3 Things I Love About Yabu: The House of Katsu

12 Aug

The Bar at Yabu: The House of Katsu 

I am not fond of Japanese katsu (or deep fried battered pork) but I wanted to try out this Japanese food craze hitting Manila. My sisters and I went to lunch in Yabu in The Atrium 2/F Megamall before watching Four Sisters and a Wedding. The restaurant is wholly Filipino-owned (by Joe Concepcion of Unilever RFM Selecta) but the chefs are all trained by a Japanese chef of a popular tonkatsu restaurant in Tokyo. 

Katsu, is a Japanese food which consists of a breaded, deep fried pork cutlet. It is often served with a finely shredded cabbage. Katsu originated in Japan in the 19th century.

At Yabu, set meals are served with unlimited finest Japanese rice called “Koshihikari,” miso soup, Japanese pickles, unlimited cabbage with sesame dressing, and a bowl of fruit.


Here are the 3 things I love about Yabu:




Katsu made with Yabu’s Kurobuta premium tonkatsu. Kurobuta is is also known as the Black Berkshire Pig, the world’s finest pork, also known as the “kobe beef” of pork because of its marbling, softness, and flavor. It is imported straight from Japan; tender, juicy and flavorful pork in a crisp golden panko crust. Flavor is indeed made much more exquisite with this High King of Katsu. I ordered the Rosu (porkloin) kind, with a sliver of glistening fat trimming its edges and deep fried in crisp golden Panko (bread crumbs). 

My Rating: 4/5 





This is a mixed set that lets you dive into the depths of four flavors: Salmon, Black Tiger Prawn, Creamy Crab and Oyster. This is a super treat as the Salmon melts in your mouth. Just be careful with those mayo!

My Rating: 4/5





Yabu katsu is drizzled with a light and sweet miso-based sauce, accompanied by nori, bonito flakes and a fried egg on top. A hint of shiso, or Japanese basil, is also found in the dish adding an unexpected freshness. This is my sister’s favorite!

My Rating: 4/5


Before our meals were served, we were given a small saucer filled with sesame seeds, a wooden grinding stick that reminded me of a small pestle, and we were advised to grind the sesame seeds with it. Then we were told to put in 2-3 scoops of their special Yabu thick sauce. It smelled heavenly!

 Just grind, pour, and mix!


We were also introduced to different types of sauces to try with our ordered dishes, most especially the Goma sauce: 


I guess my sisters truly enjoyed this Yabu experience because of its observance of careful and fine Japanese tradition of serving meals, from grinding and mixing the sesame to the sauces to the delicate placement of each and every ingredient to create a wonderful set!



No wonder it is Esquire’s Best Restaurant in the Philippines and katsu as “Dish of the Year 2012.”


What’s your favorite at Yabu? Tell me…


Life is Amazing!




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