Regina Troy Barrios

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Kappou Yoshi at Okada Manila

<h2 id="isPasted"><strong>In a nutshell</strong></h2><p>Dining at <a href="https://www.instagram.com/okadamanila/" rel="noopener noreferrer" target="_blank"><strong>Kappou Yoshi</strong></a> is more than a meal—it’s a chef-to-guest encounter rooted in Kyoto’s kappou tradition, brought to life at Okada Manila.</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/17556713609941. Okada Manila introduces an exceptional new dining experience at the r....jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Step through these doors into timeless Japanese charm at Kappou Yoshi | Photo: Okada Manila</span></span></span></div><h2><strong>Need to know</strong></h2><p><strong>Location:</strong> Kappou Yoshi, Okada Manila, New Seaside Drive, Entertainment City, Parañaque City</p><p><strong>Cuisine:</strong> Authentic Japanese kappou dining, rooted in Kyoto tradition and seasonality.</p><p><strong>Price Point:</strong> Lunch sets range from PHP 840 to PHP 2,850, dinner mains from PHP 1,280 to PHP 4,750, while the Omakase Dinner Course is PHP 12,000 per person.</p><p><strong>Best For:</strong> Business lunches, celebratory dinners, and for indulging in fresh Japanese fare.</p><p><strong></strong><strong>Must-Try Dishes:</strong> At lunch, the Shokado Bento, a refined lacquered box meal of balanced, thoughtfully crafted dishes; for dinner, the Grilled Red Lobster with Uni, Wagyu Sukini, Omakase, or the Chef’s Signature Set.</p><p><strong>Pro Tip:</strong> Order the Truffle Rice early—it takes 30 minutes and is best shared. If you’re going for the Omakase, reserve a day in advance and avoid Wednesdays, when it isn’t available.</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/17556714366143. A kappou-style approach, the chef prepares and serves dishes directly....jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The best seat in the house, where kappou-style dining unfolds before your eyes | Photo: Okada Manila</span></span></span></div><h2><strong>The art of kappou: A taste of Kyoto at Okada Manila</strong></h2><p>Often, food brings a sense of nostalgia that takes us back to moments filled with good memories, like traveling to Japan. You can relive that feeling at the newly opened <a href="https://www.instagram.com/okadamanila/" rel="noopener noreferrer" target="_blank"><strong>Kappou Yoshi</strong></a> at <strong>Okada Manila</strong>, where they serve authentic Japanese cuisine rooted in tradition.</p><p>At the helm is <strong>Chef de Cuisine Yoshihiro Sugiyama</strong>, who offers an immersive experience through the kappou-style approach. This intimate style of dining engages all the senses, you sit at a long counter table facing an open kitchen, where you can watch as Chef Yoshi prepares and serves each dish directly in front of you.</p><p>Drawing from Kyoto’s refined culinary philosophy, Chef Yoshi meticulously prepares each course using seasonal ingredients. Kappou Yoshi is deeply committed to seasonality, ensuring only the freshest produce is used. Ingredients are thoughtfully sourced from all over Japan, from Hokkaido in the north to Okinawa in the south, mirroring the country’s changing seasons.</p><p>This dedication is also reflected in the monthly rotating sets, such as <strong>The Chef’s Signature Set</strong> and <strong>The Starter Set</strong>, which highlight ingredients specific to that time of year.</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/17556710218142. Indulge in Kyoto&#x27;s rich culinary heritage with each dish, combining v....jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">An elegant selection showcasing Kyoto&#x27;s refined culinary heritage | Photo: Okada Manila</span></span></span></div><div><br/></div><p>On the evening we came to dine, however, we explored the à la carte menu, beginning with the <strong>Daikon Salad</strong>. Made from fresh julienned daikon, each bite offered a crisp, peppery sweetness complemented by a refreshing dressing, an elegant start to the meal.</p><div><br/></div><p>Of course, no Japanese dining experience is complete without <strong>sashimi</strong>. At Kappou Yoshi, you can choose from a wide selection. Ranging from the familiar tuna and salmon to more rare delicacies like abalone and horsehair crab. We went for the<strong> Salmon and Toro Tuna</strong>, dipped in soy sauce and paired with fresh wasabi. Even these classics felt elevated, nothing about them was ordinary.</p><p>For the main course, we sampled two standout dishes. <strong>The Grilled Red Lobster</strong>, topped with uni and served with Japanese vegetables, was a rich indulgence. <strong>The Charcoal-Grilled Wagyu Steak</strong>, made from A5-grade beef, delivered that unmistakable melt-in-your-mouth texture that only true Wagyu can offer.</p><p>Then came the <strong>Truffle Rice</strong>, well worth the 30-minute wait. Though made with European ingredients, the dish stayed rooted in Japanese tradition. It was cooked in a traditional rice claypot using dashi and assorted ingredients and served alongside akadashi miso soup. This dish perfectly embodied the Japanese principle of “Onko Chishin”, learning from the past to illuminate the present, blending timeless technique with modern sophistication. It also paired beautifully with the <strong>Matsu Assorted Tempura</strong>, which featured shrimp, whiting fish, squid, and seven kinds of vegetables.</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/17556717406964. Chef de Cuisine, Yoshihiro Sugiyama, crafts a truly unique dining jou....jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Sugiyama cooks like it’s art—precision, vibes, pure flavor | Photo: Okada Manila</span></span></span></div><p>To end the meal, dessert was a simple but elegant pairing: the<strong> Hoji Tea Pudding</strong>, infused with the roasted aroma of hojicha tea, and Kokuto ice cream, made in-house using Okinawan brown sugar.</p><p>The evening concluded with a thoughtful gesture from our host. Takako Okada, Vice Chairperson of Okada Manila, poured us each a glass of sake. As we extended our cups, she filled them to the brim, a quiet yet meaningful ritual of respect and bonding.</p><p>With a cheerful “Kanpai!” from everyone at the table, the night came to a warm and memorable close.</p><div><em>Book your kappou experience at </em><a href="https://www.instagram.com/okadamanila/" rel="noopener noreferrer" target="_blank"><em>Kappou Yoshi</em></a><em>, open daily for lunch (11 AM to 3 PM) and dinner (5 PM to 11 PM). Step into the counter, watch the chefs at work, savor each dish as it unfolds—Kyoto dining, elevated in Manila. </em></div>

<p>Kappou Yoshi at Okada Manila offers an intimate yet theatrical Kyoto-style dining experience, where every seasonal dish is prepared and served directly by the chef for a truly immersive taste of Japan.</p>

Kappou Yoshi at Okada Manila offers an intimate yet theatrical Kyoto-style dining experience, where every seasonal dish is prepared and served directly by the chef for a truly immersive taste of Japan.

Kappou Yoshi Brings Kyoto’s Intimate, Theatrical Dining Style To Manila.

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Kappou Yoshi Brings Kyoto’s Intimate, Theatrical Dining Style To Manila.

Bambi Torres Camus

Published Aug 20, 2025 02:41 PM PHT

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