BGC's definitive kaiseki experience, Hanada Tei brings the precision and seasonality of high Japanese culinary tradition to Manila. Chef Hanada, trained at a three-star kaiseki establishment in Kyoto, sources seasonal Japanese ingredients via weekly air freight.
Each multi-course kaiseki progression follows the Japanese seasonal philosophy — hassun (seasonal opener), yakimono (grilled), mushimono (steamed), and shokuji (rice course) — with locally sourced Philippine ingredients woven subtly throughout.
With only 20 seats and two seatings per evening, Hanada Tei offers one of the most intimate and exclusive dining experiences in the Philippines.
This counter holds a Chef's Counter designation — awarded to Manila's omakase and counter-format restaurants where the head chef's personal sourcing, technique, and philosophy define every aspect of the experience.
Reservation Rules
- Maximum 20 guests per seating. Reservation required — no walk-ins accepted.
- Pre-payment of 50% required to confirm reservation.
- Smart casual is the minimum dress expectation.
- Cancellation within 48 hours: 80% charge applies.
- Sake pairing must be requested at time of booking.
Courses
* VAT inclusive. Service charge applies separately.
* Seasonal availability means menu changes monthly.
* Truffle supplement (Oct–Jan): PHP 1,800 per course addition.
Restaurant Information
Reservation Details
* Pre-payment of ¥1,980 or more required.
Next available
Check calendar — typically 2–3 weeks advance
Acceptance deadline
60 days in advance
Last available date
No specific last date