One Serenata Hotel General Trias

"Toyo", Tagalog for "soy sauce", hints at the restaurant's appreciation of apparently simple items that in fact take time and are complex to craft. Ingredients are sourced exclusively from the Philippines; fermenting and preserving is done on site. The chef balances seasoning – soy, vinegar and fish sauce – to enhance the dishes and highlight the natural flavours. For a traditional experience, try kamayan: a shared meal served on banana leaf, eaten with your hands.

Located in The Alley, a buzzing part of Karrivin, this discreet gem blends intimacy with finesse. Ring the bell to enter a chic space in which a sculptural marble counter seats eight facing the open kitchen. Light floors, wooden slats and a textured feature wall add modern charm. Chef JP Cruz reimagines Filipino cuisine with flair. Standouts include yellowtail amberjack and choco tarte – delivered with seamless, warm interaction in a calm, elegant setting.

With warm lighting, rattan chandeliers and wooden furnishings, this street-side restaurant offers a warm welcome. The chef, inspired by her mother's recipes and time working at a Chinese restaurant in Singapore, serves nuanced dishes from China, the Philippines, Taiwan and Japan. Seasonal specials appear often, so do ask. The cuapao ni cristina – fluffy buns with tender pork, crispy pig skin, peanuts and coriander – is a heartfelt, flavour-packed signature.

Inside The Alley at Karrivin, this stylish ramen shop shares premises with a café, making it a good bet for noodle and coffee enthusiasts alike. A young internationally trained chef brings his love of Japan to the table – eg Billy's pork rib ramen in a rich pork bone broth, offering an endless depth of flavour. The three types of noodles on the menu are homemade. Order a side of deliciously smoky edamame grilled with sesame oil. Curved wood creates a wave-like ceiling in the modern interior.

Located in Okada Manila, this authentic sushi bar features an intimate 10‑seat counter, at which guests can enjoy expertly crafted maki, sashimi and nigiri. The Japanese chef sources premium Japanese seafood, selecting each ingredient with care to ensure maximum impact in every bite. His disciplined technique – thick‑cut fish paired with precisely vinegared rice – honours the fundamentals, to deliver a refined and authentic experience.

Located in Newport City, near the airport, Yamazato promises a tranquil Japanese dining experience in a decor of warm wood tones. Choose between the main space, sushi counter or private teppanyaki room – each with its own chef and requiring advance booking. Signature dishes include Kurobuta kakuni and tamago yaki. Often with a celebration theme, the lunchtime bento box offers variety. Charming kimono-clad staff enhance the sense of occasion.

Near the airport, on the first floor of the Grand Wing Casino, amid gleaming boutiques and grand hotels, this elegant restaurant is a plush retreat from the bustle of Manila. Dark wood, designer seating, modern art and a chic bar exude warmth and energy; the open kitchen hints at culinary precision. Service is swift and polished; highlights include a decadent Beef Wellington, the Seafood Tower and a wine and cocktail list that is as smart as the setting.