Iai Manila

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Iai Manila

A sushi kappo restaurant by chef Bruce Ricketts.

16/07/2026

We’re honored to represent the Philippines in The Worlds 50 Best Restaurants’s 50 Best Discovery! 🇵🇭

To be recognized alongside exceptional restaurants, hotels, and bars here and from all around the world is such a meaningful moment for our entire team. 🙇🏻

08/07/2026

Our new wine pairing leaves behind our favored Burgundies for now and moves east, all the way to Japan—from the coastal sand dunes of Niigata, the cool-clime valleys of Yoichi, the onsen-rich foothills of Yamagata, and the Yamanashi highlands, which boast the longest sunshine hours in the land of the rising sun. ☀️ 🇯🇵

It was incredibly fun for us to put together this latest pairing as we explore new grapes and terroirs, and we’re so eager for you to try the unique work of Japan’s distinctive vintners, with whom we share the same affinities for craft, obsession, and all things delicious. 🍷

01/07/2026

The chopsticks at Iai are made by bamboo craftsman Kazuho Shimomoto of Kochi, Japan.

Shimomoto began as a charcoal maker, later turning to bamboo as his primary material. Harvested bamboo is heat-treated, smoked in his family’s charcoal kiln, and shaped by hand into pieces that are light, durable, and quietly expressive. Every detail, from the chamfered edges to the fine tips, is designed for everyday use rather than ornament.

Like the food they accompany, they are made with the belief that craftsmanship is found in function, restraint, and the care behind each step.

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July and August 2026 reservations are now open for our kappo, sushi omakase, and premium omakase offerings, served Wednesday to Sunday.

Reserve your seats at www.iaimanila.com/reservations

31/05/2026

Pieces by .shakunaga have found their way as key vessels at Iai since we discovered his work in Kanazawa, from the reversible platter where chef places his neta, to the custom geta designed along with Gaku-san, where nigiri takes center stage every night.

Gaku-san shares that he strives to keep his forms as simple as possible while creating textures that feel like pottery, believing the work only truly comes into its own once it’s filled with food. His pieces are meant to support rather than compete, and are shaped through his conversations with chefs, dining experiences, and ideas formed intuitively over time.

His way of thinking has always resonated with us. At Iai, each vessel is in dialogue with the food placed upon it—chosen carefully to convey art, personal expression, and craftsmanship, each exercising practical harmony with the food and the moments shared around it.

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June and July 2026 reservations are now open for our kappo, sushi omakase, and premium omakase offerings, served Wednesday to Sunday.

Reserve your seats at
www.iaimanila.com/reservations

29/05/2026

Apart from the nigiri lineup, the meat course is one of our favorite stops in our unconventional sushi omakase format as it allows us to work with our favored proteins. French pigeon sails frequently through our menu, and we love presenting it in different ways across the plate.

The breast is finished in a Cantonese-style barbecue preparation, carrying a deep sweetness and char. The legs are stuffed with leeks and grilled yakitori-style, while the innards are shaped into small balls and coated in katsuobushi. Pomme purée and pigeon tare tie everything together, letting each pigeon part shine in their respective ex*****on. ✨

24/05/2026

The new otsumami for our sushi omakase came together through seasonality and our focus on balance throughout the meal, moving between lighter flavors and deeper notes as the evening unfolds.

Clam shinjo brings together local white clams and scallop mousse, finished with summer black truffle.

Spanish mackerel is paired with tomato water from Baguio cherry tomatoes in the sakana course, carrying with it as well a lingering aroma of lemongrass smoke.

Ankimo returns with familiar flavors of dashi, cucumber, and rice vinegar, while madako highlights the current abundance of octopus through two preparations: first poached, then fried karaage-style.

Ebi somen is served cold with sesame and shrimp broth, contrasted by a freshly fried tiger prawn coated in a glutinous rice cracker—our cooling salvo for these warmer days.

17/05/2026

Our menu has no fixed script—only a set of core characters. From the granularity of artisanal salt to the quiet precision of Chef Bruce, these are the constants in our ever-changing seasonal narrative.

12/05/2026

With Chef Bruce back at the sushi counter, the evening begins in a familiar way. The first pieces are shaped, passed across, and the evening’s rhythm builds from there.

Nigiri continues in sequence, each piece part of a longer flow that carries through the meal. 🍣

06/05/2026

Some ingredients speak softly but leave a lasting impression. Anago, seawater eel from Tokyo Bay, brings that kind of presence. Tender, mellow, and understated, we make it our own by infusing tamarind into traditional nitsume.

Address

G/F The Montane, 8th Avenue , Cor. 35th St. , Metro Manila
Taguig
1630

Website

http://iaimanila.com/

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