In Japan, one of the most special splurge meals is at kaiseki restaurants which feature elegant courses and the best ingredients of the season. More and more you can have this experience in Japanese restaurants around the world, including in Manila, Philippines. At Kyo-to in Makati City you immediate transport yourself from the busy financial capital into an elegant Japanese dining experience. Read more about Kyo-to Makati:
All About Kyo-to in Makati
Kyo-to is located in Makati City, the heart of Manila’s financial district, along a quiet neighborhood street. The moment you step through the wooden doors you are transported to the quiet neighborhood restaurants of Japan, even of Kyoto itself.
The restaurant offers a dining room, private room, and limited counter seats to watch the chef create your masterful meal. For first-timers, reserving a counter seat is highly recommended to experience a real Japanese kaiseki. Note that the restaurant requires reservations and does not accept walk-ins.
Prior to Kyo-to, Kyoto-born Chef Ryohei Kawamoto was the former private chef to the Japanese ambassador to Manila. His years working in top restaurants in Kyoto and first-hand in Tsukiji Market in Tokyo along with his familiarity in Manila make him the perfect chef to introduce to Filipinos and visitors a real kaiseki experience.
At its core, kaiseki is an elegant multiple course meal featuring the best seasonal ingredients. In Japan, it is considered haute cuisine at its finest. Note that when you reserve, you may let the reservationist know of your allergies and dietary restrictions.
Kyo-to does not have a menu with options to choose from, rather the chef creates a set 9 to 10-course meal for the night.
These multiple courses combined with the most premium ingredients freshly flown in from Japan and around the world costs only 6,000 pesos per person (~$120USD). Compared to this exact meal, exact ingredients, and exact experience in any other country, the price would be at least twice the price, even three times the price.
Chef Kawamoto in behind the counter preparing the first courses of the night, including cutting that amazing block of melt-in-your-mouth toro. Counter-seats let you watch your courses cook and get beautifully plated while you can interact with the chef. All this makes you further appreciate the thought and effort put into the entire meal.
The drink menu includes a variety of sakes from small carafes to whole bottles. If you are splurging on this meal, you may as well splurge on a premium bottle of sake as well. Bottles of sake are kept in the ice bucket and poured into a smaller carafe to keep it cold and more presentable at your side.
The first course is a cold appetizer typically with a jellied vinegar that wakes up your palate and opens up your appetite. The jelly is poured on to a generous chunk of crab and there is a miso-crab fit sauce on the side.
Sashimi course features the freshest premium fish of the week (with ingredients flown in from Japan at least two or three times a week). By the second course, you will start to realize how much value you are getting with all these premium ingredients.
Unagi. Every plate is beautifully dressed and accompanied by vegetables. Seafood-fans will delight in the fact that most courses are seafood-based as that is what is seasonal in Japan alongside vegetables and fruits.
Harmonious soup course with mackerel and somen noodles. This course is as important as the other premium ones because in kaiseki, the soup course also shows the true skill of the chef. Every component must be perfectly cooked and the broth must be balanced and seasoned.
Scallops cooked katsu style with a side of curry salt. The previous courses had a progression of clean flavors to taste the purity of the seafood. This course progresses with the fried taste and texture of the katsu. The curry salt is a great seasoning for a little boldness in flavoring.
Grilled Hamachi Kama, or yellow jaw for the traditional grilled course accompanied by a beautiful sheet of dried fish. It is not only the taste and plating but also the unique plates that make the whole artful experience for all the senses.
Presenting the fresh Boston lobsters for the next course. These are actually more special than the regular Boston lobsters because these are younger with a thinner shell than the more developed and older lobsters.
Half grilled lobster with a dashi dipping sauce. The lobster is perfectly cooked over the grilled in front of you. The great part about this open kitchen is that your clothes do not smell like an oily kitchen at the end of the meal.
The rice course features A5 wagyu beef perfectly cooked. The beef has a dipping sauce and a side of lightly dressed greens. This is best enjoyed with the pearly grains of Japanese white rice.
A close up of the beef which for many is the highlight of the meal and for that reason, it serves as the last savory course, It is also the last course because this meat course follows the seafood dishes.
Muskmelon for dessert. In Japan, fruits are the dessert course because Japanese fruits are amazingly sweet. This muskmelon is one of the most premium fruits in Japan as one whole melon can sell for over $100 USD.
When you make reservations for a special occasion, you can gently request for a special treat like with this little birthday cake. From the kaiseki elegance, you are transported back to Manila when the staff and chef clap and sing Happy Birthday.
If you are too full for dessert, you can ask for the cake to be boxed up and taken home. Compared to other countries and service industries, the Philippines and Filipinos are more willing to grant requests of their customers.
Address | Reviews | Map | Hours
Kyo-to | TripAdvisor Reviews | Map
G/F Coyuito House (under the Prudential sign)
119 C. Palanca Street, Legaspi Village, Makati
Tuesday to Sunday, 5pm to 10pm
Reservations Required, No Walk-Ins
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