Saboten brings you the best tonkatsu in Manila.

As the battle for the “Best Tonkatsu in Manila” rages, Saboten will surely tickle your taste buds and fare for the title. Saboten Philippines is a francise brought to you by Raintree Restaurants, which is one of the largest Tonkatsu chains in Japan with over 500 shops in Japan, Korea, Taiwan, Thailand, Singapore, Hong Kong, Canada and China.


With over 40 years of experience, that started way back 1966 at Shinjuku, Japan. Saboten brings only the best and authentic ingredients shipped all the way from Japan to bring “The Original Taste of Tonkatsu” here in Manila. Their chefs even went through an intensive 10 day training in Japan and in their Hong Kong branch to make sure that the standard and exquisite taste is what Saboten Philippines would offer to Filipino foodies. To add up to that their interiors is designed by a Japanese interior designer.


Saboten’s Tonkatsu is generally served with shredded cabbage, miso soup, rice and pickles. Their set meals is a must cause they are served in unlimited quatities perfect for Tonkatsu lovers and foodies out there.Don’t forget to enjoy your Tonkatsu with Saboten’s pecial Tonkatsu sauce mixed with grounded sesame seeds which you ground yourself using a wooden pestle and a grinding bowl called suribachi.



Top to bottom: Sesame seeds in Suribachi, Shredded Cabbage and Appetizers (Pickles, Radish Salad with Plum dressing and Chicken with Onion Radish and seasoning.)


Grated Radish Tenderloin Set. A refreshing take on your favorite Tonkatsu, where it is topped with grated radish and grapefruit.

When asked what’s their secret for having the best Tonkatsu in town, according to Chef Porschia, the reson for their melt in the mouth Tonkatsu is that the meat is being cured in special sauces for at least two days and the Panko (Japanese Breading) is made especially by a bread technician flown all the way from Japan. And all the ingredients that they use is also flown from Japan to preserve its authenticity. They did not alter its original recipe to fit Filipino tastebuds, it’s recipe is the same from what they have in Japan.

After enjoying your delectable meal, your lucky enough to still have room for desserts. Try out their Strawberry Shortca and Green Tea Ice Cream.

 image  image

Pair it up with the refreshing Mango -Yakult drink, which is one of their best seller.


Saboten’s menu ranges from 500 – 800 per person, this may seem expensive for most people but the quality, taste and service is what will make you coming back for more to Saboten. No wonder despite its price Saboten is ofen packed with people during lunch and dinner time. They do not accept reservations only waitlisting. So if you’re planning to bring the gang or simply have a date you better come early or else you might have to wait a little longer.


Me and Chef Porschia posing after our interview.


The team! Marketing Managers, Ianna Ma and Elline Buenaventura, me, Chef Porschia. The foodies, Robee Sunga and Nica Carlos. The Photographer, Gino Ong.

Having a dad who is a chef and growing up eating at Saisaki all my life Saboten raise the bar of Japanese culinary experience for me. They do not only offer the finest ingredients but they also provide world class service. The waiters even bow, just like what the Japanese people do.

Here’s our photo after devouring the yummy food at Saboten.



Hey Look Up! 🙂


Me and the Photographer! It’s actually an “accident” that he suddenly became my photographer for the day. Good Job for the great photos! By the way this guy is an avid instagramer, check out his creations here.

Saboten Philippines

Ground Level, Serendra Piazza
Metro Manila, Philippines

Phone Number
(+63 2) 625-2000

Operating Hours
Monday to Sunday 11:00am – 11:00pm

Till my next gastronomic adventure!

Much Love,



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: