The Manila Omakase
Seasonal Calendar
What fish peaks each month in Japanese waters. What to order at the counter. Which Manila venues source it — and when to book. A complete guide to eating omakase with the seasons.
The Calendar as the Menu
In Japan, omakase is governed by a single principle above all others: shun (旬) — the moment a fish or ingredient reaches its absolute peak. A Japanese chef's most fundamental skill is knowing what is at shun today and letting that govern every decision.
At Manila's finest counters, this principle is honored despite the 3,000 kilometers that separate BGC from Toyosu Market. Weekly air freight shipments, carefully maintained cold chains, and relationships with specific fishing ports allow the city's best chefs to serve fish at or very near Japanese seasonal peaks.
This calendar maps that alignment across twelve months — the Japanese seasonal calendar, interpreted through the lens of what actually arrives at Manila counters, supplemented by the Philippine fishing seasons that add their own distinctive seasonal layer to the story.
Manila's Sourcing Reality
Premium Manila counters receive weekly or twice-weekly shipments via JAL Cargo or Philippine Airlines from Narita. Transit time is typically 18–24 hours from Japan to BGC counter.
Some items — particularly live shellfish, frozen tuna, and processed ikura — arrive via refrigerated sea freight. Transit is 3–5 days but allows larger volumes at lower cost per kilo.
A growing number of Manila counters now source ikejime-processed local fish from Palawan, Visayas, and Mindanao fishing boats. Same-day delivery from selected fishing vessels is achievable.
Yuzu, wasabi, shiso, mitsuba, and other Japanese garnishes and aromatics are imported weekly alongside the fish. Without the correct accompaniments, seasonal fish pieces lose much of their character.
March — What\'s in Season
The spring awakening. As waters warm slightly, spring-run fish begin their migrations and Japanese shellfish enter their prime window. March is when Manila's omakase season truly ignites.
Fish & Seafood in Season
Named for Manila — these small sweet clams peak in spring across both Japan and the Philippines. A seasonal Manila connection.
Hokkaido scallops reach peak sweetness in spring. Large, creamy, and oceanic — often served as a single-piece nigiri.
Spring sawara is prized for its clean, mild flavor — the lightly seared or marinated version is a spring omakase signature.
A fleeting spring delicacy — tiny transparent fish served live or lightly cooked. Rarely seen in Manila but occasionally appears.
Traditional hinamatsuri (Girls' Day, March 3) ingredient — its rich miso soup form is a spring seasonal classic.
What to Order in March
Hotate nigiri — the single sweetest piece of the spring season. Demand peak Hokkaido provenance.
Seared sawara with a whisper of miso — spring's signature fish piece at most Japanese-chef counters
Asari miso soup — the spring version is dramatically different from the summer one in sweetness and depth
Uni handroll to end the meal — March Hokkaido bafun uni season nears its peak
“March marks the beginning of Manila's "omakase season" among serious diners. The spring fish that arrive at Japanese counters in BGC represent the year's first truly compelling reason to book. If you make only one omakase reservation in the first quarter, March is the month.”
Manila Counters — March
Chef Yoshii features spring sawara prominently in March — lightly marinated with kombu, served at counter temperature.
View CounterHokkaido scallop shipments arrive weekly in March. The counter's hotate is among Manila's finest.
View CounterMarch kaiseki menu specifically incorporates Japanese spring seasonal fish including sawara and spring shellfish.
View CounterSpring sourcing at Hanami leans heavily on Hokkaido hotate (scallops) arriving weekly. Chef Yamamoto has described March as his favorite month at the counter.
View Hanami CounterBook March seats 1–2 weeks ahead for weekdays, 3–4 weeks for weekend seatings at top counters.
The Full Annual Seasonal Picture
Peak season months for Manila omakase's most important species.
| Fish / Ingredient | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hirame (Flounder) | ||||||||||||
| Buri (Amberjack) | ||||||||||||
| Shirako (Cod Milt) | ||||||||||||
| Hotate (Scallop) | ||||||||||||
| Sawara (Sp. Mackerel) | ||||||||||||
| Sakura-Dai (Sea Bream) | ||||||||||||
| Katsuo (Bonito) | ||||||||||||
| Aji (Horse Mackerel) | ||||||||||||
| Aori-Ika (Bigfin Squid) | ||||||||||||
| Anago (Sea Eel) | ||||||||||||
| Uni (Sea Urchin) | ||||||||||||
| Shinko (Baby Gizzard Shad) | ||||||||||||
| Akamutsu (Rosy Seabass) | ||||||||||||
| Sanma (Pacific Saury) | ||||||||||||
| Kohada (Gizzard Shad) | ||||||||||||
| Saba (Mackerel) | ||||||||||||
| Kinki (Thornyhead Fish) | ||||||||||||
| Hairy Crab |
Philippine Fish Seasons at Manila Counters
A handful of Manila counters now source Philippine fish processed using Japanese ikejime technique. These pieces exist nowhere else in the world — Manila-specific omakase.
Lapulapu (Grouper)
Ikejime-processed live grouper from Philippine tropical waters — firm, sweet, and unlike any Japanese equivalent.
Tambakol (Yellowfin Tuna)
Philippine yellowfin tuna prepared akami, chutoro, and otoro-style depending on the individual fish — rival quality to Tsukiji at a fraction of the import cost.
Talakitok (Giant Trevally)
A Manila counter exclusive — the GT prepared Edomae-style. Firm, nutty flavor with a distinctive minerality from tropical Philippine waters.
Tanigue (Wahoo)
Philippine wahoo processed with care rivals imported sawara for its clean, mild, slightly sweet profile. A natural fit for traditional Edomae preparation.
Bisugo (Threadfin Bream)
One of the first Philippine fish to be systematically ikejime-processed for counter use. Delicate, sweet, with a translucent winter flounder-like quality.
Dalagang Bukid (Yellowtail Fusilier)
The Philippine fish most resembling Japanese sea bream in texture and flavor. A compelling counter piece when prepared with care.
Ready to Book the Right Month?
Use this calendar to plan your Manila omakase visits around peak fish seasons. The difference between peak and off-peak is the difference between good and unforgettable.