Key Coffee Kissaten in BGC: A Chill Japanese Hi-Fi Cafe
Discover unparalleled caffeinated drinks and comforting Japanese fare at Key Coffee Kissaten in Mitsukoshi BGC in Taguig, the first flagship café of one of Japan’s oldest and most respected coffee brands.
Far from a typical café, Key Coffee Kissaten is designed as a Hi-Fi café, drawing inspiration from Japan’s jazz listening cafés where music, craft, and conversation take center stage.
IMAGE from Key Coffee Kissaten
Spanning 200 square meters at Mitsukoshi BGC, the flagship café houses a coffee bar, bakery, pizza station, wine bottle shop, and seating for around 70 guests.
Its rustic brick walls, dark wooden interiors, plush seating, and vintage turntable setup evoke a nostalgic atmosphere, while high-fidelity audio fills the space with soulful jazz, making each visit feel immersive.
IMAGE from Key Coffee Kissaten
Beyond the flagship, Key Coffee Kissaten has since expanded to three distinct branches in Metro Manila, each with its own dining concept.
The Mitsukoshi BGC flagship in Taguig focuses on Yoshoku (Japanese-Western inspired dishes); the Opus Mall branch in Quezon City highlights Napori (Japanese-Italian inspired dishes); while the Glorietta branch in Makati introduces a Teishoku menu inspired by Japanese Ginza-style dining.
Notably, each branch also has its own take on Japanese-style hambagu (Salisbury steak/burger), so no two locations serve quite the same dish.
Mitsukoshi BGC, Taguig — The Flagship Yoshoku Experience
Among their must-try dishes is the Horje-San Truffle Egg Katsu Sando (Php 285), made with fluffy milk bread sandwiching panko-crusted egg, rich truffle mayo, and crisp spring onions. It’s a comforting yet elevated take on the classic Japanese sandwich.
Horje-San Truffle Egg Katsu Sando (Php 285)/IMAGE from Key Coffee Kissaten
For something more indulgent, the Wagyu Yakiniku Don (Php 1,010) features pan-seared wagyu served over steak rice with fried egg and house yakiniku sauce, offering rich flavors in every bite.
Wagyu Yakiniku Don (Php 1,010)/IMAGE from Key Coffee Kissaten
Seafood lovers can opt for the Crab Ikura Udon (Php 610), a comforting bowl of homemade udon tossed in crab fat cream sauce and topped with crab meat, ikura, and spring onions.
Crab Ikura Udon (Php 610)/IMAGE from Key Coffee Kissaten
For BGC’s take on hambagu, meat lovers shouldn’t miss the Kissa Wagyu Hambagu Steak & Rice (Php 690), a Japanese-style meatball steak served with garlic rice, sautéed vegetables, and a rich demiglace sauce. It’s a hearty, home-style comfort dish that anchors the branch’s Yoshoku menu.
Kissa Wagyu Hambagu Steak & Rice (Php 690)/IMAGE from Key Coffee Kissaten
Glorietta, Makati — The Teishoku Menu & Ginza Salon Concept
At Glorietta in Makati, Key Coffee Kissaten introduces its Ginza Salon concept, inspired by the small café salons that once lined the streets of Ginza during Japan’s Showa era.
This branch also houses an in-house microroastery, where coffee is developed through a cup-to-farm approach. Instead of starting only with available beans, the team begins with a specific flavor profile, then works with farmers and processors to source and develop beans that can achieve that intended cup.
Its coffee program includes Toarco Toraja, sourced from Key Coffee’s own farm in the highlands of Sulawesi, as well as a dark roast made with locally sourced Philippine beans.
IMAGE from Key Coffee Kissaten
Among their must-try dishes is Glorietta’s own take on hambagu, the Wagyu Cheeseburger (Php 520), made with a blend of Wagyu fat and 100% locally sourced ground beef for a rich, juicy patty with deep beef flavor while supporting local producers. Served on a soft pretzel bun, the burger is layered with Emmental and premium mozzarella cheeses, the restaurant’s signature sweet and tangy secret sauce, and slow-caramelized onions for added depth and sweetness.
Wagyu Cheeseburger (Php 520)/IMAGE from Key Coffee Kissaten
For a premium Japanese-inspired meal, try the Wagyu Tataki Bento (Php 1,650), featuring tender Wagyu Tataki lightly grilled over Binchotan and served with rice, seasonal sides, and house-made accompaniments.
Wagyu Tataki Bento (Php 1,650)/IMAGE from Key Coffee Kissaten
For dessert, the Traditional Flan (Php 150) offers a silky smooth custard with a rich caramel finish, giving the familiar Filipino and Japanese classic a refined touch.
Traditional Flan (Php 150)/IMAGE from Key Coffee Kissaten
Guests can also try the Good Morning Kape Coffee Bento (Php 375), a specialty coffee set featuring Dark Pour Over paired with Flourless Chocolate Cake. Designed to highlight the harmony between bold coffee notes and rich chocolate flavors, it makes an ideal afternoon treat or light dessert set.
Good Morning Kape Coffee Bento (Php 375)/IMAGE from Key Coffee Kissaten
Opus Mall, Quezon City — The Napori Menu
At Opus Mall, Key Coffee Kissaten’s Napori concept blends Japanese and Italian influences. Here, the brand’s hambagu offerings come in two distinct forms.
The Hambagu Doria (Php 580) layers a Wagyu hambagu patty over Japanese rice, finished with demiglace sauce, Doria cheese, and parsley for a baked, gratin-style dish.
Hambagu Doria (Php 580)/IMAGE from Key Coffee Kissaten
For a more classic handheld option, the Wagyu Hambagu Cheeseburger (Php 480) features a Wagyu patty with hambagu sauce, bacon onion jam, a cheese slice, and cheese sauce, all sandwiched in a homemade burger bun.
Wagyu Hambagu Cheeseburger (Php 480)/IMAGE from Key Coffee Kissaten
Meet the Chefs at Key Coffee Kissaten
The menu is shaped by a culinary team with impressive international and local credentials.
Chef Mianne Manguiat, who leads the kitchen at Key Coffee Kissaten, brings together business acumen and culinary expertise through a background that spans both entrepreneurship and professional culinary training.
Chef Mianne Manguiat/IMAGE from Key Coffee Kissaten
A graduate of BS Entrepreneurship from De La Salle University Manila and a CCA Diploma holder in Culinary Arts Manila, she honed her skills through rigorous training at The Little Nell in Aspen, Colorado, a prestigious luxury resort known for its high culinary standards.
She later served as Head Chef at Bistronomia, where she further developed her approach to refined yet approachable flavors.
Chef Alexa Versoza’s background reflects years of disciplined training and craftsmanship. A Culinary Arts graduate of De La Salle-College of Saint Benilde, she trained and worked for two years in the United States at Four Seasons and Sonnenalp, where she developed a thoughtful, technique-driven approach to pastry.
Chef Alexa Versoza/IMAGE from Key Coffee Kissaten
Returning to Manila, she became Corporate Pastry Chef at Bistronomia (formerly La Lola Group) before taking on the role of Executive Pastry Chef at Metronome, further refining her voice in modern pastry.
She is also the co-owner of Apo Baking Society in Quezon City, where she continues to create pastries rooted in restraint, flavor, and a deep respect for process—qualities reflected in Key Coffee’s dessert offerings.
About Key Coffee Kissaten
Founded in 1920, Key Coffee has spent nearly a century refining its craft, combining decades-long expertise with Japanese coffee technology to deliver exceptional brews that have captivated coffee lovers around the world.
The cafe is co-founded by Bryan Chua, Marvin Chua, and Kathleen Chua; the concept was born from a journey through Japan’s coffee scene and a desire to bring authentic kissaten culture to Manila through a modern lens.
Launched in the Philippines in 2017 through Boosterfoods Inc., Key Coffee first introduced Filipinos to its premium coffee products before opening Key Coffee Kissaten in March 2023, bringing a full café and dining concept inspired by traditional Japanese kissaten culture.
