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Iai Manila

A sushi kappo restaurant by chef Bruce Ricketts.

29/05/2026

Apart from the nigiri lineup, the meat course is one of our favorite stops in our unconventional sushi omakase format as it allows us to work with our favored proteins. French pigeon sails frequently through our menu, and we love presenting it in different ways across the plate.

The breast is finished in a Cantonese-style barbecue preparation, carrying a deep sweetness and char. The legs are stuffed with leeks and grilled yakitori-style, while the innards are shaped into small balls and coated in katsuobushi. Pomme purée and pigeon tare tie everything together, letting each pigeon part shine in their respective ex*****on. ✨

24/05/2026

The new otsumami for our sushi omakase came together through seasonality and our focus on balance throughout the meal, moving between lighter flavors and deeper notes as the evening unfolds.

Clam shinjo brings together local white clams and scallop mousse, finished with summer black truffle.

Spanish mackerel is paired with tomato water from Baguio cherry tomatoes in the sakana course, carrying with it as well a lingering aroma of lemongrass smoke.

Ankimo returns with familiar flavors of dashi, cucumber, and rice vinegar, while madako highlights the current abundance of octopus through two preparations: first poached, then fried karaage-style.

Ebi somen is served cold with sesame and shrimp broth, contrasted by a freshly fried tiger prawn coated in a glutinous rice cracker—our cooling salvo for these warmer days.

17/05/2026

Our menu has no fixed script—only a set of core characters. From the granularity of artisanal salt to the quiet precision of Chef Bruce, these are the constants in our ever-changing seasonal narrative.

12/05/2026

With Chef Bruce back at the sushi counter, the evening begins in a familiar way. The first pieces are shaped, passed across, and the evening’s rhythm builds from there.

Nigiri continues in sequence, each piece part of a longer flow that carries through the meal. 🍣

06/05/2026

Some ingredients speak softly but leave a lasting impression. Anago, seawater eel from Tokyo Bay, brings that kind of presence. Tender, mellow, and understated, we make it our own by infusing tamarind into traditional nitsume.

01/05/2026

May and June 2026 reservations are now open for our kappo, sushi omakase, and premium omakase offerings, served Wednesday to Sunday.

Reserve your seats at
www.iaimanila.com/reservations

30/04/2026

This dessert moves between temperatures and textures. Kuzu mochi steeped in kyoho grape forms the base, layered with crushed peanuts. A rosemary marshmallow is torched just before serving, topped with sour cream ice cream, melon granita. Sweet, tangy, and cool, each element lands at a different moment.

26/04/2026

A bowl meant to be savored slowly. Beneath the surface, chawanmushi holds eggplant, broccoli, and zucchini in its light custard. Ankake adds warmth and gloss as black truffle drifts through the steam.

22/04/2026

Fresh hotate from Hokkaido meets calamansi zest, a small and familiar detail that wakes up the natural sweetness of the scallop.

15/04/2026

We’re looking for a line cook who’s focused, detail-driven, and committed to the craft. If this sounds like you, we’d be happy to connect. Send your resumé to [email protected] .

Address

G/F The Montane, 8th Avenue , Cor. 35th St. , Metro Manila
Taguig
1630

Website

http://iaimanila.com/

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