For 10 weeks only, Tokyo-trained Chef Yuki Anzai brings his precise approach to Edomae sushi to an intimate counter inside The Lounge at Grand Hyatt Manila.
Perhaps it’s just me, but I’ve always found there to be a sense of occasion when dining in a hotel lobby. Step into Grand Hyatt Manila and you’re met by soaring interiors, a sweeping staircase, and live music often filling the space. Now, walk up the steps to The Lounge on the second floor and something far more intimate awaits. Beginning September 9, 2026, a limited Grand Hyatt Manila omakase takes over the Round Bar at The Lounge. Running for 10 weeks until November 14, 2026, the residency welcomes only 12 guests per seating, with two seatings each evening at 6 PM and 830 PM.
The Round Bar has occasionally hosted pop-ups or served as additional seating for The Lounge, but the Grand Hyatt team always saw the potential to do something more with it. For this residency, the granite counter has been replaced with warm wood, transforming the familiar spot into a quaint Japanese sushi counter.
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A hotel lobby is its own kind of theater, shaped by arrivals and departures, meetings and celebrations, with countless small stories unraveling across the room. At the Round Bar, the theater draws into a smaller circle. Chef Yuki Anzai stands at its center, preparing each course as guests gather around him. Slicing the fish, shaping the rice, and applying the final seasoning all become part of the performance, while the life of the lobby continues just beyond the counter. It’s intimate yet grand, closely connected to the chef while still surrounded by the atmosphere and ceremony of one of the city’s landmark hotels.
Tokyo-trained Chef Yuki brings more than 12 years of experience across Japan, the United States, and Southeast Asia. Since 2024, he has led Manila Sushi Chef, where he creates intimate omakase dinners and private dining experiences. Fluent in Japanese and English, he readily explains the ingredients and techniques as he works. With a near-constant smile and an easy, pleasant manner, he keeps conversation moving around the counter. The warmth complements the precision of his preparation, particularly in an experience where he’s both the culinary and physical center of the meal.
What To Expect From The Grand Hyatt Manila Omakase
Omakase asks diners to leave the decisions in the chef’s hands. Accordingly, Chef Yuki will not serve one fixed tasting menu throughout the residency. Each evening evolves with the seasons and best ingredients available on the day, including carefully selected seafood and produce sourced from Toyosu Market in Japan.
The media preview offered a first look at Chef Yuki’s approach, and what we can say is that guests can expect a considered progression. Chef Yuki begins with lighter, more delicate flavors before gradually moving toward richer courses. Temperature is treated as an important part of that progression.
Guests may choose between two expressions of the omakase. The light omakase includes the chef’s welcome bite, a seasonal appetizer, seasonal sashimi, five pieces of nigiri, two pieces of maki, chawanmushi, and dessert. The full omakase expands the meal with a seasonal small dish, a specialty dish, eight pieces of nigiri instead of five, an additional course, dessert, and seasonal fruit. Fine sake, wine, and champagne are also available to accompany the menu.
Explore a sample of the Grand Hyatt Manila omakase below.
The Omakase Bar at the Round Table offers two omakase experiences. The light omakase, with seven courses, is priced at ₱5,800 per person. The full omakase, with 10 courses, is priced at ₱7,800 per person. The Omakase Bar at the Round Table is available from Wednesdays through Saturdays, with two seatings at 6 PM and 830 PM, from September 9, 2026, until November 14, 2026. The Omakase at the Round Bar is located on the second floor of the Grand Hyatt Manila, 8th Ave. cor. 35th Street, Bonifacio Global City, Taguig. Reservations are available via their booking link.
Photos courtesy of Grand Hyatt Manila
Frequently Asked Questions
The Grand Hyatt Manila omakase is a limited 12-seat Edomae sushi residency led by Tokyo-trained Chef Yuki Anzai. It takes place at the transformed Round Bar of The Lounge on the hotel’s second floor.
The omakase runs for 10 weeks, from September 9 to November 14, 2026. Two seatings are offered each evening at 6 PM and 830 PM, with only 12 guests accommodated per seating.
The light omakase costs ₱5,800 nett, while the full omakase costs ₱7,800 nett.
The light omakase includes a welcome bite, seasonal appetizer, seasonal sashimi, five pieces of nigiri, two pieces of maki, chawanmushi, and dessert. The full omakase adds a seasonal small dish, specialty dish, eight pieces of nigiri, an additional course, dessert, and seasonal fruit.
Guests may reserve online through The Lounge, call 02 8838 1234 or 02 7918 1234, or email [email protected]. Advance reservations are recommended because each seating is limited to 12 guests.
