Sushi lovers in BGC have another exciting dining experience to look forward to as Tokyo-trained chef Yuki Anzai brings his refined Edomae-style sushi to Grand Hyatt Manila for a limited-time omakase residency. Held at the hotel’s Round Bar at The Lounge on the second floor, the pop-up offers guests an intimate dining experience where seasonal ingredients, precise preparation, and the chef’s personal techniques take center stage. The residency runs from September 9 to November 14, 2026, with only 12 guests accommodated per seating.
A Sushi Experience Led by a Tokyo-Trained Chef
Chef Yuki Anzai began his sushi training at the age of 15 as an apprentice at Sushi Masa in Higashimurayama, Tokyo. He later gained experience in Japan, the United States, and Southeast Asia before establishing Manila Sushi Chef in 2024. Through his omakase dinners and private dining experiences, Anzai developed a following for his approach to Edomae sushi—a traditional style that emphasizes the quality of the seafood, careful preparation, and balance between fish and rice. His Grand Hyatt Manila residency gives diners the opportunity to experience his craft in a more intimate setting.
An Intimate 12-Seat Omakase Counter
The pop-up transforms the Round Bar at The Lounge into a Japanese-style sushi counter, allowing diners to watch Chef Yuki prepare each course up close. With just 12 seats per seating, the experience is designed to feel personal and interactive. Guests can observe the chef as he slices the fish, shapes the sushi rice, and adds the finishing touches to every dish.
The limited seating also reflects the nature of omakase, where the meal is guided by the chef and shaped by the ingredients available on the day.
Seasonal Seafood Takes Center Stage
Rather than offering one fixed menu throughout the residency, Chef Yuki’s omakase changes depending on the season and the freshest ingredients available. Selected seafood is sourced from Toyosu Market in Japan, giving the menu a strong connection to Japanese culinary traditions. A media preview featured dishes such as crab and seared scallop with uni and tosazu jelly, followed by nigiri made with amadai or tilefish, shima aji or striped jack, hotate or scallop, otoro, and kinmedai. The meal also included warm chawanmushi with crab, seasonal fruit, miso crème brûlée, and a black sesame macaron. While these dishes provide a preview of the chef’s style, the actual menu may vary depending on the ingredients available each evening.
