Chef Tom Hines’ new Salcedo Village “east-meets-west” concept is a reminder that going out to dinner was meant to be fun
If the heavy chains hanging on the frontage are any indication, British chef Tom Hines (Lulu, Hooch, Smith Butcher Steakhouse) is not one for timid introductions. His new Salcedo Village concept is not brash, either, which would have been atypical of his English sensibilities. No, Kobe Jones is quite upfront about its intentions without being crass, offering an open invitation to step out, indulge a little, and then see where things go from there.
The monicker itself is quite straightforward— Kobe being a Japanese city well-known for its exceptional beef, and Jones is the most quintessential Western name if there ever was one. “We are not doing fusion,” chef Tom explains. “Kobe Jones has a little bit of both worlds. The Japanese food is truly Japanese, while our Western cuisine is purely that.”
The restaurant is tucked away in prime Makati property that is both accessible and yet obscure enough to be sexy and mysterious. The dining room is modern-industrial, softened by velvety wing chairs and properly-orchestrated lighting meant to showcase both the establishment’s interiors and its clientele. It really does have all the trappings of the pre-pandemic hotspot, but with food that will keep the discerning food-lover more than adequately captivated.
See also: Quarantine Recipes: Easy Steak Meals You Can Make At Home