Oh, how many ways can one cook a katsu? Those deep-fried cutlets almost look the same on the table but with a twist on added ingredients, sauces and way of cooking, we could see there are variety of ways to enjoy Japanese cutlets. With it’s 500-strong branches in Asia brings, Saboten Japanese Cutlet, brings its rich katsu experience in the Philippines.
After a jovial Japanese greeting from the staff once we entered the door, it’s hard not to notice the beautiful wall panels of the Saboten interior. Aside from the cozy and warm lighting, the ceiling is comfortably high. Some tables have divisions making group dining more private and intimate among friends or families.
There’s a slew of choices in terms of drinks in Saboten but I have to content myself with a Strawberry Yakult. I love how the yakult-infused shake taste.
We had some fresh greens on the cucumber slices, onions and the really flavorful Bang bang Ji dressing on top of the Chicken Salad. There’s also the crispy and the lemony sourness from the Pork Loin Karaage.
It’s easy to be confused with all the Katsu sets on our table. Do remember that all set meals includes refillable shredded cabbage, pickles, rice and miso soup. Now bear with me as I try to recall what we had on the table. I may not have them all named correctly but these ones really stood out.
There’a the memorable Tuna Katsu. I like how they maintained the rawness of the fish meat inside those golden crispy coatings of the katsu.
Then there’s the Mille Fuille Combo set which I was told by the staff means A Million Waterfalls which the food set try to invoke. While I didn’t feel the overflowing waters in this set, I do love the unique sauce that came in this prawn combo.
There’s also the confusing difference between the tenderloin and the loin katsus. The ‘tenderloin’, as the name suggest is tender and leaner than the ‘loin’ counterpart which has some fat. In Saboten, one could order either tenderloin and loin sets as people have preferences for both. I heard in Japan, people prefer to have the fat there for added flavor. For chicken lovers, they also have that option.
In Saboten, the one I remembered enjoying the most was the Grated Radish Katsu. I love the deep sourness and the blending freshness from the radish. It was gone before I knew it and wasn’t able to take a photo. There’s also the Miso Katsu with tonkatsu wading through a shallow pool of miso on a pot. I like the thick miso soup sauce that comes with it that has hints of sake infused with it.
There are more katsus to try out here though like the Clay Pot Katsu and the Katsu Curry.
We were pleasantly surprised Saboten have plenty of dessert offerings. Most of them are really good. The ones I really liked are the Chocolate Hazelnut Cream Cake because of its dark and rich chocolate flavor, and because I like matcha, the cool and clean flavor of the Matcha Lychee and Almond cake was uniquely appealing. The Sesame Sansrival also adds a different twist to our beloved sansrival that’s worthy to try.
Saboten Japanese Cutlet really know their way with katsu and their years of experience making them does show. There’s the golden crisp brown layers on juicy meat cutlets paired with very flavorful sauces, delectable desserts, warm and welcoming staff and cozy Japanese-style ambiance makes katsu dining experience here really authentic.
Saboten Japanese Cutlet
Serendra, Bonifacio Global City
Contact: 625.2000, 625.2888
Glorietta 5, Ayala Center, Makati
Contact: 625.0909, 625.0899