Kiwami Masters Kitchen: A Gathering of Japanese Culinary Masters

The Kiwami exclusive media event at Alabang Town Center was a feast for the senses, showcasing the best in Japanese cuisine. Guests enjoyed an omakase style meal with new dishes soon to hit Kiwami’s menus, explored behind the scenes in the Master kitchens, and conversations with John Concepcion, founder of The Standard Hospitality Group. The highlight was a gathering of esteemed Japanese Master Chefs and Founders, who flew in from Japan to grace this momentous occasion. 

Kiwami brings the best of Japan to Manila, uniting Yabu: House of Katsu, Ippudo Ramen, Hannosuke Tempura, Yakitori Hachibei and Hokkaido Soft Cream in one space. More than a place to dine, it is where every kitchen is a masterclass in authenticity and culinary excellence. What makes Kiwami truly exceptional is that there is a dedicated master kitchen for each brand. The kitchens have their own unique set of ingredients, specialty equipment and dedicated chefs who are focused solely on perfecting their dish and refining their craft with individual brand training. At Kiwami, it is about delivering an experience that is genuinely Japanese, every time you dine.

Meet the Masters:

Yabu: Kazuya Takeda – Michelin Bib Gourmand Katsu Chef

Founded in 2011, Yabu was born with a clear mission. Partnering with Michelin Bib Gourmand Chef Kazuya Takeda, we are dedicated to perfecting the art of Tonkatsu. Yabu, celebrated for its consistency, stands as a market leader with over 19 locations. Mastering the preparation of this one dish, beginning with the finest meats, sourced exclusively from trusted partners, ensuring the authenticity and excellence at the heart of our tonkatsu. Complementing this are our farm-to-table cabbage and in-house made panko, contributing to the genuine, homemade taste in every bite. Our promise is clear-cut: if our meal doesn’t meet your expectations, it will be replaced free of charge. This pledge underscores our commitment to excellence and customer satisfaction at every table, every time. Rooted in quality and consistency, our journey continues to embrace and uphold the principles that have defined our brand from the beginning.

Ippudo: Shigemi Kawahara- 3 time Ramen Master Chef Hall of Famer

Represented by Chikaranamoto CEO, Tomo Yamane
Global LC Partners Division General Manager, Yota Shiiba

Ippudo with Ramen King Shigemi Kawahara (3-time Ramen Master Chef Hall of Famer) has been celebrated for its World Famous Tonkotsu Ramen since 1985. Ippudo has been a pioneer in Hakata-style ramen made with imported 15-hour Tonkotsu broth, freshly made noodles and 30 hour slow-cooked torched Chashu. The ramen is served in custom “aritayaki” porcelain bowls originating from pottery stone mined in Mount Izumi Japan which are made to withstand piping hot ramen, reflecting the brand’s commitment to tradition and quality.

Hachibei: Katsunori Yashima – Global Yakitori Chef

Since its inception in 1983, Hachibei, under the expert guidance of Chef Katsunori Yashima, has set the standard in bringing Hakata-style yakitori to a global audience. Their distinctive use of Binchotan charcoal, a hallmark of traditional Japanese grilling, plays a pivotal role in enhancing the flavor and aroma of their dishes, showcasing their unwavering commitment to the art of yakitori. Beyond just a cooking method, Hachibei’s approach represents a dedication to authenticity and a celebration of Japanese culinary traditions. Each dish served is a testament to their meticulous attention to detail, from the selection of premium ingredients to the precision of preparation, embodying the essence of Japanese culinary craftsmanship.

Hannosuke: Shinya Kaneko – Tokyo’s Leader in Tempura

Represented by General Manager for Overseas Brand Development, Kazuhito Sato

Founded in the 1950’s, Hannosuke is renowned for its iconic tempura recipes. The use of sesame oil, specialty flour, and generational heirloom tendon sauce have made Hannosuke a symbol of culinary heritage, beloved for its light, crispy texture and timeless recipes. Hannosuke boasts of long lines at their Tokyo restaurant, a testament to its timeless culinary excellence and cherished family recipes passed down through generations.

As Kiwami wraps up its memorable media event, we look forward to the future with great excitement. This gathering of culinary mastery, uniting the best of Japan under one roof in Manila, has set a new standard in authentic Japanese dining. From the masterful art of Tonkatsu at Yabu, the celebrated Tonkotsu Ramen of Ippudo, to the traditional flavors of Hachibei’s Yakitori and Hannosuke’s iconic Tempura, Kiwami has proven to be more than a dining destination.

Looking ahead, Kiwami is committed to bringing even more of Japan’s culinary excellence to Manila. We eagerly anticipate the launch of new master kitchens, including an exciting Rice and Sushi concept by an international Top Chef, further expanding our roster.  These new additions, along with plans for more Kiwami locations, underscore our dedication to offering a diverse and authentic Japanese culinary experience. 

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@Kiwami.ph / @Yabuph / @Ippudoph / @Hannosuke_Japan / @Yakitori_Hachibei