Botejyu: The Sound Of Okonomiyaki

Ever since we got from Japan, I am obsessed with Japanese food. Their cuisine showcases diverse flavors that tantalize taste buds and leave lasting impressions. So you can’t blame me if I keep going back to Japanese restaurants here in the Philippines. Botejyu is one of them.

While most Japanese restaurants in our country specializes in more popular dishes like ramen and sushi, Botejyu took the lead when it comes to Okonomiyaki. The restaurant delivered the beauty of Okonomiyaki and explained through cooking that this Japanese savory pancake should also be in the light.

Apart from Okonomiyaki, Botejyu also offers a wide variety of Japanese dishes. I actually thought that there was no end in flipping their menu.

Mixed Seafood Okonomiyaki

I learned the Botejyu is proud to offer their line of Okonomiyaki as it is their signature dish. They describe their Okonomiyaki as legendary. Aside from the classic Okonomiyaki, they also designed the concept of Okosoba, which combines Okonomiyaki and Yakisoba, allowing you to enjoy the delicious flavors of both in one dish. Anyway, we just had the Mixed Seafood Okonomiyaki. The big amount of oil on the teppan was the first thing we noticed so we easily got fed up. The savory pancake was undeniably good but its oiliness just took it away.

Premium Mix Moonlight-Egg Yakisoba Fried Noodles

The Okosoba is really an exciting dish to eat but we’ll have that next time. We’ll first try them separately. I like the texture of the noodles when munched. It has this smooth and mildly chewy feels that makes the eating experience playful. It’s like how Italians call al dente when it comes to pasta. I opted for the premium moonlight which has all the toppings they could add in a Yakisoba. I actually thought that having beef, pork, shrimp, swuid and egg over stir-fried noodles can be overwhelming but I was wrong. The combination was luscious.

Grilled Char Siu with Cheese Tonpei Egg Winding

To understand this, I think Egg Winding is Botejyu’s other words for omelette because this looks like one. I must say that the Japanese flavors are indeed displaying in this dish. It’s my first time having Chashu as fillings for omelette and it’s amazing. The braised pork may be sliced in thin cuts but each pieces were big so it’s still fulfilling. I can definitely taste the egg on the meat like as if the pork strips were cooked in oil used in egg. The roll is then drizzled with mayonnaise and cheese. There is a special sauce in it and I believe it made the Egg Winding great.

Seafood Mix Omusoba

We have another omelette here but it differs on how the eggs was cooked. This one resembles the famous omurice but using Yakisoba as fillings. The idea is, of course, astounding. Combining two great Japanese dishes gives customers an awesome experience. The sauce of the omelette complemented the Yakisoba. I had seafood this time and it was also delish, although I prefer the savoriness of beef and meat. The octopus and squid are kinda chewy. The whole dish is large. It can actually fill up two tummies.

Teppan Grilled Pork Gyoza

Gyoza in Botejyu is kinda different from the usual but it is in a good way. The potstickers were grilled and served on a teppan or iron plate to remain heated. It was also charred to perfection. The gyoza pieces of Botejyu were also molded in thinner form. In this way, there were more wrapper, which means more crispy parts. The meat fillings are so savory. I got umami and saltiness from the dumpling and sweetness and sourness from the dip. It’s like I had one whole savory meal in just one piece of dumpling.

Beef Hayashi Rice

While the Okonomiyaki dishes and the likes have large servings, I think, Botejyu was a little short when it comes to Beef Hayashi Rice. It seamed that we were just served half rice, which is kinda unproportionate to the amount of beef. The saucy meat may not look presentable but it was flavorful. The richness is actually evident from the deep color of the demi-glace sauce. I can totally taste everything that is infused in the sauce. I love that the beef were sliced to thin strips, making it more enjoyable to munch. I still wish there were more rice because the beef is so good.

Salmon Sashimi

I always wish sashimi slices could be thicker. Finally, it happened in Botejyu. However, the disadvantage of having thick salmon cuts for sashimi is the fact that it gets oversatiating. The Salmon Sashimi served was also not tender. I don’t know if the tenderness has to do with the size of the cuts though. Was freshness a factor also? I can sense some strange taste that covers the natural flavor of fish so I assume that it wasn’t fresh. A friend also told me that she had the same experience. It’s good that we just went for a solo sashimi and not the assorted platter.

Osaka Mixed Fruit Juice | Coke Float

The juice is mixed and blended fruits with milk. There are five fruits in this cup, as said in the menu, but the banana was dominating. It’s refreshing and creamy. It’s delicious like as if I’m drinking flavors of Japanese spring. When my boyfriend sees coke in the menu, he’ll go for it. that’s why we also have Coke Float here. It simply tastes like coke with ice cream but the effect vanilla ice cream to coke is incredible. I think they should also add choco fudge syrup like what Jollibee and Mcdonald’s do because the syrup really makes the drink more delightful.