The top 30 Japanese restaurants in the Philippines 2025

This unique and intimate chef’s counter experience features an omakase that celebrates all things chicken by yakitori master chef Masahiko Kodama. Watch as they expertly coax out the delicate characteristics of the humble chicken, spotlighting the chef’s mastery of the binchōtan. From a crispy skin to cleverly presented wings and even adventurous bites of liver and heart, each dish celebrates the inherent flavours of chicken, carefully elicited with heat, smoke and simple seasonings to truly let produce shine. The meal ends with a stunning bowl of kakesoba noodles, and a light egg custard that you should slowly savour.

Tatler Tip: The Counter now has à la carte offerings! 

Den is a sexy spin on Nikkei’s tried-and-tested Japanese Peruvian concept, open until late to cater to an after-hours crowd with a beverage programme that covers craft cocktails, sake, wine and spirits. At Den, the menu focuses on a selection of premium Wagyu cuts, while also serving the sushi and seafood Nikkei is known for. The concept is a collaboration with new-generation top Japanese-Peruvian chefs Renato Kanashiro and Coco Tomita from Lima, Peru, to showcase an ever-evolving menu for their adventurous clientele.

Tatler Tip: While the Wagyu steak cuts are definitely easy to love, check for the available “butcher’s cuts” such as their grilled Wagyu tongue.

Chef Bruce Ricketts makes his much-anticipated return to fine dining with his contemporary sushi kappo, Iai (Tatler Best Philippines: Best New Restaurant). Derived from the Japanese iaido, its name is a nod to Ricketts’s lineage in martial arts as well as the philosophy that colours his cuisine: instinctive, precise and unpredictable. Here, Ricketts offers three distinct omakase experiences, utilising local, Japanese and global ingredients. Sharing her husband’s obsession with craftsmanship, Jae Pickrell lends her discerning eye for style, designing a stunning space that leaves no stone unturned.

Tatler Tip: Every nook and cranny of the restaurant tells a fascinating tale, from its walls of textured black wood to its funky sake cups and pliable plateware. Something special catch your eye? Ask the team to learn more.

Ippudo is a serious global authority when it comes to ramen—specifically, milky-rich Hakata-style tonkotsu ramen. Despite its international presence, the 39-year-old brand continuously maintains its consistency, importing its signature 15-hour pork bone broth directly from Japan. Ippudo Philippines further elevates the ramen experience with their heartfelt warmth, making every bowl of Ippudo ramen that much more memorable.

Tatler Tip: Ippudo regularly rolls out new and limited edition ramen creations (as well as rice bowls and other tasty dishes) you ought to try—stay tuned to their socials for the latest updates.
 

Dive into a refreshing, contemporary take on a Japanese izakaya: a vibrant, energetic space with delicious food and drinks to match. The team is focused on offering only the best—from a curated menu of modern bites to sake that they import themselves—and regularly updates their offering with new and exciting additions. Geronimo’s interpretations of Japanese dishes and cocktails inspire repeat visits, attracting a consistent crowd who eagerly enjoy the establishment for dinner and gladly stay on for drinks to catch one of their popular DJ nights.

Tatler Tip: Order their off-menu 31-day dry-aged US Wagyu tomahawk.

From the same group that gave us Kazunori comes their yoshoku concept that offers Japanese café fare from chef Kazunori Kuramochi. Yoshoku is a segment of Japanese cuisine that refers to a style of Western-influenced cooking, presented in a Japanese way. Kuramochi collaborated with the team to craft a menu that serves up these unique creations and traditional Japanese finds too. Pop by to enjoy a whimsical and delicious taste of Japan.

Tatler Tip: Try their ten kinds of choushoku—a traditional Japanese breakfast platter.

Marrying tradition and innovation, this Japanese concept combines three unique experiences: a refined café menu, traditional Japanese fare in the main dining area and a quiet yet elegant omakase counter where chef Saito Takeru offers meticulously prepared sushi. Their quality seafood offerings are handpicked and flown in from Japanese markets to ensure freshness. Chef Kuramochi Kazunori, the driving force behind their culinary excellence, attracts a clientele that appreciates nuanced luxuries of dining, the provenance of its ingredients, and thoughtful contemporary surprises. Kazunori is part of the Tatler Best 20 in Tatler Best Philippines 2025. 

Tatler Tip: For a memorable experience in the comforts of your own home, ask about their highly personalised Omotenashi private dining programme.
 

During a trip to Japan, chef Kei Takahashi, chef Walter Manzke and Ana Lorenzana de Ocampo were inspired to bring an authentic yet modern experience to Manila, blending together traditional Japanese techniques with contemporary dining sensibilities. The kappo-style bar encourages a more interactive experience that allows guests to enjoy expertly prepared temaki hand rolls and rice bowls in an intimate, chicly designed space filled with wooden textures. Takahashi brings with him over 30 years of working experience from top establishments like Melisse, French Laundry and Arzak.

Tatler Tip: Let their extensive selection of sake, Japanese whiskies, and highballs enhance your meal.

This casual and unassuming restaurant is a go-to for BGC residents for its delicious, authentic Japanese cuisine. Utilising premium ingredients sourced from all around the world (80 per cent of which are from Tsukiji market), chef Yoichiro Izawa prepares an extensive range of Japanese favourites, each more impressive than the last. From quality sushi to their must-try gyudon, Keizo promises to satisfy any Japanese craving in one cosy, unpretentious setting. After something more exciting? They also offer delectable Wagyu steaks, and unique delicacies such as shirako and ankimo.

Tatler Tip: Elevate your dining experience with off-menu treats. Ask for the kurobuta tonkatsu maki.
 

Key Coffee has been producing premium coffee in Japan since the 1920s, and their kissaten at Mitsukoshi Mall introduces Filipinos to its simple pleasures. They serve both traditional and modern yoshoku, demonstrating the Japanese mastery of Western cuisine. Come hungry and with an open mind, as the kitchen offers refined Japanese twists on Western savouries and sweets, all of which pair perfectly with their world-renowned coffee beverages.

Tatler Tip: Swing by for their Yoru Nomikai program as the kissaten shifts into a lively afterh-ours spot, with wine, cocktails and new bar chow offerings.

What began as a creative and culinary pursuit during the pandemic turned into a restaurant concept offering a unique perspective on casual dining. As they do not strictly abide by the Japanese cuisine playbook, Kodawari is what its founders would describe as an interesting take on what Filipinos love about Japanese culture. Their whimsical concept has allowed this artistic team to take fun, irreverent liberties not only with their brand aesthetic but also with their comfort food favourites.

Tatler Tip: Since they started off as an online-only establishment, they still have wonderful family trays available for order.

Escape into the serene and refined confines of Kyo-To (Tatler Best 20, 2025) and tuck away into any of their private rooms or sushi kappou to partake in the restaurant’s elegant kaiseki dining experience. At the helm of the kappou is chef Ryohei Kawamoto, who crafts artful dishes with premium and seasonal ingredients, flown in twice or thrice a week to ensure optimum freshness. Hailing from Kyoto, he brings his decades of experience and passion for exquisite Japanese fare to discerning diners in the Philippines. With every menu, he pays homage to his roots while changing with the seasons as quality produce and expert cookery remain at the core of his craft.

Tatler Tip: Their off-menu Wagyu shabu-shabu is a must.

No need to fly to Japan to get your taste of authentic Japanese tonkatsu. Maisen takes pride in its consistency and commitment to offering perfectly golden tonkatsu, coated in crisp handmade panko and served with their decadent tonkatsu sauce, directly imported from Japan. Take a bite to discover its juicy, melt-in-your-mouth interior, be it pork, chicken, salmon or prawn, and explore all the delightful ways you can enjoy Maisen’s tonkatsu, from the traditional set to convenient sandos and rich curries.

Tatler Tip: Hungry? Opt for the Maisen Shangri-La special set, with tenderloin, chicken karaage, pork sukiyaki and your choice of salmon, gindara or saba, complete with miso soup, rice, cabbage and fruits.

It’s no surprise that Marudori found rapid success, helmed by the same group that brought us cult favourites like Mendokoro Ramenba and Ramen Yushoken. This time, chicken takes the spotlight through a full-bodied chicken broth, distinguishing itself from other pork-based ramen in the metro. Enjoy the richness of the tori paitan through their classic offerings or opt for one of their tsukemen creations for a more playful, yuzu-kissed experience. Do indulge in other items like the tsukune or gyoza too.

Tatler Tip: Ask about their list of off-menu items and branch exclusives, including the shoyu asari ramen with slices of grilled chicken.

Debates concerning Manila’s best ramen will inevitably include Mendokoro Ramenba, as this homegrown brand is easily one of the best-loved ramen shops in the country. Specialising in tonkotsu ramen, Mendokoro brought the ramen bar format to the Philippines. From their delightfully hearty broth to their perfectly cooked noodles and heavenly slices of juicy chashu, the attention to detail is palpable with every bowl.

Tatler Tip: Try their off-menu super chashu ramen with a premium rolled double-marinated chashu.

Technique takes a front seat at Mōdan (Tatler Best 20, 2025), where chef Jorge Mendez shares personal memories and love for all things Japan through every plate. Praised for its creative and contemporary Japanese cuisine, the intimate restaurant has become one of the country’s most sought-after reservations. Its move to chef’s counter seating is not only cosmetic but also represents the shift to incorporate more neotraditional Japanese techniques. Expect the unexpected as Mendez continues to surprise.

Tatler Tip: Follow Mōdan on Instagram to get notified before they open reservations for the weeks ahead.
 

Zesty, captivating flavours characterise this Peruvian-Japanese restaurant. Although they do offer traditional Japanese sushi and sashimi, it’s their delectable dishes that showcase both cultures that truly sets them apart. Here, you will experience the beautiful Japanese influence on Peruvian gastronomy. Expect expert usage of lime, miso, jalapeño, cilantro and ponzu used to make unique flavour profiles that are tough to find elsewhere.

Tatler Tip: Try their off-menu Wagyu bowls!

A name that resonates throughout the culinary world, Nobu is home to chef Nobu Matsuhisa’s Japanese Peruvian cuisine—a feast for the senses enjoyed from Los Angeles to Tokyo, Manila and more. Delight in iconic masterpieces like the black cod miso as well as Philippine exclusives inspired by local flavours. Whether dining with friends, business associates or that special someone, Nobu Manila is well-suited to any occasion with a range of settings to choose from, including romantic outdoor cabanas perfect for date night.

Tatler Tip: Elevate the occasion with their seven-course omakase or ask about their menu of secret dishes, which is updated every quarter.

Brought to you by the chef often credited with kickstarting Manila’s ramen craze, Ramen Ron puts tradition and attention to detail above all else. That’s not to say Tamura-san doesn’t venture beyond his signature ramen—the neighbourhood favourite has even dipped its toes into local flavours with its Batchoy ramen (a brilliant collaboration with the late chef Margarita Forés), and now offers other categories of Japanese cuisine like donburi, including the beloved katsudon. With restaurateur Amado Forés at the helm, expect the same quality and consistency you’ve come to expect from Ukokkei, with a more playful and relaxed attitude.

Tatler Tip: Thirsty? Ramen Ron offers a range of beverages to pair with your meal, including Cibo’s famed iced tea.
 

A brisk walk from the stock exchange brings the hungry (and thirsty) to this traditional izakaya known for robatayaki in the centre of busy BGC. Sakagura offers a wide selection of small-batch sake, craft Japanese beer and top-shelf spirits to complement its concise menu of sushi, rice bowls and kushiyaki. The team proudly curates an extraordinary collection of sakes that capture the essence of their craftsmanship.

Tatler Tip: Watch out for their specials and omakase offerings which utilise fresh produce flown in from Japan, to be paired with their featured sake of the month.
 

Enjoy a true taste of Japan at Senju, Edsa Shangri-La’s dedicated Japanese dining destination. Whether you opt for the traditional offerings you know and love or dive into their more innovative culinary creations, rest assured that every bite is prepared with only the freshest ingredients. Book a table in the main dining area, private dining rooms, interactive sushi counters or teppanyaki tables, and allow this beloved restaurant to charm you.

Tatler Tip: Come by on Sunday to experience Senju’s indulgent Matsuri buffet.

Step into this casual, friendly neighbourhood haunt offering chef Bruce Ricketts’s playful take on Japanese comfort food. Sensei has become a true dining institution, with loyal customers flocking to the restaurant for its crave-worthy signatures and exciting monthly specials. Though rooted in traditional Japanese techniques, bold and inventive flavours make every dish uniquely Sensei, from the uni butter soba with yuzu koshō and Parmesan, to fried oysters with kimchi purée and basil oil.

Tatler Tip: Shake up your Sensei routine and try out off-menu dishes like the grilled hamachi collar or mentaiko cream pasta.

Located at the Garden Towers, Sugi has found a brand new place to call home. Revamped and ready to serve, this Japanese institution embraces its new look and boldly embarks on a fresh chapter of its story. With 40 successful and delicious years proudly tucked under its belt, Sugi has become a mainstay in the Philippine dining landscape, known for its consistency both in food and warm hospitality as loyal patrons regularly flock back to savour their sought-after menu picks.

Tatler Tip: Chefs Masahiko Nakamura and Kenichi Kasahara regularly introduce special dishes to the menu, available for a limited time only—be sure to ask about these on your next visit.

From soba to sashimi, crispy tonkatsu to a buttery gindara or a meaty hamachi collar, Tsukiji never disappoints. Since 1989, this landmark has been at the top of its class, serving authentic Japanese cuisine in the country. Named after the legendary Tokyo fish market, it was the first restaurant in Manila to directly buy, import and serve fresh seafood and Wagyu from Tsukiji Market. With chef Toshiro Okajima at the helm of their kitchen for decades, it's no wonder why they’ve been named part of Tatler Best Asia 100. Tsukiji’s quality and reputation for warm hospitality continue to impress and serve even the most discerning of diners.

Tatler Tip: Try their off-menu salmon sushi cake on your next visit.

Awards: Tatler Best 20 Philippines, 2025, Tatler Best Asia 100 Restaurants, 2024

A stylish haven for Japanese fare done right. At Tsumura, the art of Japanese fine dining is executed with a dedication to authenticity. Master chef Masamichi Tsumura has been perfecting sushi and sashimi for over four decades, sourcing the finest ingredients from both Japan and local markets. From its humble beginnings as a 20-seater eatery, Tsumura has now found its new, much larger home at Ayala Triangle Gardens with 180 seats—a testament to its reputation for consistency and quality. Book a seat at the counter for a front-row view of the sushi masters in action.

Tatler Tip: Order the off-menu beef sukiyaki, a favourite among those in the know.
 

For years, Umu has delivered beautiful Japanese meals, steadfastly dedicated to expert cookery and the beauty of simplicity. Reminiscent of a homey yet modern Japanese house, Umu is home to scrumptious finds that are sure to keep you coming back for more. From their robata to teppanyaki stations, tatami rooms, and even an al fresco dining space with views of their koi pond and Japanese garden, sit back, relax, and satiate those cravings amidst a serene backdrop. With chef Hiroyuki Fukata leading the kitchen, guests can expect to experience dishes that will transport their tastebuds to Japan.

Tatler Tip: Try the freshest pieces of premium fish like chu-toro and kampachi that are flown in straight from Japan, and offered only during weekends.
 

Yabu has no doubt mastered the art of deep-fried katsu, as proven by its signature crispy golden-brown crust and juicy meat. Accompanied by unlimited refillable hearty sides, this homegrown restaurant has set the bar for the Japanese staple. The group’s certified katsu masters ensure that each dish is made with precision, using fresh, premium meat and panko. While the beloved brand has expanded throughout the years, its consistency has never faltered.

Tatler Tip: Not a meat-lover? Try their signature seafood set with wild-caught salmon, ebi, dory and sweet potato.

Traditional Japanese cuisine meets its bold modern counterpart at Solaire Resort’s Yakumi. Utilising seasonal ingredients to ensure optimum freshness and quality, guests can look forward to a revolving menu featuring prime produce flown in twice a week, straight from Tokyo’s Toyosu Fish Market. Chef de cuisine Cristian Asato’s 16 years in the business brings a seasoned hand to Yakumi, elegantly showcasing his mastery of Japanese fare. Not only is Yakumi’s premium sushi selection a must-order, but so is their teppanyaki menu, all of which can be complemented by their stunning sake selection.

Tatler Tip: For those who prefer not to eat meat, there is a vegetarian menu available with delectable selections.

Hotel Okura Manila’s dedicated fine dining destination brings the serenity of Japan’s mountain villages to the table. Named after the Japanese characters for “mountain” and “village,” Yamazato specialises in seasonal ingredients and authentic Japanese cuisine from kaiseki and teppanyaki to shabu-shabu and sushi counter experiences. With industry veterans like executive chef Keiichiro Fujino at the helm, each meal is a meticulously crafted masterpiece. Yamazato provides patrons with an immersive experience of Japanese cuisine.

Tatler Tip: Reserve a seat at the sushi counter to indulge in chef Ikuma Sato’s expertly crafted omakase—an exciting new addition to the Yamazato experience.