It’s obvious that Yabu: House of Katsu devotes a lot of time and effort to perfecting the katsu experience.
It’s chefs, for instance, benefited from the wealth of knowledge passed on by Chef Kazuya Takeda, the head chef of Tonkatsu Takeshin, a Tokyo-based Michelin Star: Bib Gourmand rated restaurant.
Yabu’s katsu advantage springs from various practices:
- The use of panko (Japanese breadcrumbs) made fresh everyday that gives the katsu a coating of light and crispy flakes
- The generous half-inch cuts of pork
- Cooking the meat at 165-degree C, then allowed to rest prior to serving, ensuring that the katsus retain their juiciness
My go to order is the 120g Rosu (Pork Loin) Katsu Set (Php385), juicy pork cutlets with a trimming of fat. It is served with refillable premium white rice and shredded cabbage, sourced from Organic Manila.
This branch of Yabu: House of Katsu is located at the lower ground floor of Robinsons Place Magnolia, near the foodcourt. The resto has a lot of seating space, and even extended its seating area outside its enclosed space.
Yabu remains among my favorite katsu joints.
Check out my reviews of other katsu places: