{"id":46502,"date":"2023-08-25T12:00:48","date_gmt":"2023-08-25T04:00:48","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=46502"},"modified":"2026-04-24T17:23:11","modified_gmt":"2026-04-24T09:23:11","slug":"key-coffee","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/quezon-city\/key-coffee\/","title":{"rendered":"Key Coffee Kissaten in BGC: A Chill Japanese Hi-Fi Cafe"},"content":{"rendered":"

Discover unparalleled caffeinated drinks and comforting Japanese fare at Key Coffee Kissaten<\/strong> in Mitsukoshi BGC in Taguig<\/strong>, the first flagship caf\u00e9 of one of Japan\u2019s oldest and most respected coffee brands.<\/p>\n

Far from a typical caf\u00e9, Key Coffee Kissaten is designed as a Hi-Fi caf\u00e9<\/strong>, drawing inspiration from Japan\u2019s jazz listening caf\u00e9s where music, craft, and conversation take center stage.<\/p>\n

\"\"IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

Spanning 200 square meters<\/strong> at Mitsukoshi BGC, the caf\u00e9 houses a coffee bar, bakery, pizza station, wine bottle shop, and seating for 70 guests\u2014creating a multifaceted space where specialty coffee, comforting dishes, and jazz culture come together.<\/p>\n

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.<\/p>\n

\"\"IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

Among their best sellers is the Shoyu Popcorn Cappuccino (starts at Php 180)<\/strong>, is an inventive mix of espresso, frothed milk, shoyu salted caramel, and popcorn.<\/p>\n

\"\"Shoyu Popcorn Cappuccino (starts at Php 180)\/IMAGE from Philippine Primer<\/span><\/em><\/p>\n

For a satisfying savory bite, try the Horje-San Truffle Egg Katsu Sando (Php 285)<\/strong>, made with fluffy milk bread sandwiching panko-crusted egg, rich truffle mayo, and crisp spring onions. It\u2019s a comforting yet elevated take on the classic Japanese sandwich.<\/p>\n

\"\"Horje-San Truffle Egg Katsu Sando (Php 285)\/IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

For something more indulgent, the Wagyu Yakiniku Don (Php 1,010)<\/strong> features pan-seared wagyu served over steak rice with fried egg and house yakiniku sauce, offering rich flavors in every bite.<\/p>\n

\"\"Wagyu Yakiniku Don (Php 1,010)\/IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

Seafood lovers can opt for the Crab Ikura Udon (Php 610)<\/strong>, a comforting bowl of homemade udon tossed in crab fat cream sauce and topped with crab meat, ikura, and spring onions.<\/p>\n

\"\"Crab Ikura Udon (Php 610)\/IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

For dessert, the Matcha Strawberry Cake Roll (Php 390)<\/strong> combines matcha sponge cake, matcha ganache, vanilla diplomat, and fresh strawberries for a finish that is both elegant and refreshing.<\/p>\n

\"\"Matcha Strawberry Cake Roll (Php 390)\/IMAGE from Philippine Primer<\/span><\/em><\/p>\n

The menu is shaped by a culinary team with impressive international and local credentials. Chef Mianne Manguiat<\/strong>, 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.<\/p>\n

A graduate of BS Entrepreneurship from De La Salle University Manila<\/strong> and a CCA Diploma holder in Culinary Arts Manila<\/strong>, she honed her skills through rigorous training at The Little Nell in Aspen, Colorado<\/strong>, a prestigious luxury resort known for its high culinary standards. She later served as Head Chef at Bistronomia<\/strong>, where she further developed her approach to refined yet approachable flavors.<\/p>\n

\"\"Chef Mianne Manguiat\/IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

Chef Alexa Versoza<\/strong>, whose background reflects years of disciplined training and craftsmanship. A Culinary Arts graduate of De La Salle-College of Saint Benilde<\/strong>, she trained and worked for two years in the United States at Four Seasons<\/strong> and Sonnenalp<\/strong>, where she developed a thoughtful, technique-driven approach to pastry.<\/p>\n

Returning to Manila, she became Corporate Pastry Chef at Bistronomia<\/strong> (formerly La Lola Group) before taking on the role of Executive Pastry Chef at Metronome<\/strong>, further refining her voice in modern pastry. She is also the co-owner of Apo Baking Society<\/strong> in Quezon City, where she continues to create pastries rooted in restraint, flavor, and a deep respect for process\u2014qualities reflected in Key Coffee\u2019s dessert offerings.<\/p>\n

\"\"Chef Alexa Versoza\/IMAGE from Key Coffee Kissaten<\/em><\/span><\/p>\n

Founded in 1920<\/strong>, 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<\/strong>, the concept was born from a journey through Japan\u2019s coffee scene and a desire to bring authentic kissaten culture to Manila through a modern lens.<\/p>\n

Launched in the Philippines in 2017<\/strong> through Boosterfoods Inc., Key Coffee first introduced Filipinos to its premium coffee products before opening Key Coffee Kissaten<\/strong> in March 2023<\/strong>, bringing a full caf\u00e9 and dining concept inspired by traditional Japanese kissaten<\/strong> culture. Following the success of its BGC flagship, the brand expanded with a branch at Opus Mall<\/strong> in December 2024, with more branches set to open in Glorietta<\/strong> and Trinoma<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Experience Japanese kissaten culture at Key Coffee Kissaten in Mitsukoshi BGC, where expertly brewed coffee, Yoshoku comfort food, Hi-Fi jazz ambiance, and standout dishes come together in one distinctive caf\u00e9 experience.<\/p>\n","protected":false},"author":3,"featured_media":66386,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,9,12,14,72],"tags":[324,3737,5405,6121,6120,6093,6760,263,190],"class_list":["post-46502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese","category-quezon-city","category-taguig","category-bonifacio-global-city","category-cafe-resto","tag-bgc","tag-japanese-cafe","tag-japanese-coffee","tag-key-coffee","tag-kissaten","tag-mitsukoshi-mall","tag-opus-mall","tag-quezon-city","tag-taguig"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=46502"}],"version-history":[{"count":23,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46502\/revisions"}],"predecessor-version":[{"id":66390,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/46502\/revisions\/66390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/66386"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=46502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=46502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=46502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}