The group that brought you Yabu and Ippudo introduces two new Japanese concepts, both proudly family-owned and unforgettably delicious

Omotenashi - the Japanese principle that drives the culture’s outstanding and wholehearted hospitality. At Kiwami Food Hall, The Standard Group’s new all-Japanese destination, the sense of omotenashi is well and truly alive as they perfect every minute detail of your soon-to-be favourite foodie playground.

"[Kiwami] means master, or the point at which someone or something is best or most successful" explains John Concepcion, founder of The Standard Group. "Kiwami is all about finding the masters of each field of Japanese cuisine."

Even for this F&B giant, opening an all-new brick-and-mortar concept is an applause-worthy feat. "The secret lies in consistency: consistently good food, and consistently good service", Concepcion beams. "Once you have these two main factors, success is always possible."

Step through the sleek glass doors and enter the elegant food hall, designed by Tokyo-based architectural firm Studio MYU. Decorated with warm wooden beams that background the striking indigo hues, the interiors transport you to an exciting haven that champions four staple Japanese dishes: yakitori, tendon, tonkatsu and ramen.

See also: Where to Order Ramen in Metro Manila: 11 Of The Best Takeout Places We Love

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 6 Kiwami Food Hall
Photo 2 of 6 Kiwami Food Hall's facade (Photo: Myke Messina)
Photo 3 of 6 Kiwami Food Hall
Photo 4 of 6 Kiwami Food Hall (Photo: Myke Messina)
Photo 5 of 6 Kiwami Food Hall's al fresco area
Photo 6 of 6 Kiwami Food Hall Al Fresco

The grand food hall is not quite a food court and not quite a fine dining establishment, gracefully walking the line between the two. Recounting his travels, Concepcion notes that many food courts ultimately fail because they prioritised quantity over quality. "I decided to create a space that had a curated handful of concepts, but with the best-of-the-best food", he remarks.

The Standard Group is a stellar exemplar of an accomplished family-run business. Thus, it is especially meaningful that Kiwami spotlights the talents of two family-owned restaurants from Japan with their newest franchises: Yakitori Hachibei and Hannosuke. 

See also: How To Run A Family Business: Jewelmer's Marion Branellec De Guzman Speaks To Tatler

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 3 Yakitori Hachibei
Photo 2 of 3 Yakitori Hachibei
Photo 3 of 3 Yakitori Hachibei

Yakitori is an essential pillar of Japanese cuisine, and chef Katsunori Yashima’s Yakitori Hachibei hopes to bring their Hakata-style butabara (pork belly skewers) to the world. Founded in 1983, the restaurant is especially innovative for utilising different types of meat - rightfully so, as the Yashima family got their start in the industry with their very own meat shop, passionate about different cuts of meat. Kiwami abides by Hachibei’s meticulous craft and even flies in first-class oak tree Binchotan charcoal which is dry, low-smoke, and allows for better heat control and deeper flavour. These addictive skewers are seasoned with a tantalising yuzu kosho (salt seasoned with dried yuzu and green pepper) or mouthwatering tare (signature teriyaki sauce).

See also: 9 Food Skewers From Around The World

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 3 Hannosuke
Photo 2 of 3 Kiwami Food Hall - Hannosuke (Photo: Myke Messina)
Photo 3 of 3 Kiwami Food Hall - Hannosuke (Photo: Myke Messina)

As owners of another proud family enterprise, the Hannosuke family undoubtedly takes their tendon seriously, and it shows. Using recipes penned by founder chef Kaneko Hannosuke in the 1950s, the eponymous tempura spot keeps their legacy close to their heart, refusing to disclose their heirloom tendon sauce recipe - which means that each delectable pour of the sweet-savoury concoction is flown straight from Japan. Sharing his adoration for the brand, Concepcion says "there’s something very heartwarming about a family-run business with heirloom recipes that have been passed down through generations."

Similarly, delicate Japanese flour is specially imported to achieve the best quality tempura. Hannosuke’s signature Edomae-style tempura tendon elevates common tempura fare by showcasing rich unagi, sat upon porcelain bowls specially designed to support the sizeable piece of eel.

See also: Heritage Recipes: Tatler Friends Share How To Make Their Favourite Family Food

Tatler Asia
Kiwami Food Hall
Above Yabu - Kiwami Food Hall (Photo: Myke Messina)

Foodies are certainly well-acquainted with Yabu, The Standard Group’s pioneer concept. Since opening its doors in 2011, the masters of katsu seduced diners with their succulent kurobuta pork, luscious katsu sauce, and a breading so resoundingly crunchy you couldn’t walk past without walking in. The secret to that irresistible coat? Yabu makes their panko crumbs from fresh-baked bread every day, giving it that distinct spikiness and musical crunch. Developed alongside Michelin Bib Gourmand-starred chef and katsu master Kazuya Takeada, it comes as no surprise that Yabu has remained a much-loved establishment with continued attention to detail.

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 3
Photo 2 of 3
Photo 3 of 3 Kiwami Food Hall - Ippudo Tantanmen (Photo: Myke Messina)

Of course, no Japanese culinary journey is complete without some flavour-packed, piping hot ramen - and those in the know are intimately familiar with the indulgent bowls from Ippudo by chef Shigemi Kawahara. Crowned with a generous chunk of melt-in-your-mouth chashu, Ippudo's ramen is consistently delicious with broths imported straight from Japan. The bouncy, springy ramen noodles are yet another reason to order a second (or third) bowl from the Hakata-style ramen haunt, though the complex, pork-rich broths don't leave much else to look for.

See also: Enjoy Ippudo’s World-Famous Ramen At Home

Finally, watch in awe as Kiwami’s craftsmen bake lengua de gato cones then swirl in Hokkaido milk soft-serve before your very eyes, or opt for the luscious treat in a cup and add a trendy serve of kuromitso boba. Alternatively, enjoy some fine libations at the cocktail bar with Sapporo on tap or some boozy highballs, and explore their selection of Japanese tipples designed in collaboration with Francis Hasegawa - the barman behind the country’s first-ever Japanese spirits bar LIT

Uniting the arts of yakitori, tendon, tonkatsu, and ramen, Kiwami Food Hall lives up to its motto: Four masters, one space. If you've got an itch only Japanese fare can scratch, you know where to go.

NOW READ

Japanese Whisky: New Rules Redefine What Can Actually Be Given The Name

Philippine Folklore and Japanese Literature: What do They Have in Common?

Where To Order Sushi, Sashimi And Chirashi For Delivery In Metro Manila 2021


Kiwami Food Hall ​​is located at Lower Ground, C3 Bonifacio High Street Central, Bonifacio Global City. Kiwami is open from 10am to 10pm on weekdays, and 10am to 11pm on weekends. Proof of vaccination is required for dine-in customers. For updates, follow @kiwamifoodhall on Instagram or Facebook.

Topics