Japanese cuisine is a world of gastronomic delights—The world is captivated by its refined elegance in an explosion of varying flavors. The Philippines is not an exception.
With this, the Filipinos have witnessed the arrival of multiple Japanese restaurants left and right.
However, it is only Inagiku that stood its ground as the destination for premium Japanese dining with its principles deeply rooted in 150 years of art and cuisine.
Inagiku's growth was a gradual, yet a resilient one. It may have started its humble beginnings as a tempura restaurant in Asakusa, Japan, but its principle of quality and rich flavors are brand characteristics that sustained it through the years.
This is the reason for Inagiku’s prestige today, catering to high profile guests such as diplomats, celebrities, politicians, and business leaders.
It was only in 1973 that Inagiku branched out internationally to selected countries such as Singapore, China, France, and the Philippines.
“It is a great honor to have Inagiku in Makati Shangri-La, Manila. The signature Shangri-La service together with Inagiku’s dedication to quality provides a timeless experience of fine Japanese dining,” said Alain Borgers, general manager of Makati Shangri-La and area manager of Shangri-La hotels and resorts in the Philippines.
Inagiku has been operating for 18 years now under the helm of Executive Chef Wataru Hikawa and Japanese Manager Yoshio Ishikawa.
Makati Shangri-La's Inagiku
Chef Hikawa was hailed the Best Japanese Chef in Asia outside of Japan a few years back. With his rigorous training and 28 years of work experience in notable restaurants in Japan and Singapore, Chef Hikawa’s culinary prowess allows Inagiku diners to taste only the finest Japanese dishes in the city.
“For this event, I selected Inagiku’s best of the best, as inspired by the seasonal ingredients of spring, summer, autumn, and winter,” said Chef Hikawa.
“Through the years, we consistently use only the top-quality ingredients in order to serve our guests only the best.”
Chef Hikawa takes pride in his Kaiseki selections, a favorite of loyal patrons. Kaiseki is a traditional multi-course Japanese dining that has, in modern times, evolved into an art form which balances the taste, texture, appearance, and colors of the food.
The fresh seasonal ingredients that are flown from Japan are paramount in the food preparation
On the other hand, Yoshio Ishikawa has served five star hotels since 1988 and has found his home in the heart of Makati Shangri-La as the restaurant manager of Inagiku since 2000.
“Authenticity of a Japanese restaurant is dictated by three things: Culinary knowledge from the home country, years of experience, and simply a Japanese chef," said Ishikawa.
“I believe in the principles of Shangri-La and Inagiku. Chef Hikawa and I help each other in creating a remarkable experience for every guest.”
“Inagiku’s secret is our patron’s trust. Despite the competitors left and right, our guests always come back for Inagiku always meets or even exceeds expectations,” said Ishikawa when asked about the restaurant’s edge among the rest.
Inagiku is located at the Mezzanine level of Makati Shangri-La, Manila and is open for lunch at 11:30 a.m. to 2:30 p.m. and dinner at 6:30 p.m. to 10:30 p.m.