Manila’s Toyo Eatery unveils a masterful kakigori experience in collaboration with Tokyo’s two-Michelin-starred Florilège.
It all began with a conversation between two visionary chefs: Toyo Eatery’s Jordy Navarra and Florilège’s Hiroyasu Kawate. From a verbal exchange about the humble, hand-cranked makings of Halo-halo—the Philippines’ iconic icy dessert—to a gifted professional kakigori machine later, AzukiToyo is Manila’s most exciting new culinary experience. A kakigori bar tucked within Karrivin Plaza, where Filipino soul and Japanese precision harmonize in every cool, layered spoonful.
Opened on July 2, AzukiToyo is an intimate eight-seater built around a singular concept: reimagining the Japanese shaved ice dessert through a Filipino lens. More than just a dessert destination, it’s a celebration of seasonality, craftsmanship, and shared respect. The experience is brought to life by a dedicated team led by Chef Sam Constantino.
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AzukiToyo’s Current Line Up
At its core, kakigori is a Japanese shaved ice dessert known for its delicate texture—intricately piled ice flakes, as light as snow, serving as a canvas for flavor. At AzukiToyo, it starts off as a large cube of ice and is carefully crafted in a study of contrast, surprise, and storytelling—reimagined with deep Filipino inspiration.
Halo-halo
Thankfully the fifth and latest iteration of Halo-halo is a menu staple: a delicious layering of ube, saba, langka, pinipig, pandan, Toyo’s famed leche flan “at iba pa.” Ube makes an appearance in three ways, culminating in a dessert that sings without overwhelming. Every layer reveals a thoughtful textural shift—soft, chewy, creamy, crunchy—masterfully balanced and never cloying. This is not your childhood halo-halo, but a love letter to it.
Mais at Keso
Calling all mais con hielo lovers, this seasonal item is the menu’s only savory-leaning offering. Featuring Quezon corn and bold queso de bola, its creamy start gives way to a candied core. It’s playful, nostalgic, completely unexpected and a must while still available.
Azuki at Matcha
A timeless combination—this kakigori includes azuki or red beans, meringue cookies, shiratama mochi that retains its chewy texture throughout, and Haru matcha from the Inokura Tea Farm in Nara prefecture. A balance of earthy and sweet, it’s a quiet masterpiece.
Lychee at Pomelo
Light and floral, this fruity number features lychee, pomelo, rosella, and kakanggata. A contrast to the richer profiles, it dances on the palate with elegance. The rosella, a dried hibiscus variety, is a seasonal gem.
A Space Rooted in Intention
The space AzukiToyo inhabits was thoughtfully brought to life by One Zero Design Co. and Studio Ong. Light, minimal, and deeply intentional, its walls are clad in reclaimed mango tree wood, arranged in a binakael pattern—a traditional Filipino motif believed to ward off bad spirits.
This very mango tree once stood as the centerpiece of Panaderya Toyo. Now repurposed and reimagined, it carries new meaning within AzukiToyo’s walls—reinforcing the calm, grounded atmosphere of the space and echoing the layered, thoughtful experience found in every bowl.
Beyond Dessert: A Taste of What’s to Come
AzukiToyo isn’t stopping at dessert. Soon, it will offer a few savory a la carte items, beginning with a low-fired gyoku—a layered Japanese omelette reminiscent of tamagoyaki, rounded out with dashi and fish paste. It’s a hint of the depth still to come from this tiny, focused kitchen.
A Collaboration Worth Savoring
AzukiToyo is a masterclass in flavor, balance, and progression, every spoonful reveals something new, and every ingredient is given room to shine. It’s proof that when Japanese craftsmanship meets Filipino flavor, the result is a rare kind of harmony—where two traditions come together to create something entirely new, yet deeply familiar
