Hibachi large plates for sharing, reimagined Maki and Sashimi at Kiwami
Alabang Town Center’s Japanese Master Kitchens is back, offering irresistible additions to its meticulously curated menu. Kiwami Alabang Town Center, which opened on Sept. 1, 2023, relaunched last April 21, 2025 with elegant new interiors and a bold, extensive selection, putting Japanese fine casual dining on an entirely different level.
“This reopening is the culmination of all our learnings over the past three years,” says Nicole Concepcion, group brand manager of Kiwami and new concepts for the Standard Hospitality Group.
Because diners enjoy dining together as a family, Kiwami ATC is introducing Hibachi Large Plates. These dishes are designed for sharing and offer a variety of Binchotan-grilled meat options. Each one is the product of a delicious collaboration between Sydney-based chefs Max Smith and Douglas Barker, whose collective experiences in the kitchen span Michelin-starred establishments.
Kiwami’s grand relaunch also introduces the newest addition to its Master Kitchens: Koyo, a contemporary sushi brand with its own loyal following since being launched at Kiwami BGC. New York-based Filipino chef Mark Manaloto commands this kitchen, elevating the beloved sushi with signature handrolls, reimagined makis, and inventive sashimi dishes.
“A lot of the available sushi (in Manila) is imported, making it too expensive,” notes chef Mark. “What Koyo offers is a mix of local and imported fish, so we can keep our dishes within an affordable price range.”
If you haven’t yet been to Kiwami ATC, let this serve as your guide.
For appetizers, try a mix of Koyo’s classic and innovative handrolls. Some familiar bestsellers are the Salmon Aburi (with just the right touch of salmon skin) and the California Crunch (that comes with avocado mousse). Then get a taste of chef Mark’s ingenuity with the Unagi Tamago handroll (made more savory with garlic aioli) and the Chirashi Handroll (with the ultimate crispy nori experience).
Especially suitable for summer is the Salmon Soy Ginger Sashimi. It’s served on a bed of soy-ginger tare, which, by itself, is already a celebration of flavors; but it’s the orange segment brulée tucked in with the salmon that knocks it out of the park.
As for the highly anticipated sharing dishes, one of the Hibachi Large Plates you need to order for your group is the truly tender Hanger Steak, served with a special sauce that perfectly complements the meat. There are also the Charcoal Chicken, Pork Chop, Blue Marlin, and Kampachi, all winners in their own right.
Of course, the best end to any meal is something sweet. The Hokkaido Soft Cream kitchen gives you four variations of this crowd favorite. In particular, you can’t go wrong with the Hokkaido Milk in Cup with Lengua Cone. You might think that after enjoying handrolls, sashimis, and steaks, there isn’t any room left for a cup of Hokkaido soft cream. You’re wrong; there’s always room for dessert, especially this one.
Nicole Concepcion asserts, “Kiwami ATC’s renovation and relaunch is an ode to our perseverance in dining excellence.”
Their diners can’t agree more.
