Luxury, Ambiance, Food and Value at KAYU: Kitchen + BAR

Not all luxurious restaurants are intimidating. Luxury as they say, The KAYU: Kitchen + Bar located at Sanson Road, Rockwell Cebu offers variety of sumptuous dishes that would bring you into a gastronomically inclined world with the dishes that adds value for the price.

Located on a very exclusive area, the ambiance feels so secure, calm and relaxing. During the media event, it so happened that  it’s raining – that it adds more drama on the place.

The trees around the area and the concept of the restaurant that blends perfectly together actually sells for me. You can never find a restaurant with the same setup as this.

Curious about why the name of the restaurant is KAYU? My initial thought was that it is named because foods are cooked with fire but that seems so odd and weird so i threw that idea away. The second thought that I had is that it might be an italian or a foreign word that means something very tricky about the cuisine. But as what the chef said, it’s literally a visayan dialect that means Fire. Fire because it symbolizes passion – passion that once you do something out of it, will turn out perfectly good, so good that will end up attracting people and filling up the hungry tummies and craving soul of the tastebuds.

So much with ambiance that’s undeniably awesome, the foods are uniquely and  passionately prepared.

We might think of this restaurant as somewhat like Italian or Mediterranean restaurant because of it’s ambiance. However, the chef claimed that it is actually a local restaurant. All the spices and recipes are bought locally and that’s what makes them stand out in the industry – supporting local recipes and spices. They do not claim themselves just same as the other types of cuisine but they are considered as latest Fusion Cuisine in Cebu.

Here are some of the dishes that was served and as far as my knowledge and memory is concerned, I hope everything was named correctly. 😀

Glazed Salmon (Sushi rice, bokchoy and teriyaki)

Glazed Salmon
(Sushi rice, bokchoy and teriyaki)

Poach Red Snapper (Coconut rice, banana puree and gochujang foam)

Poach Red Snapper
(Coconut rice, banana puree and gochujang foam)

Charred Octopus (Squash risotto, grilled grapefruit and romesco)

Charred Octopus
(Squash risotto, grilled grapefruit and romesco)

Braised Shortrib (cornbread puree, braised shallot, beech mushroom and demi glaze) Trivia: The meat of this dish is very soft and tender. The meat alone is being cooked and prepared in an oven for 7 hours.

Braised Shortrib
(cornbread puree, braised shallot, beech mushroom and demi glaze)
Trivia: The meat of this dish is very soft and tender. The meat alone is being cooked and prepared in an oven for 7 hours.

Pork Pork Pork (Grilled apple puee, sauce chasseur, braised cabbage and cilantro)

Pork Pork Pork
(Grilled apple puee, sauce chasseur, braised cabbage and cilantro)

“Potted” Chocolate Tiramisu (Sabayon, crunchy hazelnut meringue, coffee sponge, chocolate sand, strawberry gelee and vanilla sauce) I want to add a personal note. This is the cutest food I have ever tasted. I thought it was a joke but it is actually a food. The plating is so unique and perfect. and it’s not expensive, I tell you that.

“Potted” Chocolate Tiramisu
(Sabayon, crunchy hazelnut meringue, coffee sponge, chocolate sand, strawberry gelee and vanilla sauce)
I want to add a personal note. This is the cutest food I have ever tasted. I thought it was a joke but it is actually a food. The plating is so unique and perfect. and it’s not expensive, I tell you that.

Sizzling Caramel Bar (Served in a sizzling skillet topped with vanilla ice cream & banana, drizzled with caramel sauce.)

Sizzling Caramel Bar
(Served in a sizzling skillet topped with vanilla ice cream & banana, drizzled with caramel sauce.)

Pan Seared Scallops (Couscous, sweet potato puree, saffron emulsion, rice cracker and whiskey glaze) Personal note: I am not sure if the photo is actually the Pan Seared Scallops. Please let me know if it isn’t so that I can correct. Thanks in advance! ?

Pan Seared Scallops
(Couscous, sweet potato puree, saffron emulsion, rice cracker and whiskey glaze)

Personal note: I am not sure if the photo is actually the Pan Seared Scallops. Please let me know if it isn’t so that I can correct. Thanks in advance! ?

There are still variety of dishes to choose from. So don’t get intimidated, visit KAYU: Kitchen + Bar and realize that it isn’t really worthy to be intimidated with.

For inquiries and reservations, please refer to the contact details below:

KAYU: KITCHEN + BAR

Address: 32 Sanson Road, Lahug, Cebu City

Phone number: (032) 406 3095

Other concerns? Email them at hello@kayu.ph

Opening Hours:

Lunch: 11:30am – 2:30pm

Dinner: 5:30pm – 10pm

Tapas bar: Fri & Sat 10pm – 1am

Closed on Mondays

(Disclaimer: There might be mistakes in the food labeling that I made. If you know the food was not properly labeled, please let me know. Thanks in advance ?)

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Wellbein Borja

A self-proclaimed mobile photographer. An aspiring blogger. A startup entrepreneur. An optimistic person. #mypersonalsnaps #puzzlemyworld #pergazine (Instagram: @wellbeinb | Twitter: @wellbeinb)

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