Gyumon Yakiniku Restaurant

Our 12 hour celebration of my friend Deb’s birthday continued with dinner at Gyumon Restaurant. It’s not a new restaurant. It doesn’t have ambiance and the location is not ideal since it’s right next to a gentleman’s club. What it does have is pretty good food.

Gyumon Yakiniku Restaurant

Gyumon Yakiniku Restaurant-001

Gyumon Yakiniku Restaurant-002

Gyumon Yakiniku Restaurant-004

It was a pleasant surprise to see free cabbage salad outside a tonkatsu restaurant. 

Gyumon Yakiniku Restaurant- cabbage salad
unlimited cabbage salad

 

You may be wondering why there was kimchi. The waitress explained the restaurant was a Japanese-Korean fusion.

Gyumon Yakiniku Restaurant- kimchi
kimchi

 

I’ve never had fresh mushrooms cooked on a grill before.

Gyumon Yakiniku Restaurant- Shiitake mushrooms P250
Shiitake mushrooms P250

 

It was fantastic! Grilling the mushrooms drew out the moisture and gave it an even earthier flavor.

Gyumon Yakiniku Restaurant- Shiitake mushrooms P250-001

Only these hot charcoals powered our table top grill which was manned by our own server. She did all the cooking. All we had to do was wait for food to be dropped on our plates. 

Gyumon Yakiniku Restaurant-019

Deb’s hubby ordered the best quality short ribs with lots of marbling. More fat more flavor and tenderness. 

Gyumon Yakiniku Restaurant- Jo Karubi (superior rib meat) P530
Jo Karubi (superior rib meat) P530

Gyumon Yakiniku Restaurant- Jo Karubi (superior rib meat) P530-001

Gyumon Yakiniku Restaurant- Jo Karubi (superior rib meat) P530-002

The presence of lettuce and Gochujang, spicy fermented sauce, was definitely a Korean influence. 

Gyumon Yakiniku Restaurant- Gochujang
Gochujang

 

I wrapped beef and mushrooms in lettuce. After this I simply ate the meat and seafood sans lettuce for more taste.

Gyumon Yakiniku Restaurant-013

As much as I loved the beef I also liked the pork a lot. We had it cooked well done inside because it produced too much smoke when cooked on our table top grill. 

Gyumon Yakiniku Restaurant- Buta Karubi (pork short rib) P280
Buta Karubi (pork short rib) P280

 

Another must order is the squid which they managed to cook to perfect doneness.

Gyumon Yakiniku Restaurant- Ika (squid) P280
Ika (squid) P280

Deb’s hubby wanted me to try this Japanese yakitori and yakiniku staple. Nankatsu is chicken cartilage or keel or soft bone or gristle. There are many names to this part located under the chicken breast. You can see from the picture below there was barely any meat left. 

Gyumon Yakiniku Restaurant- tori nankatsu (chicken cartilage soft bone) P230
tori nankatsu (chicken cartilage soft bone) P230

 

It was really an acquired taste. It was crunchy and didn’t taste anything particular. I didn’t really like it but I should have eaten the whole plate since I found out this part is rich in chondroitin sulfate. 

Gyumon Yakiniku Restaurant- tori nankatsu (chicken cartilage soft bone) P230-001

Finally the day was over. We ate lunch, merienda and dinner for a total of 12 hours. Did we really have that much to talk about ladies? I do know we ate a LOT! It was a day for the books. Thanks again Deb for the whole day celebration!!! 

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Don’t let the location and looks of the restaurant fool you. There must be a reason they are still open. Do try their food and judge for yourself. 

Gyumon Yakiniku Restaurant
Makati Creekside Mall
Amorsolo St., Legaspi Village,
Makati City, Philippines
telephone: (02) 819-0361

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