MANILA — Japanese beef bowl specialist Gyudonya has opened its first branch at Mitsukoshi BGC in Taguig City, offering an elevated take on the classic gyudon through premium beef cuts, varied cooking techniques and chef-crafted recipes.
Designed with black, red and natural wood accents inspired by traditional Japanese storefronts, the restaurant centers around its "Beef-First Theater," an open kitchen where diners can watch chefs prepare each order.
"Our tagline is 'Beef Bowl Masters.' So it's really about beef bowls. We have different kinds of cooking techniques applied to beef. ...It's a slightly elevated gyudon while keeping the purist way of preparing it," Senshin Hospitality Group founder and CEO Richard Sanz told ABS-CBN News in an interview during the exclusive media preview last Monday.
Gyudonya opens at Mitsukoshi Mall, BGC. Handout
Gyudonya is the latest concept from Senshin Hospitality Group, the team behind several chef-driven restaurant brands known for focused menus, disciplined execution, and authentic dining experiences.
Inspired by their trips to Japan and years in the hospitality industry, Sanz and his wife Maxine, co-founder and chief marketing officer of the group, developed the concept for Gyudonya.
For the menu, the couple collaborated with Chef Francis Lim, who created the restaurant's recipes.
"One of the inspirations of Gyudonya is really observing the Japanese salarymen and their behavior in Japan. So couple of times na curious ako, ano ang kinakain ng mga Japanese salarymen on a regular basis. One of those is gyudon," Richard said.
Gyudonya's beef bowls have four variants: OG Gyudon, Spicy OG Gyudon, Brown Butter Garlic Gyudon and Black Truffle Gyudon.
Classic Gyudon in Steel Bowl. Handout
From the four variants, diners can choose the kind of beef or the choice of cut they want such as karubi, tenderloin, sirloin, and ribeye.
"Quality has always been at the heart of what we do. With Gyudonya, we wanted to create a restaurant where premium beef, thoughtful preparation, and great value come together in every bowl," added Sanz.
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Wagyu Meat Steak Bowl. Handout
In Gyudonya, Guests can choose from slow-cooked gyudon, sizzling stonepots, seared steak bowls, and rich hayashi as well as curated beef cuts.
"Each really has a special way of preparation. Kaya mas malaki pa ang kitchen namin kaysa sa seating area because we really focus on cooking techniques," Sanz added.
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12-hour Wagyu Beef Hayashi Rice. Handout
Nori Pasta. Handout
For her part, Maxine highlighted Gyudonya's dedication to craftsmanship, comfort, and everyday Japanese dining.
"For us, great dining is about more than great food. It's about creating a space where people feel comfortable, enjoy meaningful moments together, and leave looking forward to their next visit," she said.