Ikinari: Ready For Steak Off

During our trip to Tokyo back in 2023, my husband and I landed hungry and excited and we knew exactly where we were heading first –  Ikinari Steak! It was still brunch time when we walked into their restaurant, lured by the scent of grilled meat and sizzling hot plates. Ikinari is widely recommended by locals and tourists alike for a satisfactory steak experience of premium beef cuts like. That morning, my husband and I ordered Wild Steak and Chuck Eye Steak respectively.

Days after our Tokyo trip, we were surprised to hear that Ikinari Steak opened a branch in the Philippines, specifically at Mall of Asia. Naturally, we rushed to try it again but sadly, it didn’t live up to the original. The steak in Japan was still fresh on our palates, and this local version just couldn’t compare.

We never went back to Ikinari Philippines and waited for our next trip in Japan. Finally, it happened in 2025 and had another taste of the authentic Ikinari.

Wild Steak

Finally, I understand why Ikinari is one of the most recommended steak places in Japan! The beef was only seasoned with salt and pepper, yet it was one of the most flavorful steaks I’ve ever tasted. They kept everything simple to highlight the natural richness of the meat. It was perfectly juicy in medium-rare doneness. The sauce deserves its own praise. It had deep umami flavor, just the right saltiness, and a touch of smokiness. You could tell that it was made by simmering beef meat or bones for hours. The steak stands well on its own, but pouring that sauce over it made it even better.

mChuck Eye Steak

The Chuck Eye Steak shares similarities with the Wild Steak, but the beef comes from a different origin. This one didn’t come with sauce, but I noticed a unique tanginess in its natural juices. A pinch of salt brought it to life. The red, medium-rare center was tender, but I was craving some burnt edges for a bit of charred flavor. I ordered 300 grams and was surprised at how large the cuts were. It was much bigger than the 300 grams steaks in the Philippines, likely because these were pure meat with barely any fat on the hot iron plate.

Blade Meat Steak with Creamy Mashed Potatoes

This steak cut, described as the steak that is back in their menu again, comes from the chuck primal and is sometimes called a budget tenderloin. I read online that it’s similar to the Chuck Eye, so I was curious about the difference. It’s definitely more affordable, probably because the well-done parts were tougher. But the medium-rare portions were still great. I was surprised that the yuzu sauce worked so well. It brought out a bright citrusy touch, while the onion sauce had a peanuty hint I didn’t expect. The mashed potatoes, however, were a bit of a letdown. It was rough in texture and not as creamy as expected. It felt like nothing else was mixed in to smooth it out.

Wild Combo

I ordered the Wild Combo at Ikinari Philippines to sample their hamburg steak and also to compare the chuck cut to Ikinari Japan. I hope it doesn’t sound insulting, but honestly, Jollibee’s burger steak tastes better. Both were tender and juicy, but Jollibee’s version had more flavor. As for the Wild Steak in this combo, it didn’t live up to the Japan standard. The steak was tough, overcooked, and not as enjoyable. I think the staff mishandled the iron plate, causing the steak to cook almost well done. There were visible fats too but they weren’t melt-in-your-mouth as they should’ve been. The sauce tasted watery and diluted.

Yuzu Soda & Orange Juice

Ikinari’s drink selection is a bit limited, so I tried their Yuzu Soda and Orange Juice to fill this food review. The Yuzu Soda was a refreshing surprise. The yuzu flavor was bright and clean, a nice change from usual sodas. At their Shibuya branch, I had their orange juice, which wasn’t the sweet or tangy kind I was used to. It tasted very natural and even had a mild bitterness, likely because it wasn’t sweetened at all. Perhaps this is just how orange juice is served in Japan. It was honest and unfiltered.