{"id":62902,"date":"2025-11-12T15:17:01","date_gmt":"2025-11-12T07:17:01","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=62902"},"modified":"2025-11-12T15:17:01","modified_gmt":"2025-11-12T07:17:01","slug":"seaku","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/filipino\/seaku\/","title":{"rendered":"Seaku in Bohol: A Stylish Seafood Grill Experience in the Heart of Panglao"},"content":{"rendered":"

Seaku<\/strong> has quickly become one of Panglao\u2019s most intriguing new dining rooms, a modern, seafood-forward spot in Tawala where the day\u2019s freshest catch meets a grill and a thoughtful wine list. The restaurant debuted in September 2025 and channels a breezy, minimalist aesthetic that lets the produce do the talking.<\/p>\n

Built around \u201cgrilled seafood & wine,\u201d Seaku\u2019s menu moves with the market. Expect pristinely sourced fish and shellfish kissed by charcoal, alongside bright, coastal plates that feel right at home a few minutes from Alona\u2019s shores.<\/p>\n

\"\"IMAGE from Seaku’s Facebook page<\/em><\/span><\/p>\n

Regulars rave about the zesty Kinilaw<\/strong> and the smoky-rich Tuna Panga, <\/strong>two standout dishes that embody Seaku\u2019s commitment to clean flavors, thoughtful seasoning, and the perfect balance of char. Each bite reveals depth without ever overshadowing the seafood\u2019s natural sweetness.<\/p>\n

For those trying the Kinilaw, expect a bright, refreshing medley of raw tuna and shrimp lightly cooked in fresh coconut milk and finished with the aromatic tang of biasong, the local Visayan lime known for its floral acidity. The result is a vibrant starter that awakens the palate and hints at the kitchen\u2019s respect for local ingredients.<\/p>\n

\"\"Kinilaw (Php 450) \/ IMAGE from Seaku’s Facebook page<\/em><\/span><\/p>\n

A satisfying complement to this is the Tuna Panga, a hefty cut of tuna jaw weighing between 700 grams to a full kilo. Grilled over charcoal as part of Seaku\u2019s Signature Grill offerings, it arrives beautifully smoked on the outside yet remarkably tender within. The smoke gently enhances the fish\u2019s richness, making it an ideal sharing dish for diners who appreciate bold, straightforward seafood cooked with confidence and care.<\/p>\n

\"\"Tuna Panga (Php 1,400) \/ IMAGE from Seaku’s Facebook page<\/em><\/span><\/p>\n

Service is unhurried and precise, matching the room\u2019s clean, elegant lines: pale woods, uncluttered tables, and an island polish that fits both casual lunches and dress-up dinners.<\/p>\n

\"\"IMAGE from Seaku’s Facebook page<\/em><\/span><\/p>\n

The kitchen leans local, sourcing from nearby markets to keep plates seasonal and vibrant; the bar, meanwhile, pairs those plates with wines selected to complement brine, smoke, and citrus. It\u2019s the kind of place where a late afternoon can stretch into evening over one more glass and \u201cjust one more\u201d grilled special.<\/p>\n

\"\"IMAGE from Seaku’s Facebook page<\/em><\/span><\/p>\n

Planning a visit? Seaku is in Tawala, Panglao, Bohol. Lunch runs 12:00 p.m. to 3:00 p.m. (last order 2:40 p.m.), followed by a short break, then dinner from 5:00 p.m. to 10:00 p.m. (last order 9:00 p.m.). They are closed on Wednesdays, useful intel for trip planners syncing beach time with dinner reservations. For menu teases, operating updates, and announcements, follow Seaku on Facebook and Instagram (@seakubohol).<\/p>\n

Whether you\u2019re coming straight from a dive or dressing up for a date, Seaku delivers a polished yet relaxed Panglao experience: live-wire, market-fresh seafood; a grill; and a wine program designed for the tropics, simple ideas, executed with clarity.<\/p>\n","protected":false},"excerpt":{"rendered":"

Seaku has quickly become one of Panglao\u2019s most intriguing new dining rooms, a modern, seafood-forward spot in Tawala where the day\u2019s freshest catch meets a grill and a thoughtful wine list.<\/p>\n","protected":false},"author":3,"featured_media":62910,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,216],"tags":[963,7786,7785,7784,7783,3311,7660],"class_list":["post-62902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-filipino","category-bohol","tag-bohol","tag-kilawin","tag-pangalao","tag-seaku","tag-seaku-bohol","tag-tawala","tag-tuna-panga"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/62902","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=62902"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/62902\/revisions"}],"predecessor-version":[{"id":62911,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/62902\/revisions\/62911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/62910"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=62902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=62902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=62902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}