Yoridori by Miyazaki Gyu brings the vibrant, laid-back energy of a Japanese izakaya to BGC, offering an authentic yet relaxed dining experience. Once focused exclusively on Miyazaki Wagyu, the restaurant has evolved into an expansive concept, giving diners a diverse selection of Japanese comfort dishes in a welcoming atmosphere.
The name “Yoridori” captures this freedom, translating to the luxury of choice in Japan. Rather than following a rigid course or omakase format, the menu encourages guests to explore and choose whatever catches their eye. For Chef Kensuke Sakai, however, the mission is simple: to serve Japanese food that tastes and feels as close to home as possible.
From Architecture to the Culinary Arts
Chef Sakai’s path to the kitchen was anything but traditional. He originally studied architecture, but upon graduating, he wanted a hands-on, practical skill and decided to pursue his lifelong love for cooking.
“I have loved cooking since I was a kid,” Chef Sakai reflects. “That’s why I chose the restaurant business.”
After spending five years honing his craft in a Japanese restaurant, he opened his own Italian eatery. Later, his career expanded across Tokyo and Singapore, where he successfully produced and launched multiple dining concepts.
Along the way, his formidable culinary talent even earned him recognition as one of the youngest contestants to step into the intense, high-pressure arena of Iron Chef in 1998.
His connection to the Philippines came through his Filipino wife and friends, who introduced him to local business partners. Eight years ago, he began working with the establishment that would later become Yoridori by Miyazaki Gyu.
“My wife was Filipino. That’s why I was curious to do something in the Philippines at that time,” he recounts.
Starting as its head chef, Chef Sakai eventually became a co-owner. When the restaurant shifted its direction, he saw a chance to fill a gap in BGC’s dining scene: a truly izakaya-style Japanese restaurant.
When asked what an izakaya is, Chef Sakai explains: “We want to provide an authentic and good Japanese restaurant experience, like an izakaya,” he began. “Izakaya is more casual, and you can order anything you want.”
Standouts on the Menu: Sukiyaki, Egg Rolls, and More
Chef Sakai is especially passionate about introducing diners to traditional-style sukiyaki. Rather than tossing all the ingredients into a pot at once, the meat is cooked first and enjoyed before the vegetables are added to the broth—allowing guests to experience the dish exactly as it is prepared in Japan.
Another crowd favorite is the freshly made egg roll, cooked to order and offered in three distinct variations, including inventive twists featuring unagi and mentaiko.
Bridging Traditions in BGC
Beyond authenticity, Chef Sakai aims to bridge Japanese culinary traditions with local ingredients. Reflecting on how he chooses his ingredients, he remarks: “Of course, import our fish from Japan for things like the sashimi, but I also want to use local ingredients,” he reassured. “I will use Japanese ways of cooking them to transform these ingredients into good Japanese cuisine.”
At its core, Yoridori is about enjoying great food without the formality. Whether guests are ordering a spread of small plates or pairing them with sake and wine, the goal is to let everyone dine at their own pace.
Every plate, flavor, and detail at Yoridori is thoughtfully curated to make diners feel just a little bit closer to Japan.
Drop by and craft your own culinary journey at Yoridori by Miyazaki Gyu today, located at the Podium Level, One McKinley Place, 26th St. corner 4th Ave, Bonifacio Global City, Taguig City.
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