Use Saikoro steak cubes for Gyu Kushi that's just as good—if not better—than Kikufuji's.
The first time we tried Kikufuji's Gyu Kushi, we got meat slapped. The dish seems simple, but what makes this skewer deserving of all praises lies in the beef's quality. From your first bite of the Gyu Kushi, you'll taste a world of difference between most locally available beef and this.
We tried hacking this meat skewer, but the no-brainer way to hack this is finding the exact meat that Kikufuji uses—frozen Saikoro wagyu beef, which can easily be purchased at the neighboring Japanese grocery in the Little Tokyo compound in Makati.
If you can't find the time to visit Little Tokyo, try checking Japanese groceries near you, or try using tenderloin—unfortunately, we can't promise that it'll taste the same if you do.
Prepare your marinade of light soy sauce and olive oil. Add meat, making sure it's pre-thawed, into the marinade and season with salt and pepper. Marinade for 10 minutes.
Soak bamboo skewers in water. Slide four pieces of meat onto the skewers.
Heat a grill pan until smoke starts to build up. Add the Wagyu sticks and sear the beef on each side depending on preferred doneness. Serve with rice or a seaweed salad on the side.