Named after the Cebuano word for fire, Kayu offers modern-fusi on cuisine with a passion, and at the restaurant’s helm is the young and imaginative Chef Izzy Sy. Having studied in the prestigious Culinary Institute of America in Napa Valley, the 26-year-old chef worked in Iron Chef Masaharu Morimoto’s Morimoto restaurant, an experience he credits as having ignited his passion for reinventing food and flavors. And giving their all out support to Izzy are his parents, Francis and Marisse Sy, who own and manage Kayu.
Located in one of the most upscale developments in Cebu City, Kayu appeals to Cebu’s foodies who seek imaginative, passionate modern-fusion cuisine that uses only the freshest and finest ingredients. With its retro-chic 1950s-inspired interiors, Kayu is perfect for urbane, relaxed dining in a setting that evokes the Cebuano lifestyle and warmth.
Among the unique and exciting dishes from Kayu are the Clam Chowder, Chorizo and Oysters, and Fish Taco as appetizers, Pork Belly and Kayu Skillet as entrees, and Sizzling Caramel Bar for dessert.
The Clam Chowder is made fromcelery-potato puree and scallops with pan de leche and basil oil, while the Chorizo and Oysters are served in melted mozarella. The Fish Tacos are crispy fish skin topped with spicy glazed tuna and pear plus sesame.
The Pork Belly is delicately plated with grilled apple sauce, compressed watermelon, charred asparagus, white bean bechamel, and puffed rice.
The Kayu Skillet is 12 ounces of US Angus Ribeye served on a sizzling skillet with smashed potatoes and teriyaki sauce — medium rare, medium well, you decide when to remove it from the heat.
Similarly, the Sizzling Caramel Bar is served in a sizzling skillet topped with vanilla ice cream and banana drizzled with caramel sauce.
Kayu is open from Tuesday to Sunday, and is closed on Mondays. Lunch is at 11:30 to 2:30 p.m. Dinner starts from 5:30 p.m. and ends at 10 p.m. on weekdays, and 12 midnight on weekends. (Text & Photos by Noel S. Villaflor)