When Maxine and Rich Sanz visited Japan back in 2016, one of their stops found them in Kyoto where they enjoyed a Sukiyaki dinner that was served dry-style, with rice on the side. Maxine was waiting for the traditional soup to come and was told that was the meal, as it was Kyoto-style sukiyaki. Even back then, having enjoyed this different approach, they were wondering why this style of sukiyaki couldn’t be offered in the Philippines, where we have a yen for Japanese cuisine.
Fast forward a number of years, and as part of their mission to establish new food brands and restaurant concepts from the ground up, the couple put up Inari Sukiyaki. After a maiden outlet at Robinson’s Magnolia, a new branch has just opened on the 4th level of the SM Aura at BGC; and it’s where I got to sample this novel twist on Japanese comfort food.
The Kyoto-style dry sukiyaki is naturally the centerpiece of the Inari menu. And to appease the customers who do come in, looking for the traditional wet Sukiyaki in a soup preparation, Inari also offers this version as Tokyo-style. What Inari Sukiyaki brings to the table are options on the quality of beef that a customer can choose from, to use for their Sukiyaki beef slices.
From USDA Karubi, Australian striploin, on to USDA blackangus misugi, black angus ribeye and up to A5 Wagyu; one can make a selection on the beef pieces of your sukiyaki. On this count, Maxine was happy to say they’ve found reliable suppliers, and this choice aspect is something they’re proud to offer, and make an integral part of their food concept.
Small plates, signature rolls, and non-beef rice bowls are also available, so that no one feels left out when dining at Inari Sukiyaki. On the day I sampled their offerings, I got to try the spicy tuna roll with sukiyaki reduction. Heavy on the sauces and Japanese mayo topping, this was a unique dish that should appeal to the Filipino palate.
Their ebi tempura house special comes with lumpfish caviar, ebiko, and Japanese mayo. It’s the traditional tempura given a unique twist to add to the flavor profile. It may not be for everyone, but I appreciated how they were ready to serve you the classic version, or opt for this innovation.
For dessert I ordered their yuzu/calamansi sorbet and it was refreshing - not too tart, but not going too sweet either.
Inari Sukiyaki has a short menu that knows how to stay different without straying too far from its’ comfort food roots. It’s not fine dining but casual and relaxed, with the sukiyaki being prepared tableside by their chefs.
There’s a lot more that can be said about this food concept, but in the end, this casual dining adventure has to be experienced firsthand to be appreciated. Happy that there’s now a branch at SM Aura’s 4th level. And now we need Maxine’s Butternut Bakery to also open an Aura branch.