Tajimaya Restaurant

Military Cut-off Rd., Baguio, Benguet

Tajimaya Restaurant
5.0
5.0 Stars

1 Reviewer

  • 5 stars 1
  • 4 stars 0
  • 3 stars 0
  • 2 stars 0
  • 1 star 0
  • 1 Reviews
  • 0 Recommend
  • 1 Reviewers
Category:
Japanese

Payment Options

Cash, MasterCard, Visa

Most Recent Reviews

Rocky R.
5.0 Stars
4

I believe I'm in carnivore heaven! Tajimaya opened its doors to Baguio City a little more than a week ago, and now has been creating a strong buzz by word of mouth. For many Manila residents, this maybe something you'd see everyday, but for us Baguio locals, having a place like this is somewhat new to us. I say somewhat, because Baguio is saturated by samgyupsal establishments.

Concept is simple, Japanese grade beef of different scores and qualities, grilled by the consumer over a smokeless charcoal grill. There are plenty of selections to choose from. Prices depend on the score and quality of a particular cut beef. Because it's Japanese grade, no matter what score, or quality, all cuts are tender and almost melt in your mouth delicious.

With what I ordered; Salmon Sashimi @ ₱350, Karubi (spicy beef soup) @ ₱190, Jou Gyutan (beef tongue) @ ₱495, Reba (beef liver) @ ₱110, and Jou Karubi (boneless short ribs) @ ₱495, I can say I was very happy and satisfied by all. I love the simplicity of Japanese cuisine.

All were tender, especially the Jou Gyutan. Who would've though beef tongue could ever be so tender without having to slow cook it? I certainly wouldn't have!

I can't wait for my next visit to Tajimaya. Next meal to cross off my list from their menu is their surf & turf-- U.S. Ribeye @ ₱680, and a couple orders of Ebi Yaki (prawns) @ ₱290.

Yes, prices are a bit on the higher end, but to experience good quality beef is very well worth it. I suggest to try it at least once! 128513

Happy Eating!!!

**hint**
Because the cuts of meat are thin, once the grill is hot, only sear the beef 15-20 seconds a side. I guaranty it'll be juicy and you'll be able to taste the true essence of marbled beef.

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