When it comes to breakfast, there are really only two kinds of people: those who eat breakfast exclusively in the morning, and those who’ll still grab a plate of eggs, toast, or anything comforting even if it’s late in the afternoon. Kazu Café has spent the last two years getting to know the second group very well.
At Kazu Café, Breakfast Is No Longer Just for Mornings
Located in the heart of the Makati Central Business District, the Japanese all-day cafe noticed something unexpected as they laid down their roots at the Ayala Triangle Gardens. They noticed that their most popular breakfast offerings were still being ordered well into the day, as if diners saw breakfast less like a time slot and more like a state of mind.
For Nippon Hasha CEO Ryan Cruz, that’s impossible to ignore.
“We have been open at Ayala Triangle for close to two years now,” Cruz said. “Some of our most reordered dishes turned out to be the breakfast items, but (they’re) being ordered during non-breakfast hours, which we did not fully anticipate when we built the original menu.”
Instead of suppressing those cravings, Kazu Café decided to embrace them with a brunch menu collaboration between the cafe and chef Miko Calo that’s available daily from 8AM to 3PM. It has 13 dishes that blend Miko’s French culinary background and experience with the flavors of Japanese cuisine. And they specifically turned to the decorated chef because her unique culinary background allows her to bridge the gap between two similar, but still different culinary worlds.
Where French Training Meets Japanese Comfort Food
Raised in Butuan City, Miko is one of the country’s most respected chefs and is a standout graduate of Ferrandi Paris. Before returning to the Philippines to open Metronome and the Taquería Franco, she also spent multiple years working in some of the most prestigious kitchens across the world.
For this collaboration, she drew on her French training whilst embracing Kazu Café’s yoshoku philosophy—the Japanese tradition of adapting Western dishes and transforming them into something distinctly Japanese. “It’s basically me bringing my French training and background to give a little spin on Japanese classics,” Calo said. The result is a playful menu that strikes the balance between familiarity and sophistication without the unfortunate feeling of intimidation.
From French Onion Maze Soba to Matcha Crêpe Brûlée: What to Order at Kazu Café
All of these ideas come together beautifully with their Sando Pâté de Campagne, one of the menu’s signature offerings. On the surface, the concept is simple with thick slices of soft Japanese shokupan sandwiching house-made pâté de campagne, but the first bite says otherwise. The pâté, which actually takes three (!!!) days to prepare, is rich, savory, and satisfyingly chunky. To provide contrast, bright and tangy umeboshi is added along with pickled vegetables. Then pillowy slices of bread neatly wrap everything together into a bite-sized package that’s both comforting and refined.
Another standout is the French Onion Maze Soba, which, for Miko, is one of the strongest expressions of the menu’s concept. Much like the Sando Pâté de Campagne, this dish is warm and welcoming but different. With cheese espuma and red onion fondant, the palate is immediately hit with the classic flavor of French onion soup—savory and rich, but instead of the usual broth it’s paired with chewy, bouncy soba. All together, the sweetness of the onions, the richness of the cheese, and the savory depth running through the dish captures the essence of French onion soup while having the character of Japanese noodle dishes.
No meal is complete without dessert. Fortunately, Kazu Café has a bevy of options from yuzu french toast and crepe brulee to hojicha tiramisu and kurogoma tarte tatin. I personally enjoyed their Matcha Raspberry crepe brulee, a caramelized sugar-topped dessert composed of a matcha ganache and a vibrant raspberry gel tucked inside a tender crepe. It’s soft, sweet, and satisfying without being overly complex or difficult to understand—exactly what a good dessert should be.
To complement chef Miko’s brunch menu, Kazu Café offers a diverse beverage selection that ranges from matcha lattes and specialty coffee to cocktails curated by mixologist Arcadius Ryback. Standouts include the Green Mango Matcha Latte, which uses the bright sweetness of green mango to tone down the earthy flavor of matcha, and the Yakult Matcha Latte, a creamy, tangy take on the popular tea drink. Guests can also explore Kazu Café’s Good Cup x Kazu Kudamono coffee program, while those looking for something stronger can pair their meal with one of Ryback’s specially crafted alcoholic concoctions.
Whether you’re sipping on matcha, coffee, or a cocktail, the drinks fit right into the experience. Much like the menu itself, they rely on flavor, texture, and technique to strike a balance between familiar and unexpected.
Why Kazu Café Believes Breakfast Shouldn’t Have a Curfew
What makes this collaboration particularly compelling, however, is that it doesn’t feel like it’s suited just for special occasions or celebrations.
Far too often, chef collaborations are associated with exclusive dinners, limited seating, and elaborate tasting menus. Kazu Café chooses to go in the opposite direction with a brunch menu designed for everyday dining where guests can stop in for late breakfast, an extended lunch, an afternoon coffee break, or simply because they’re craving something delicious at an unconventional hour. In many ways, the menu exists because Kazu Café realized that people weren’t waiting for breakfast time to order breakfast dishes. They were ordering what they wanted, when they wanted.
Somewhere between a pâté sandwich, a bowl of French onion soup-inspired noodles, and a delicate crepe, it’s easy to see why brunch at Kazu Café remains one of the most beloved meals of the day—even when it’s well past noon.
Kazu Cafe is located at Unit 05-06, Ground Level Restaurants at Ayala Triangle Gardens Makati City.
Frequently Asked Questions
Chef Miko Calo is a Filipino chef from Butuan City and a graduate of Ferrandi Paris. She previously worked in acclaimed international kitchens before opening restaurants such as Metronome and Taquería Franco in the Philippines.
The menu is a collaboration between Kazu Café and Chef Miko Calo, featuring 13 dishes that blend French culinary techniques with Japanese yoshoku influences.
Kazu Café is located at Ayala Triangle Gardens, Makati City.
The brunch menu is available daily from 8 AM to 3 PM.
