Uma Nota Manila, translating to Single Note in Brazil, stands as the third and finest iteration, following Hong Kong and Paris. This establishment offers Brazilian Japanese cuisine and delightful cultural surprises. The venue, formerly occupied by the Ministry of Crab in Manila, has been transformed into a mystical dungeon with a preserved tree centerpiece imported from Dubai.
The culinary transformation has commenced, positioning Manila as the Culinary Center of Fun in Asia! Here is our first impressions about Uma Nota in Manila:
ABOUT UMA NOTA
Uma Nota is inspired by the historical migration of the Japanese to São Paulo, creating a cultural blend reflected in our carefully crafted dishes. We seamlessly combine the precision of Japanese culinary artistry with the bold, vibrant flavors of São Paulo.
UMA NOTA MANILA
Shangri-La at the Fort, Bonifacio Global City
⏰ Dinner: Sun-Tue, 6:00 pm – 12:00AM
⏰ Bar Hours:
Sun-Tue, 6:00PM – 2:00AM
Wed-Sat 6:00PM – 4:00AM
📞 Globe Tel & WhatsApp: +63 917 307-2766
📩 manila@uma-nota.com
∞ IG: @umanota.manila
∞ FB: Uma Nota Manila
🌏 www.uma-nota.com.ph
Designed by Asmaa Said from The Odd Duck Studio, Uma Nota takes you through four distinctive realms. The Living Room, featuring the striking ‘Hanging Tree’ installation, transforms from upscale dining to a lively evening space. The Bar creates an intimate social atmosphere, while Tropicalia pays homage to the 70s Tropicália movement. The Meiji Room, adorned with a Japanese mural, honors the rich heritage of the mass Japanese migration to São Paulo during the Meiji era.
Event Venue Capacity:
- Total Seated Capacity: 174 pax
- Living Room: 68 pax
- Bar: 32 pax
- Meiji Room: Dining setup: 12 pax / Cocktail setup 30 pax (for privatization, minimum
spend required) - Tropicalia: 44 pax / Cocktail setup 80 pax (for privatization, minimum spend required)
Alexis Offe, Co-Founder of Uma Nota, expresses excitement about their venture into Manila. He emphasizes that Uma Nota has always celebrated the fusion of Brazilian and Japanese influences, creating a harmonious experience. In Manila, they aim to go beyond mere expansion; it’s about fully immersing themselves in the diverse flavors and unique experiences of the city.
Compared to Hong Kong, Uma Nota Manila will enhance the overall experience. They plan to incorporate big events regularly, promising a dynamic atmosphere that surpasses the ordinary. Uma Nota Manila isn’t just a venue; it’s a destination designed for those seeking a thrilling combination of entertainment, innovative design, and immersive experiences.
Uma Nota’s Executive Chef Gustavo Vargas crafted a menu with options for every taste preference, including raw, wok-cooked, grilled, or baked dishes.
Chef Gustavo mentions, “We’ve worked closely with Kyle Ureta, our Manila Head Chef, to blend the bold flavors of Brazilian and Japanese cuisine, tailored to the local palate. In a city celebrated for its diverse food offerings, we’re confident that our menu, influenced by local tastes, promises a delicious and unique dining experience.“
Drinks Menu: Whiskey, Cognac & Brandy, Japanese Whisky | Tequila & Mezcal, Whiskey | Vodka, Gin, Cachaca & Rum | Champagne | Shows, Parades | Uma Nota Cocktails
COCKTAIL GAME
Uma Nota Cocktails proved to be both intriguing and inventive, while the ambiance effortlessly sets the tone for indulging in delightful cocktails and aperitif beverages.
RED FLAG
Arette tequila, Mancion Rosso Amoranto, Mezcal Durango, raspberry chilli syrup, togarashi rim.
Red Flag is quite popular for its photo souvenir, but the cocktail itself is mean yet enjoyable.
UMA NOTA CUP NOODLE
Plantation 3 stars, homemade toasted coconut liqueur, pineapple, cucumber, lime, sesame oil
For the adventurous folks seeking a savory cocktail or a noodle-infused drink, this is it. (However, honestly, we couldn’t finish this cocktail.)
APPETIZERS
The living room was surreal, and the high ceiling makes it the best seat to dine in.
TATAKI DE CARNE DE SOL (₱950)
Lightly cured beef tenderloin, smoked ponzu, black garlic mayonnaise, crispy shallots
This appetizer consisted of lightly cured slices of beef in smoked ponzu, topped with crispy shallots and black garlic mayo garnish. Eating it in one bite unleashes your appetite.
DADINHOS DE TAPIOCA (₱600)
Brazilian tapioca and cheese dices, sweet chilli sauce
This dish is akin to mochi with cheese, cut into cubes and coated in sesame, served with sweet chili sauce. Fun to eat and a good pica pica.
COXINHAS DE FRANGO (₱700)
Signature chicken and okra croquettes, homemade chilli sauce
A unique mixture of chicken and okra in a teardrop-shaped croquette. Masarap rin.
SALMON ROLL (₱600)
Cucumber, wasabi cream cheese, avocado, sweet soy, ikura
ChatGPT
Loved the combination of a generous chunk of salmon with wasabi cream cheese and a hint of avocado. This is a good choice for a satisfying pica pica – masarap at nakakabusog.
AVOCADO ROLL (₱450)
Grilled asparagus, shibuzake, cucumber, vegan herb mayonnaise, crispy cassava
Too vegetarian for my taste, but it’s good.
MAINS
We dined in the Meiji Room adorned with Japanese mural accents – a cozy space for a private function.
A4 KUMO-OH JAPANESE WAGYU STRIPLOIN (₱8.500)
180G Kyushu Island, Japan
The Wagyu Striploin was quite good—lean yet flavorful, even with a thin layer of fat.
WHOLE SPANISH SEA BASS – 800G (₱6,000)
Whole sea bass wrapped in banana leaves, banana. cassava farofa, vinaigrette
The Sea Bass was juicy, offering a satisfying bite and finished with a splash of kalamansi.
UMA NOTA SALAD (₱450)
Mixed greens, mango, tomato, avocado, wasabi ponzu dressing
Equally as good as the mains with a light wasabi ponzu dressing.
DESSERT
Dessert was complemented by a surprise Brazilian dance performance.
A shot of digestive to kick off the party.
MATCHA LAYERED CAKE
Hokkaido milk ice cream, pink cotton candy cloud
Instagrammable dessert with the cotton candy covering the matcha cake and torched table-side. But we did not like the matcha cake.
ABACAXI CHURRASCO
Roasted pineapple, coconut ice cream, almond coconut crumble, Japanese whisky caramel sauce
Interesting but we did not finish this dish.
FINAL THOUGHTS
Overall, an incredible fusion of Brazilian and Japanese influences, elevated in a bistro-bar concept at Shangri-La at the Fort! The tree centerpiece in the middle of the living room adds a touch of surrealism to the bar experience.
Kick off your culinary journey with Kyoto Sour or Red Flag cocktails, and savor Coxinhas de Frango and Salmon Roll for appetizers. For the main course, Japanese Wagyu striploin, Sea Bass, and Uma Nota salad are excellent choices. However, for better value, you can find superior steak and sea bass options in BGC. It’s advisable to skip the dessert. Don’t miss the surprise performances and soak in the vibrant party vibe.
Congratulations and best of luck to Uma Nota in Manila!
Most people typically have dinner in BGC before heading to Uma Nota around 8ish or later. You can choose to dine here at 6:00 pm and enjoy the ambiance with fewer people. It’s a good idea to dress up, as this is currently the main spot for social climbing in BGC 🙂
UMA NOTA MANILA
Shangri-La at the Fort, Bonifacio Global City
⏰ Dinner: Sun-Tue, 6:00 pm – 12:00AM
⏰ Bar Hours:
Sun-Tue, 6:00PM – 2:00AM
Wed-Sat 6:00PM – 4:00AM
📞 Globe Tel & WhatsApp: +63 917 307-2766
📩 manila@uma-nota.com
∞ IG: @umanota.manila
∞ FB: Uma Nota Manila
🌏 www.uma-nota.com.ph
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: We were invited to the media launch night of Uma Nota. I wrote this article with my biases, opinions, and insights. This article is 95% written by a human, 5% edited by Chat GPT for grammar and sentence structure.
P.S. Check out the restroom and the speakeasy bar.
Love the green restroom at Uma Nota Manila.
Bar hop to the back room for a speakeasy kind of ambiance.