Photo by Star Sabroso
Following the relaunch of Kiwami Japanese Master Kitchens in BGC, formerly known as Kiwami Food Hall, in 2024 at Bonifacio Global City, the Japanese restaurant group has reopened its location at Alabang Town Center in Muntinlupa, Metro Manila this season.
For those unfamiliar with Kiwami, it is a restaurant that brings several specialized kitchens for different Japanese cuisines together in one place, pulling together the group’s popular concepts like Yabu, Ippudo, Hachibei, and more.
Guests can order from one menu and try Japanese dishes like katsu, ramen, sushi, grilled meats, tempura, and yakitori without needing to visit separate venues.
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The Alabang space further expands their offering with an open flame Hibachi kitchen, featuring large grilled plates, all cooked over binchotan charcoal. Offerings include grilled chicken, pork chop, kampachi, blue marlin, and hanger steak. The plates are designed for sharing and are served with options like Japanese rice or seafood fried rice. The menu was developed in collaboration with Max Smith and Douglas Barker, chefs based in Sydney with experience in Japanese restaurants across Australia and the UK.
Another new addition is Koyo, a contemporary sushi brand launched at Kiwami BGC, which has gained a loyal following for its craftsmanship and bold reimaginings of Japanese classics under the guidance of chef Mark Manaloto, who brings a decade of experience from esteemed omakase restaurants in Chicago and New York. The sushi sets are designed for group dining, based on how many guests prefer to share their meals. Chef Mark’s menu combines local and imported seafood with house-made toppings like avocado mousse and yuzu sabayon (sauce made of egg yolks, sugar, and wine)
The drink menu includes a mix of highballs, Japanese beer, sake, and iced tea. There are no new drinks for the reopening, but the current selection pairs well with the expanded menu: Handrolls Choice A, (PHP790), includes California crunch, chirashi, spicy tuna, and scallop aburi. These are best paired with the Golden Gai highball or other staples like Kaku and Suntory Ginger, each priced at PHP350. For the oysters, Rockefeller or miso (PHP350), it’s suggested to be paired with Dassai 23, one of the house’s premium sake bottles priced at PHP2,950. For the binchotan-grilled blue marlin (PHP900) or hanger steak (PHP990), Japanese beer (PHP220-PHP275) is the most recommended. Add a side of seafood fried rice (PHP450) to complete the set. For non-alcoholic pairings, guests can choose from peach & lychee, or house blend iced tea at PHP150.
Kiwami Masters Kitchen is located at G/F, Corte de las Palmas Alabang Town Center, Muntinlupa, Metro Manila. The venue is open on weekdays from Monday to Friday, 11am to 9pm, and on Saturdays and Sundays from 10am to 9pm. Follow @kiwami.ph for more information.
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