Built around a respect for seasonality, craftsmanship, and restraint, Hakka approaches Japanese dining as an exercise in letting the exceptionality of techniques and ingredients shine.
There’s an underlying albeit evident confidence that defines Japanese cuisine. It rarely relies on spectacle or excess, choosing instead to place its faith in technique, seasonality, and an unwavering respect for ingredients. A slice of raw fish, a broth patiently boiled for hours, rice seasoned to subtle perfection: all these processes comprise a philosophy of precision, rather than embellishment. It’s this appreciation for meticulous craftsmanship that informs the new Japanese dining concept Hakka at the destination dining hub Levanto in Makati.
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A Philosophy Of Understated Elegance And Detailed Craftsmanship
Hakka was born from its owners’ long-standing admiration for Japanese gastronomy, both as a cuisine and a culinary approach. Years spent enjoying Japanese dining, observing its discipline, and understanding the values behind it eventually led to a singular vision: to create a restaurant that captures the same sense of authenticity, refinement, and understated beauty that has made Japanese food so widely revered.
Even its name reflects that intention. Hakka, the Japanese word for “mint,” was chosen for the qualities it evokes: freshness, purity, and elegance. Those principles shape the restaurant’s operations, guiding everything from ingredient sourcing to the pace of service and elevated yet approachable atmosphere guests experience upon arrival.
Rather than pursuing novelty for its own sake, Hakka remains grounded in a simple philosophy: respect the ingredients, honor the craft, and allow both to shine in order to create an experience that feels true to their country of origin. Seasonal produce, as well as premium seafood and meats, are handled with restraint, allowing technique and thoughtful preparation—not unnecessary complexity—to define each plate.
While Hakka was conceived as a space to enjoy Japanese food, it was equally envisioned as an experience that evokes the feeling of dining in Japan, no plane ticket required. The measured rhythm of service, the streamlined interiors, and the deliberate pacing of every meal are all designed to encourage guests to slow down and appreciate details that are often overlooked in the rush of everyday dining.
What’s On The Menu At Hakka?
The Hakka menu is the product of a collaborative vision between Chef Frank Padua, Chef Ruel Dionisio, and the restaurant’s owners. Drawing from their individual experiences and shared appreciation for Japanese cuisine, they developed a collection of dishes that find their roots in tradition while still making room for contemporary interpretation.
The process always begins with the ingredients. Rather than crafting dishes around trends or visual impact, the team first considers the quality of the produce or protein before determining the techniques that best highlight its natural characteristics. Multiple rounds of tasting and refinement ensure every component serves a purpose, creating flavors and textures that are balanced, rather than overworked.
This approach reverberates throughout the menu. The restaurant’s Wagyu Salad pairs gently poached slices of premium wagyu with a sesame and ponzu vinaigrette, allowing the richness of the beef to meet bright citrus and delicate nuttiness without overpowering either. Kinross Station Lamb Chops are served simply alongside simmered vegetables, placing emphasis squarely on the quality of the meat. A similar approach can be tasted in the Akune A5 Wagyu Chawanmushi: pure, hearty warmth in a cup that lets silken egg and buttery meat speak for themselves.
With certain dishes, Hakka embraces thoughtful reinterpretation without losing sight of Japanese culinary principles. The Wagyu Carbonara replaces traditional pasta with Sanuki udon, combining seared Wagyu, a soft-boiled egg, parmesan, and truffle into a dish that’s familiar yet distinct.
The Duck Breast Udon offers another East-meets-West expression, pairing French Magret duck with delicate Inaniwa udon in a clear dashi broth. Meanwhile, the Patagonian Toothfish in Nori Dashi Risotto takes an Italian favorite and adds a recognizably Japanese umami to it, with flaky and tender fish that never overtakes the grains, and vice versa.
Among the menu’s more unexpected offerings is the Pumpkin Flower Tempura, where shrimp and shiitake-filled blossoms are lightly fried until crisp before being paired with tartare sauce, creating a dance of delicate sweetness and savory depth. The Foie Gras Toast layers miso-marinated foie gras and grilled eggplant over buttery Japanese milk bread, bringing together richness, smokiness, and umami in a single bite.
To accompany the menu, Hakka also offers a curated selection of premium sake, chosen to complement the restaurant’s flavors and enhance the dining experience.
What Hakka hopes guests remember isn’t a single signature dish, but the feeling created through a carefully orchestrated culmination of details, ones that embody the values that’ve defined Japanese dining for generations. Rather than relying on loud ornamentation or ostentatious flavors, Hakka speaks with the measured voice of a restaurant that knows exactly what it does well and what it wants to be.
Explore more of Hakka below, and get a taste of the new concept with our Crave Curated recommendations, available until July 23, 2026.
Photos courtesy of Hakka (unless specified)
Frequently Asked Questions
Hakka is a Japanese dining concept located at Levanto in Makati, built around the principles of seasonality, craftsmanship, and restraint. Inspired by its owners’ long-standing admiration for Japanese gastronomy, the restaurant offers an experience that celebrates authentic flavors, refined techniques, and thoughtful hospitality, allowing exceptional ingredients to shine without unnecessary embellishment.
Hakka takes its name from the Japanese word for “mint,” chosen to represent freshness, purity, and elegance. These values influence every aspect of the restaurant, from ingredient sourcing and culinary execution to service and the overall dining experience.
Hakka’s menu balances traditional Japanese foundations with contemporary interpretations. Signature offerings include the Wagyu Salad, Kinross Station Lamb Chops, Akune A5 Wagyu Chawanmushi, Wagyu Carbonara with Sanuki udon, Duck Breast Udon, Patagonian Toothfish in Nori Dashi Risotto, Pumpkin Flower Tempura, and Foie Gras Toast, alongside a curated selection of premium sake.
Hakka was designed to recreate the feeling of dining in Japan through more than just its food. From its measured pace of service and streamlined interiors to its refined yet approachable atmosphere, every detail encourages guests to slow down and appreciate the subtle elegance that defines Japanese hospitality.
Hakka is built on a philosophy of respecting ingredients, honoring craftsmanship, and embracing restraint. Rather than pursuing novelty or excess, the restaurant focuses on seasonality, precise technique, and thoughtful preparation, allowing the natural qualities of premium seafood, meats, and produce to take center stage.
