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Inagiku and the art of premium Japanese dining

usuyaki-steak-thinly-sliced-beef-with-mushroom-and-garlic

Japanese cuisine is a world of gastronomic delights, and fans of the fare across the globe are captivated by its refined elegance in an explosion of varying flavors. The Philippines is no exception.

Throughout the years, the country has witnessed the mushrooming of Japanese restaurants of all shapes and sizes. But from the plethora of brands, Inagiku has managed to stand its ground as the destination for premium Japanese dining with its principles deeply rooted in 150 years of art and cuisine.

Inagiku’s growth was a gradual, yet a resilient one. Inagiku may have started its humble beginnings as a tempura restaurant in Asakusa, Japan, but its principle of quality and rich flavors are brand characteristics that sustained it through the years. This is the reason for Inagiku’s prestige today, catering to high profile guests such as diplomats, celebrities, politicians, and business leaders.

Chef Wataru Hikawa and Manager Yoshio Ishikawa

Chef Wataru Hikawa and Manager Yoshio Ishikawa

It was only in 1973 that Inagiku branched out internationally to selected countries such as Singapore, China, France, and the Philippines.

“It is a great honor to have Inagiku in Makati Shangri-La, Manila. The signature Shangri-La service together with Inagiku’s dedication to quality provides a timeless experience of fine Japanese dining,” said Alain Borgers, general manager of Makati Shangri-La and area manager of Shangri-La hotels and resorts in the Philippines.

Inagiku has been operating for 18 years now with Executive Chef Wataru Hikawa and Japanese Manager Yoshio Ishikawa at the helm of the premium brand.

A few years ago, Chef Hikawa was hailed the “Best Japanese Chef in Asia outside of Japan”. With his rigorous training and 28 years of work experience in notable restaurants in Japan and Singapore, Chef Hikawa’s culinary prowess allows Inagiku diners to taste only the finest Japanese dishes.

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Tofu Tosa Age Deep Fried Tofu Wrapped in Bonito Flakes

usuyaki-steak-thinly-sliced-beef-with-mushroom-and-garlic

Usuyaki Steak thinly Sliced Beef with Mushroom and Garlic

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Assorted Sushi Rolls Mango Dragon Maki and Spicy Salmon Maki

Chef Hikawa takes pride in his Kaiseki selections, a favorite of loyal patrons. Kaiseki is a traditional multi-course Japanese dining that has, in modern times, evolved into an art form, which balances the taste, texture, appearance, and colors of the dishes. The fresh seasonal ingredients that are flown from Japan are paramount in the food preparation.

For his part, Ishikawa has served five-star hotels since 1988, and has made Inagiku his home since 2000.

“Authenticity of a Japanese restaurant is dictated by three things: culinary knowledge from the home country, years of experience, and simply, a Japanese chef,” said Ishikawa. “I believe in the principles of Shangri-La and Inagiku. Chef Hikawa and I help each other in creating a remarkable experience for every guest.”

“Inagiku’s secret is our patron’s trust. Despite competitors left and right, our guests always come back for Inagiku always meets or even exceeds expectations.”

Inagiku is located at the mezzanine of Makati Shangri-La and is open for lunch at 11:30 a.m. to 2:30 p.m., and dinner at 6:30 p.m. to 10:30 p.m. For inquiries and reservations, call Restaurant Reservations at (02) 814-2580 or email rric.slm@shangri-la.com

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