Ikoka invites diners to try an array of traditional Japanese yakitori in its inaugural branch in BGC.
There’s a simple question that sits at the heart of BGC’s newest yakitori restaurant: “Ikoka?” In casual Japanese, it means “shall we go?”, a fitting phrase that reflects the restaurant’s welcoming spirit and intention. In its name is an invitation to experience traditional yakitori techniques recognized by the Michelin Guide in Japan.
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The idea for Ikoka began with an observation. After frequent visits to the Philippines, Ikoka founder Hara San noticed how deeply chicken is woven into everyday Filipino meals. “During those visits, I realized how central chicken is to the Filipino diet,” he shares. “That’s when I strongly felt, ‘I want to bring authentic Japanese yakitori culture here.’”
The Ikoka team describes its concept simply as “authentic yakitori with a sense of live performance.” One core principle guides the kitchen in service of bringing out the full potential of its ingredients. “Yakitori is simple,” the team explains, “but the flavor changes drastically with the grilling technique or the amount of salt used.” This meticulous approach is rooted in techniques that display the restaurant’s dedication to serving genuine flavor that has been honed in Japan.
Bonifacio Global City was a natural choice for Ikoka’s first home. As an international hub where business professionals and food enthusiasts converge, BGC offers a fitting stage for a cuisine that values both craftsmanship and approachability.
Within the space, an open kitchen anchors the room, inviting guests to witness what’s happening on the grill. “Guests can experience the sizzling sounds, enticing aromas, and the craftsmanship of our chefs,” the team notes, likening it to a live exchange between diner and cook.
When asked about dishes that best represent Ikoka, the team points to familiar forms executed with intention: classic skewers like hatsu (chicken heart), negima (chicken and leek), and pork belly are favorites from the skewer menu. “Each skewer is elevated with fragrant salts or our handmade tare sauce, making them signature offerings,” they share. They’re best served alongside seiro gohan (steamed rice prepared in bamboo steamers) and renkon no hasmiage or fried lotus with minced meat. For lunch, yakitori sets are a favorite for diners to enjoy.
Ultimately, Ikoka’s vision extends beyond the plate. “Through food, we aim to bridge cultures,” the team shares, connecting Japanese flavors to the Philippine palate one skewer at a time. True to its name, Ikoka leaves you not with instruction, but with an open-ended invitation: shall we go?
Ikoka is located at the ground level of Two Maridien Building, Bonifacio South Street, 26th Ave. BGC, Taguig.
Photography by Kieran Punay of KLIQ, Inc.
Frequently Asked Questions
Ikoka is a Japanese yakitori restaurant located at the ground level of Two Maridien Building, Bonifacio South Street, 26th Avenue, BGC, Taguig. It is the inaugural Philippine branch of a concept rooted in traditional yakitori techniques recognized by the Michelin Guide in Japan, founded by Hara San after observing the central role of chicken in the Filipino diet.
Ikoka is a casual Japanese phrase meaning “shall we go?” — reflecting the restaurant’s welcoming spirit and its intention to invite diners into an approachable experience of traditional Japanese yakitori culture. The name functions as an open-ended invitation rather than a directive.
Ikoka’s skewer menu features classic yakitori including hatsu (chicken heart), negima (chicken and leek), and pork belly, each served with fragrant salts or a handmade tare sauce. These are complemented by seiro gohan — rice steamed in bamboo steamers — and renkon no hasmiage, a fried lotus with minced meat. Yakitori sets are also available for lunch.
Ikoka’s kitchen is guided by yakitori techniques recognized by the Michelin Guide in Japan, operating around the principle that simple ingredients are transformed by grilling technique and the precise amount of salt applied. The restaurant features an open kitchen where diners can observe the grilling process directly, framing the meal as a live exchange between chef and guest.
Founder Hara San selected Bonifacio Global City for Ikoka’s inaugural branch based on its profile as an international hub where business professionals and food enthusiasts converge — a setting he felt suited yakitori’s combination of culinary craftsmanship and everyday approachability. The choice also reflects the restaurant’s broader aim of bridging Japanese flavors with the Philippine palate.
