Makati Leads - - Urban Bites -

What to ex­pect: What sep­a­rates Saboten from all the other count­less katsu places in the Metro? For one thing, it's le­git Ja­panese. “The food is au­then­tic,” ac­cord­ing to Michele Mag­toto, Mar­ket­ing As­so­ciate for Rain­tree Restau­rants. “The own­ers come from Ja­pan twice a month just to check up on things.” That means the oper­a­tions of Saboten restau­rants, which first ar­rived on our shores back in 2013, must be up to the ex­act stan­dards es­tab­lished in its home coun­try. Sim­ply, that means you're go­ing to get the best katsu for your money when you walk into a Saboten.

Rec­om­mended: You can't go wrong with the orig­i­nal, Saboten sig­na­ture ten­der­loin tonkatsu (P390 for small, P410 for medium, and P440 for large). Another thing to try is the Grated Radish Katsu (starts at P375), a vari­a­tion on the dish that sees a heap of grated radish (that, along with the grape­fruit, turns it into a “re­fresh­ing de­light,” ac­cord­ing to them) served on top of the katsu. One more vari­a­tion to check out is the Clay Pot (starts at P395), which is ba­si­cally katsu won­der­fully cooked in a layer of egg and spe­cial sauce.

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