“As I travelled more with Jae, the crazy fantasies and imagination about unknown places came down to firsthand experience. I realised that with time and dedication to craftsmanship, I could improve my skills and present it as a new form of commitment to my customers. What used to be a hunger to constantly create something on the edge of a new idea and live off from it eventually became a quest to understand an ingredient beyond how it shows itself on the cutting board,” Ricketts remarked. 

From a deep dive into this country’s rich and delicious culinary world, he gained an unbreakable bond with its character. Learning from visiting markets, meeting producers, eating, and studying seasoned chefs formed his education. “I wanted to be able to treat [ingredients] and craft my own expression in the way many masters would, by letting the personality of the ingredients reveal themselves and show how they can be affected by their surroundings, just like people,” shared Ricketts. “I’d like to think that my cooking has gained clarity and more technical expertise. What was frenetic has become something that’s more focused,” the chef expressed. Without a doubt, we can confirm that these hopes became a reality. Through every meal at Mecha Uma, Ricketts bloomed, and strength by strength, the food he presented grew more nuanced as his produce-forward and flavour-focused approach turned heads.

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It was not an easy, unchallenging journey— it was quite the opposite. He and The Moment Group team were faced with hurdles when introducing the concept to the country. “We were the first chef’s counter offering omakase with a unique creative sensibility. We opened at a time when people had a very different idea of fine dining when tasting menus were not common, and sitting at a counter if you’re paying a high amount was looked down upon,” Ricketts reflects. Thankfully, the road was not all too lonely; with other rockstar peers in his midst, they navigated the tricky F&B landscape together, aiming to push the country forward and elevate the dining scene. “I was lucky to count among my close friends several chefs who pushed the envelope of upscale dining and the tasting-menu format, like Chele (Gallery by Chele) and Jordy (Toyo Eatery), and it was an exciting time for all of us to contribute to the local dining scene,” he revealed.  

It took a lot of work to change perspectives and steadfast opinions in the market, as what generally occurs when trying to enact change. “Until now, most Filipinos tend to think the best Japanese food should be cooked by a Japanese chef, especially when it comes to sushi. It’s the authenticity argument, that for Japanese food to be good, it has to be made by Japanese hands with ingredients from Japan. We’d like to think that Mecha Uma has done its role in breaking that stereotype,” Ricketts posited. “We’ll continue to at Iai, especially now that Filipinos have been getting more adventurous, and more exciting to feed. But our challenge is the same, to pay tribute to tradition and honour the product without compromising our style and identity,” he added. 

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On to Iai, a blank slate eager to be coloured by this chef’s creativity. Here, we will be treated to a more vulnerable expression of Bruce Ricketts, as he and Pickrell will reveal their inner workings and deepest passions. “Iai will be a continuation of where I left off from Mecha Uma. It’s where Jae and I can condense and share ideas and experiences we’ve learned from our love of Japan. It’s where I plan to focus on sushi and kappo craftsmanship, learn every day, and where I can practice the instinctive kind of cooking I’ve tried to do ever since,” he said with pride. 

At Iai, you will find an 8-seater chef’s table experience where he will continue his sushi omakase practice, plus several tables and a private room where you can try a shorter, more dynamic kappo-style menu. At the chef’s table, you can observe Ricketts and his team at work. Part of the chef’s counter allure for him is the opportunity to engage with diners and form meaningful connections to be internalised and remembered to make the experience more memorable. “Like Mecha, the best seats will be at the counter because I enjoy interacting with customers, that’s why the longer, sushi-focused menu format will be served exclusively there, but the tables will give us the flexibility to create shorter experiences and offer à la carte specials,” Ricketts explained. 

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In addition to the spectacular food, you can look forward to Iai’s version of wine service. This husband and wife duo have recently fallen in love with wine and are excited to share their favourites with guests. “I’m also trying to convince Jae to do tea service because she studied it, and if you know my wife, you’ll know she’s as obsessed about it as I am with fish, so we’ll see,” he teased.

“In my years of working in Mecha, I learned about the shokunin philosophy and [now] I want to pursue that further in a new space with my wife and business partner, Jae. I want to further reflect my own style in sushi and kappo cooking, and do it on our terms, with mine and our shared experiences,” Ricketts expounded. “As a self-taught cook, it’s always been difficult for me to gauge my skills and understanding in the direction I’ve chosen, but I’ve always been inspired by so many masters we’ve met in Japan and elsewhere, who are not afraid to express themselves in the way they know how, and I wish to still be this relentless at Iai.” And to that, I say, may your persistent journey continue, fueled by hunger, curiosity, and the beautiful obsession that has captivated us through the years.

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