Japanese
The Japanese dining institution has spent 37 years building a legacy around exceptional ingredients—from fresh seafood flown in from Japan to coveted hime Omi Wagyu.
From Maginhawa to Taft, Katipunan, and Sampaloc, these spots are serving up some seriously good eats just outside the university gates.
After mistaking tsukemen for fake ramen and confronting a server, Tandem chef Alex Tan reflects on arrogance, embarrassment, and a lesson in humility.
From crispy kakiage rice bowls to creamy shrimp noodles, every dish at Pura is thoughtfully designed to highlight the sweetness and texture of premium shrimp.
Long before ramen became mainstream in the Philippines, Ramen Yushoken built its reputation on craftsmanship, discipline, and an unwavering commitment to perfecting every bowl.
Taking over the former Inagiku space, SHIDO combines contemporary Japanese cuisine, thoughtful design, and immersive hospitality in Makati Shangri-La's newest dining destination.
The chef behind one of Tokyo's most celebrated tonkatsu restaurants is flying in with prized Kagoshima pork and serving his Michelin-recognized dish for a limited time only.
It takes a lot of time and work to produce a single cup of matcha.
