MNL Eats: Yokohama Meat Kitchen

Warning: This post contains photos of raw meat which could look yuckles to you.

I recently reconnected with childhood family friends after a beach trip last month. Micca, at the beach? Unheard of! And it will remain that way 😛 There were 16 of us on that trip and the 4 “kids” always got segregated off to a kids table so we got pretty close, started a chat group, and have been meaning to meet up for dinner and/or drinks. We finally figured out our schedules and 3 weeks after the beach we found ourselves at the carnivore heaven, Yokohama Meat Kitchen.   

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Kat T and Gen T! (Source: miccadj)

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Pat P and I! (Source: miccadj)

Located on the ever busy Jupiter St, Yokohama Meat Kitchen is sequestered on a block closer to EDSA. It’s a lot quieter and easier to park there although getting there is usually the tough part because of heavy traffic. We dined on a Friday during Lent, no one was religious enough to really abstain from meat, and all was well. Yokohama Meat Kitchen is really simple and straightforward. A clean and minimalist look with no fancy decorations on the walls and ceilings to distract you from the glorious grilling you’re about to do. Okay, maybe a little too minimalist.

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It was a Friday during Lent. Not too many people. Yet. (Source: miccadj)

We didn’t really know what to order so upon looking at the menu we decided on the items with red font. We figured that these were probably the bestsellers and couldn’t go wrong with them. So we started with a plate of jo hire (premium beef tenderloin) and a plate of gensen meigara torimomo (special chicken thigh) since we didn’t know how big servings sizes were. Once cooked the jo hire was a little tough but was bursting in flavor. It kinds had a soy marinade and was topped with green onions and sesame seeds. I found the chicken thigh a little bland even when we squirted some lemon juice on top. Hmm…  The bite-sized pieces were easy to eat though so that was convenient.

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Jo hire (Source: miccadj)

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Gensen meigara torimomo (Source: miccadj)

We then ordered a plate of yakisuki (yakiniku style sukiyaki) followed by a bowl of Karubi soup (beef rib soup) to share. The yakisuki cooked really quick and we were told to dip it in the beaten egg mix. The beef was super soft and the egg mix made it super sweet! Easily my favorite dish of the night. The karubi soup was spicy, eggy, and just a tad bit too oily but overall delicious. None of the other dishes were especially spicy so I appreciated the change in flavor.

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Yakisuki (Source: miccadj)

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Gen T schooling us in how to dip (Source: miccadj)

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Karubi soup. There is beef in there I swear! (Source: miccadj)

We were still hungry so we ended up getting more food! One plate of jo karubi (beef ribs) and one plate of butabara (fatty pork). I don’t recall the jo karubi being marinated with anything but it still had a good beefy taste What surprised me was that there were no bones in the meat so it was easier to eat without using our hands. The butabara was also unmarinated but that fat gave it more depth and flavor than any lean piece of pork can. I would still pick the yakisuki overall.

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Jo karubi (Source: miccadj)

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Butabara (Source: miccadj)

I would come back to this place maybe in a little over a heartbeat. The price was a little expensive for what you get but there is a quality to the meat. I didn’t want to scare anyone about the carnivore heaven comment so I will say that they do also serve seafood, veggies, and dessert. How can you ever go wrong with dessert? We didn’t get any of it thought because we ended up going down the street to Sweet Ecstasy for burgers, wings, and fries. It’s clear to say that we really didn’t get full from what we ordered but the carnivore in me was pleased.

Yokohama Meat Kitchen
16 Jupiter St, Bel-Air
Makati, Metro Manila
+632 831 6546
Monday to Sunday 1130H – 1430H; 1700H – 2300H

Cheers,

Micca

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