Kiwami in BGC, since opening at the tail end of the pandemic in 2021, has become our favorite Japanese food hall in Manila. Now, after three years, they’ve elevated the ambiance with autumn-inspired décor and more open spaces. They’ve also introduced Hachibei’s large plates, perfect for family-style sharing with meat-focused centerpieces for celebrations, along with a new signature KOYO Handroll outlet.
Braving the long lines for the Kiwami BGC 2.0 reboot is definitely worth it, but to make the most of your visit, you need to know what to order and what’s new. Should you try the handrolls? Are there secret menu items? Which large plate is a must-try? Here’s what you need to know to maximize the experience.
Related blog post: Kiwami Japanese Food Hall: The Best of Japan!
AUTUMN VIBES
Walking into the new Kiwami feels like stepping into a Japanese restaurant in Tokyo, where modern patterns, open spaces, and autumn trees come together to create an atmosphere of fine casual dining. The design beautifully blends traditional Japanese aesthetics with modern elegance.
KIWAMI
Our goal at @kiwami.ph is to bring the best of Japan closer to you — all under one roof.
@koyohandrollbar, Yabu, Ippudo, Hannosuke, Hachibei
Bonifacio Global City
Mon-Thurs: 11am-2pm, 5pm-10pm
Fri-Sun: 11am-10pm
Hokkaido Soft Cream Take-Out Booth
Open daily from 11am-10pm
Reservations are available from Mondays through Thursdays, but not available on Fridays to Sundays. For those who would like to make a reservation.
HACHIBEI LARGE GRILL PLATES
At the heart of your table are our new Hibachi sharing plates, created in partnership with Sydney-based chefs Max Smith and Douglas Barker, who are close collaborators and former alumni of the acclaimed izakaya Cho Cho San.
Kampachi
3 pieces of chargrilled kampachi collar, house tare, lime.
1,350
We couldn’t stop raving about the grilled kampachi collar, served with their signature house tare sauce. The skin is perfectly crisp from the charcoal grill, while the meat is juicy and tender—so satisfying to pull right off the bone.
Make sure to order this first when you arrive.
Seafood Fried Rice
Japanese wok fried rice with salmon, shrimp, squid, XO sauce, and tobiko. For sharing.
490
The charcoal-grilled meats pair perfectly with the seafood fried rice. For an extra kick, ask for their chili sauce, or enjoy it with wasabi and soy sauce for a more traditional flavor combination.
Blue Marlin
Herbed koji grilled blue marlin, house chimichurri, grilled lemon, wasabi.
900
This dish is one of our favorites—you can enjoy it as pica-pica with sake or as a main course with fried rice. I love how they perfectly charcoal-grill the edges without overcooking the meat. The chimichurri is a surprising yet delightful pairing, cutting through the creaminess of the blue marlin and its sauce.
Ginger Highball 390
I love their ginger highball—it’s the perfect refreshing alcoholic kick to enjoy between bites.
Charcoal Chicken
Binchotan grilled chicken thigh, ume kosho dressing, baby spinach.
600
This family-sharing plate offers excellent value for money and is delicious, featuring fruity, tangy notes from the ume kosho sauce. Kids would love this as well as discerning adults.
Green Mango 180
A new discovery for us, their green mango is one of the best in town—smooth, not too sweet, and with a noticeable tartness. It serves as a refreshing palate cleanser at the end of the meal, leaving a satisfying sweetness.
Pork Chop
Binchotan grilled pork chop, yuzu garlic sauce, house tare, baby spinach.
680
This dish is also good, but it feels like a cheaper alternative since there’s no steak option. I love how they’ve already chopped the pork for sharing.
KOYO HANDROLL BAR
Congratulations to New York-based Filipino Chef Mark Manaloto for bringing the contemporary and creative handroll bar to life at Kiwami. The concept allows you to enjoy the flavors of sushi in just 1-2 bites, making it perfect for casual dining with a partner when you don’t want a large meal.
The sushi hand rolls feature interesting combinations that you can order by piece or as a set, with the nori served plastic-wrapped to maintain its crispiness. Each order includes two hand rolls served with crispy nori and sesame for added crunch.
KOYO PICKS Choice B
Katsu Oyster 300
Creamy Ebi 200
Spicy Tuna 190
Scallop Aburi 180
Set- 840
This is the best choice, and everyone raved about the Katsu Oyster 300, which you can order individually if you prefer. The hand rolls make a great appetizer before the main dishes; however, since they are made by hand, they are typically served after the main courses arrive.
KOYO PICKS Choice A
California Crunch 160
Salmon Aburi 180
Tuna Edamame 190
Ebi Katsu Creamy Crab 280
Set – 780
The Ebi Katsu Creamy Crab was the highlight of this set, featuring an interesting combination served with yellow egg for a rich, creamy bite.
TONKATSU, RAMEN & TENDON SET
Kurobuta Katsu Set
Kurobuta, also known as Black Berkshire pig, is recognized as the “kobe beef” of pork, due to its rich marbling, softness, and flavor, We masterfully cure it in our special Koji blend for 12 hours to produce the ultimate Katsu experience, Served with wasabi-plum sauce.
775
Yabu’s Kurobuta tonkatsu set is consistently the best and remains the best-selling item in the food hall among all the Japanese concepts of The Standard Group.
Akamaru Torched
A modern take on Hakata-style ramen with Ippudo’s 15-hour pork bone broth. Paired with spicy miso paste and garlic oil. Topped with torched slow-cooked jumbo rolled pork belly chasnu.
585
Ippudo’s ramen is still one of our favorites, and the kids always love it too—they insist on having their own bowl (no sharing!).
Signature Tendon Set
Tempura over rice glazed with Hannosuke heirloom tendon sauce. Served with pickled vegetables and miso soup. Includes two ebi, squid and scallop kakiage, onsen tamago, eggplant, and nori.
580
This tempura over rice bowl set is perfect if you’re craving something crunchy and missing tempura.
DESSERTS
Maple Honeycomb Sundae
170
For dessert, I love the honeycomb Hokkaido soft serve ice cream with boba on the side.
Be sure to order their limited edition secret version—Chocolate Crunch.
The Hokkaido Soft Serve has its own booth and is readily available for take-out orders.
Hokkaido Soft Cream Take-Out Booth
Open daily from 11am-10pm
FINAL THOUGHTS
All your Japanese cravings are satisfied here, whether you’re in the mood for excellent tonkatsu, ramen, tendon sets, yakitori, or sushi rolls. I particularly love the large grilled plates—Kampachi, Blue Marlin, and Charcoal Chicken paired with Seafood Fried Rice. Be sure to order these as soon as you arrive, as they can take time to prepare and may run out if you delay.
The hand rolls can be challenging for family dining because they take a while to make, and you might not appreciate them as much when the main dishes arrive. It’s best to order your own set of Katsu Oyster, Ebi Katsu Creamy Crab, and Salmon Aburi right away, especially if you want them as appetizers or if you’re dining with friends and want to avoid overindulging.
Congratulations to Mike Concepcion, Chef Mark Manaloto, Chef Ina Bilbao, and the Kiwami BGC team for a job well done in elevating the Kiwami: Japanese Master Kitchens concept!
KIWAMI
Our goal at @kiwami.ph is to bring the best of Japan closer to you — all under one roof.
@koyohandrollbar, Yabu, Ippudo, Hannosuke, Hachibei
Bonifacio Global City
Mon-Thurs: 11am-2pm, 5pm-10pm
Fri-Sun: 11am-10pm
Hokkaido Soft Cream Take-Out Booth
Open daily from 11am-10pm
Reservations are available from Mondays through Thursdays, but not available on Fridays to Sundays. For those who would like to make a reservation.
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. It was then grammar-checked by AI.
P.S. There are no reservations, so expect long lines—try to visit during off-peak hours. Additionally, there are no private rooms, so consider choosing a table near the trees for added privacy.
MEET THE MASTERS
Koyo: Mark Manaloto – New York-Based Sushi Chef
Koyo reimagines the sushi handroll with a contemporary twist, showcasing the expert craftsmanship of New York-based Chef Mark Manaloto. By using only the finest ingredients to craft bold and inventive flavor combinations, Koyo strikes the perfect balance between refinement and innovation. Each handroll is meticulously packaged to ensure that our premium nori is always as fresh and crisp as it can be, delivering an exceptional experience with every bite.
Yabu: Kazuya Takeda – Michelin Bib Gourmand Katsu Chef
Founded in 2011, Yabu was born with a clear mission. Partnering with Michelin Bib Gourmand Chef Kazuya Takeda, Yabu is dedicated to perfecting the art of Tonkatsu. Celebrated for its consistency, Yabu stands as a market leader with over 19 locations. Mastering the preparation of this one dish, beginning with the finest meats, sourced exclusively from trusted partners, ensuring the authenticity and excellence at the heart of our tonkatsu. Complementing this are our farm-to-table cabbage and in-house made panko, contributing to the genuine, homemade taste in every bite. Our promise is clear-cut: if our meal doesn’t meet your expectations, it will be replaced free of charge. This pledge underscores our commitment to excellence and customer satisfaction at every table, every time. Rooted in quality and consistency, our journey continues to embrace and uphold the principles that have defined our brand from the beginning.
Ippudo: Shigemi Kawahara- 3 time Ramen Master Chef Hall of Famer
Ippudo with Ramen King Shigemi Kawahara (3-time Ramen Master Chef Hall of Famer) has been celebrated for its World Famous Tonkotsu Ramen since 1985. Ippudo has been a pioneer in Hakata-style ramen made with imported 15-hour Tonkotsu broth, freshly made noodles and 30-hour slow-cooked torched Chashu. The ramen is served in custom “aritayaki” porcelain bowls originating from pottery stone mined in Mount Izumi Japan which are made to withstand piping hot ramen, reflecting the brand’s commitment to tradition and quality.
Hachibei: Katsunori Yashima – Global Yakitori Chef
Since its inception in 1983, Hachibei, under the expert guidance of Chef Katsunori Yashima, has set the standard in bringing Hakata-style yakitori to a global audience. Their distinctive use of Binchotan charcoal, a hallmark of traditional Japanese grilling, plays a pivotal role in enhancing the flavor and aroma of their dishes, showcasing their unwavering commitment to the art of yakitori. Beyond just a cooking method, Hachibei’s approach represents a dedication to authenticity and a celebration of Japanese culinary traditions. Each dish served is a testament to their meticulous attention to detail, from the selection of premium ingredients to the precision of preparation, embodying the essence of Japanese culinary craftsmanship.
Hannosuke: Shinya Kaneko – Tokyo’s Leader in Tempura
Founded in the 1950’s, Hannosuke is renowned for its iconic tempura recipes. The use of sesame oil, specialty flour, and generational heirloom tendon sauce have made Hannosuke a symbol of culinary heritage, beloved for its light, crispy texture and timeless recipes. Hannosuke boasts of long lines at their Tokyo restaurant, a testament to its timeless culinary excellence and cherished family recipes passed down through generations.