Cover The new redesigned interiors at Kiwami BGC
The new redesigned interiors at Kiwami BGC
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The Standard Hospitality Group’s creative director Michael Concepcion gives us a preview of what to expect from the refreshed BGC branch which boasts a sleek new look and two new food concepts
While an effective industry leader is expected to be tough and unyielding, an even better one knows when it needs to grow and evolve. The Standard Hospitality Group—the company that has brought us Yabu and introduced global brands such as Ippudo and Elephant Grounds—sets its focus on its curated food and beverage space Kiwami to offer guests a new dining experience. Soon, they will launch their renovated flagship store in BGC as Kiwami: Japanese Master Kitchens where they will bring together familiar favourites: Yabu “House of Katsu,” Ippudo Ramen, Fukuoka’s yakitori gem Hachibei, and Tokyo’s “tendon house” Hannosuke.
The Standard Hospitality Group’s creative director Michael Concepcion expresses that while they are delighted at how the market embraced what he described as “a lofty experiment,” he also admitted how customer needs steered their company into their current direction, which has seen changes since they opened Kiwami in 2021. “The redesign offers a closer picture of the vision we have for Kiwami. Our goal was to create a fine casual Japanese dining experience with a menu that is equal parts sharing and discovery, all at a price that is accessible.”
Above Michael and Nicole Concepcion
Above Michael Concepcion
Michael and Nicole Concepcion
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Nicole Concepcion, Kiwami’s marketing manager adds, “When we first opened three years ago, Kiwami started off as a place to enjoy different Japanese dishes under one roof. Over the last few years, we’ve really come to understand what our strengths are as a brand and since then we’ve been looking at how to continually improve the dining experience for our guests. Kiwami Japanese Master Kitchens is the result of this growth. We’ve designed a space and menu that brings the full Kiwami experience to life. From our stunning new interiors to the latest Master Kitchen, every detail is meant to guide you through the best meal possible.”
Tuna edamame hand roll by Koyo, Kiwami
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Michael worked with the DEFT team led by Hong Kong-based architect and interior designer Peter Lampard whom he describes as “a good friend and close collaborator.” This is his first commercial project in Manila, redesigning Kiwami’s BGC store to seamlessly blend traditional Japanese aesthetics with modern elegance to reflect the group's vision of fine casual dining. To accompany the new look, they are also launching a brand new food concept to the Master Kitchen: Koyo, their take on the modern hand roll bar. Kiwami also welcomes a new addition to their menu, dubbed hibachi sharing plates, a project they did in collaboration with Sydney-based chefs Max Smith and Douglas Barker.
Above The new redesigned interiors at Kiwami BGC
The new redesigned interiors at Kiwami BGC
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Above The new redesigned interiors at Kiwami BGC
The new redesigned interiors at Kiwami BGC
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Koyo is a collaboration with homegrown talent Mark Manaloto who has led some of the finest Japanese omakase restaurants in Chicago and New York. He brings his expertise and polish to Kiwami where he creates hand rolls with surprising combinations, using the finest ingredients. Chefs Max and Douglas’ hibachi sharing plates on the other hand are sharing-sized dishes prepared using binchōtan charcoal, that will be part of the Kiwami menu. “Koyo was created to kick off any meal at Kiwami perfectly, while our hibachi sharing plates are made for intimate moments with friends and family around the table,” Nicole imparts.
See also: Flavours of My Youth: Jeramie Go, chef and owner of Pilgrim, Davao
Hibachi sharing plates from Kiwami
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Kiwami’s Alabang branch is also set to undergo an exciting transformation, and Michael shares that this is only the beginning of many more thrilling developments, from Alabang Town Center, to Mall of Asia and more. “It is a creative privilege to work with such established brands and to continue building on their legacy and future direction—that’s very exciting to me,” he admits. “We try our best to build legacy brands that are here to stay for the long run. It’s not easy and once you find a hit, the challenge becomes keeping that brand relevant and consistent.” With growth comes the challenge of sustainability, and Michael confidently carries the burden.
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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.
