TAKUMI: Best Japanese Robatayaki & Warayaki in Manila 🔥 – Awesome! – Our Awesome Planet

Takumi is a fine-casual Japanese specialty restaurant renowned for its robatayaki (charcoal grilling), warayaki (straw-fire grilling), exceptional sushi and sashimi, and premium A5 Omi Wagyu. In partnership with the Vikings Group, it brings authentic Japanese craftsmanship to Pasong Tamo. We celebrated Yugi’s 12th birthday here, indulging in Takumi’s signature dishes—from expertly grilled specialties to impeccably fresh sashimi and beautifully marbled wagyu. Here are our favorites at Takumi:

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• TAKUMI: Best Japanese Robatayaki & Warayaki in Manila 🔥
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• RAMEN IBUKI: Forget Tonkotsu — This Dashi Ramen Is Manila’s New Obsession
• IKOKA YAKITORI: So This Is What Michelin Bib Gourmand Yakitori Tastes Like in BGC?!

about takumi

Takumi, named after the Japanese word for “master craftsman,” brings the artistry of Japanese craftsmanship and omotenashi to Manila through an authentic Kyoto-inspired dining experience. Guided by Japanese culinary expertise, it showcases signature traditions such as warayaki straw-fire grilling, robatayaki charcoal grilling, and premium Omi Beef wagyu—delivering every dish with precision, tradition, and heartfelt hospitality.

TAKUMI JAPANESE RESTAURANT
📍LGF Windsor Square, Antonio Arnaiz cor. Ponce St. Makati City
☎️ +63 917 505-4888
☎️ +632 8937 9837
📩 makati@takumi.ph
📸 @takumijapaneserestaurantmakati
♾️ Takumi Japanese Restaurant Makati

Reserve a VIP room if you’re celebrating a special occasion or simply want a more memorable Japanese dining experience.

Small VIP Rooms (3 rooms) | ₱3,000 consumable
Minimum of 4 guests, maximum of 6 guests

Big VIP Rooms (3 rooms) | ₱6,000 consumable
Minimum of 6 guests, maximum of 10 guests

robotayaki & warayaki

Assorted 5 Kinds of Straw-Grilled Dishes (₱2,480)
5 chef-curated, straw-seared warayaki specialties w/ a signature smoky finish. (Serves 3-5)

We ordered a selection of their standout seafood and meats: bonito, salmon, sea bream, A5 Omi Wagyu, and duck. Each was best enjoyed differently—the A5 Omi Wagyu shined with just salt and fresh wasabi, the salmon paired beautifully with soy sauce, while the lightly seared bonito was elevated by ponzu, a slice of garlic and spicy grated horseradish.  

The warayaki is a special grilling process where they use hay to grill the meats giving it a pleasant smoky aroma.

Warayaki is traditionally served medium rare, and it really worked for the seafood and especially the wagyu, keeping everything tender and full of flavor. The salmon was especially good, picking up just the right amount of smoky flavor, and the wagyu was tender and equally satisfying. The duck, though, could have used a bit more time on the fire, as it came across a little bland.

Robatayaki is a traditional Japanese charcoal-grilling technique where premium meats and seafood are slowly grilled over hot charcoal, giving them a subtle smoky flavor while preserving their natural juices.

Tiger Prawn (1 pc.) ₱280
Premium charcoal-grilled giant prawn, finished w/ house-made butter soy sauce for a rich, umami flavor.

Take this prawn, for example—the meat stays juicy and perfectly cooked with just the right bite, while the head is packed with rich, umami-filled juices that are worth savoring.

Whole Grilled Fish of Chef’s Special (1 pc.) ₱480
Fresh seasonal whole fish, charcoal-grilled & served w/ traditional Japanese accompaniments.

This fish was grilled perfectly—medium, with just the right hint of charcoal flavor. The meat was flavorful and satisfying to pick apart. We took the leftovers home and enjoyed them with our homemade vinegar concoction.

Hokkaido Oysters (1 pc.) ₱480
Premium charcoal-grilled Hokkaido oysters, finished w/ house-made butter soy sauce for a rich, delicate umami flavor.

The charcoal-grilled Hokkaido oyster was the best—plump, briny, and naturally sweet, with the fresh flavors of the sea complemented by a subtle smoky finish.

Assorted 8 Kinds of Yakitori ₱880
A curated selection of eight chef’s choice yakitori & grilled, finished w/ house-made tare.

Sarap nito pang pulutan — Chicken Breast, Chicken Heart, Chicken Thigh, Chicken Tail, Bacon Enoki, Chicken Gizzard, Chicken Skin, and Shiitake Mushroom.

We loved the chicken thigh, bacon enoki, and mushrooms. If you’re ordering the skewers, we’d recommend picking them individually instead of getting the assorted set of eight—the boys weren’t fans of the gizzard and chicken pwet.

sushi & sashimi

Takumi Staircase Nigiri ₱2,680 (6 kinds of Assorted)
Chef’s selection of 6 premium nigiri varieties, elegantly presented on our signature staircase.

From top to bottom — Akami, Chutoro, Salmon, Sea Breem, Shrimp and Eel.

We liked the lean tuna Akami, the fat belly Chutoro, the salmon nigiri and the eel best eaten in 1-2 bites. 

8 Kinds of Sashimi (3 slices each) ₱2,780
Chef’s selection of 8 premium, seasonal sashimi varieties showcasing exceptional freshness.

High quality sashimi on top of rice – Salmon Roe, Chutoro, Akami, Hamachi, Salmon, Scallop, Flounder, Octopus, Mackerel, Ebi. Just add a touch of soy sauce and wasabi, but still best to enjoy the meat without the sauce. 

Bluefin Tuna Rice Bowl ₱2,280
Premium bluefin tuna served over seasoned Japanese rice, showcasing its rich flavor, delicate texture, & refined umami.

My son Aidan especially loved the tuna selection served over Japanese white rice. Every slice—from the lean akami and buttery chutoro to the rich, melt-in-your-mouth otoro—was exceptionally fresh in taste.

Salmon Carpaccio ₱520
Thinly sliced salmon in a light citrus dressing, highlighting its buttery texture & natural sweetness.

The raw salmon is lightly marinated in a citrus dressing and served salad-style with fresh vegetables. The bright, tangy marinade enhances the salmon’s natural richness, making it a refreshing and well-balanced dish.

Spicy Crab Roll (8 pcs.) ₱580
Kani furai, kani mix, spring onion, cucumber, & avocado roll topped w/ torched batayaki, tenkasu, kabayaki, black tobiko, & gold

The spicy crab roll, finished with edible gold, looked luxurious but was only average in flavor.

Dassai 23 Junmai Daiginjo 300ML ₱3,890

One of my favorite sakes at Sake Manila was the Dassai 23. Its clean, refined profile paired beautifully with the restaurant’s exceptionally fresh sashimi.

omi wagyu

A5 Wagyu Tenderloin Steak (150 g) ₱3,480
Premium A5 Hida Wagyu tenderloin, expertly grilled to highlight its exceptional tenderness, delicate marbling, & refined flavor.

The A5 Wagyu steak was outstanding—buttery tender with a satisfying beefy bite and rich, deeply flavorful marbling.

Wagyu Chahan 480
Fragrant Japanese garlic fried rice featuring premium A5 Wagyu.

The Wagyu steak is best enjoyed with the Wagyu fried rice—a pairing that brings out the richness of both.

Wagyu Okonyaki ₱680
Savory A5 Wagyu okonyaki, finished w/ traditional sauce, Japanese mayonnaise, & bonito flakes.

Surprisingly good okonomiyaki—best enjoyed cut into squares, topped with Japanese mayo and bonito flakes.

desserts

Abekawa-mochi ₱190
Soft Japanese rice cakes dusted w/ roasted soybean flour (kinako) & finished w/ a touch of sweetness.

It has a delightfully chewy, pichi-pichi-like texture, finished with kinako and sweet soy sauce. I’d love to have it à la mode with a scoop of vanilla ice cream.

Matcha Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth matcha cream.
Yuzu Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth yuzu cream, offering a delicate balance of citrus brightness & subtle sweetness.
Strawberry Cream Mochi (1 pc.) ₱220
Soft Japanese mochi filled w/ smooth strawberry cream, offering a delicate balance of fruity sweetness & creamy richness.

My personal favorite was the Yuzu Cream and the mochi is bouncy with a bite. 

Matcha Pudding ₱260
Silky Japanese pudding infused w/ premium matcha, offering a delicate balance of creamy sweetness & refined green tea bitterness.

The pudding was silky and creamy with a rich premium matcha flavor, best enjoyed red bean for added sweetness and texture.

Vanilla Ice Cream (1 scoop) ₱190
Classic vanilla ice cream crafted w/premium dairy & real vanilla, offering a smooth & creamy finish.
Matcha Ice Cream (1 scoop) ₱220
Premium matcha ice cream crafted w/ Japanese green tea.
Kurogoma Ice Cream (Black Sesame) (1 scoop) ₱220
Creamy black sesame ice cream crafted w/ premium roasted sesame.

The black sesame ice cream was our favorite—rich, nutty, and the perfect way to end the meal.

final thoughts

The sashimi was fresh, and we also enjoyed the seafood robatayaki and the warayaki dishes, which had a nice smoky aroma from the straw grilling. Serving the warayaki medium rare worked well for the seafood and especially the wagyu, keeping them tender and flavorful. The okonomiyaki was another highlight.

Service was fast, attentive, and our orders arrived accurately, though the staff could be more knowledgeable about the dishes and cooking techniques. We also wished the meal had been paced better since almost everything was served at the same time. Ending with the mochi cream was a good call, especially the yuzu flavor, which was light, refreshing, and our favorite dessert of the meal.

TAKUMI JAPANESE RESTAURANT
📍LGF Windsor Square, Antonio Arnaiz cor. Ponce St. Makati City
☎️ +63 917 505-4888
☎️ +632 8937 9837
📩 makati@takumi.ph
📸 @takumijapaneserestaurantmakati
♾️ Takumi Japanese Restaurant Makati

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Takumi team for hosting us.

p.s. parking is available in the building, but spaces fill up quickly during peak hours, so arriving early is highly recommended.