The Best Restaurant in the Philippines Earns One Michelin Star – Toyo Eatery Manila (With Video)

If you’re looking for one of Philippines’ most unique and celebrated dining experiences, Toyo Eatery in Manila deserves a spot at the top of your list.

Nestled in The Alley at Karrivin in Makati, which has been an incubator for the Philippine’s best and brightest chefs and restaurants, this modern Filipino fine dining restaurant has quickly become an icon of culinary innovation.

Opened in 2016 by Chef Jordy Navarra, its name, “Toyo,” means soy sauce in Filipino, a nod to a humble but essential ingredient in Filipino cuisine.

But there’s nothing ordinary about the food here, at least not anymore.

As one of the best restaurants in Manila, Toyo Eatery has been repeatedly featured on the prestigious awards, and its inventive approach to Filipino flavors has earned international acclaim:

• One Michelin Star in 2025
• Asia’s 50 Best Restaurants (5 years straight in fact!)
• World’s 50 Best Discovery in Manila
• Tatler’s Top 100 Restaurants in Asia
• Tatler Best 20 Restaurants in the Philippines

It’s a place that celebrates the Philippines’ rich heritage while pushing the boundaries of what Filipino cuisine can be, akin to Tresind Studio for Indian cuisine.

On October 30, 2025, Toyo Eatery was awarded One Michelin Star in the inaugural MICHELIN Guide Manila and Environs & Cebu 2026, making it one of the first Michelin-starred restaurants in the Philippines, alongside restaurants like Helm, Gallery by Chele, Linamnam.

Here I’m sharing with you the full dining experience I had at Toyo Eatery, including a video. Also, check out our Manila restaurant guides for more restaurants and tips.

Video: What It’s Like To Dine at Toyo Eatery

In this video, I take you through my entire culinary journey at Toyo Eatery. This will give you the best idea on what the experience is like as if you’re dining there yourself.

Inside Toyo Eatery

Toyo Eatery’s interior strike a perfect balance between modern and traditional Filipino aesthetics.

It reminded me of being in a Filipino home, but a modern home: think concrete floors paired with handcrafted acacia wood tables and rattan chairs.

The vibe is minimalist yet warm, thanks to soft lighting and decorative capiz lamps that give the space a distinctly local character.

The open kitchen is the spotlight, offering diners a glimpse into the culinary artistry unfolding behind the scenes.

I sat at the communal table right across from the kitchen, and I highly recommend it for the best view of the action.

Toyo Eatery Menu and Price

Toyo Eatery has two different dining experiences: Kamayan and Tasting Menu.

For those looking to share, the family-style Kamayan menu is priced at ₱3,900 per person and features a communal spread inspired by traditional Filipino feasts.

If you’re up for a full culinary adventure, the 8-course tasting menu priced at ₱6,500 per person is the way to go.

The tasting menu takes you on a journey through the flavors and stories of the Philippines, with each course thoughtfully curated to highlight local ingredients and innovative techniques.

Keep in mind that the prices include 12% VAT but exclude a 10% service charge.

While it’s not exactly casual dining, the experience is worth every peso for those who appreciate innovative and well-crafted food and creative storytelling.

Location Map & Where To Stay Near Toyo Eatery

Toyo Eatery Tasting Menu

As someone who loves tasting menus and dines at World’s 50 Best Restaurants and Michelin Guide restaurants around the world, I was so excited to finally try what the Philippines’ leading contender has to offer.

The tasting menu at Toyo Eatery is where Chef Jordy Navarra truly lets his creativity shine.

Every course on the menu (or rather dish, since some courses have so multiple dishes) is a thoughtful interpretation of familiar flavors, reimagined with creativity and precision.

I dined on April 2, 2025 and, at that time, the tasting menu was ₱6,500.

The menu changes with the seasons so you may not get the same dishes but, from what I know, there are popular staples like the Bahay Kubo Garden Vegetables and Three-Cut Pork Barbecue.

Here’s what you can expect with the tasting menu at Toyo Eatery, truly one of the best Filipino restaurants in Manila for fine dining.

Course 1: Sabaw (Soup)

My tasting menu began with an introduction by my server Clyde, along with Chef Edmund Marce who was in charge of dinner service that night.

Clyde pointed to the communal table adorned with a centerpiece of fresh vegetables and flowers, sourced from sustainable farms across the Philippines.

It was not just for decoration but a testament to Toyo Eatery’s commitment to sustainability and showcasing their partner farmers’ organic produce.

This warm vegetable soup reflects Toyo’s zero-waste philosophy and represents all the vegetables found in the centerpiece.

Prepared by steaming vegetable trimmings for eight hours, the broth is finished with a drizzle of malunggay oil, which added both visual and flavor intrigue, and a dash of freshly cracked black pepper.

When I took my first sip, I found the soup to be incredibly clean, light and flavorful. It didn’t taste overly vegetably like you might expect from a dish made from vegetable trimmings.

Course 2: Gulay (Garden Vegetables)

Inspired by the classic Filipino folk song Bahay Kubo, this vegetable dish features 18 different vegetables, each creatively prepared.

Presented like a garden, the “soil” made from dehydrated eggplant and peanuts surrounds a mustard sprout centerpiece.

The presentation reminded me of the Pulling Weeds course I had at One Michelin Star Frilu restaurant in Toronto.

The lumpia activity brought out the playful side of the meal. Rolling my own lumpia took me back to my childhood, and when I tasted it, I was blown away.

Growing up, I wasn’t much of a lumpia fan (you can ask my parents), but this dish completely changed my perspective. I could genuinely eat this every day.

I also enjoyed a craft cocktail called Braso ni Jepe, a refreshing mix of lambanog (a traditional Filipino liquor), banana, mango, and sugarcane wine.

Highly recommended by Clyde, this Toyo Eatery craft cocktail had a tropical sweetness that’s refreshing.

Course 3: Halaan (Clams)

The next course brought a burst of bold flavors, starting with its name halaan, the Filipino term for clams.

This dish featured nylon clams sourced from Roxas City, known as the seafood capital of the Philippines.

The clams were mixed with labong (bamboo shoots) for added texture, and topped with a luscious foam made from clam soup, ginger, cream, and tapuy, a local fermented rice wine from the Ilocos region.

Completing the presentation was a sprinkle of malunggay powder and a crispy fried chili leaf, providing a pop of green and an unexpected spice.

As I dug into the dish with the antique spoon provided, I followed the advice not to mix the elements and, instead, scooped from top to bottom.

The result was a flavor explosion: the clam foam was rich and deeply satisfying, the bamboo shoots added a refreshing crunch, and the clams themselves brought a pleasant chewiness.

Plus, the fried chili leaf delivered a spicy kick, perfectly balancing the dish’s creamy elements.

Course 4: Sawsawan (Dipping Sauce)

Sawsawan, or dipping sauce, holds a special place in Filipino cuisine: it’s almost as essential as rice to many meals.

Toyo Eatery brought this classic tradition to life with their coconut vinegar-based sawsawan, infused with garlic and pepper.

While it’s meant to enhance certain dishes throughout dinner, Clyde also encouraged experimenting freely to discover its perfect pairings.

And yes, it’s bottomless! But as they humorously advised, you can drink it, but you really shouldn’t.

Two Ways of Shrimp

To accompany the sawsawan, the shrimp dish was a celebration of Batangueño shrimps from Kalatagan in Batangas province, prepared in two distinctly delicious styles.

The first was halabos, boiled in salted water and chilled in an ice bath to lock in its sweetness.

The second was fried, wrapped in sweet potato leaves, and coated in a sourdough starter batter for crispiness. Topped with tomato garlic powder, this version offered a rich, savory bite.

I began with the fried shrimp, taking their advice to eat it with my hands, a nod to Filipino kamayan culture.

The shrimp was perfectly crispy, juicy, and bursting with flavor. When dipped into the sawsawan, the vinegar’s acidity added depth, highlighting the sweetness of the shrimp even more.

The boiled shrimp was equally delightful, especially when paired with the dipping sauce.

And yes, I couldn’t resist the classic Asian tradition of sucking on the shrimp head. It’s where so much of the flavor is concentrated!

This course was a great way of Toyo Eatery highlighting Filipino culture. Not only was the food amazing, but the experience of eating with my hands was a unique and memorable aspect of found throughout the evening.

Course 5: Mga Kilaw

The fifth course brought the intriguing Filipino cooking technique of kilaw to the forefront. Typically applied to raw fish, kilaw uses the acidity of vinegar to “cook” the dish.

Toyo Eatery elevated this tradition with inventive combinations and processes using two fascinating ingredients: tabon-tabon, a tropical fruit from northern Mindanao that softens vinegar’s acidity and minimizes fishiness, and bubud, a natural yeast starter from northern Ilocos, used to ferment rice and dry-age fresh fish.

Presented as a rotation of flavors, textures, and sensations, the course came in four distinct dishes.

Mackerel (Tanigue)

The mackerel was lightly cured with coconut vinegar infused with tabon-tabon.

Classic toppings like pickled ginger, red onions, lime zest, and singkamas added tangy and refreshing notes.

Goat and Eggplant

This dish swapped seafood for tender goat leg, torched and cured with coconut vinegar.

Served on an edible eggplant chip, it featured goat flakes, goat chicharon, and bright citruses.

The chicharon, made from goat skin, brought an earthy crunch that complemented the delicate flavors.

Tuna

Using a different vinegar base called tuba, the tuna dish incorporated spicy coconut cream, fermented cucumber, and local kaffir lime zest, offering a bold balance of heat and creaminess.

Three-Cut Pork Barbecue

Then came a surprise when I was ready to dig-in on the kilaw.

Filipinos love pairing inihaw, or grilled foods, when we eat kilaw.

Though not part of the rotating kilaw trio, the three-cut grilled pork barbecue is a signature OG Toyo Eatery dish that elevates a Filipino street food favorite into something special.

Topped with pickled labanos and paired with vinegar sawsawan, its three layers of pork (shoulder, leg, and belly) created an interplay of textures from tender to fatty, which reminiscent of the Thracian lamb baklava I had at 2 Michelin Star Turk Fatih Tutak in Istanbul.

Eating this course was an exciting experience.

I followed their recommended rotation, taking a bite of each dish in sequence before moving on: mackerel, goat then tuna.

The mackerel brought freshness, the tuna had bold spice balanced with creamy coconut notes, and the goat offered complexity with its crisp chicharon and earthy flavors.

The pork barbecue, meanwhile, was the best Filipino BBQ I’ve had. It was perfectly grilled, layered, and game-changing when dipped in vinegar.

I loved how the flavors and textures interacted within each rotation, creating an adventurous tasting experience.

Course 6: Saluyot, Okra, Labanos at Pipino

After the bold and lingering flavors of the previous courses, Toyo Eatery served a calming and cleansing dish to reset the palate.

This semi-soup course was built on a rich pork broth, enhanced with vegetables that every Filipino knows well: okra, saluyot, and labanos.

Presented in a delicate seashell-shaped bowl, the dish was served without cutlery, inviting guests to sip directly from the bowl.

As I took a sip, I was surprised the soup had a very thick viscosity.

It was not the clear and watery broth I initially expected.

The flavors revealed the essence of the vegetables themselves, standing in contrast to the clean, light taste of the earlier soup.

Accompanying the soup was a side of fermented cucumbers, or pipino.

These cucumbers were simply soaked in rice wash for three days, resulting in a tangy, olive-like bite.

Following Clyde’s suggestion, I alternated between small sips of the soup and bites of the cucumber to highlight the contrast of flavors.

Course 7: Kabute, Kamatis, Kamias, Mangga, Soy Beans

Course 7 presented a vegan dish built on intricate layers of flavor and texture: Kabute, Kamatis, Kamias, Mangga, Soy Beans.

At the base was a creamy soy milk curd, providing a rich foundation.

This was topped with a vibrant orange sauce made from sour fruits native to the Philippines, including kamias (bilimbi), tomatoes, and green mangoes.

Adding to the dish’s savory depth were grilled oyster mushrooms, crispy and deceptively meat-like, paired with spring onions.

To complete the medley, the dish featured kadios, or pigeon peas, small black peas native to the Visayas region.

Following the suggestion to scoop without mixing, the combination was spot on: the creaminess of the soy curd harmonized beautifully with the tanginess of the fruit-based sauce.

The grilled oyster mushrooms added a delightful crunch that contrasted the smooth elements, while the kadios brought a subtle nuttiness to the dish.

This dish wasn’t just flavorful, but also a textural delight: a testament to Toyo Eatery’s ability to craft vegan dishes that are just as dynamic and satisfying as their meat-based courses.

Also Read: Discovery Suites Manila, Luxury Hotel in Ortigas

Course 8: Alimasag, Gata, Palapa

For the eighth course, Toyo Eatery presented a deconstructed dish that celebrated the flavors of blue crab.

The star ingredient, laman ng alimasag (blue crab meat) was sourced from Cebu, wrapped in a banana leaf, and steamed to perfection with egg whites.

This delicate bundle was topped with a sweet gel made from tapuy, the local fermented rice wine, adding a unique dimension to the dish.

At the center of the plate was a vibrant sauce made from palapa, a famous Maranao condiment from Mindanao.

Combining sakurab (scallions), crab fat, and gata (coconut milk), the sauce offered a slightly spicy and coconutty richness.

On the left side, crispy fried shallots were paired with fresh green chilies and dulong, tiny, flavorful fishes that added a crunchy and briny contrast.

I began as suggested, tasting the crab meat on its own.

The flavors were wonderfully sweet and delicate, with the gel adding a savory-sweet note.

Personally, I would’ve preferred the taste of the crab without the gel, but it was an interesting twist.

Moving on to the sauce, the coconut and crab fat created a creamy, comforting flavor with a touch of heat that wasn’t overwhelming but definitely caught the back of my throat.

Lastly, I tried mixing all the components together, and the result was a flavor explosion.

The interplay of textures and flavors brought everything to life: the creaminess of the sauce, the crunchiness of the fried shallots, the slight spiciness of the chilies, and the sweetness of the crab combined into a truly delicious bite.

This course showcased how a deconstructed presentation could highlight each element while still encouraging a dynamic, complete experience.

I found mixing everything together was undoubtedly the best way to enjoy it as it delivered complexity and balance in every spoon.

Course 9: Tublay Peel and Kaabayawa Leaves

Before the main course, Toyo Eatery introduced another palate cleanser, a drink designed to reset the senses and prepare for the upcoming flavors.

Crafted from kaabayawa leaves, a local variety of kaffir lime from northern Mindanao, the drink incorporated the citrus peel and a delicate mist derived from kaabayawa juice.

Known as biyasong in its native region, this ingredient brought an unexpected twist to the evening.

Unlike the typical palate cleansers that are cold, sweet, or sour, this one was warm and distinctively bitter, a sharp departure from the norm.

The presentation and aroma were intriguing, with leafy and citrusy notes. I initially thought the drink would be creamy but it turned out to be the design of the cup.

I was surprised to find it had the consistency of water. Essentially vegetable water.

It was a bit too bitter for me, but at least it’s healthy.

Courses 10-13: Main Course

The main course was a beautiful spread of four unique dishes, celebrating Filipino flavors and traditions.

Silog sa Palayok

This dish featured garlic fried rice (silog) cooked directly in a clay pot, using heirloom Tinawon rice from Batad in the Banaue Rice Terraces.

With only one harvest each year, this rice is truly special.

The rice was topped with powdered dried fish roe, sautéed kangkong, and slightly grilled mahi-mahi.

The flavors were bold and comforting, and the rice itself was incredibly flavorful, possibly one of the best rice bowls I’ve had. I even went for a second helping, as Clyde said it was refillable.

Chicken, Cassia Leaf, Paminta

The chicken, sourced from free-range farms in Rizal, was grilled to perfection.

Undoubtedly the best part of the chicken, the thigh was served with a reduced chicken broth sauce made with toyo, patis, calamansi, and cassia leaves, which added a lighter aroma compared to bay leaves.

The dish was garnished with rakkyo onions, chives, garlic chips, and white pepper for a peppery, savory finish.

While I found the sauce slightly salty, mixing the chicken with the flavorful rice was the perfect way to enjoy it.

Pinirito (Fried Fish)

The bisugo fish from Bataan was expertly prepared, with the head deep-fried and the body ladle-fried to retain juiciness while achieving crispy skin.

The fish was seasoned simply with salt, pepper, and lemon. Fully deboned for convenience, the fish was so good to eat.

Its crispiness felt like snacking, and I highly recommend dipping it into the sawsawan vinegar for the extra dimension of flavor.

Ensalada

Served alongside the fish was a fresh salad of labanos (radish), kamatis (tomatoes), sibuyas (onions), and dulong (tiny fishes), which acted as a light and refreshing palate cleanser.

It paired wonderfully with the richer elements of the main dishes, enhancing the overall experience.

This course truly embodied the essence of Filipino fieasta (feasts), encouraging a buffet-style mix-and-match approach that felt relaxed yet indulgent.

Course 14: Tapay Sorbetes

The first dessert course, Tapay Sorbetes, brought a delightful fusion of sweetness, umami, and tradition to the table.

At its base was sorbetes, or Filipino ice cream, crafted not with conventional flavors like chocolate, ube, or queso, but with fermented Banaue malagkit, sticky purple rice from the Banaue rice terraces.

Mixed with sugar and tapuy (rice wine), this unique ice cream delivered an authentic and intriguing flavor rooted in Filipino culture.

Topping the sorbetes was gamet, a rare and precious seaweed from Cagayan in the north, dressed with sesame oil.

Gamet’s harvesting process is seasonal and risky, requiring individuals to scale high cliffs and brave crashing waves during Panahon ng Amihan (the Philippine Northeast Monsoon, a season of strong winds and waves).

Accompanying this was an edible flower, paytas, and a sprinkling of artisanal salt called Asin Tultul from Guimaras, which is processed using driftwood ashes and coconut milk during boiling.

Following the suggestion to scoop from top to bottom without mixing, I first tasted the seaweed on its own, which tasted intensely umami.

The sorbetes itself brought the familiar sweetness of sticky rice desserts but in a creamy ice cream form, an unexpected twist that worked beautifully.

Combining both gave an interplay of textures and flavors.

This dessert was both delicious and meaningful, highlighting seasonal and local ingredients while honoring the labor and traditions behind them.

Course 15: Rosella

Switching from Clyde, Toyo Eatery Pastry Chef Bettina served the second dessert, Rosella, which was a nod to heritage and creativity.

Named after the flower it’s inspired by, Rosella is sourced directly from Abra, the home province of Toyo Eatery’s Chef Sherwin.

For the past four years, Chef Sherwin’s family has been sending both fresh and dried flowers from their backyard farm, which Toyo Eatery incorporates into their dishes in various ways.

This year, they transformed it into a dessert that pays homage to the popular Filipino snack, Choco Mallows, with the classic layers: a cookie base, a fluffy marshmallow center, and a chocolate coating.

Candied Rosella petals were injected into the marshmallow, and the natural pigment of the flower provided the vibrant color throughout the dish.

The chocolate used came from the well-loved Auro brand in Davao, with two layers on the dessert: one tempered for a satisfying crunch and one creamy for richness.

A sauce made from Rosella tea added the final touch.

What made this dessert truly special was its balance of flavors and textures. Eating it by hand brought back nostalgic memories of enjoying Choco Mallows as a kid.

With each bite, I could taste the chocolate’s depth, the marshmallow’s softness, the cookie’s crunch, and the delicate floral undertones in the center.

The subtle sweetness, coupled with the richness of the chocolate and the gentle tartness of the Rosella (which reminded me of haw flakes), made for an outstanding combination.

Course 16: Leche Flan at Asin Tibuok

The next dessert of the evening combined innovation with tradition, showcasing leche flan ice cream elevated by a rare and unique salt, Asin Tibuok.

This artisanal salt from Bohol undergoes a labor-intensive process, beginning with soaking coconut husks (bunot) in highly saline man-made ponds for at least a month during hot weather.

After absorbing sea minerals, the husks are dried and burned to ashes, creating the base for filtering seawater into salt.

The seawater is then boiled in clay pots over fire for hours, replenishing with more seawater as they evaporate until the pot itself cracks under the heat, revealing the hardened salt inside.

Due to its shape and rarity, Asin Tibuok is often called the “Dinosaur Egg” of salts.

I first tried the leche flan ice cream on its own, which was sweet, smooth and creamy.

However, scraping the Asin Tibuok over the ice cream brought it to another level. The salt enhanced the flavors beautifully, adding a delicate balance of savory and sweet.

It was remarkable how a simple touch transformed the dessert into something truly extraordinary.

The rare salt, combined with the humble leche flan ice cream, was both a culinary and cultural revelation, leaving me in awe of the creativity and dedication that went into its creation.

Course 17: Ube Kinampay

Course 17 brought a fun, interactive element to the dessert experience: a mortar and pestle, known in Tagalog as dikdikan or almires, was placed in front of me.

Inside was balikutsa, a muscovado candy from the Ilocos region, made by continuously melting sugarcane (tubo).

This muscovado candy isn’t just a treat.

It’s also traditionally used as a sweetener in local coffee shops in northern Philippines.

Using the mortar and pestle, I crushed the balikutsa myself, adding a hands-on and playful element to the course, though I still didn’t know what dessert awaited.

The main component was revealed: Ube Halaya, made from the revered ube kinampay.

This sacred variety of yam hails from Bohol and is known as the “Queen of all Yams.”

It earned its sacred status during World War II, when it sustained the population through famine due to its remarkable ability to last over a year without spoiling, provided it’s stored at the right temperature.

Even today, the people of Bohol honor its significance, treating it with deep respect.

The preparation of the ube halaya involved stirring the yam with coconut milk over low heat until it thickened.

My crushed balikutsa was then added as a sweetener.

The flavor of the ube halaya was remarkable, rich and naturally sweet, with the muscovado candy adding an extra layer of depth.

It carried the comforting taste of sticky rice desserts but in a creamy and indulgent form.

Courses 18 and 19: Final Desserts

The tasting menu at Toyo Eatery concluded with two thoughtfully crafted desserts which were petit fours.

Cassava Cake

The cassava cake was prepared in the traditional Filipino way, baked in a pugon (brick oven) located in the corner of Toyo Eatery’s kitchen.

However, the team added their own twist by grilling the cake after baking, resulting in a slightly charred crust that brought extra smokiness and texture.

As a fan of cassava cake, I really enjoyed this version and loved the contrast between the crispy exterior and the soft, flavorful cassava inside.

Chocolate Bonbon

The chocolate bonbon offered a surprising and exciting combination of flavors.

Encased in 77% dark chocolate from Auro Chocolates in Davao and coated in cocoa powder, the bonbon housed a luscious filling of dulce de leche.

But the real twist came from the addition of patis (fish sauce).

Taking it in one bite, as suggested, led to an incredible burst of flavors: the savory umami from the fish sauce elevated the sweetness of the dulce de leche and balanced the bitter richness of the dark chocolate.

It was like a reimagined salted caramel, taken to the next level by the depth of the fish sauce’s flavor.

Pabaon: Take Home Food

No Filipino gathering or, in this case, dining experience is complete without a pabaon (take-home food).

At Toyo Eatery, this tradition comes alive with a take home bag, featuring their sourdough bread as a farewell treat, along with a printed copy of the tasting menu and instructions on how to reheat the bread.

The bread is crafted from their signature sourdough mother dough, which has been alive since 2016.

Baked in their bakery Panaderya Toyo, the bread is fried to perfection, resembling a delightful fried dough or donut.

Toyo Eatery Service

Dining at Toyo Eatery isn’t just about the food. It’s also about the entire experience, and the service here is exceptional.

The staff is welcoming, knowledgeable, and attentive without being overbearing.

They take the time to explain each dish, its ingredients, and the inspiration behind it, making you appreciate the thoughtfulness that goes into the meal.

My server Clyde was super knowledgeable and answered all my deeper questions on the food and ingredients.

The combination of great service and extraordinary food makes dining here truly special.

Jordy Navarra, Filipino Chef Behind Toyo Eatery

Chef Jordy Navarra is the creative mastermind behind Toyo Eatery.

He honed his craft at world-renowned restaurants like Michelin Star restaurants, The Fat Duck in the UK and Bo Innovation in Hong Kong, before returning home to champion Filipino cuisine.

What sets him apart is his dedication to highlighting local traditions and ingredients while presenting them in an inventive and modern way.

Chef Jordy’s work is driven by a deep respect for the stories and heritage behind Filipino food, which is evident in every dish at Toyo Eatery.

Awarded with Two Knives (World Class) at The Best Chef Awards in Dubai, his passion for pushing the boundaries of local cuisine has not only earned Toyo Eatery its accolades but also helped put Filipino food on the global culinary map.

How To Make Reservations for Toyo Eatery

If you want to dine at Toyo Eatery, you most definitely need to make reservations.

They have a reservation release schedule that gives you an idea when is the best time to book.

It’s usually 3 weeks in advanced. E.g. April 29 – May 3 reservations are released by April 10th.

You can make reservations online through their Tock page, or you can call them directly at +63917-720-8630.

Pro tip: Try to snag an early evening reservation to maximize your time enjoying the meal and the lively atmosphere of The Alley at Karrivin.

Final Thoughts on Toyo Eatery

I highly recommend checking out Toyo Eatery if you ever find yourself in the Philippines, especially in Manila.

Toyo Eatery is more than just a restaurant: it’s an experience that celebrates the Philippines in a way that’s fresh, thoughtful, and undeniably delicious.

It’s without a doubt one of the best restaurants I’ve had the pleasure of dining at in the Philippines.

I’ve never had Filipino cuisine done at this level of fine dining, getting to try some special and rare Filipino ingredients I’ve never tried or even heard of before.

The entire experience, from the flavors to the storytelling, is truly unique. Every dish tells a story, rooted in Filipino culture and heritage, and the attention to detail is unmatched.

With the Michelin Guide arriving in the Philippines in late 2025, I have no doubt that Toyo Eatery is destined for recognition.

I wouldn’t be surprised to see them earn a star: my prediction is Two Stars.

So be sure to try Toyo Eatery now because, once Michelin Guide Philippines comes out, it’ll be even pricier and harder to make reservations.

And as of Oct 2025, they are One Michelin Star!

Toyo Eatery is a testament to the incredible talent and creativity in Filipino cuisine, and I’m excited to see it celebrated on a global stage.