In a city of constant movement, two Japanese culinary institutions are reminding diners to pause. One offers the meditative pour of single-origin coffee; the other, the deliberate slurp of tsukemen. Between the aroma of roasted beans and the steam rising from rich broth, both UCC Mentore and Mitsuyado Sei-men share a devotion to craft and time-honored ritual.

At UCC Mentore in Bonifacio Global City, every cup begins with precision. Inside its newly opened café at The Shops, North Bonifacio District, coffee master Robert Francisco leads guests through the first session of UCC Exclusives: The Specialty Collection, a new series of intimate coffee conversations.

The featured roast, Specialty Colombian Cofinet Castillo Honey Peach, is a limited small-batch coffee with notes of fruit and caramel. Its sweetness deepens with every sip, inviting reflection. Guests may choose their preferred brewing method—pour-over or syphon—each showcasing a different facet of the same bean.

“You can expect to be relaxed and have quality coffee,” Robert shared. “Whether our UCC traditional coffee, single origins—domestic or foreign—and some seasonal specialty coffee as well as unique UCC amazing concoctions.”

The event also marked the café’s return as a space for learning. The name Mentore comes from “to teach,” and its mission is clear: to guide enthusiasts through the layers of coffee appreciation. Robert, who has spent more than three decades shaping UCC’s research and development, believes that the future of coffee lies in balancing innovation with tradition.

Not far away, in Makati, another kind of craftsmanship is taking shape. On Jupiter Street, the beloved Mitsuyado Sei-men has reopened its doors, bringing back the Japanese art of tsukemen—the dipping noodle dish that first captured local diners’ attention more than a decade ago.

At Mitsuyado, noodles are made by hand every day from premium domestic wheat, each strand kneaded and cut for perfect texture. The star is the yuzu-infused dipping broth, a slow-simmered blend of pork bones, vegetables, and seafood, balanced by a bright hint of yuzu oil. The fragrance rises with the steam, citrus cutting through the richness.

Guests can choose from variations like Ajitama Tsukemen, Double Cheese Tsukemen, Charsiu Tsukemen, Yuzu Tsukemen, and the spicy Karashi Miso or Sichuan Tan Tan Tsukemen. For a gentle finish, diners add soup wari, a light vegetable broth poured into the remaining sauce, rounding out the meal with warmth and subtlety.

Every bite feels intentional, every slurp a quiet act of focus. Mitsuyado’s return to Makati is more than nostalgia—it is a celebration of patience and tradition in a world that often rushes past flavor.

Both UCC Mentore and Mitsuyado Sei-men offer more than food or drink. They serve reminders of craftsmanship and respect for process. The café’s measured pour mirrors the noodle house’s deliberate simmer; both transform simplicity into art.

In Bonifacio Global City, the scent of freshly ground beans invites guests to linger. In Makati, a bowl of hot noodles asks for the same patience. Together, they create a portrait of Japanese dining culture thriving in Manila—rooted in care, guided by mastery, and devoted to the beauty of taking one’s time.