Japanese food

Gyudon, please! Japan’s Sukiya to open first Metro Manila branch in November

Steph Arnaldo
Gyudon, please! Japan’s Sukiya to open first Metro Manila branch in November
Suki-yaaass! The famous Japanese gyudon chain will be opening its first Philippine branch at this mall.

Rice, rice, baby! Japan’s famous gyudon chain, Sukiya, is opening its first Metro Manila branch in mid-November at Glorietta 2 in Makati City.

The Japanese resto chain announced that they would be “coming soon” to the Philippines in March 2021. Sukiya is most known for their premium and signature gyudon bowls – the Japanese staple of soft, tender strips of beef, simmered in a sweet-savory shoyu-based sauce, served on top of warm rice.

Sukiya Philippines’ Facebook page has teased three of the Philippine menu’s offerings so far. On October 8, they introduced the Melted Cheese Gyudon, which is their gyudon bowl topped with a melted cheese sauce made from mozzarella and cheddar cheese. According to Sukiya, melted cheese is the most popular topping in Japan.

On October 15, Sukiya Philippines introduced the Kimchi Yakiniku Bowl, which combines thick slices of 100% US grilled beef in their original yakiniku sauce, paired with their original kimchi, the chain’s longest-selling topping.

On Friday, October 22, Sukiya also introduced their Deluxe Curry. A beloved staple of locals, the dish has curry sauce served with warm rice, beef, cheese, and sausages.

Sukiya has over 2,000 outlets around Japan. Their Japanese menu consists of gyudon bowls with a variety of toppings (grated radish, yam, mayonnaise, and 3-cheese); pork rice bowls; beef stock curry; and Sichuan-style mapo tofu, chili shrimp, minced chicken, and minced tuna bowls.

Hopefully, the rest of their Japanese menu will be available in the Philippines, too! – Rappler.com

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Steph Arnaldo

If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.