Japanese cuisine is shaped by regional traditions, seasonal ingredients, time-honored techniques, and a deep respect for the craft of cooking. At Okada Manila, guests can explore its rich culinary heritage through three distinctive dining experiences: the charcoal-grilled specialties and comforting favorites of Enbu, the refined seasonal cuisine of Kappou Yoshi, and the intimate Edomae sushi experience at MICHELIN Selected Ginza Nagaoka.

Each restaurant offers a different perspective on Japanese gastronomy, brought to life by chefs whose experience, training, and personal philosophies shape every dish. Together, they make Okada Manila a destination where guests can discover the depth and diversity of Japanese cuisine without leaving the resort.

The three restaurants are part of Okada Manila’s The World’s Best Flavors in One Destination campaign, which celebrates culinary traditions through dining experiences suited to different tastes, occasions, and preferences.

“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.

Enbu: The Soul of Japanese Comfort Food, Elevated by Charcoal

At Enbu, the dining experience begins with the unmistakable aroma of charcoal grilling. Inspired by the spirit of Japanese dining, the restaurant combines the smoky flavors of robata-grilled specialties with the familiar appeal of Japanese comfort food, creating a lively atmosphere for guests to gather, share, and explore.

Its menu features a wide selection of Japanese favorites, including robata-grilled specialties, crisp tempura, ramen, donburi, and other well-loved dishes. With its variety of offerings, Enbu welcomes both guests seeking familiar flavors and those eager to discover more of Japan’s culinary traditions.

Leading the kitchen is Chef Masahiro Mizumoto, whose culinary journey began in Fukuoka, Japan, and spans more than four decades. Drawing on his extensive experience, he combines traditional Japanese techniques with a diverse 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: Kyoto’s Culinary Philosophy, Guided by the Seasons

For a more refined approach to Japanese cuisine, Kappou Yoshi draws inspiration from Kyoto, a city known for its culinary heritage and appreciation of seasonality. The restaurant embraces the principles of kappou dining, bringing together the chef’s craftsmanship, carefully selected ingredients, and thoughtful preparation.

Under the direction of Kyoto-trained Chef Yoshihiro Sugiyama, the restaurant highlights the natural character of its ingredients through traditional Japanese cooking techniques. Fresh sashimi, charcoal-grilled Wagyu, and seasonal specialties showcase a careful balance of flavor, texture, and presentation.

At the heart of Chef Sugiyama’s cooking is dashi, the essential Japanese stock that adds depth and umami while allowing the natural flavors of each ingredient to shine. His seasonal approach also reflects a fundamental aspect of Japanese food culture: choosing ingredients at their best and allowing the changing seasons to shape 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.”

Ginza Nagaoka: The Art of Edomae Sushi, Served Intimately

At Ginza Nagaoka, Japanese dining becomes a more personal and immersive experience. With only 10 seats surrounding the sushi counter, the restaurant offers an intimate omakase experience led by Chef Junji Nagaoka. Each piece is prepared and served with precision, attention, and respect for the traditions of Edomae sushi.

Rooted in the sushi culture of old Tokyo, Edomae is distinguished by meticulous preparation, with careful consideration given to the seafood, seasoning, temperature, and balance of every piece. At Ginza Nagaoka, these traditions come to life through seasonal seafood sourced from Japan and the chef’s thoughtful approach to each course.

The restaurant has 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 an entirely fixed sequence, Chef Nagaoka observes individual preferences, adjusts the pace of service, and allows the omakase experience to evolve throughout the meal. Guests can appreciate not only the finished sushi but also the craftsmanship and personal 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 Enbu’s comforting flavors and charcoal-grilled specialties to Kappou Yoshi’s seasonal refinement and Ginza Nagaoka’s precise Edomae sushi, Okada Manila offers three distinct ways to experience Japanese cuisine. Each restaurant reflects a different culinary philosophy, inviting guests to appreciate the traditions, techniques, and personalities behind Japan’s diverse gastronomy.

These dining destinations are 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. Guests can also 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.

Terms and conditions apply. Gambling for 21 years old and above only. Gambling can be addictive. Know when to stop.

For Okada Manila press releases, high-resolution images, and media resources, visit pressroom.okadamanila.com.