Makati City sits at the heart of Metro Manila and buzzes with the energy of jeepneys and modern skyscrapers. The dining scene here ranges from street stalls to fine establishments that push boundaries. Toyo Eatery opened in 2016 and quickly became a big deal in Philippine food culture. Chef Jordy Navarra runs the place with his wife May. The restaurant name comes from the Tagalog word for soy sauce. It makes sense when you think about it.

Key highlights:

- Ranked No. 42 on Asia's 50 Best Restaurants list and holds one Michelin star for exceptional cooking - Famous Bahay Kubo salad uses 18 vegetables from a Filipino folk song - Chef sources heirloom ingredients directly from farmers in Quezon, Benguet,and Mindanao regions

PROFILE

The restaurant operates from Tuesday to Saturday between 6PM and 11PM. Bookings open three weeks ahead every Thursday at 3PM Manila time. Chef Navarra trained at The Fat Duck in the UK and Bo Innovation in Hong Kong before returning home. He wanted to create something that felt Filipino but pushed the cooking forward. The menu changes with the seasons and what farmers bring in. Guests can choose between an eight-course tasting menu, a shorter three-course option, or order dishes separately. The team works directly with producers from different regions across the Philippines. They get heirloom rice from Ifugao and cacao from Davao this way.

AMBIENCE

The space feels modern but warm with acacia wood turned into tabletops. The open kitchen runs about 7 meters long so diners watch the cooking happen. The vibe stays casual even though the food is serious. The staff makes noise and jokes around, which keeps things from feeling stiff. Gold aluminum panels catch light around the dining area. The layout encourages people to sit together and share the experience. Music plays at a good volume most nights. Some guests mention it gets a bit loud during peak hours.

MUST-TRY

The three-cut pork barbecue takes 12 hours to make with shoulder, belly,and butt cooked over charcoal. The meat finishes in pork bone broth that adds another layer. Bahay Kubo showcases 18 different vegetables layered to match the folk song. Every Filipino knows the tune and the dish brings that memory to the table. Kinilaw comes assembled in an oyster shell with the meat still attached. Gamet seaweed from Ilocos and tabon-tabon fruit sit beside it with kabayawa citrus juice from Butuan. The lumpia starter lets guests roll their own wraps. Some courses include a mortar and pestle for an interactive element.

FOOD

The cooking style elevates everyday Filipino ingredients without making them unrecognizable. A burnt kalabaza soup arrives with sea urchin and orange kamote that balance each other. Grilled mackerel gets paired with semi-ripe guava and kamias for a play on sweet and sour. The fish stays simple so the fruit work stands out. Black rice turns into siomai dumplings on the plant-based menu. Laing comes on homemade rice noodles that soak up the coconut milk. Tortang talong sits on a burnt eggplant chip with banana catsup on the side. The presentation looks clean but the flavors hit hard.

SERVICE

May Navarra oversees the front of house with a young team that knows the menu inside out. They explain each dish without sounding like they memorized a script. The staff adjusts pacing based on how the table moves through courses. They refill water and clear plates without hovering. Servers share stories about where ingredients come from when guests ask. The kitchen team sometimes comes out to explain cooking techniques. The whole operation runs smoothly even during busy dinner service. Guests notice the coordination between kitchen and floor staff.

PRICING

The eight-course tasting menu costs PHP 6, 500 per person with 21 total dishes spread across the courses. That price includes tax and service charge. The three-course set menu runs PHP 1, 600 and includes snacks, kinilaw of the day, two mains, and dessert. Some dishes from the a la carte menu can be added for extra cost. Wine pairings and cocktails cost extra but the staff helps match drinks to food. The value feels fair when you factor in the ingredient quality and preparation time. Special collaborative dinners happen occasionally at higher price points. Those events feature guest chefs and limited dietary accommodations.

SUMMARY

Toyo Eatery earned its spot on the Asia's 50 Best list by doing Filipino food with respect and creativity. The restaurant balances innovation with flavors that make sense to local diners. Chef Navarra built relationships with farmers and fishers to get ingredients most restaurants never see. That network shows up in every dish. The space stays relaxed despite the accolades piling up. Guests leave feeling like they experienced something special without all the stuffiness fine dining usually brings. Reservations fill up fast so booking ahead matters. The restaurant has parking available and wheelchair access for guests who need it.

FAQs

Can the restaurant accommodate food allergies or dietary restrictions?

The staff modifies dishes for allergies and dietary needs on the regular menu. Special event dinners usually state that restrictions cannot be accommodated, so check before booking those.

Is there a dress code at Toyo Eatery?

No formal dress code exists but most people dress up a bit. Casual nice clothes work fine since the atmosphere stays relaxed.

How far in advance should I make a reservation?

Bookings open three weeks ahead every Thursday at 3PM Manila time. Popular time slots fill within hours so set a reminder.