From the bold flavors of charcoal-grilled specialties at Enbu and the seasonal artistry of Kyoto-inspired cuisine at Kappou Yoshi to the intimate Edomae sushi experience at MICHELIN Selected Ginza Nagaoka, discover the traditions, craftsmanship, and individuality behind three distinctive Japanese restaurants.
Japanese cuisine is defined not by a single style, but by a rich culinary culture shaped by regional traditions, seasonal ingredients, time-honored techniques, and a deep respect for the craft of cooking. At Okada Manila, guests can discover these different dimensions of Japan through three distinctive dining experiences: the charcoal-grilled specialties and comforting favorites of Enbu, the refined seasonal cooking of Kappou Yoshi, and the intimate Edomae sushi experience at MICHELIN Selected Ginza Nagaoka.
Each restaurant offers a different perspective on Japanese gastronomy, guided by chefs whose experience, training, and personal philosophies bring authenticity and individuality to the table. Together, they make Okada Manila a destination where guests can explore the depth and diversity of Japanese cuisine without leaving the resort.
Part of Okada Manila’s The World’s Best Flavors in One Destination campaign, these three restaurants celebrate the traditions behind Japanese cooking while offering experiences suited to different tastes, occasions, and ways of dining.
“Japanese cuisine has a remarkable depth, with every style offering its own traditions, techniques, and sense of occasion. What makes our Japanese dining collection special is that guests can experience these different expressions in one destination—from approachable favorites to more refined, chef-led experiences,” said Andreas Balla, Vice President of Food and Beverage at Okada Manila.
Leading the kitchen of Enbu is Chef Masahiro Mizumoto, whose more than four decades of culinary experience began in Fukuoka, Japan. At Enbu, the smoky aromas of charcoal grilling set the tone for a menu built around the bold and comforting flavors of Japan. Guests can enjoy robata-grilled specialties, crisp tempura, ramen, donburi, and other familiar Japanese favorites, with plenty of choices for sharing or discovering something new.
Enbu: The Soul of Japanese Comfort Food, Elevated by Charcoal
At Enbu, the experience begins with the unmistakable aroma of charcoal grilling. Rooted in the spirit of Japanese dining, the restaurant brings together the smoky character of robata-grilled specialties and the familiar appeal of Japanese comfort food, creating a lively dining
experience that invites guests to gather, share, and explore.
The menu features a generous selection of Japanese favorites, including robata-grilled specialties, crisp tempura, ramen, donburi, and other well-loved dishes. The diversity of the menu makes Enbu an inviting choice for guests seeking familiar flavors as well as those looking to discover more of Japan’s culinary offerings.
Leading the kitchen is Chef Masahiro Mizumoto, whose more than four decades of culinary experience began in Fukuoka, Japan. Drawing on his extensive experience, Chef Mizumoto combines traditional Japanese techniques with a broad menu that balances authenticity, flavor, and accessibility.
“Japanese food is about more than just individual dishes. It is about bringing people together through flavors they know and enjoy, while giving them something new to discover,” said Chef Mizumoto. “I want guests to experience the genuine flavors of Japan and feel that there is always another dish worth coming back for.”
Kappou Yoshi offers a different expression of Japanese cuisine, drawing on Kyoto’s traditions of balance, seasonality, and respect for ingredients.
Kappou Yoshi: Kyoto’s Culinary Philosophy, Guided by the Seasons
For a more refined expression of Japanese cuisine, Kappou Yoshi draws inspiration from Kyoto, a city celebrated for its culinary heritage and appreciation of seasonality. Its approach reflects the principles of kappou dining, where the chef’s craftsmanship, careful ingredient selection, and preparation come together to create a thoughtful culinary experience.
Under the direction of Chef Yoshihiro Sugiyama, who trained in Kyoto, the restaurant showcases the natural character of carefully selected ingredients through traditional Japanese cooking techniques. Fresh sashimi, charcoal-grilled Wagyu, and thoughtfully prepared seasonal specialties highlight the balance between flavor, texture, and presentation.
Central to Chef Sugiyama’s cooking is dashi, the essential Japanese stock that provides depth and umami while allowing the natural flavors of each ingredient to remain at the forefront. His seasonal approach also reflects an important aspect of Japanese food culture: appreciating ingredients at their best and allowing the changing seasons to influence the dining experience.
“The traditions I learned in Kyoto continue to guide how I cook today,” said Chef Sugiyama. “I start with the ingredients, consider what is best for the season, and choose the preparation that allows their natural character to come through. For me, good Japanese cooking is about balance, restraint, and respect for the ingredients.”
Just 10 seats surround the counter where Chef Junji Nagaoka prepares and serves Edomae sushi, drawing on traditional techniques and carefully selected seasonal seafood sourced from Japan.
Ginza Nagaoka: The Art of Edomae Sushi, served intimately.
At Ginza Nagaoka, Japanese dining takes on a more personal and immersive character. With just 10 seats surrounding the sushi counter, the restaurant offers an intimate omakase experience led by Chef Junji Nagaoka, where every piece is prepared and served with precision, attention, and an appreciation for the traditions of Edomae sushi.
Rooted in the sushi culture of old Tokyo, Edomae is distinguished by its meticulous preparation techniques, with the chef carefully considering the seafood, seasoning, temperature, and balance of each piece. At Ginza Nagaoka, these traditions are brought to life through carefully selected seasonal seafood sourced from Japan and the chef’s considered approach to every course.
The restaurant retained its MICHELIN Selected recognition for the second consecutive year, earning a place in both the 2026 and 2027 editions of the MICHELIN Guide Manila and Environs & Cebu.
What makes the experience particularly distinctive is the relationship between chef and guest. Rather than following a completely fixed sequence, Chef Nagaoka observes individual preferences, adjusts the pace of service, and allows the omakase to evolve throughout the meal. Guests are invited to appreciate not only the finished sushi but also the craftsmanship and interaction that make dining at the counter special.
“Omakase is personal because every guest comes to the counter with different tastes and expectations,” said Chef Nagaoka. “As the meal progresses, I get to know what they enjoy and shape the experience from there. That connection makes each meal personal.”
Discover Japan’s Culinary Traditions at Okada Manila
From the warmth and bold flavors of Enbu to the seasonal refinement of Kappou Yoshi and the precision of Edomae sushi at Ginza Nagaoka, Okada Manila presents three distinct ways to experience Japanese cuisine. Each restaurant reflects a different culinary philosophy, offering guests the opportunity to appreciate the traditions, techniques, and personalities that make Japanese gastronomy so distinctive.
These dining destinations form part of The World’s Best Flavors in One Destination, Okada Manila’s culinary campaign featuring eight signature cuisines and more than 40 dining choices across the integrated resort. Beyond the dining table, guests can complement their culinary journey with the resort’s entertainment, shopping, wellness, and leisure experiences.
Reward Circle members can enjoy dining privileges of up to 40% OFF at select restaurants across Okada Manila.
For reservations at Enbu, Kappou Yoshi, and Ginza Nagaoka, call +632 8555 5799 or email [email protected].
Explore The World’s Best Flavors in One Destination at okdmnl.ph/Dine.