Yakitori ao’chan by Suijin 酔仁【カビテの日本食】
Unit 110 G/F Remington Building, Governor’s Dr, Carmona, Cavite
Reserve: +63 962 900 2527
IG: @yakitoriaochan_by_suijin
Yakitori Ao-Chan by Suijin has long been a hush-hush spot in Carmona, once “gate-kept” by Manila chefs. Recently rebranded under new owners but still helmed by the same chef, it remains a hidden gem—tucked beside Puregold in Laguna, frequented mostly by Japanese regulars. Here’s what to expect and what to order at Yakitori Ao-Chan by Suijin.
The place opens at 5 p.m. for yakitori, with last orders by 8:30 p.m. A quaint after-office drinking spot, it’s the kind of place you’d never find unless you knew about it.
It’s best to reserve, especially for groups, as most bookings come from Japanese regulars. Try to snag a private room—perfect for tsismisan over yakitori, with the lively hum of Japanese chatter in the background.
The best-sellers are, of course, the yakitori, but you can also satisfy other Japanese cravings from the menu.
HOURENSOU SALAD 320
Spinach & Bacon
Start with the specialty salad—fresh greens, crisp bacon, and a well-balanced dressing that keeps it light while whetting your appetite.
POTATO SALAD 260
Mashed Potato
The Russian salad received mixed reviews and can feel a bit heavy to start, but it pairs well with the lighter Hourensou salad.
KAWA 120
Chicken skin
The most raved-about yakitori: crisp chicken skin, perfectly crunchy and lightly seasoned.
NEGIMA 120
Chicken thigh & leeks
My favorite yakitori—juicy chunks of meat cooked medium Japanese-style, lightly seasoned, with leeks adding just the right flavor.
(Note: You’ll be asked how you want your yakitori cooked—go for the Japanese medium style, not the well-done Filipino style.)
LIVER 120
But the real best-seller is the chicken liver—clean-tasting, tender, and glazed with their secret sweet soy sauce. (Tip: drizzle the extra sauce over your rice for added flavor.)
CHEESE IBURIGAKKO 280
Dried Radish, Cream Cheese
A surprising discovery: radish mixed with cream cheese, wrapped in seaweed for a light and healthy bites.
AMI TSUKUNE 160
Silk fat, Chicken Meat Ball
This one’s a winner too—a big ball of chicken meat encased and skewered with two sticks.
BACON TOMATO 140
Bacon & Cherry tomato
A fun bite—the burst of cherry tomato juices mixing perfectly with savory bacon.
TEMPURA SOBA 450
Shrimp Tempura with Soba in Katsuo dashi
(Hot/Cold)
For our main, we had soba with a side of tempura, preferring the cold version so we could adjust the greens and wasabi in the dipping sauce to taste.
It was good, but best to stick with yakitori, a bit of rice, and some Japanese beer or sake.
MENTAI DASHIMAKI TAMAGAO 300
Rolled Omelette with Mentaiko
The rolled omelette was pillowy and tender, best enjoyed dipped in their special soy sauce.
SHOKAYAKI 380
Pork Belly. & Soy Sauce
Sulit and satisfying—thin slices of pork belly, samgyupsal-style, lightly marinated with just the right fat, best paired with rice.
FINAL THOUGHTS
Discovering a yakitori spot like this is always better with friends who love good food. Big thanks to Eugene and Michelle for a fun dinner in Carmona! We especially loved the Kawa, Negima, Liver, Ami Tsukune, and Bacon Tomato yakitori. Don’t miss the Cheese Iburigakko to start and the Hourensou Salad. Budget around ₱1,500 per head and make a reservation.
Yakitori ao’chan by Suijin 酔仁【カビテの日本食】
Unit 110 G/F Remington Building, Governor’s Dr, Carmona, Cavite
Reserve: +63 962 900 2527
IG: @yakitoriaochan_by_suijin
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We paid for our meals.
P.S. They also serve ramen on weekdays for lunch, from 11:30 a.m. to 2:00 p.m.
