Kiwami Masters Kitchen: Unveiling culinary excellence with Japanese Masters at Alabang Town Center

The people behind the Kiwami Food Hall in BGC recently invited the media to unveil their latest branch in Alabang Town Center.

The occasion presented a sensory delight for the guests, featuring the finest in Japanese cuisine. Attendees savored an omakase-style dining experience, offering a sneak peek at upcoming additions to Kiwami’s menus as well.

The highlight of the event was the presence of distinguished Japanese Master chefs and restaurant founders, specially flown in from Japan to grace the opening of the new Kiwami branch.

Kiwami brings the best of Japan to Manila, uniting Yabu: House of Katsu, Ippudo Ramen, Hannosuke Tempura, Yakitori Hachibei and Hokkaido Soft Cream in one space.

The dining space amalgamates five culinary concepts under a single roof: Yabu for katsu, Ippudo for ramen, Hannosuke for tempura tendon, and Yakitori Hachibei for yakitori, and this time Hokkaido Soft Cream for sweets.

What makes Kiwami in Alabang Town Center exceptional is that there is a dedicated kitchen for each brand. The kitchens have their own unique set of ingredients, specialty equipment and dedicated chefs who are focused solely on perfecting their dish and refining their craft with individual brand training.

Beyond a dining destination south of Metro Manila, Kiwami offers a unique experience where each kitchen serves as a dedicated masterclass, emphasizing authenticity and culinary excellence. With exclusive master kitchens for each brand, equipped with distinct ingredients and specialty tools, Kiwami ensures a genuinely Japanese dining experience on every visit.

For the guests that night, it meant great food, a homey ambiance, and cheerful good fun. Apart from the tasty fare served, we also got to know the amazing individuals behind the scenes, creating our food.

Meet the Masters

Yabu: Kazuya Takeda – Michelin Bib Gourmand Katsu Chef

Yabu was established in 2011 with a clear mission, partnering with Michelin Bib Gourmand Chef Kazuya Takeda to perfect the art of tonkatsu. Celebrated for its consistency, Yabu has become a market leader with over 19 locations across the globe.

Ippudo: Shigemi Kawahara- 3 time Ramen Master Chef Hall of Famer

Represented by Chikaranamoto CEO, Tomo Yamane

Global LC Partners Division General Manager, Yota Shiiba

Under the guidance of “Ramen King” Shigemi Kawahara, a three-time Ramen Master Chef Hall of Famer, Ippudo has been widely celebrated for its globally renowned Tonkotsu Ramen since 1985.

It stands as a pioneer in Hakata-style ramen, featuring a 15-hour imported Tonkotsu broth, freshly made noodles, and a 30-hour slow-cooked torched Chashu. The meticulously crafted ramen is served in custom “aritayaki” porcelain bowls, carefully made from pottery stone mined in Mount Izumi, Japan. These bowls are designed to withstand the heat of piping hot ramen, reflecting the brand’s unwavering commitment to tradition and quality.

Hachibei: Katsunori Yashima – Global Yakitori Chef

Established in 1983, Hachibei, under the expert guidance of Chef Katsunori Yashima, has been a trailblazer in popularizing Hakata-style yakitori worldwide. Their unique utilization of “Binchotan” charcoal, a traditional hallmark of Japanese grilling, contributes to enhancing the flavor and aroma of their dishes.

Hannosuke: Shinya Kaneko – Tokyo’s Leader in Tempura

Represented by General Manager for Overseas Brand Development, Kazuhito Sato

Founded in the 1950s, Hannosuke has earned a reputation for its iconic tempura recipes. The utilization of sesame oil, specialty flour, and a “generational heirloom” tendon sauce has positioned Hannosuke as a symbol of culinary heritage, adored for its light, crispy texture, and enduring recipes.

Kiwami is located at Alabang Town Center, G/F Corte de las Palmas, Ayala Alabang, Muntinlupa City.