Ginyaki Phase 4 Bahria Town — Restaurant in Chaklala Cantonment

Ginyaki, a culinary haven nestled in the heart of the city, has carved its niche as a gastronomic delight, particularly celebrated for its soul-warming soups. My recent dining experience at this restaurant left an indelible mark, showcasing Ginyaki's dedication to delivering a memorable culinary journey.

The star of the show at Ginyaki undoubtedly resides in its exceptional soup offerings. From the first sip, it was evident that the chefs at Ginyaki have mastered the art of soup-making. The menu presents a diverse selection that spans both traditional and innovative flavors, each crafted with precision and a keen understanding of ingredients. Whether it's a classic chicken noodle soup or a contemporary spin on a Thai coconut creation, the soups at Ginyaki are a testament to the chef's culinary expertise.

The ambiance of Ginyaki adds to the overall dining experience, creating an inviting atmosphere that strikes a harmonious balance between sophistication and comfort. The tastefully decorated interiors, coupled with warm lighting, provide a welcoming setting for patrons to indulge in a leisurely dining experience. The attention to detail in the restaurant's design complements the culinary excellence found in its soups.

Service at Ginyaki is another standout aspect. The staff exudes professionalism and genuine warmth, ensuring that diners feel well-attended throughout their visit. The waitstaff's knowledge of the menu and their willingness to provide recommendations contribute to a dining experience that is not only delicious but also personalized.

While Ginyaki's fame may stem from its exceptional soups, the overall menu is a culinary journey worth exploring. From appetizers to main courses, the diverse offerings showcase a commitment to quality ingredients and culinary creativity. Each dish is a testament to the restaurant's dedication to providing a well-rounded and satisfying dining experience.

In conclusion, Ginyaki emerges as a culinary gem for soup enthusiasts and food connoisseurs alike. Its mastery of soup-making, inviting ambiance, attentive service, and diverse menu collectively make it a must-visit for those seeking a delightful dining experience. Whether for a casual lunch or a special dinner occasion, Ginyaki sets the standard for excellence in the city's culinary landscape, one savory...

i last visited this particular branch of ginyaki around 2 years ago and decided to go again, for the sake of nostalgia and good food memories of the place prior to this experience. to start with, the table we got was pretty unclean and sticky for some reason with old food stains. staff was busy so we just changed our table, which also happened to be dirty. finally deciding to point it out, the waiter that came to our table started defending the issue, saying that it was the sun that hits their tables in the morning making them sticky (i mean seriously, what?) after we insisted that there's still food stains on it that could be cleaned, he very nicely wiped the whole table down. apparently hoping to be served good quality food is asking for too much. our appetizers, the thai spicy wontons and french fries were just not good. the wontons were drowning in greasy sauce and had a weird texture that any old food in your fridge would have. the fries were rock hard. next, the normal bowls were also below their usual standard as i remember it being with not only the serving sizes being small but the food tasting bland. lastly, my family and i have had the absolute worst stomach upset ever since we visited, raising serious questions about the quality of ingredients they use and the hygiene in their kitchen. do NOT go to ginyaki if you value your stomach...

I had the worst food experience here. We started with Ginyaki Special Dynamite Shrimps. It was all sauce. Like the amount of sauce which they added to the dynamite shrimps could easily be added to 3 more dynamite shrimps and still some of it will be left. The batter was not fried, I guess the chef just added the shrimps in cold oil. I could taste the under fried batter. You know how it is. Soggy and under fried. Then came the main, the chicken with cashew nuts. My god, it was so sweet, that it could wake up the dead from its sleep. Chicken was barely noticeable and the sugar in it, through the roof. Then came Hunan Beef. The beef strips still had skin attached to it, and meat pieces were big in size, not easily chewed and it was just spicy. No flavor. Rather all of the things had the same flavor. And finally, came Kung Pao beef which tasted just like Hunan Beef. Let’s talk about egg fried rice. I could taste the starch in the rice meaning that they were not cleaned properly. Secondly, who uses fresh rice for egg fried rice. Egg fried rice are made with rice atleast 1 day old. And finally, the chow-mien, served cold and soggy. Total bill 4250. It would have been better if I would have just flushed them down the drain rather giving it to them. All in all, a big fat F for the chef. Sorry boss, it was...