#1 – #3 This Month
Asia's 50 Best alumnus. Chef Jordy Navarra's Filipino-rooted tasting menu is the pinnacle of Manila's fine dining scene.
Nobu Matsuhisa's iconic City of Dreams outpost — new-style sashimi, black cod miso, and world-class omakase.
Manila's most exclusive 8-seat omakase counter. Tsukiji-sourced fish, premium wagyu, and master sushi craftsmanship.
Rankings are based on anonymous inspector visits, not paid placements. Restaurants cannot buy their ranking. Our inspector scores are fully independent.
Toyo Eatery
Asia's 50 Best alumnus. Chef Jordy Navarra's Filipino-rooted tasting menu is the pinnacle of Manila's fine dining scene.
Nobu Manila
Nobu Matsuhisa's iconic City of Dreams outpost — new-style sashimi, black cod miso, and world-class omakase.
Mitsuru Omakase
Manila's most exclusive 8-seat omakase counter. Tsukiji-sourced fish, premium wagyu, and master sushi craftsmanship.
Hanada Tei
BGC's benchmark kaiseki experience — seasonal Japanese ingredients flown in weekly, paired with curated sake selection.
Sushi Yoshii
Tokyo-trained chef Yoshii's intimate 12-seat counter delivering Edomae sushi with nightly-curated seasonal nigiri.
Yumi
Sofitel Manila's flagship Japanese venue with live teppanyaki counters, premium sashimi, and traditional robatayaki.
Sushi Kawa
Japanese-run traditional Edomae counter in the heart of BGC — Toyosu-sourced tuna, seasonal shellfish, and meticulously crafted nigiri.
Hanami
Ortigas's first dedicated omakase counter at Shangri-La Plaza — Chef Yamamoto's Palawan tambakol program is Manila's most distinctive local-sourcing story.
Hanakazu
BGC's most intimate 6-seat counter — daily chef's selection based solely on what arrived from Tsukiji that morning.
Kuretake
Makati's foremost teppanyaki destination — A5 Wagyu on iron, live lobster, and Japanese-trained chef showmanship in a sleek dining room.
Matsuba
BGC's reliable Japanese stalwart for lunch omakase — approachable pricing, solid Edomae technique, and a welcoming entry point for first-timers.
BGC vs Ortigas vs Pasay — Which Counter Is Right for You?
Manila's omakase scene is spread across three distinct dining districts. Each counter has a philosophy, price point, and seasonal strength. Here's how to choose.
Pure Edomae — no fusion, no Philippine ingredients
Hotate nigiri, spring sawara with kombu — weekly Hokkaido arrival
Cold-water peak fish (Jan–Feb), Hokkaido uni (Jul)
January kan-buri from Toyama Bay. July uni seats announced via Instagram.
Edomae with Osaka-school vinegar balance — slightly sweeter shari
Spring sawara kombu-marinated, hotate every Monday — Yoshii's favorite spring month
September kohada season, October shimesaba
September Kohada Night — 24 seats, sold out within 2 hours of announcement.
Kyoto kaiseki progression — full multi-course, not nigiri-only
Spring hotate with mitsuba consommé, sawara with kinome garnish — Kyoto kaiseki pairing
October kaiseki full course, ikejime Philippine fish
October kaiseki cited in Travel + Leisure SEA as a "Manila unmissable." 12 years at BGC.
Edomae + Philippine local terroir — most geographically aware Manila counter
Spring hotate weekly, Chef Yamamoto's personal favorite counter month — scallop-forward
Palawan tambakol season (May–Sep), Hokkaido uni fallback (Jul)
Exclusive Palawan ikejime tambakol program. First Manila counter to publish a Philippine fish seasonal calendar.
Nobu new-style fusion — Japanese base with Peruvian and global influences
Black cod miso, new-style sashimi, March Hokkaido shellfish via Tokyo supplier network
International guests, hotel-format omakase, large group omakase experience
World-famous Nobu brand. City of Dreams setting. Most accessible large-format omakase in Manila.
Which Counter for Which Occasion?
| Occasion | Best Counter | Why |
|---|---|---|
First omakase, ever | Hanami (Ortigas) | Chef Yamamoto's Ortigas crowd is less rarefied — he describes serving first-timers as "an extraordinary privilege." More accessible entry point. |
Most technically precise nigiri | Mitsuru Omakase (BGC) | Pure Edomae with no compromise. Chef Nakamura's 8-seat counter is Manila's most demanding — and most technically uncompromising — Japanese experience. |
Taking a client from Tokyo | Mitsuru or Sushi Yoshii (BGC) | Both counters hold up against Tokyo benchmarks. BGC is where Japanese food media has repeatedly recognized Manila's counter scene. |
September–October peak fish | Sushi Yoshii (BGC) | Chef Yoshii's kohada and shimesaba programs are the year's most technically involved preparations. The September counter is Yoshii at his finest. |
Full kaiseki, not nigiri-only | Hanada Tei (BGC) | The only BGC counter offering a full Kyoto kaiseki progression — soups, hot courses, sashimi, and rice. Chef Tanaka's 12-year BGC tenure shows in every course. |
International guests, hotel context | Nobu Manila (Pasay) | City of Dreams setting, global Nobu brand recognition, and the most accessible large-format omakase in Metro Manila. |
Local Philippine fish, Edomae-style | Hanami (Ortigas) | Exclusive Palawan ikejime tambakol program — a piece that exists nowhere else in the world. Chef Yamamoto's three-year local sourcing relationship is unmatched. |
The month you visit determines everything. BGC counters peak in January (kan-buri) and July (Hokkaido uni). Hanami peaks in May–September for Palawan tambakol. The seasonal calendar tells you exactly when to go.