Buta+Wagyu

Lance Delacruz

Getting called Buta Wagyu, you'll think their wagyu will be the star of the present. Unfortunately we were dissatisfied. Our Kagoshima rib-vision was therefore thinly sliced plus they claimed it had been 100 grams. Whenever we order exactly the same Kagoshima rib-attention from their provider forthe same pounds, it arrives exactly 100 g therefore a lot more flavorful. Don't bother buying their beef. Their more powerful suit has been their cocktails, pork buns and fried rice. They're even more Korean than Japanese in all honesty. They don't serve their rock grilled beef japan way, cubed when cooking food. Their drinks menu can be nearly the same as their sister Korean cafe, Eum-Ma-Nae in Capitol Commons.

Kevin Capati

Went with buddies for a weekend lunch time. Reservations recommended because the place isn't so big and will get packed. Assistance was very effective. Ordered the wagyu, bibimbap and 2 forms of stone-grilled wagyu (Chateaubriand and Chuck Roll) to review. We enjoyed the laundry. Wagyuis expensive but was done perfectly. We liked rolling the wagyu in a spice combine provided by the eating place. Would come back.

Bianca Balandra-Berbano

Very attentive service. Extremely cordial and welcoming. Kudos to the employees for that. These were able to describe the menu properly and got everything I questioned for in stock. I came across P1,300/100g for the wagyu rib-eye very steep, but knew that it might be worththe price. Therefore my expectations were higher. My little bit of rib eye had not been cooked very well. I asked for this to be prepared medium-rare. This restaurant makes use of rock grills for the cooking food which I felt weren't hot enough. Although prepared, my steak wasn't sealed at first glance, but cooked equally thru & thru. Nevertheless tasty, but still juicy but certainly undercooked on that rock grill. The waitress explained the rock grill is taken to 250 degrees (F) in your kitchen. I feel it will have been doubly hot. Because of the lower temperature the fattiness of the wagyu didn't receive good enough heat, making the knowledge feel large on the stomach. The waitress explained that since some clients complained concerning the excessive smoke cigarettes that originated from their rock grills before, that they had made a decision to reduce their temperature. I actually was surprised to visit a cafe that offered table-best grilling minus the proper exhaust techniques to handle the heavy smoke. Sorry, but We don't believe I'll ever return.

Ruffa Belle

The wagyu steak is fantastic however they ask you for cooking fee -- I believe its my first-time to come across a restaurant that could impose cooking fee separate (unless they position themselves as plain raw steak home). Also, when eating (esp within the enclosed region)expect that odor will adhere to your clothing after given that they basically make the steak on popular rock within the dining region -- while its a gud solution to showcase their steak and revel in their steak, diners wouldn't normally want to odor like steak after, when dining here be sure you dont possess an appointment after

Ma Cristina Elle Lalis

Publication the adjacent bar region for a lunch company meeting because it looked calm and straight forward and they also had lunch set foods. The meals didn't have anything special I ordered Wagyudon and meal was exactly the same with typical Japanese restaurant (P499+10% service fee).The highlight really was on the waiter as he was really mindful of our needs.