Review: A Taste of Japan’s Famous Gyukatsu at Ganso Gyukatsu
Restaurant Background
Gyukatsu has seen a rising interest among Filipino diners. Those who’ve traveled to Japan have come back craving tender beef slices, coated in crunchy breading – and finally, local diners can experience the same thing in Manila.
Among those popularizing the dish is Ganso Gyukatsu, a newly opened Japanese concept restaurant that focuses on its namesake dish. At Ganso Gyukatsu, diners are invited to cook their own meat atop compact stone-top fire pits known as a shichirin stone grill. It is the sister to Ganso Shabuway, which serves Japanese-style hotpot.
Vibe and Venue
The restaurant, which connects to a branch of Ganso Shabuway, is both cozy and minimalist, featuring Japanese-style bamboo lanterns above every table. The space is comfortable, but can only seat a few groups or couples at a time; we recommend coming during non-peak hours or reserving in advance through this link.
Black walls are complemented with elements of the traditional Japanese sliding door, known as the shoji. These are further emphasized by wood-top tables where every diner can find two small, black shichirin stoves, Uji matcha salt, Sansho salt, and kewpie sauce.
How Much Does It Cost
Ganso Gyukatsu serves incredible beef sets that come with sides, sauces, and generous portions of meat for less than P1,100 pesos. Sets containing 130 grams of meat – whether of their signature set or their striploin set – cost P848 and P748 respectively. Two hundred grams of the striploin set carries a price tag of P1,088. A Japanese Wagyu gyukatsu is currently in the works, and although no price has been named yet, we expect it to be slightly higher than the other two.
Rice bowls at Gaso Gyukatsu are a reasonable P348 while small plates can range between P148 (for a bowl of edamame) to P286 (for fried foods such as enoki mushroom chips or chicken karaage).
Desserts are all less than P150 as of writing; choices include coconut sorbets and mochi. However, an upcoming item on the menu – their Japanese soft-serve ice cream – may raise the median once they announce the price.
The Menu and its Highlights
It would be a crime to come to Ganso Gyukatsu and leave without ordering a gyukatsu set. Aside from the breaded beef cutlets, each gyukatsu set also comes with a cabbage salad and miso soup. Both these items can be refilled for free.
A cup of seasoned short grain rice and an onsen egg are also included, alongside three sauces: the yakiniku sauce, ponzu sauce, and miso dare sauce. The yakiniku sauce has a sweeter, sharper taste, that’s rounded off beautifully by a sprinkling of sesame seeds; in contrast, the ponzu sauce is more acidic due to its citrus nature.
Lastly, the miso dare, which can be compared to the Korean gochujang. It is flavorful with a bit of spice and is creamier than its two counterparts. Of course, you have to try the restaurant’s unique Uji matcha salt, which adds an earthy undertone to freshly cooked meat. The Sansho salt is much more traditional, and comes with a bit of peppery aftertaste.
Brewed soy sauce and wasabi paste are also served on the side for the diner’s delight. Those who are curious can also order an additional side of curry sauce, which can elevate the experience further.
The restaurant recommends cooking the beef cutlet for 10 to 15 seconds on each side for the perfect medium-rare sear. They oil the stovetop for each customer at the beginning of the meal, but the secret to avoid having the meat stick to the stove is to constantly move the cutlet with your chopsticks as it cooks.
What We Tried
Currently available during the restaurant’s soft opening are the Ganso Gyukatsu Signature Set and the Gyukatsu Striploin Set. As previously mentioned, a Wagyu set is currently in the works.
There are a few differences between the two available sets; the former (its Signature Set) features smaller, squarer cuts and slightly fattier meat. The latter, made with striploin, includes more elongated cuts and comes in 130-gram and 200-gram portions. Yet, both are incredibly tender and flavorful, with a thin layer of breading that adds a slight crunch to every bite. Unlike in tonkatsu, where some may enjoy heavier breading, gyukatsu breading is best when it complements – rather than distracts – from tender, rare meat.
As an appetizer, we also tried the Ganso edamame, which is slightly spiced. Those who opt for the Sansho edamame can expect a more lemony flavor to go with their beans.
From the a la carte menu, we can vouch for the enoki mushroom chips, which are made with generous fan-like portions. Crunchy and coated in tempura batter, it is best eaten after being dipped in its accompanying sweet sauce.
The chicken karaage is another delightful mouthful; marinated in plenty of spices and flavoring, each bite of the karaage is as exciting as the last. Tender chicken is enveloped in a thick layer of crunchy skin, all of which is best enjoyed immediately after serving, lest it become soggy. To go with the karaage is a wedge of lemon, a spicy mayonnaise sauce, and cabbage salad, all of which work to provide equilibrium to an otherwise indulgent dish.
If you’re in a rush for something to eat during lunch, consider the rice bowls at Ganso Gyukatsu. There are two options: the gyudon and the yakiniku. We were fortunate to try the gyudon, which is served with a poached egg atop slices of meat on a bed of rice. The dish is pretty sweet, but also packs a punch of umami thanks to the beef.
Of course, no meal is complete without drinks. At Ganso Gyukatsu, diners can enjoy Filipino favorites such as fruit shakes – our mango shake was a particular delight – or traditional Japanese tipples such as Suntory highball or sake.
Location: Ganso Gyukatsu, MOA Square, Seashell Lane MOA Complex, Pasay City, Philippines 1300
Contact details: To know more, visit Ganso Gyukatsu on Instagram or reserve a table online
This food review is based on a complimentary media tasting provided by Ganso Gyukatsu in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
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