with its rich flavor and juiciness were next on the open fire. The key to retain its juiciness is not to press on the meat while cooking. Taken from the chuck part of the beef that is why it is soft and tender.
Wagyu Karubi (Wagyu Oyster Blade)
Php 595.00 (S)
Php 795.00 (L)
Then came a favorite among Japanese ladies, and might as well become yours too, as Harami beef was sliced from the hanging bottom part of a cow which is low in fat content. We got to try the one in Tare (sweet and salty) marinade, which was said to be the best-seller. Once served, it has to go to the grill right away to retain quite a juicy meaty taste.
Harami Beef
Php 225.00 (S)
Php 295.00 (L)
Lastly, the one that took control of any residual carnivorous cravings, strips of Shabu-Shabu were seared very quickly that in less than 20-30 seconds, found its way to each of our plates and in a blink of an eye, into our mouths. Served with a dipping sauce made specifically for Shabu-Shabu which may no longer be necessary as the meat itself was so delicious hitting the palate with a bang!
Shabu-Shabu Grill
Php 350.00 (S)
Php 450.00 (L)
Aside from special sauces made specifically for several ready-to-grill dishes, Gyu-Kaku provides table sauces to satisfy a need for something extra Sweet (left bottle) or Spicy (right bottle).
Just when you might begin to feel overloaded (which I didn’t get to feel) with grilled food, a hot bowl of Ishinabe Tofu Chige Soup was so perfect you would appreciate suffering from fever should it be the only way to get a second bowl of this soup. However, at Gyu-Kaku the soup is a perfect prep for Ishiyaki Bibimbap served in hot stone bowl comprised of rice, salmon, cod roe and greens topped with shredded dry seaweed and sesame seeds.
Ishinabe Tofu Chige Soup
Php 225.00
Ishiyaki Bibimbap
Php 175.00 (S w/o egg)
Php 225.00 (L w/ egg)
THE SWEET REWARD
Cutting through the grease, an Ice Cream Platter was perfect value for money as you get a scoop from each of the four ice cream flavors like, Kurogoma, Matcha, Yuzu Sorbet and Gyu-Kaku Ice Cream! Capping the sweet experience with Milk Pudding gave way to a wonderful ending that made Gyu-Kaku true to its mother company’s philosophy, “Kando Sozo” which means, to exceed expectations and create memorable experiences.
Milk Pudding (above)
Php 145.00
Ice Cream Platter (below)
Php 245.00
Setting up tents in the woods back when we were girl/boyscouts was so much fun, and the most thrilling part was to start fire when it was time to cook… to grill! When in Manila, GYU-KAKU Japanese BBQ Restaurant lets you relive the same childhood experience and get to play “lutu-lutuan”, only with lesser or no trouble at all!
Photos by: Joanne Tan, JoTan23.blogspot.com
GYU-KAKU Japanese BBQ Restaurant
W Global Center Building
30th Street cor. 9th Ave.,
Bonifacio Global City, Taguig
For reservations (Mon-Thurs except on Holidays):
you can call at (02) 553 8962
Like them on facebook: Gyu-Kaku Philippines
Grilling Made Fun At GYU-KAKU Japanese BBQ Restaurant
