In January 2008, a Filipino-Chinese and Japanese businessman decided to put up a Japanes Izakaya restaurant that specialized in authentic yakiniku. They wanted patrons to feel like "They're eating in Japan."
In January 2008, a Filipino-Chinese and Japanese businessman decided to put up a Japanese Izakaya restaurant that specialized in authentic yakiniku. They wanted patrons to feel like "You are eating in Japan." Thus, Tajimaya Yakinuku was created.
From the highest quality Japanese "Wagyu" Beef, US Prime Beef, and US Wagyu that they cook in a smoke-free charcoal grill right down to the sauce, everything they say is meticulously prepared and cannot be copied by other Yakiniku restaurants.
The restaurant's interior is designed to look sparse, comfortable, and clean. The kitchen equipment are imported from Japan.
Since I would recommend all the dishes in Tajimaya, I decided to give a short "How to Yakiniku", as years of dining this way has taught me the best style to get the full-flavor from the meat.
1. When the ordered meat is served, start grilling the the salt-flavored meat first.
Tajimaya specializes in Jou Gyutan (Seasoned Beef Tongue).
2. When the meat juice rises to the surface of the meat, it's time to turn it over.
3. During this time, 70% of the meat is already cooked. Grill lightly after turning over and serve immediately.
The Karubi or Horumon should be grilled longer than Sirloin or Pork loin, which is best eaten medium rare.
4. Freshly grilled meat should be eaten right away. Season with lemon or sauce to taste.
Salt-flavored meat should be seasoned with lemon. Other kinds of meat are best eaten with rice or kimchi-wrapped in Sanchu (lettuce) or Korean laver (nori/dried seaweed).
Since opening in 2008, they've put up four other branches, two in the Philippines, and two in Japan. In every branch, they promise consistency in taste. Do you agree? How does Tajimaya fare in Manila? Is it as good as the one in Cebu?