Iai Manila in BGC: Where Premium, Seasonal Sushi Omakase Can Be Had
Inspired by the Japanese martial art of iaido, which emphasizes precision and mindfulness, Iai Manila is the latest venture of Chefs Bruce Ricketts and Jae Pickrell, renowned for Mecha Uma and Sensei Sushi, offering a dining experience that is both artistic and delightfully spontaneous.
IMAGE from Iai
The restaurant’s interior is thoughtfully designed by Pickrell and exudes a warm and inviting ambiance. It drew inspiration from brutalism and wabi-sabi aesthetics and has Japanese- and Filipino-inspired elements such as walls made from dehydrated and painted banana tree trunks and pendant lamps resembling contemporary Japanese lanterns.
IMAGE from Iai Manila’s Facebook page
Here, omakase—which means I leave it up to you in Japanese—takes center stage, with unique tasting menus that change frequently based on seasonal ingredients from Basilan and Japan and Chef Bruce’s inspired approach to cooking.
For a lighter yet delicious experience, try the Kappo Omakase! This five-course meal captures the charm of kappo cuisine by striking a balance between the elegance of kaiseki and the laid-back vibe of an izakaya. Perfect for intimate seating in the main dining area (with occasional limited seating at the chef’s counter), this omakase is priced at Php 4,500 per person. Enjoy an hour and a half of delicious flavors and creativity!
The Tamago Tart is one of the newest kappo omakase at Iai Manila. The Tamago Tart begins with sakura ebi folded into the tart dough, lending a subtle, savory depth. Next comes a layer of soft, concentrated egg yolk jam, followed by serrated slices of tamagoyaki, Chef Bruce Ricketts’ flan-style take, enriched with scallops for a touch of sweetness and weight. A spoonful of ikura brings a briny pop, while river nori adds a delicate lift, balancing the flavors beautifully.
Tamago Tart / IMAGE from Iai Manila’s Facebook page
The Garfish Tart, on the other hand, is made of local garfish from Languyan, gently marinated in salasa zuke, rests on a delicate tart shell of feuille de brick layered with nori. It’s paired with fuki, lending a whisper of bitterness, while whipped miso cream brings depth and richness. A final touch of kinome ties it all together, adding a bright, green, peppery lift.
Garfish Tart / IMAGE from Iai Manila’s Facebook page
The Sushi Omakase is designed for those who want a full journey through Japanese flavors. It begins with six to eight otsumami (seasonal appetizers), followed by five to seven pieces of their expertly prepared nigiri, a meat course, and dessert. This option, available at the chef’s counter or in the private dining room, is an engaging experience that lets you interact directly with Chef Bruce himself. For Php 8,900 per person, this 2 to 2.5-hour experience is one you won’t forget!
IMAGE from Iai
If you’re looking to go all out, the Premium Omakase is an indulgent adventure. This exclusive menu features 16 to 18 courses, with an extended nigiri selection that’s only available by special request and starts at Php 13,500 per person. It’s the perfect way to celebrate a special occasion or treat yourself to a top-tier experience.
At Iai, reservations are essential and can be made at iaimanila.com/reservations, with a 50% deposit required per guest. The chef’s counter seats up to 10 for sushi and premium omakase, while two tables in the main dining area accommodate groups of four and six. There’s even a private dining room for up to nine guests, reserved exclusively for sushi and premium omakase.
IMAGE from Iai
This sushi kappo restaurant is also pet-friendly for small pets who follow a few friendly guidelines, and you can bring your favorite wine with a Php 2,000 corkage fee (no corkage for cakes!).
Get ready for an unforgettable dining experience that celebrates the finer side of Japanese cuisine.
