Address: Perimeter Road, near Friendship Highway, Angeles City
Review Written On : 01/01/08

This is a large restaurant and in my opinion one of the best kept secrets in Angeles. When Netguard mentioned it as a possible venue for the brunch club I knew I had seen the name somewhere but I couldn’t quite place it. As it turns out I have passed this restaurant literally thousands of times but never ventured inside. That situation was rectified by the recent brunch club and I am sure there will be many more visits for me in the future.

The restaurant is quite spacious with a maximum seating capacity of about 60 people. There is a central dining area comprising 6 tables which seat a maximum of six people per table. The seating is carefully thought out to maximize the available space. The seats themselves are lightweight yet sturdy enough to hold the biggest of customers.

Despite the large centralized dining area the main center of attraction tends to be the large hot plate at the far end of the restaurant. This is where the Teppan-yaki cooking is done and it is quite a show in itself.

The Teppan-yaki cooking style comprises the raw foods being presented to you on a Japanese style serving dish, then before your eyes it is cooked on a hot plate.

The actual Teppan-yaki cooking is a show in itself especially if you order a steak dish. For the steak dishes the steak is presented to you as finely cut slabs, the cook then takes these and pours some sort of oil on them. The oil then ignites and the steak is instantly seared. With lightning speed the steak is then cut into smaller pieces and served to you in a bowl.

This procedure is quite dramatic and it is interesting to see how the chef manages to regulate the flame according to how the steak is to be cooked. For example a well done steak requires more flame and longer exposure to those flames. A rare steak requires less flame and less time in the flames. There is no sure fire way to measure the length of time a steak must be exposed to flame but these guys seemingly instinctively or maybe through a lot of experience get it right every time.

The restaurant has Australian beef American Black Angus and supposedly Kobe beef. I have heard it stated that it is impossible to purchase Kobe beef outside of Japan however the chefs here swear black and blue it is the genuine article.

The cooks have an amazing slight of hand and they put on a great show whilst preparing your food

The cooks favorite trick is to toss an egg in the air and catch it on the side of a metal skillet. This causes the egg to split open spilling its contents onto the hot plate but keeping the shell attached to the skillet.

My personal favorite is the fried rice which is prepared on the hot plate and it includes chopped garlic, eggs and some Japanese spices.

If you prefer to sit in the main dining area they can still perform the Teppan-yaki cooking on the portable hot plates that are bought to your table.

The restaurant also supplies the more traditional Japanese food such as Shashimi, Sushi and Terryaki. All the food is fresh and off the highest quality.

Behind the Teppan-yaki hot plate there is a large kitchen where the cooks prepare the cuisine.

This is a large kitchen kept spotlessly clean. The large area allows each chef to work concurrently with the other. While 1 chef will be pan searing delicious prawns another will be dicing vegetables and another will be preparing the sushi.

It is an extremely functional design. The main food preparation table is located right in the middle of the floor. It is long and allows for up to four chefs to be working at the same time. On the back wall there are a number of big refrigeration units used for cold storage. At the back area there is two gas stoves used for pan frying seafood and sometimes vegetables.

In the front of the kitchen is a door which leads out into the Teppan-yaki hot plate area.

At the very front of the restaurant there is a private dining area in the traditional Japanese design. It features low tables with legless chairs and cushions that sit directly on the floor. The table is sunk into a shallow hole in the middle and the seats are placed around it on the floor.

This area is sealed off behind Japanese screens and it is expected that if you eat here you will remove your shoes and wear the sandals that are supplied at the entrance

Aesthetically the restaurant is very pleasing. It has a number of Japanese style decorations which combine to make a very pleasant relaxed ambience.

The relaxed ambience is further added to by the extensive use of wood throughout the restaurant From the floor boards through to the seating, railings and ceiling rafters the polished wood predominates and is very pleasing on the eye.

The menu is comprehensive and includes most of the elements of traditional Japanese cuisine. The menu describes the dishes in English and also provides a picture so you know exactly what you are ordering. Personally even though it is designed for ease of use for me it was a bit confusing and I found the easiest course of action was to stick to the grilled combinations section.

For a good three course meal you can expect to pay approximately 800 to 1000 peso per head. This should cover all your food and drink. The menu is the same both day and night. The opening hours are 12 to 12 seven days a week.

They have a special buffet every Thursday

This restaurant doesn’t seem to have a large clientele base yet the food is good and not too expensive considering it is a specialty restaurant and comparatively up-market. In my opinion this is a good restaurant and well worth visiting. The food is good the ambience relaxing and the staff friendly courteous and professional.

Currently GYUU does not offer any discount to Asian Escapades members.



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