Gyudonya serves classic gyudon, steak bowls, brown butter beef, and a comforting Wagyu Hayashi prepared for 12 hours.
Beef and rice is one of those combinations that rarely disappoints. At Gyudonya, a new restaurant at Mitsukoshi BGC, that familiar pairing comes in several forms, from classic gyudon to seared steak bowls and slow-cooked Wagyu Hayashi.
The restaurant is the latest concept from Senshin Hospitality Group. Founder and CEO Richard Sanz says the idea came from wanting to serve gyudon the way people enjoy it in Japan, with a few adjustments for Filipino diners.
“Gyudon is like adobo,” Sanz tells The POST. “Every Japanese person knows how to cook it. It’s very simple, but I felt that there was still a gap here.”
Related story: After 14 years of saying no, Yushoken finally says yes
Related story: In BGC, merienda meets the modern coffeehouse
Start with the classic gyudon
The OG gyudon comes with thinly sliced beef, onions, sauce, and rice. Sanz recommends trying this first before ordering the restaurant’s other versions.
“When I eat somewhere, I always get the most basic first,” he says. “If it’s good there, then I get the variants after.”
Those variants include spicy, black truffle, and brown butter garlic gyudon. The restaurant also lets diners choose from different cuts of beef depending on their preference.
The brown butter gyudon is rich, savory, and very filling. The butter adds a slightly nutty flavor, while the garlic keeps the bowl from tasting too heavy. It is a simple combination, but one that works especially well with hot rice. Gyudonya’s sauce is also a little sweeter than the usual gyudon found in Japan. According to Sanz, Japanese versions tend to have a stronger shoyu flavor, while the restaurant’s recipe is more balanced for the Filipino palate.
The 12-hour Wagyu Hayashi brings the comfort
One of the menu’s highlights is the Wagyu Beef Hayashi, which takes 12 hours to prepare.
Hayashi rice is a Japanese take on a Western-style beef stew. Its dark sauce is made with demi-glace, caramelized onions, and beef, then served over rice. Gyudonya’s version is hearty and comforting, with tender beef and a rich sauce that soaks into the rice. It is full-flavored without becoming overwhelming, making it a good choice for anyone who enjoys Japanese curry or slow-cooked beef dishes.
The restaurant also serves seared steak bowls and a beef unaju with plain rice and toppings such as ikura, truffle paste, and furikake. Unlike the steak bowls served with chahan, the unaju keeps the rice simple so the beef and toppings can stand out.
The nori butter pasta is a surprise favorite
The menu may focus on beef, but the nori butter pasta should not be overlooked.
It is creamy but light, with enough nori to add a savory flavor without making the dish taste too strongly of seaweed. It also pairs well with the heavier beef bowls, especially when shared.
The hojicha is another pleasant surprise. I ordered it instead of matcha and was impressed by how well its roasted, slightly nutty flavor worked with the meal. It is refreshing without being too sweet, making it an easy drink to have with the richer dishes.
The space is small for a reason
Gyudonya occupies only 39 square meters, with half of the restaurant devoted to counter seating. There are a few tables, but the compact setup takes inspiration from small specialty restaurants in Japan.
The kitchen needs a large part of the space because many components are prepared in-house. The team comes in as early as 6 a.m. to start simmering, roasting, and preparing sauces before service. Sanz says the group initially worried that Filipino diners would not enjoy counter seating because people usually prefer sitting across from one another. Its other Japanese concepts, however, showed that the setup could work as long as customers had enough room to eat and talk comfortably.
The red and yellow interiors are inspired by fire and the flames used to sear the meat, giving the small restaurant a lively feel.
There is more to come
Gyudonya plans to add small plates, more steak bowl variations, and seasonal Japanese A5 Wagyu. A larger Makati branch is also in the works.
For now, the Mitsukoshi BGC branch gives diners plenty to try. The OG gyudon is the best place to begin, but the brown butter version and 12-hour Wagyu Hayashi are worth ordering if you want something richer.
Just remember to leave room for the nori butter pasta and hojicha. They may not be the first things you notice on the menu, but they could end up among your favorites.
Gyudonya is located at B1, Mitsukoshi Mall, BGC, Taguig.
Related story: Why Ogawa’s return feels like a welcome home for Japanese dining in Manila
Related story: Not into lamb? This Michelin-selected Makati restaurant might change your mind
