First Bite: Nikuya by Buta+Wagyu

I have been excited for Nikuya’s opening ever since I found out that it is the baby sister of Buta+Wagyu, one of our favorite restaurants to date. Marketed as the more affordable version of the upscale wagyu place, this Japanese Korean restaurant focuses more on yakitori, shabu-shabu and a handful of rice dishes. I was invited to its media event but couldn’t make it given the Christmas rush. But thanks to a work holiday, I finally got to visit this place with R. 

Hello, Nikuya!

We were warmly greeted by its hostess Erica and were quickly ushered us to our table. 

While appreciating the restaurant’s interiors, I realized that Nikuya has very limited seating capacity. Given that each table is equipped with smokeless grill and induction cooker, even solo diners will end up occupying a table good for four or six, especially if they would like to order grilled and/or shabu-shabu dishes. I also noticed that there are no tables  available without griller or induction cooker for those who would just like to order ready to eat dishes like bibimbap or rolls. In short, it is best to book a table before paying this place a visit. 

Aside from the usual kimchi and dilis, Nikuya also serves pickled radish as part of its wait snack. 

While munching on it, the staff was busy preparing our Shabu-Shabu (PHP598) with Sukiyaki and Pork & Chicken broth. 

First Bite: Shaburi

After our fun dice game at R's place with his family, his siblings teased Uncle R, the chongwan winner, to treat the whole family (and I) to dinner at Buta+Wagyu. Unfortunately, the SM Aura Sale and traffic made us change plans. Eventually, we decided to try this new Japanese shabu-shabu place in Uptown Mall instead. 

Hello, Shaburi! 

Since we were a party of nine, R's sister H, took the initiative to place reservation so that we are guaranteed a table to fit everyone. The place though seems to be doing very well on its first two weeks as the earliest reservation slot was 8 pm. We just took the slot and had light snacks so that we won't turn hangry. 

We got to the place a few minutes before 8pm as R's family is strict with time. However, it seemed that Shaburi doesn't share the same value. There was no table available for us and we were told that it'll be available after half an hour. WHAT THE HECK?!? So what is the point of reserving a table if we have to wait outside the restaurant basking in humid Manila air and wait for half an hour for our table to be ready? 

We approached the front host and told her that we do not find waiting half an hour acceptable and that they should also respect the customers' time as we did with theirs by taking the effort to be there by 8 pm. Dazed, she told us that our table was being prepared. She told us that at 8:10 pm. 

As I grew even more impatient and hangry, I approached the front host again seven minutes later and found out that the table they were preparing for us was imaginary. The area supposedly reserved for us was still being occupied by other diners and it didn’t look like they will be done anytime soon. In short, she did a terrible blunder, lie to upset customers. 

Restaurant Discovery: Ganso-Shabuway

I am an official sucker for new places. As long as I see an “opening soon” sign, I make sure that I’ll try it before it turns 6 months old. Yes, even if I am not fond of the food it will serve. That’s how addicted I am to new places. Don’t get me wrong though as I love old places too as long as I have never been there (with the exemption of Intramuros for that’s just too classic not to visit again).

 

Irashaimase!

 

That was the first thing you’ll hear once you step inside Ganso-Shabuway. 

The place was packed when we arrived. But the turnover was pretty fast. We just waited for ONE MINUTE before we got a table. Fast, isn’t it?

I have a confession to make… I do not like shabu-shabu. In fact, I hate it. (It shocks me that I do not like this Japanese dish considering I am a Japanese wannabe who is in love with everything Japanese […food related that is].) But since I’ve never been to this place, my I-just-have-to-try-it-even-though-I-might-just-waste-some-hard-earned-money mentality prevailed.