THE Katsu To Go For - Yabu House of Katsu

I don't usually get the Tonkatsu (Japanese Breaded Pork) or the Torikatsu (Japanese Breaded Chicken) when I'm in a Japanese restaurant.  I usually have the dishes that I can't make myself.  But had to go to Yabu (we went to the branch in Alabang Town Center).

Yes, you may think that I'm kind of late in the game for the art of eating (and appreciating) the true katsu (and there have been lots of fellow bloggers out there who have raved and written about this new restaurant already).  Nevertheless, I would like to join the mix - it is that good.

We had to wait 15 minutes to be seated, since there are quite a number of us who are favoring our dinner to be taken there.  However, time flew fast and we were seated in a comfortable spot.  For the first timers like us, we were briefed on the row of dressings and condiments that are on the table.  There are the Goma, Shoyu or Wasabi dressings for your organic shredded cabbage, the katsu sauce, Japanese chili powder, pepper and oil and an earthenware pot of salt in case you need some more.  

Next, we are given each a small bowl of black and white sesame seeds which we have to grind well enough before pouring in the katsu sauce - a necessary condiment to truly enjoy your katsu.

Yabu recommends its Kurobuta pork or the black Berkshire pig for your katsu for its marbled succulent and juicy flavor, but there are cheaper but equally excellent alternatives for the diner like the Rosu (US porkloin) or Hire (US pork tenderloin), chicken, and seafood like the ebi (prawns), salmon and cream dory.  There is even a vegetarian katsu.

Each katsu you order comes in a set.  Thus, my 90-gram chicken breast katsu came with unlimited servings of pickled raddish, miso soup, shredded organic cabbage, a choice of either white japanese or organic brown rice and a cup of fruits for dessert.

I chose chicken breast because its usually quite hard to retain the tenderness of this white meat when fried, but I was pleasantly surprised.  Yabu retained the juiciness and tenderness of the breast meat while retaining the crispiness of its breadcrumb crust.  No wonder a good katsu is raved about.  It's not just a breaded and fried morsel, there is religion behind it.  (For more of the Katsu story, go here.)

The Rosu Katsudon is also a good dish to order.  The US pork cutlet was also battered and fried to tender perfection then poached in donburi sauce, capped with egg and served on top of a bowl of rice.

There is a Kid's menu too reasonably priced at Php210 which is also served as a set that includes edamame, unlimited shredded organic cabbage, Japanese rice and fruit cup.  Perfect to keep brattiness at bay ;-)

Our meal cost us Php1,300 (around USD30; 3 adults, 1 child), and the service was courteous and efficient.  Truly a memorable find that must be shared with friends.  Will certainly come back for more.

Yabu: House of Katsu

2nd Floor Corte de Las Palmas, Alabang Town Center

Commerce Ave., Alabang, Muntinlupa

Landline: +63 2 551 4195 

Milk Teas and Sashimi - Bubble Tea BGC

The milk tea craze is still going strong in the Philippines, or at least in Metro Manila, that is.  One of my favorites would be the Japanese brand Bubble Tea.  I have been to their Bonifacio Global City branch many times and liked the cheery pastel ambiance, and thought that I would write about it in my next visit.

This particular visit though had a few flies in their ointment.  We were still greeted by pleasant smiles and prompt assistance with our menu choices, but we noticed that the furniture now showed some wear and tear.  A shame too, because they really had comfortable seats and this was coupled by what should have been a well-thought of motif.  Then the rest rooms were a nightmare.  It has not been cleaned and it reeked of overuse.  Indeed, while they do open until 4am, this is not an excuse not to ensure optimum sanitation standards.

I ordered the mixed sashimi and it came, yes, well arranged, but was warm (!) and garnished with tired-looking radish strings (take note too, of the old stock of tamago [egg] sashimi pieces).  When I asked about this with the waitstaff, they only apologized and said that it was prepared near the stove.  But wouldn't the cook know that sashimi should maintain a certain cool temperature and thus, should avoid preparing it near a hot plate/stove?  They only graciously took note of this and will just tell the cook.  But my point is, the damage has been done.

 

 

Nevertheless, they came through with their Katsudon and the Pork Curry Rice.  Very colorful, well-cooked, and the balance of flavors and textures were evident. 

 

In fact, we noticed that the Japanese expats who came in, all had the Pork Curry Rice.  I suppose, in order to avoid any surprises, they tend to choose this dish which one cannot go wrong in preparing it.

 

 

 

Of course, their milk teas were still wonderfully silky sweet.  I prefer the old-fashioned Royal Milk Tea, but their Chocolate and Buco Pandan flavors satisfy as well.  Maybe if they do a little re-upholstering and are minded to clean their toilets, I will probably come back. For now, I'll have to contend with trying out their other branches instead.