Japanese restaurant proves going slow is the way to go
In a country where convenience is king, where speed is of the essence, where being first means going viral, where demand calls for orders to come out right away, and where long wait times mean losing customers, we’ve gotten used to fast, fast, fast.
But in the hustle and general busyness of things, there’s a quiet beauty in taking things slow. Japanese concept Ootoya proves just that.
A taste of Japan in BGC
Founded in Tokyo in 1958, Ootoya has grown from a humble restaurant into a global chain with over a hundred branches spanning Thailand, Taiwan, Hong Kong, the US, and, just recently, the Philippines. Its first local branch at the Grand Hyatt Manila Residences South Tower in Bonifacio Global City (BGC) aims to be a slow reprieve from the hustle and bustle culture of the business district.
There is a sense of flow and fluidity in the space—one that begins the moment guests enter, whether from the streetfront or from the parking, with a pathway that leads directly to the second floor of the restaurant. Servers move at an unhurried pace, weaving through the open layout with comfort and ease.
Even the interiors echo this straightforward simplicity with wall-to-ceiling glass windows that invite light in, light brown wooden panels, beige walls, and stone gray floors. Complementing the Japanese-inspired space are long wooden tables with matching chairs, made for groups, with modular function rooms set for family gatherings and business meetings, each one echoing the four seasons of Japan (haru, natsu, aki, and fuyu).
It’s the kind of place that invites people to gather: families and friends over shared plates, professionals over set meals, or even solo diners who want a quiet moment in the middle of a busy day.
Simple, hearty, and nutritious set meals
Rooted in the traditional principles of washoku—a traditional dietary culture in Japan that puts sustainability, seasonality, and simplicity at the forefront—Ootoya prides itself on slow-cooked dishes, from hot teishoku (set meals) to slow-cooked specialties.
Thus bringing to the table a food philosophy of serving freshly prepared meals, cooked from scratch, Ootoya’s menu is built on set menus that are simple, hearty, and nutritious. Take, for example, the Ootoya Yosenabe, a signature all-in-one hotpot of vegetables, fish, glass noodles, mushrooms, and meat, simmering in a light, kombu broth. Or another signature dish—the Sima Hokke Sumibiyaki—which spotlights a thick slab of lightly salted, grilled mackerel that boasts smoky flavors and lightly briny notes.
Even the familiar sweet and sour profile commonly found in Asian dishes is brought to life in the Chicken Kurozu, a stir-fry that combines lotus root, vegetables, and bites of chicken in a tangy glaze. Meanwhile, the Philippine-exclusive Ootoya Teishoku brings together well-loved favorites of pork, karaage, and ebi fry.
Each one comes with Japanese mainstays to make up the balanced meal: miso soup, a bowl of steaming hot rice, a light salad, and pickled vegetables on the side.
Japanese favorites, made for sharing
Reflecting the Filipino—and broader Asian—tradition of shared meals and shared plates, Ootoya takes pride in offering a diverse à la carte selection of Japanese favorites. Its “grand menu” spans sushi rolls, sashimi, salad, tempura, noodles, dumplings, egg omelet rolls, and even dessert.
Must-haves from this selection include the platter of assorted sushi and sashimi and Salmon Oshizushi, a three-way iteration of salmon—raw, seared, and seared with mayo. These sampler platters not only offer variety but also easily showcase a spectrum of tastes and fresh seafood.
Another crowd favorite is the A5 ribeye—a slab of high-grade beef, signed, sealed, and stamped with the Ootoya logo and delivered to the table. Meant to be enjoyed immediately, it comes glistening and marbled with a good meat-to-fat ratio, promising softness and an almost melt-in-your-mouth experience.
And for those looking to shake up the slow pace of it all, the Truffle Dashimaki—a Japanese egg omelette infused with truffle and dashi broth—delivers a luxurious, umami-filled twist to the lightly sweetened, fluffy Japanese egg omelette rolls.
“The menu emphasizes fish and chicken, offering lighter, healthier options without compromising flavor,” a representative expresses. “Many ingredients and seasonings are imported from Japan. Ootoya’s proprietary charcoal grilling system, which combines gas heat, ceramic balls, and charcoal, delivers a distinctive aroma and precise cooking that make its dishes stand out.”
A pause in the pulse of Manila’s fast-paced lifestyle, Ootoya is a reminder to take things slow. To take things easy. To enjoy meals unhurriedly. To partake in nourishing meals that translate care and craftsmanship into bites of home cooking.
Ootoya is open from 11 a.m. to 10 p.m. at Grand Hyatt Manila Residences South Tower in Bonifacio Global City. For reservations, please call (02) 8724 5847 or follow @ootoya.ph on Instagram and Facebook
