Cover Inside Kei Maki: A new Japanese hand roll bar in BGC
Inside Kei Maki: A new Japanese hand roll bar in BGC
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After working at some of the world’s best restaurants, chef Kei Takahashi plants roots in Manila to helm the new Japanese concept from the Wildflour Hospitality Group
Everybody loves a good story, and we have to admit that chef Kei Takahashi of Wildflour Hospitality Group and BGC’s latest hotspot, Kei Maki, has one that we can all definitely sink our teeth into.
Born and raised in Japan, chef Kei made his way up to Canada because of his love for snowboarding. His wanderlust eventually took him to the warm waters of Costa Rica to surf, and after surfing and partying his money away, he asked the hostel where he was staying if there was anything he could do for them so he could keep his room. “They told me that if I can cook them lunch every day, then I can stay,” he narrates as he smiles back at the memory. Thus begins his informal culinary education as he eventually made his way to Los Angeles, California where he again asked friends where he could find a kitchen to work in. At the time, French Laundry was at its buzziest, and so chef Kei got himself the cookbook, prepared some of their dishes at home, and he was wowed by the level at which chef Thomas Keller and his team were cooking in their Napa Valley destination restaurant. Despite his then flimsy resume, chef Thomas must have seen something in young Kei to hire him as a line cook where he worked for a year before they reassigned him to Bouchon by French Laundry.
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Inside Kei Maki: A new Japanese hand roll bar in BGC
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With such high standards set from the get-go, chef Kei found himself honing his skills in more Michelin-starred kitchens like the 2-starred Melisse in Santa Monica and the now-defunct Bastide in West Hollywood where he met renowned chef and Wildflour Hospitality Group co-founder Walter Manzke (husband of fellow co-founder and chef Margarita Lorenzana Manzke). Their common friend linked chef Kei to Restaurant Arzak in San Sebastián, Spain where he worked for 3 1/2 years, and then at 1-star Sens Asian in Valencia, before heading back to Japan when COVID struck and had the restless chef momentarily grounded.
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Above Chef Kei Takahashi
Above Japanese toro and Tasmanian salmon sashimi
Chef Kei Takahashi
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Perhaps it was serendipitous that things turned out that way since it was during what Wildflour Hospitality Group co-founder Ana Lorenzana de Ocampo (and sister of chef Margarita) called “an inspiring trip to Japan” with chef Walter wherein the idea of bringing “an authentic Japanese dining experience to Manila” began to take shape. “During this trip, we immersed ourselves in the richness of Japanese culture, which made us realize that bringing this kind of experience to Manila would be a perfect addition to the city’s vibrant food scene,” de Ocampo says. However, the partners were not just set on opening a Japanese concept for the sake of doing so, they knew there were some factors that they had to seriously consider before taking the plunge. “We had to ensure that the high-quality ingredients and the precision that Japanese cuisine demands could be sourced and maintained here in the Philippines,” she points out. “And of course, having Chef Kei based in the Philippines to lead this vision was essential for bringing it to life with the level of care and expertise that only he could provide. When he agreed to relocate, the pieces fell into place.”
Read more: Wildflour CEO Ana Lorenzana de Ocampo looks forward to opening more dining concepts
Above Kei Maki, a new Japanese restaurant in BGC
Above An array of hand rolls from Kei Maki
Kei Maki, a new Japanese restaurant in BGC
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Curious Japanese food lovers have made their way to the modern Japanese space in The Verde BGC which offers bar seating for easy access to Chef Kei’s premium Japanese specialties. While Kei Maki aims to serve the best the cuisine has to offer, the owners want the dining experience to be more relaxed and comfortable. “You can enjoy something as luxurious as caviar for lunch on a casual weekday, but still feel right at home in a laid-back, approachable atmosphere,” de Ocampo explains. “There are very few places in the Philippines where you can experience premium Japanese cuisine in such a casual, informal way, whether you’re celebrating a special occasion with friends or just grabbing a quick bite.”
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Chef Kei Takahashi
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Since they opened in September, the fast favorites according to de Ocampo have been the tuna tartare served on milk bread and topped with caviar; their temaki or hand rolls which they spent months perfecting from finding the perfect nori to preparing the rice just the right way; and side dishes like the edamame foam with rice crisps which offers a unique combination of textures. To go with these delightful bites, Kei Maki also offers a curated selection of Japanese whiskies, highballs, and sake to further enhance the total experience.
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Above Kei Maki’s Japanese Caesar salad with Parmigiano reggiano, nori, and panko
Above The Japanese tuna tartare from Kei Maki, served on a shoku pan toast and topped with Kaluga caviar
Kei Maki’s Japanese Caesar salad with Parmigiano reggiano, nori, and panko
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De Ocampo admits to being “excited” about expansion and sees the Kei brand as multi-faceted and profound, banking heavily on the natural talents and versatility of its namesake. “Looking ahead, we are excited to expand with more Kei concepts, though not necessarily another Kei Maki. We plan to focus on fast, authentic, and personal Japanese dining experiences, bringing Chef Kei’s expertise to new and exciting formats.” It’s comforting to know that for this chapter in chef Kei’s story, this is simply the beginning.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
