Mitasu Charcoal Yakiniku
785 Banawe Street, Quezon City
Open daily from 11:30 a.m. to 2 p.m. and 5:30 p.m. to 9:30 p.m.
(SPOT.ph) It’s really no surprise that DIY barbecue restaurants have recently become a hit. They satisfy your love for meat while also letting you get a little more hands-on with your food. You won’t be bored at the dinner table, that’s for sure.
Recently, more and more people have gotten into Korean barbecue, but if you ask Keiko Ann Sato of Fredley Food and Beverages, it’s time to pay attention to a kind of grilling that’s similar but lesser-known: Yakiniku or Japanese barbecue.
“We noticed that most of the barbecue places here in Banawe were K-barbecue places,” Keiko says. “That was when we thought, ‘Why not open a
Fredley Food and Beverages are no strangers to Japanese barbecue. After all, they’re also behind Sandaya Yakiniku, which has been around for over 17 years. But at Mitasu, they go back to basics with their grill, using charcoal stoves instead of electric ones. “Charcoal, we noticed, really brings out a different kind of flavor in the meat,” says Keiko.
Keiko admits that using charcoal can be difficult—it isn’t as easy, after all, as simply turning a knob on the stove. “Charcoal takes time to light up,” she shares. “We got this machine from Taiwan that can light up charcoal in 10 seconds. But you also run the risk of accidents, especially if you rush the staff.”
Premium Assorted Barbecue Set
Still, you understand why they decided to take the risk anyway, especially when you get the first bite of beef, the charcoal giving it a subtle smoky flavor that goes well with the sweet-spicy
Aside from the meat sets, Mitasu Yakiniku also has an extensive menu of other Japanese favorites. The Unagi (P520) is a great side to the
Grilled Chicken Salad
If you’re not a salad eater, the Grilled Chicken Salad (P280) may just be what converts you. Sizeable chunks of teriyaki-glazed grilled chicken
It’s not recommended to fill up before you get to the barbecue at a
Because they share space with Shabu-Shabu Ichiban, we had to ask: Could we have a hotpot and barbecue at the same time? For
Photos by Vincent Coscolluela