The Underrated Teriyaki
When people think teriyaki, they think chicken. But teriyaki beef is the quiet star of our menu — slow-cooked, deeply savoury, and meltingly tender. If you've been overlooking it, it's time to give it a try.
How We Cook It
Our teriyaki beef starts with thin slices of beef, slow-cooked with sliced onion in our house-made teriyaki sauce. The slow cooking allows the beef to absorb the sauce completely, becoming tender and flavourful throughout. The onion breaks down, adding sweetness and body to the glaze.
This is closer to the Japanese dish gyudon (牛丼) — the beef rice bowl that's a staple of Japanese lunch culture. Our version adds the teriyaki glaze for extra depth.
Donburi, Bento, or Udon?
Teriyaki beef is available three ways:
- Teriyaki Beef Donburi — beef and onion over steamed rice, the classic bowl
- Teriyaki Beef Bento — beef with fruit salad, sushi, Japanese salad, and edamame
- Teriyaki Beef Udon — beef and onion tossed with chewy udon noodles
Each preparation highlights the beef differently. The donburi lets the sauce soak into the rice. The bento gives you the full lunch experience. The udon adds a chewy, noodle-y dimension.
Why Beef Teriyaki Deserves More Love
Beef teriyaki is richer and more savoury than its chicken counterpart. The slow cooking concentrates the flavours, and the onion adds a sweetness that balances the teriyaki glaze. It's the dish for when you want something deeply satisfying — a bowl that feels like a proper meal.
If you usually order the chicken, mix it up next time. The beef might just become your new favourite.
