Kiwami Food Hall Is the New Home to BGC's Premier Tendon and Yakitori Spots
Chic interiors, thoughtful staff, and chefs who pour their craft and passion into every detail that ensure an authentic Japanese cuisine experience—this is Standard Group’s fresh concept, Kiwami Food Hall. Located at the beating heart of Bonifacio Global City’s hustle and bustle, Kiwami brings together Japan's genuine tastes and techniques under one roof.
Top Left to Right: Hannosuke Premium Tendon, Ippudo Tantanmen.
Bottom Left to Right: Yabu Kurobuta Katsu Set, Hachibei Beef Sukiyaki
Four Masters, One Space
Known for Yabu, Ippudo, and Elephant Grounds, Kiwami Food Hall is the Standard Group’s latest chef-d'oeuvre. The food hall holds four brands that champion staple Japanese dishes: ramen, tendon, yakitori, and tonkatsu. The curated concept is quite simple really—it’s all about having a taste of everything Japanese cuisine has to offer, all in one space.
In collaboration with Tokyo-based architectural firm, Studio MYU, the space flaunts minimalism on top of its roots. Wooden beams, accents of indigo noren, iconic prints, and warm lighting, it feels luxurious but casual, yet functional enough to ensure a safe dining experience.
Since opening in September, Kiwami requires all its dine-in customers to present proof of full vaccination upon entry. All Kiwami Food Hall employees are fully vaccinated to keep you at ease, but if you feel safer enjoying a meal outdoors, Al Fresco dining is also an option.
Omotenashi, the Culture of Hospitality
“Kiwami is all about finding the masters of each field of Japanese cuisine,” said John Concepcion, president and CEO of the Standard Group (SHG).
Omotenashi is a term that describes the culture of hospitality in Japan, and is something Kiwami Food Hall strongly believes in—a wholehearted sense of service ingrained in food culture, where a legacy of high-quality ingredients is the pulse of every meal.
At Kiwami, there’s something for everyone to love. It’s not quite a food court, but also not quite fine dining. It’s upscale but unpretentious. A friendly vibe and casual ambiance that guarantees you’ll receive quality meals that are bang-for-your-buck.
Yabu and Ippudo Ramen are already local favorites, but Kiwami has two new additional brands you’ll surely love: Yakitori Hachibei, a family-founded Japanese business serving authentic yakitori since 1983, and Hannosuke, Tokyo’s premier tempura spot that’s been serving voluminous bowls of tempura tendon since the 1950s.
And hey, if you’re not sure what to order, we’ve got a list of recommendations you’re sure to enjoy.
Yabu is home to your favorite Katsu Sets—savory, crisp, and golden-brown meat cuts. If you’re not yet familiar with Yabu, the brand was developed with Katsu Master Kazuya Takeda—a Michelin bib Gourmand-starred chef. The recipes use kurobuta pork (black Berkshire pig), aka the “wagyu” of pork along with fresh panko breadcrumbs that are made daily to get its recognizable, spiky texture. You can never go wrong with the classic Kurobuta Katsu Sets, Katsu Baos, and maybe dig into some new favorites like the chef’s special Kazuya Katsu Curry. Start your ‘‘yabu ritual’ by grinding your sesame seeds paired with katsu sauce, then mix and dip your katsu to enjoy.
You can’t go wrong with any of the Kurobuta Katsu sets (Rosu P650; Hire P670) or Katsu Baos (P135)
The Standard Group’s new brand is a potential crowd favorite—Yakitori Hachibei. Famous for their butabara (grilled skewers), Chef Katsunori Yashima’s mission is bringing “butabara to the world,” or creating Hakata-style yakitori, where butabara is the most popular. These seasoned sticks of meat are a melt-in-your-mouth experience that makes the trip worth an effort. Esquire recommends the tare/shio butabara skewer (P150), beef sukiyaki (P270), and tsukene (P130)
Hachibei only uses seasoned Binchotan—first-class charcoal made from oak trees that burns cleanly with dry heat instead of smoke and flame. Seasoned with tare (a signature teriyaki sauce), you can savor these sticks in one go.
Ippudo Ramen was founded in 1985 by Shigemi Kawahara, Japan’s Ramen King and three-time Ramen Master Chef Hall of Famer. Now, with more than 280 outposts worldwide, Ippudo is known for its famous Hakata-style ramen broth—imported all the way from Japan. Every spoonful of the flavorful broth will keep you wanting more, and it’s paired perfectly with the savory slow-cooked torched chashu. Additionally, the ramen is served in custom-made arita-yaki porcelain bowls originating from pottery stone mined in Mount Izumi, Japan. These bowls are made to withstand piping hot ramen. Esquire recommends the Tokusei Tantanmen (P550), Shiromaru Supreme (P519), or Pork Buns (P145)
“There’s also something very heartwarming about a family-run business with heirloom recipes that have been passed down through generations,” says Concepcion.
The second newest addition by SHG is the Japanese premier tempura brand Hannosuke. Founder-chef Kaneko Hannosuke created their tempura recipes in the 1950s and passed them on to his grandson, Shinya Kaneko, who now runs the business. Hannosuke serves traditional shrimp tempura and Edomae-style tempura tendon, featuring unagi or eel—the menu's star dish. Fragrant sesame oil, delicate Japanese flour, and an heirloom tendon sauce recipe mean that big-flavor tempura dishes are always within reach. The Premium Tendon Set (P685) won’t leave you disappointed.
After dining at Kiwami, it’s evident to see how much love and work has been poured to make the esteemed food hall happen. The staff are attentive, the spaces are clean, and most of all, the food will keep you coming back for seconds. Your first trip surely won’t be your last.
Kiwami Food Hall is located on the Lower Ground floor of C3 Bonifacio High Street Central, BGC, near Ooma and Shake Shack. It’s open every day from 10 a.m. to 10 p.m. on weekdays, and 10 a.m. to 11 p.m. on weekends.
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