For an archipelago of more than 7000 islands, it took surprisingly long for seafood to finally receive the attention and respect it deserves.
For many years, Metro Manila’s restaurant scene was predominantly driven by meat-centric concepts such as steakhouses, samgyupsal joints, fried and grilled chicken shops, and burger chains. Seafood often took a back seat. Today, however, chefs and diners alike are rediscovering the bounty of our seas, consequently showing a shift in the way Filipinos eat.
Why Manila’s Seafood Boom Feels Less Like a Trend and More Like a Return
Whereas before, heftier meats composed multiple courses in many tasting menus, these days, fine dining restaurants have increasingly turned to local seafood not just to keep the food on the lighter side (without sacrificing indulgence) but also to express Filipino identity and strengthen their stance on seasonality on the plate. Apart from vegetables, chefs have relied on fish and shellfish such as oysters and scallops to offer that luxury in dining without stuffing the guests before the mains reach the table.
Other factors include increased travel and social media exposure, both of which have opened up the worlds—and palates— of people to Japanese omakase, Mediterranean seafood restaurants, and American-style boils.
Improved supply chains have also made premium seafood more accessible. Better cold storage and sourcing networks now allow restaurants in Metro Manila to serve fresher fish and shellfish year-round.
All these are responsible for making seafood more prominent in restaurant menus. And since we’re a nation defined by seas, perhaps it’s more appropriate to call this not a trend, but a return as it has always been part of the Filipino table.
Meet the New Restaurants Driving Manila’s Seafood Boom
Three soon-to-open restaurants hailed by some of Manila’s top chefs, all of whom are Michelin-recognized, are leading the pack when it comes to championing seafood.
1. Cerulean
The first to open is Cerulean, which is part of the Forefront Fine Dining Group, responsible for other “colored” restaurants Taupe and the soon-to-open Onyx. Helmed by chef Francis Tolentino, the Makati restaurant features an ala carte menu that draws inspiration from the local catch and transforms them into mouthwatering dishes using refined techniques and influences from across Asia.
The menu has a ceviche composed of kombucha and lime-cured mackerel from Sulu tossed with guyabano puree and fermented pineapple, a sambal spaghetti with grilled tiger prawns from Roxas, and a burnt coconut soup with scallops from Iloilo. Even the desserts aren’t spared from seafood—evidence of the chef’s creative thinking.
Cerulean is located at the 2nd floor of The Shops – Ayala Triangle Garden, Makati.
2. Bar Karakoa
Chef Aaron Isip of Kasa Palma stays within the Rockwell neighborhood, only this time his new restaurant will be in Power Plant Mall. Bar Karakoa is a seafood raw bar and grill reminiscent of the marisquerias in Mexico and Spain, largely inspired by places like Estimar, Bar Mut, Bar Cañete in Barcelona or Contramar, and Mi Compa Chava in Mexico. featuring local fish and seafood.
Named after the ancient Filipino warship of the Visayans and Kapampangans (his mother is from Iloilo and his dad is from Pampanga), the restaurant will feature local fish and seafood via a myriad of kinilaws, crudos, and ceviches. “Bar Karakoa will also have our version of a seafood tower, fish and seafood cooked à la plancha, and skewers cooked on a robatayaki-style grill over sand,” adds Isip.
Bar Karakoa is located at R1 Level, Power Plant Mall, Rockwell Center, Barangay Poblacion, Makati.
3. Taglish
Just a few weeks after opening her tasting menu Tadhana situated on the top floor of Levanto Building, chef Frances Tariga is back at work with Taglish, a new concept located just across the hall. “It’s a seafood steakhouse,” she says.
The Philippines has a lot of seafood, and most of it is enjoyed in dampa or boodle fight. Taglish wants to present food in a different way. “Sosyal na dampa, bougie kamayan although you don’t necessarily have to use your hands,” says chef. To match her impressive wine program, she will be serving a grilled seafood tower and her take on Clams Casino using longganisa.
“Right now, temaki bar is a thing so we have a lumpia bar, and we stuff it differently,” she adds. “And then we have our dry age program. We’re stress testing a lot of fish at the moment.”
Taglish is located at 4th Floor, Levanto Building, 389 Jupiter Street, Bel-Air, Makati.
Frequently Asked Questions
Seafood restaurants are gaining popularity because diners are seeking lighter meals, local ingredients, and more diverse dining experiences.
Improved seafood sourcing, increased travel, social media exposure, and a growing appreciation for Filipino ingredients are contributing to the trend.
Cerulean, Bar Karakoa, and Taglish are among the best seafood-focused restaurants.
Cerulean is a Makati restaurant led by Chef Francis Tolentino that showcases local seafood through refined Asian-inspired dishes.
Bar Karakoa is a seafood raw bar and grill by Chef Aaron Isip featuring kinilaw, ceviche, crudo, and grilled seafood.
Seafood allows chefs to highlight seasonality, local sourcing, and Filipino culinary identity while offering lighter yet luxurious dishes.
