Date #25: Teriyaki Boy
Credits to this site for the top left photo (I’ve been forgetting to take pictures of the signs lately). Click on thumbnails to enlarge.
I don’t care what anyone says about Teriyaki Boy. I admit that it isn’t the best, but Teriyaki Boy feels like home to me now. This is where I had my first college dinner. I suppose, this is where our (Douglas and my) relationship sort of started, too. This is where we had our first lunch together.
I’m a Gyoza (P110) monster. Douglas actually felt bad when he “mentally claimed” the last piece but I ate it by myself. There are five pieces in the set, so if you’re eating this as a couple, try dividing the last piece between the two of you so as to avoid making the other feel bad. Haha.
I love how the wrapper doesn’t disintegrate easily even when you bathe it thoroughly in the dipping sauce. The filling is composed of ground meat and vegetables. It already has taste by itself but it’s even more awesome with the sauce.
Their Bottomless Coke (P60) is only ten pesos more expensive than the regular one.
Teriyaki Boy’s Philly Cheese Steak Maki (P175) is a staple for the two of us. I love this restaurant’s Japanese Mayo dip over the ones in other establishments—I don’t know why. When their Japanese Mayo dip mixes with the torched cheese and the sweet onions on this maki, it’s like—damn. Orgasm in your mouth.
I admit the teppanyaki beef inside could be a lot more tender, though. And I noticed the amount of sesame seed coating has decreased from the last time we had this. But still, it retained its natural charm. I’m still in love with this. Absolutely.
A cup of Gohan (P35) to accompany our main dish.
If you’re an eggplant lover, you can’t go wrong with their Curry Nasu Hotpot (P215). It’s worth around three cups; very much worth the price. It’s composed of slices of egg plant and ground meat.
I noticed that the flavor of their curry is subtler now, which is a good thing because it was quite strong the last time I had it (I didn’t like it very much, back then). Everything in this pot just worked out perfectly, from the presentation down to the very last drop of soup. We ate it along with the rice, which went okay, but I think it’s ideally eaten as it is.
The yogurt craze has taken the Philippines. I don’t know how or why this happened, but the thing is everywhere. Yogato is Teriyaki Boy’s version.
I applaud Teriyaki Boy for making an effort to actually put a Japanese touch to their yogurt. Besides the usual toppings, they also have Japanese toppings like Tempura bits, wasabi cream, nori flakes, mochi, and a lot more.
We topped our Regular Sized Yogurt (P78), with crushed grahams (P20), mochi (P20) and honey glazed rice crispies (P20). The serving is bigger than the ones in other establishments.
The Verdict: Well, I can’t really make an unbiased verdict since I’ve said that Teriyaki Boy is my favorite. :| Just gonna say though, if you’re the type who needs raw fish or tempura from any Japanese restaurant you visit, I don’t think Teriyaki Boy is the best place for you. That’s just that. :))
313 Katipunan Ave., Loyola Heights
Quezon City, Metro Manila, Philippines
Rina Caparras and Douglas Chong
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