The first slice of meat hit the grill with a soft sizzle. I turned it once, then passed it across the table. Around me, friends waited with chopsticks in hand. It was a simple gesture—meat, fire, and timing—but it carried the same weight it always does in Filipino meals: food tastes better when it is shared.
That moment captures what Yakiniku King brings to Manila. More than an all-you-can-grill restaurant, it offers a way of dining that feels both new and familiar, mixing Japanese order with Filipino warmth.
From Japan to Manila
Yakiniku King began in Japan in 2007 under Monogatari Corporation, built on a table order style where dishes are prepared fresh and brought to the table instead of lined up in buffet trays. The model proved so popular that the chain now runs more than 350 branches across Japan.
The SM Mall of Asia branch is its first overseas location. Inside, the space feels open and uncluttered. Unlike many yakiniku or samgyupsal spots, there are no bulky exhaust ducts hanging from the ceiling. Smokeless grills at each table keep the air clear while leaving the room light and spacious. Service keeps pace quietly, with staff replacing grill plates regularly—even before you think to ask.
The Sets and How to Navigate Them
Diners have 90 minutes to enjoy three all-you-can-grill sets:
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Select Grill Set (₱1,099) – 59 dishes.
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King Grill Set (₱1,299) – 100 dishes.
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Royal Grill Set (₱1,599) – 110 dishes, including Wagyu cuts.
The best rhythm is to order in stages: start light with soup or salad, move to the meats, then close with dessert.
Pro tip: Don’t rush. We were full in less than half the time, proof of the meal’s richness. Order rice last if at all, but make space for the stone bowl bibimbap—it’s worth it.
On the Grill
The Royal Set highlights what Yakiniku King does well. The thick-cut loin, seasoned only with salt, feels like a small steak. The ribeye, cut in a flower pattern, grills evenly and balances fat and lean in a single slice. The sukiyaki-style kalbi, dipped in egg, cooks in seconds and is easy to repeat.
Seafood adds contrast, with buttered salmon as a standout. Chicken skewers and karaage are available, though better as sides. The harami, a diaphragm cut, can be chewy—best to skip if space is tight.
More Than Meat
Starters like Caesar salad and Kalbi soup wake up the palate. Kimchi adds spice, while the bibimbap brings crunch and substance to balance the grilled meats. Desserts come in small portions—soft serve, tofu puddings, parfaits—light enough to end the meal without excess.
A Filipino Fit
What makes Yakiniku King work here is how naturally it echoes Filipino dining culture. The smoky aroma of meat grilling at the table is instantly familiar to us—it recalls backyard ihaw, fiestas, and street corners alive with barbecue. Whether seated at a round table or a straight one, the grill pulls everyone toward the center.
Wagyu, once reserved for fine dining, now feels accessible at a price that still carries weight but invites sharing. Even if you don’t choose the most premium set, the experience is satisfying. In fact, even before our lunch ended, we were already thinking of who we would bring next time.
By the time the last slice left the grill, our table was quiet, content. Just like the first bite, the final one was shared across the table. That, more than the number of dishes, is what lingered: not just a meal, but a memory of eating together.
Yakiniku King Manila
Level 1, North Entertainment Mall, SM Mall of Asia, Pasay City
Hours: 10:00 a.m. – 10:00 p.m. (daily)
FB: Yakiniku King PH Instagram: @yakiniku_king_ph
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