Yakiniku is a type of Japanese cuisine, sort of.  Whereas the term means “grilled = yaki” + “meat = niku,” the meat is pre-cut into bite-sized pieces, sometimes marinated in a sweet soy-sesame marinade, then cooked DIY on a table-top grill – just like Korean BBQ.  Yakiniku restaurants also typically offer other Korean dishes, from sides to mains.  Beyond the Japanized names/spellings of various cuts/items, as well as inevitable variances in flavor, the food is unmistakably Korean.  Still, the genre has become so mainstream in Japan that it’s no longer regarded consciously as Korean, similar to how Koreans regularly localize and eat, for example, shabu shabu without considering its Japanese origins.

Overall, the dining experience was much to my liking.  For one thing, I’ve always appreciated the lighter hand that the Japanese demonstrate in the use of seasonings, so I enjoyed the delicate karubi marinade, both mushroom and beef.  The meat itself had a clean beef flavor; not as tender as the marbled appearance would suggest, but tender enough.  Combination gas+charcoal grill provided a nice charred touch.  Though I did miss the wide variety of vegetables that come with a traditional Korean BBQ spread, especially kimchi, I didn’t feel like paying for them, certainly not kimchi.  No big deal, as the meal wasn’t only about the BBQ.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN PHILIPPINES)