What’s new at Kiwami BGC? Sushi hand rolls, hibachi, and revamped look
MANILA, Philippines – The Standard Group’s Kiwami has evolved from a casual food hall into a sleek, modern fine casual dining restaurant, bringing together multiple Japanese Master kitchens under one communal roof — Yabu: House of Katsu, Ippudo Ramen, Hannosuke Tempura, and Yakitori Hachibei, plus the famous Hokkaido Soft Cream.
So, what’s new from the brand this October? Kiwami’s first flagship branch in BGC, originally launched in 2021, has undergone an even more upscale transformation, with new interiors and food concepts.
The revamped look doesn’t stray too far away from its original minimalist ambiance; however, the space feels more spacious yet refined, featuring warm, subdued tones, intricate tree sculptures, and an atmosphere that feels relaxed but elevated. It sheds its former food court feel in favor of a more aspirational, sophisticated, full-service dining experience.
Finally, sushi!
One of the most anticipated additions to Kiwami’s menu is the introduction of Koyo, a new sushi handroll bar conceptualized by Filipino chef Mark Manaloto, who is based in New York.
Chef Mark, who honed his skills at top omakase restaurants in New York and Chicago, brings his expertise to Manila with innovative sushi creations, featuring fresh local seafood, inventive sauces, toppings, and creative twists. The handrolls are served on wooden stands with a crispy nori wrapper, encased in plastic to maintain its distinct crunch right until the moment you take a bite.
The hand rolls come in a variety of combinations, depending on your preferred sushi type — from raw and creamy to spicy and crunchy. There’s the Creamy Ebi (P200) filled with shrimp, avocado mousse, tobiko, and wasabi mayo, and the Spicy Tuna (P190), which packs a flavorful spicy punch with its mix of tuna loin, chili aioli, and crispy tenkasu (deep fried flour-batter).
For its non-spicy counterpart, the Tuna Edamame (P190) is recommended, with an added crunch from the crispy rice-coated nori.
The Ebi Katsu Creamy Crab (P280) and Katsu Oyster (P280) with tartare, kizami wasabi, and lemon are also crowd (and personal) favorites, offering a combination of crispy-fried textures and creamy fillings. The Bincho Mackerel (P180) is smoky and flavorful without any fishiness, complemented by pickled ginger, yukari powder, and olive oil. Other options include Salmon Aburi, Scallop Aburi, and Coconut Snapper.
Hot off the grill
Kiwami’s new hibachi sharing plates, fit for 2-3 people, offer a modern twist on the traditional Japanese grilled dishes. They were born from a collaboration between Sydney-based chefs Max Smith and Douglas Barker, close collaborators and former alumni of famed izakaya Cho Cho San.
The new dishes are grilled over binchotan charcoal, which infuses the ingredients with a unique, smoky flavor. They’re also slowly grilled to achieve that tender, almost cuts-like-butter texture.
The Charcoal Chicken (P600) stands out with its deep, smoky, and umami-forward taste complemented by a punchy-tart ume kosho (sour plum and chili) silky dressing, while the Blue Marlin (P900) is a lighter dish, well-paired with a bright and herby chimichurri sauce for a tangy, refreshing finish.
The Pork Chop (P680) and Kampachi Collar (P1,350) are also popular choices — the latter is flaky and tender, marinated in a simple housemade tare sauce; perfect with a squeeze of grilled lime.
The revamped Kiwami BGC also features some January menu additions like Hannosuke Tempura’s Cold Soba and Yabu’s Tornado Omelette Curry, as well as new flavors of Hokkaido Soft Cream Sundaes, including Maple Honeycomb and Hokkaido Boba.
Kiwami opened its second branch in Alabang Town Center last year in August. – Rappler.com