Regina Troy Barrios

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Ikoka Yakitori BGC

<p><strong>Ikoka Japanese Yakitori</strong> has brought its Michelin Bib Gourmand pedigree from Osaka to Bonifacio Global City, opening its first branch outside Japan. The pitch is straightforward: juicy chicken skewers meet Binchotan charcoal. Salt and tare do the talking while the grill gives edges a crisp snap while keeping the center juicy. There is clean smoke in the air, a quick sizzle as glaze hits the heat, and a steady pull toward a bowl of hot rice.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176045547373496JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Smoky, sizzling skewers straight off the Binchotan grill | Photo: Ikona Yakitori BGC</span></span></span></div><p>Chef Masatoshi Toda, one of the chefs trusted by Ikoka founder Masashi Hara, keeps the focus on flavor as he helps open the Manila outlet.</p><p>“At our restaurant, we place great importance on bringing out the inherent flavor of the ingredients themselves. This dedication has been recognized, and we have been featured in the Michelin Guide Japan,” Toda-san explains. </p><p>The restaurant matches the cooking. Wood accents set a calm tone and the counter seats give a front row view of the live grill. For their 65-seater BGC restaurant, the team adjusts with care. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17604555641002JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Front-row seats to all the grill action | Photo: Ikoka Yakitori BGC</span></span></span></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17604555447187JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Warm wood tones meet cozy banquettes for relaxed dining | Photo: Ikoka Yakitori BGC</span></span></span></div><div><br/></div><p>“[The local] chicken is slightly smaller than Japanese varieties and has a milder flavor. But how to best utilize that delicacy is where the chef’s skill truly shines. We carefully adjust the sauces and salt to bring out its natural umami. With the cooperation of Viking Co. (the company that brought Ikoka to Manila), we’ve established a stable supply chain for sourcing quality ingredients.”</p><p>Chef Toda also shared that their signature tare tells a story of impeccable balance. “We use yakitori sauce imported from Japan, but it does not quite match the flavor of Philippine chicken as is,” Chef Toda says. “So we fine tune the balance of sweetness and saltiness to suit the local chicken’s taste. While cherishing the authentic Japanese flavor, we craft it into a delicious taste unique to the Philippines.”</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1760455607922128JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner"></span></span></span></div><ul><li data-end="476" data-start="374" id="isPasted" style="caret-color:rgb(0, 0, 0);color:rgb(0, 0, 0)"><p>Mastering flavor: chef Toda at work over Binchotan flames.</p></li><li data-end="581" data-start="477" style="caret-color:rgb(0, 0, 0);color:rgb(0, 0, 0)"><br/></li></ul>​​​​​​Manila diners also get something new. “While we do not serve pork dishes in Japan, I heard pork dishes are very popular in the Philippines. So, to make our local customers feel more connected, we developed a dish using pork. It is an exclusive menu item created with the desire to make the people of this country happy. It is a special dish unique to the Philippines, unavailable in Japan.”<p>The menu may be extensive, but don’t worry, first visits are easy to navigate. </p><p>“First, we hope you will drop by for a casual lunch,” Chef Toda suggests. “Our recommended Yakitori Set features classic Japanese favorites like Negima and Tsukune, packed with flavors sure to please our Filipino guests, too. And in the evening, we invite you to join us with family or friends. We would love for you to enjoy conversation while sharing your favorite yakitori, along with steamed rice in a bamboo basket or braised pork belly. Our staff values creating a comfortable atmosphere for our guests, supporting those happy moments spent with family and friends.”</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1760455642682141JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Evening energy: guests  gather, savoring smoky skewers together | Photo: Ikoka Yakitori BGC</span></span></span></div><p>Here’s what to get at Ikoka: </p><p><strong>Torimomo No Karaage</strong> arrives hot with a thin craggy crust that breaks cleanly, then gives way to juicy thigh meat. The marinade subtly gives off ginger and soy flavors with a light sweetness. A squeeze of lemon resets the palate and keeps you reaching for another piece. They don’t serve it with Japanese mayo or tartar sauce or egg salad, but you won’t miss it.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1760455662323Karaage.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Crispy, golden karaage with juicy, flavorful chicken inside | Photo: Ikoka Yakitori BGC</span></span></span></div><p>Their take on <strong>Oyakodon</strong> is tender, savory, and absolutely filling. Eggs are barely set and silky as they uncover the bowl on the table. Soft onions lend some sweetness, the chicken pieces are juicy and glazed with stock and tare, the rice stays distinct so every spoonful carries grain, broth, and tender meat. This is a must-try at Ikoka.</p><p>Of course, you must get some <strong>Yakitori</strong>. It covers the cuts you want and even some unique finds. The <strong>Negima</strong> skewers juicy chicken thighs with scallion where the edges blister and the center stays moist; the <strong>Tsukune</strong> has spring and bounce with a charred surface and a light glaze that lingers; you can even get a Tsukene covered in melty cheese! The <strong>Hearts</strong> are firm with a clean taste and nothing too overpowering, the tare does its job well; the <strong>Tebasaki</strong> is juicy wing flats with a blistery charred skin (thin and almost crisp) and juicy meat within.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1760456236018Yakitori Platter.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">A platter of juicy skewers | Photo: Ikoka Yakitori BGC</span></span></span></div><p><strong>Buta No Kakuni</strong> is the Manila exclusive. The pork is braised until the layers of fat and meat soften into one tender piece. The soy-based sauce has gentle sweetness and rich savoriness. Over hot rice, the sauce seeps through the grains and turns simple into satisfying. Try and ask if they could serve it with onsen tamago (soft-boiled egg) instead for added creaminess. </p><p><strong>Shiratama Ice Cream</strong> cools the heat of the grill to end your meal. The house-made mochi dumplings are chewy and filled with rich earthy azuki (red beans), which works well with the vanilla ice cream and nutty kinako (sesame powder). </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1760456261220JMG03386.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Classic yakitori pairs perfectly with chilled beer | Photo: Ikoka Yakitori BGC</span></span></span></div><p>Ikoka is the kind of place where a quiet weekday lunch turns into a plan to return with friends — sit at the counter for the action or go to the booths when the group grows. One thing’s for sure: you’ll leave already talking about what to try next time.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176045628585918JMGNZLS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner"> Ikoka Yakitori debuts in Manila | Photo: Ikoka Yakitori BGC</span></span></span></div><div><br/></div><h2><strong>Quick Guide: Ikoka Yakitori BGC </strong></h2><p><strong>Where:</strong> Ground Level, Two Maridien Building, Bonifacio South Street, BGC</p><p><strong>Price:</strong> P400–P1,200 per person (lunch set or à la carte)</p><p><strong>Good For:</strong> Solo yakitori bar visits, casual corporate lunches, or family meals where everyone shares skewers but still gets their own plate</p><p><strong>Must-Try:</strong> Torimomo No Karaage, Oyakodon, Negima Yakitori, Cheese Tsukune, Tebasaki</p><div><strong>Hours: </strong></div><p><strong></strong>Mon–Sat: 11:00 a.m.–2:30 p.m., 5:00 p.m.–11:00 p.m. </p><p>Sun: 11:00 a.m.–10:00 p.m.</p><p><strong>Book a Table:</strong> +63 917 793 0888, +63 2 8845 4647 or ikokayakitoribgc@gmail.com</p><p><strong>Follow:</strong>  @IkokaYakitoriBGC (Facebook &amp; Instagram)</p><div><br/></div><div><br/></div>

<p>Osaka’s Michelin-approved Ikoka Yakitori opens its first international branch in BGC, serving smoky Binchotan-grilled skewers alongside a Manila-exclusive dish.</p>

Osaka’s Michelin-approved Ikoka Yakitori opens its first international branch in BGC, serving smoky Binchotan-grilled skewers alongside a Manila-exclusive dish.

LOOK: Japan’s Michelin Bib Gourmand–Awarded Yakitori Bar Opens In BGC

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LOOK: Japan’s Michelin Bib Gourmand–Awarded Yakitori Bar Opens In BGC

Ching Dee

Published October 13, 2025 12:00 AM PHT

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Updated October 14, 2025 11:56 PM PHT

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