Samgyupsal out, Yakiniku in!

Was it only a year ago when everybody just started filling every Korean resto’s seats to capacity…? And for what – grilled meat.

With numerous barbecue joints opening here and there, it seems the Filipinos’ unwavering love for (unlimited) Korean barbecue won’t go away anytime soon. Fortunately, we can break away from the fad and give Japan’s take on grilled meat a try, because it’s simply worth it!

New restaurant in town

Ichika Japanese Grill launched its soft opening last August 2018. They have yet to officially open, but they’re already causing quite a stir. This is due to the fact that a neighborhood resto, which is just a few steps away from them, is the pioneer restaurant set up by the same owners who ventured into this new concept.

Little history > It was 2014 when the Takashi Japanese Cuisine opened its doors to affable employees, foodies, and Japanese food fanatics in the Pioneer area. With their delicious traditional and authentic cuisine, it was only a matter of time before people discovered the gem – that is – their restaurant. A second branch was opened in Makati, and let’s just say, it pretty much became the lunchtime slash hangout favorite of the hungry go-getters in the business district.

The success of the first two stores, plus the support of its patrons paved the way for Chef Takashi, together with his partners Miguel Villalon and John Chung, to open up Ichika Japanese Grill – a new resto, with a Yakiniku touch.

(Address: 8006 Pioneer Centre Complex Pioneer St, Kapitolyo, Pasig)

20181002_120451 — Page showing grills for yakiniku, rice soup specialties and more

They have a pretty large menu, so allow me to give a few tried-tested-and-enjoyed recommendations.

Calbi Soup (Mild spicy beef soup) – This is one of their best sellers, but since I’m not a fan of spicy food, I opted for the Tamago (egg and seaweed) soup instead. Still a great choice!
Kushi Yaki D.I.Y. (Chicken, pork, and beef skewers) – My favorite Yakiniku from the resto. Delicious and flavorful, just the way it should be. If you’re undecided about what to order, I highly suggest this one, so you could have variety in a single order.
Yakiniku Don (Sautéed thin sliced beef with yakiniku sauce) – A hefty serving of soft, juicy, and tender strips of beef that can be a shared dish for two. The meaty mains are served with full-flavored rice. Compared to the usual Donburi (rice bowl dish), which has a plain, steamed rice topped with meat, I like this one better.
Ichika Bo Kalbi (U.S. tender beef rib finger) – Move up the Yakiniku price ladder, and you’ll see this – the Ichika Bo Kalbi – which is perfect to share with family and friends. Chef Takashi’s tip on cooking this thick, but soft strip of beef, is to grill all sides for a couple of seconds, before cutting to your desired size.
Tsubo-Zuke Calbi (Special marinated beef ribs) – Cooked in an iron pot, with a special, soy-sauce marinade. Don’t be fooled. This may be served in a small bowl, but it’s plenty when cooked!
Cha Soba Salad (Fresh salad with matcha noodles) – Eating grilled meat requires something to cleanse the palate (aside from the soup or drink) for it not to be nakakaumay. This is my first time trying matcha noodles, and it didn’t disappoint. Super yummy!!

More than 10 sauces to choose from

Grilled meat is nothing without the perfect sauce. Ichika has a mini sauce bar where you can mix and match, and find the perfect sauce. (Ay-sauce!) Pleeeeenty of options to choose from – whether you like your food with a slight hint of sweetness, or crave the rush of eating it fiery and spicy.

If you ask me, I like the HERB SALT best (and a lot of their customers do, too!)

Some additional orders we tasted:

Mt. Fuji Ramen – The store allows cross-orders from Takashi Restaurant, so we just couldn’t pass up the chance to try the biggest ramen in town! Ours was miso-based, with two kinds of noodles, and generous slices of pork and other fresh vegetables.

Carbonara Ramen – Talk about unique. This one’s a new offering from Takashi, made creamy and enjoyable, just like the classic carbonara.

Japanese Mango Bingsu – I’ve always thought Korean Bingsus are too sweet for my liking, but Ichika’s Bingsu is something else. It comes in two flavors: mango and matcha. Since matcha’s not for everyone (certainly not for me), I opted for the safe choice, and I’m so glad I did. The shaved ice had a delectable milky flavor – perfect for its sweet and citrusy syrup.

Look who dropped by

Chef Takashi Kawasaki is the Executive Chef and Owner of Takashi Japanese Cuisine & Ichika Japanese Grill, but he also teaches basic Japanese cuisine in GalaStars Culinary. One of his students is actor and TV host Troy Montero.