The best of Japanese cuisine under one roof!
Japanese cuisine in the Philippines is continuously expanding and evolving, with the best Japanese restaurants offering everything from melt-in-your-mouth wagyu cubes to steaming bowls of hearty and slurp-worthy ramen.
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But if you’re always torn between sushi or ramen, or katsu or tempura, and all the other Japanese favorites, you’ll be happy to know that you can get them all here at Kiwami!
Kiwami just reopened its food hall in BGC and has fully evolved into Japanese Master Kitchens. This means an elevated dining experience featuring high-quality Japanese cuisine from Yabu, Ippudo, Hachibei, Hannosuke, and the most recent addition, Koyo!
You’ll love the wide dining area and numerous tables, perfect for big groups or intimate celebrations. The space is well-lit and the prevalent wooden tones give off a relaxing ambiance.
Must-try restaurants in Kiwami BGC
Koyo
Koyo by New York-based chef Mark Manaloto is the newest restaurant addition to Kiwami. It specializes in sushi handrolls which are meticulously packaged so that the nori stays crisp and fresh.
You can find a wide variety of creative and unique handrolls on their menu. We tried the Katsu Oyster, Creamy Ebi, Spicy Tuna, and Scallop Aburi!
Ippudo
For your much-needed ramen comfort, order from Ippudo of Ramen King Shigemi Kawahara. They’re most famous for their Hakata-style ramen that’s made with a 15-hour Tonkotsu broth, 30-hour slow-cooked torched Chasu, and freshly-made noodles.
We ordered the Shiromaru Supreme which features Ippudo’s original broth. The meat is superb, it melts in your mouth as soon as you bite into it, and the noodles had the perfect texture!
Hannosuke
Hannosuke is popular for its crispy and delicious tempura, which is made from sesame oil, specialty flour, and general heirloom tendon sauce. It’s the brainchild of Shinya Kaneko, Tokyo’s renowned leader in tempura.
We tried their Signature Tendon Set which includes ebi tempura, squid and scallop kakiage, onsen tamago, and eggplant—all glazed with Hannosuke heirloom tendon sauce. The crisp on the tempura was chef’s kiss!
Yabu
When it comes to katsu, Yabu is the best choice. It was founded in 2011 with Michelin Bib Gourmand Katsu Chef, Kazuya Takeda’s passion for achieving the perfect Tonkatsu.
From their menu, make sure to get the Kurobata Katsu Set for the best experience. Kurobata, known as the “kobe beef” of pork, is the ultimate treat for carnivores. It has a rich marbling and flavor, making each bite truly delectable.
Hachibei
Hachibei was born in 1983 in the mind of Chef Katsunori Yashima. It is best known for using binchotan charcoal, a hallmark of traditional Japanese grilling that elevates the aroma and flavor of dishes.
We loved the Hibachi sharing plates of Blue Marlin and Charcoal Chicken, especially when paired with the Seafood Fried Rice which has a wonderful kick of spice to it!
Hokkaido Soft Cream
Make room for dessert! The Hokkaido Soft Cream offers delectable soft-serve treats in different flavors. They also have a small window for take-outs!
We sampled the Maple Honeycomb Sauce and the limited edition Choco Crumble Sundae. They also have other flavors like Kuromitsu Boba Sundae and Hokkaido Milk in Lengua de Gato Cone!
Visit the reopened Kiwami branch in BGC
Get your fill of Japanese favorites at the reopened Kiwami located at the Lower Ground of Bonifacio High Street Central!
The food hall is open from Monday to Thursday, 11 am to 2 pm and 5 pm to 10 pm; and Friday to Sunday, 11 am to 10 pm. The take-out booth for Hokkaido Soft Cream is open from 11 am to 10 pm.
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