Kiwami Master Kitchens reopens its doors at Alabang Town Center today, April 21, unveiling an elevated design and refined menu that marks a significant step forward for the Standard Hospitality Group (SHG).
Following the successful relaunch of Kiwami at Bonifacio Global City in October 2024, SHG brings its signature multi-brand concept to the South, where each station within Kiwami ATC operates as a standalone master kitchen. Every concept is handled by a dedicated culinary team using specialized tools and ingredients, with guidance from acclaimed chefs in their respective fields.
A major addition: Hibachi large plates
The most prominent update to the Alabang location is the introduction of Hibachi large plates, a new category developed in partnership with Sydney-based chefs Max Smith and Douglas Barker. Both chefs are alumni of Michelin-starred establishments and are known for their work at Cho Cho San in Australia. Designed for sharing, the Hibachi menu features Binchotan-grilled selections such as charcoal chicken, pork chop, blue marlin, kampachi, and a new hanger steak option. The smoky flavors and careful execution highlight a refined yet communal dining approach, best enjoyed with Kiwami’s Japanese rice.
New at Kiwami ATC: Koyo sushi bar
Another major highlight is the arrival of Koyo, a contemporary sushi brand that originated in Kiwami BGC. Spearheaded by New York-based Filipino chef Mark Manaloto, Koyo introduces a modern interpretation of sushi while upholding traditional techniques. With over a decade of experience in sushi omakase restaurants in Chicago and New York, Manaloto brings an artistic approach to Koyo’s offerings—ranging from signature handrolls and sashimi to reimagined makis that reflect creativity and precision.
Koyo’s expansion includes a broader variety of sashimi and maki options, blending time-honored Japanese flavors with inventive twists. Premium nori and carefully selected ingredients ensure each handroll maintains its crispness and freshness.
Returning culinary mainstays
Kiwami ATC also features core concepts from SHG’s portfolio, each with its own distinct heritage and culinary leadership:
Yabu: In collaboration with Michelin Bib Gourmand awardee Kazuya Takeda, Yabu focuses exclusively on tonkatsu. Since 2011, it has been celebrated for its consistent execution and premium sourcing of pork, house-made panko, and farm-to-table cabbage.
Ippudo: Led by the so-called “ramen king,” Shigemi Kawahara—three-time Ramen Master Chef Hall of Famer—Ippudo brings its globally renowned tonkotsu ramen to Kiwami. The broth is simmered for 15 hours, the chashu slow-cooked for 30, and each bowl is served in custom Aritayaki porcelain sourced from Mount Izumi, Japan.
Hachibei: Helmed by Chef Katsunori Yashima, Hachibei is a legacy brand from Fukuoka, Japan, known for its yakitori grilled over Binchotan charcoal. Its meticulous preparation showcases the heart of Hakata-style grilling, elevating everyday skewers into culinary craftsmanship.
Hannosuke: Founded in the 1950s, Hannosuke is led by Chef Shinya Kaneko and is revered for its tempura, using heirloom tendon sauces, sesame oil, and specialty flour to achieve a signature light and crisp finish. Hannosuke continues to draw lines in its Tokyo branch, with its generational recipes now available in the Philippines.
Hokkaido soft cream: Rounding out the experience is Kiwami’s dessert offering of premium Hokkaido soft cream, bringing a creamy finish to the multi-brand dining experience.
Refined format, unified vision
Kiwami’s concept rests on the principle that mastery is best achieved through specialization. Each culinary station is designed as a self-contained kitchen, ensuring that dishes are executed to the standards set by their respective Japanese counterparts. SHG’s decision to bring together these varied yet complementary concepts under one roof reflects its continued push for innovation, authenticity and consistency in casual dining.
The relaunch of Kiwami ATC is a testament to the evolving tastes of the Filipino diner—demanding not only quality but diversity, presentation and authenticity in every dish.
Kiwami ATC is open from 11 a.m. to 9 p.m. on weekdays and from 10 a.m. to 9 p.m. on weekends at the Ground Floor, Corte de las Palmas, Alabang Town Center.