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Ginza One

Jeeves De Veyra

<div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1773656153700CHEF KODAMA.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Yakitori master chef Masahiko Kodama.<em> Jeeves de Veyra</em></span></span></span></div><p>Yakitori master chef Masahiko Kodama serenades fans with Harana, an 11-course omakase that makes music out of Filipino flavors and ingredients with his meticulous yakitori craft.</p><p>Despite his pedigree, Kodama is disarmingly down to earth, often eating alongside Ginza One’s staff after-hours at neighborhood carinderias. Those meals became his research. Local dishes, ingredients, and flavor combinations are remixed here into Harana, an experimental tribute album of Japanese techniques played to a distinctly Filipino beat.</p><p>The meal opens with what looks like lumpia, but the filling is soboso — Japanese-style minced chicken bound with umami-sweet tare drawn from Ginza One’s perpetual jar made from Chef Kodama&#x27;s starter.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365662387401 - SOBOSO LUMPIA.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Soboso spring roll. <em>Jeeves de Veyra</em></span></span></span></div><p>This is tinola reimagined. That balloon-like globe hanging on a skewer is kinkan, an unformed egg encased in a membrane that would later become the shell. Diners are instructed to eat the kinkan first, popping it so the rich yolk spills into the mouth. Then sip the clear tinola broth as a chaser.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365665593002 - TINOLA.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Kinkan with tinola. <em>Jeeves de Veyra</em></span></span></span></div><p>The humble pako salad gets a yakitori upgrade. Pako is tossed with onions and tomatoes, but it’s the crisp chicken skin that adds texture, dressed in a teriyaki-style sweet-sour vinaigrette.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365669579303 - PAKO SALAD WITH CHICKEN SKIN.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Pako salad.<em> Jeeves de Veyra</em></span></span></span></div><p>Chicken thigh yakitori arrives topped with dehydrated calamansi slices and a citrus-chili sauce on the side. Kodama’s fascination with sour notes comes through clearly here.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365672433304 - NEGIMA WITH SHOYUMANSI.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Negima with calamansi. <em>Jeeves de Veyra</em></span></span></span></div><p>Chicken tenderloin is paired with Ginza One’s house-made buro. This buro is still a bit young, offering gentle fermentation rather than the pungency some diners might expect. Best spread some of the green mango slivers on each piece of chicken to get the best bite.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365674697605 - SESIMA WITH BURO.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Sesima with buro. <em>Jeeves de Veyra</em></span></span></span></div><p>Chicken wings are seasoned mid-grill with grated Boholano asin tibuok, infusing smoke and salt into the meat. Alamang powder is served on the side, allowing diners to season to taste. Best eaten off the skewer, with your fingers.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365677191506 - TEBASAKI WITH ASIN TIBUOK and ALAMANG powder.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Tebasaki with asin tibuok and alamang powder. <em>Jeeves de Veyra</em></span></span></span></div><p>The flavors of ensaladang itlog na maalat are transformed into a tomato-salted egg emulsion for dipping. Tsukune is finished with grated cured egg yolk, turning the familiar salad into a bright punchy sauce for the chicken meatball.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365679833707 - TSUKUNE WITH SALTED EGG EMULSION.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Tsukune with salted egg emulsion. <em>Jeeves de Veyra</em></span></span></span></div><p>Kodama’s favorite Filipino dish takes center stage. Chicken inasal is reinterpreted with a sauce of tanglad (lemongrass) and his proprietary tare. Taste it first before adding calamansi as just a squeeze can easily overpower the dish. The mini-onigiri on the side make this a filling finish to the mains.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365682593708 MOMO - INASAL_.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Momo inasal. <em>Jeeves de Veyra</em></span></span></span></div><p>At a glance, it resembles pinakbet on a stick, minus the bagoong. Squash, eggplant, and grilled chicken skin are skewered and set over ginger-tomato salsa, topped with crushed peanuts.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365684861909 - SEASONAL VEGETABLES.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Seasonal vegetables. <em>Jeeves de Veyra</em></span></span></span></div><p>Instead of his usual ramen finale, Kodama serves kakesoba. The broth, made by boiling down all the chicken bones used throughout the meal, is notably lighter than the ramen featured in his classic omakase. Rolled tamago, chicken meat, cabbage, and scallions make this bowl of noodles a satisfying close.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365689275610 - NOODLES.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Noodles. <em>Jeeves de Veyra</em></span></span></span></div><p>The final course mirrors leche flan in form, bookending Kodama’s usual omakase dessert. The caramel is light, with some citrusy notes from Japanese mandarin peel, while scattered bits of fried chicken skin lend an unexpected savory edge.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177365691763911 - FLAN WITH CHICKEN SKIN.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Flan. <em>Jeeves de Veyra</em></span></span></span></div><p>Kodama brought over bottles from breweries he personally works with. The sake pairing I had with this omakase was a Yamamoto Spring Sake. For a Junmai GInjo, this was fruity and sweet. Nice sips alongside the predominantly bright and sour flavors Kodama was fond of in the Harana set.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1773656988099yamamota Spring sake.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Sake. <em>Jeeves de Veyra</em></span></span></span></div><p>It’s tempting to dismiss Harana as elevated ihaw-ihaw, but that would miss the point. Kodama still shows the same care, meticulously fussing over the grill making sure each piece of chicken is perfectly cooked and seasoned. The Filipino ingredients just add a different way of enjoying Kodama’s yakitori.</p><p>With Harana, Chef Kodama and The Counter at Ginza One strike the right notes, making music from chicken, charcoal, and smoke.</p><div><br/></div><div><em>Chef Kodama will be cooking at The Counter at Ginza One (2305 Chino Roces Ave, Makati City) only until March 21, though the Harana set will remain on the menu until the next round of guest chefs arrives in mid to late April. The “Harana” 11-course omakase is priced at P6,500/pax. Seats are very limited.  </em></div>

<p>At The Counter at Ginza One, yakitori master Masahiko Kodama presents ‘Harana,’ an 11-course omakase that reimagines Filipino dishes and ingredients through precise Japanese grilling techniques, turning familiar flavors — from tinola to inasal — into a culinary serenade.</p>

At The Counter at Ginza One, yakitori master Masahiko Kodama presents ‘Harana,’ an 11-course omakase that reimagines Filipino dishes and ingredients through precise Japanese grilling techniques, turning familiar flavors — from tinola to inasal — into a culinary serenade.

Yakitori master Masahiko Kodama serenades Manila with ‘Harana’ omakase

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Yakitori master Masahiko Kodama serenades Manila with ‘Harana’ omakase

Jeeves De Veyra

Published March 16, 2026 06:36 PM PHT

Read More:

Ginza One

yakitori

Makati eats

Harana

omakase

Masahiko Kodama

Japanese food

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