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The Counter at Ginza One

The Negima, a skewer of juicy chicken thigh and onion leeks, showcases a classic combination with a balance of smoky, savory, and slightly sweet flavors.

Negima 

Following this is Momo, pure chicken thigh grilled to perfection, with its simplicity emphasizing the high-quality ingredients.

The Tebasaki, or chicken wings, are grilled until the skin is irresistibly crispy while the meat inside remains tender.

One of the most beloved items on the menu is the Tsukune, a chicken meatball skewer that Kodama-san elevates with a secret blend of spices and a final glaze of tare sauce, creating a balance of umami and sweetness.

For those who love texture, the Bonjiri, or chicken tail, offers a rich, fatty bite that is both indulgent and satisfying.

Guests are also offered a choice between Liba (liver), Hatsu (heart, shown in photo), or Sunagimo (gizzard), each prepared to highlight its unique texture and depth of flavor. These skewers are perfect for adventurous diners seeking to experience the full range of yakitori.

The Kawa, or chicken skin, is another standout, grilled until it achieves a delicate crispiness that crackles with each bite.

The penultimate course is the Tori Paitan Soba, a comforting bowl of Japanese noodles in a rich chicken soup that embodies the essence of the yakitori experience.

Finally, diners are treated to Kodama Special Pudding, a creamy and luscious dessert that provides the perfect ending to the meal. During our visit, it was a delicately creamy black sesame pudding!

The Ginza Group, celebrated for introducing authentic yet approachable Japanese dining experiences to the Philippines, has once again set the bar high with <a href="https://www.instagram.com/thecounter_ginzaph/" rel="noopener noreferrer" target="_blank">The Counter at Ginza One</a>, a yakitori omakase restaurant led by none other than Chef Masahiko Kodama, fondly referred to as one of Japan’s “Yakitori Gods.” With over 30 years of culinary mastery and a Michelin Bib Gourmand recognition to his name, Kodama-san has crafted a dining experience that brings the artistry of Japanese yakitori to life in Makati.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17369166511573.jpg" style="width:900px" class="fr-fic fr-dib"/>Chef Masahiko Kodama</div><div> </div>Kodama-san’s approach to yakitori is grounded in tradition, precision, and simplicity. “At The Counter, the yakitori is prepared the way it is done in Japan. It is salted, and the skewers are served fresh off the Binchotan grill,” shares Kodama-san.The use of Japanese Binchotan charcoal, flown in from Japan, ensures the same smoky depth and clean flavor that Kodama’s loyal patrons in Tokyo have come to love.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17369166755972.jpg" style="width:900px" class="fr-fic fr-dib"/>Yakitori is served fresh off the grill</div>What sets The Counter apart is the seamless fusion of authenticity and innovation. While Kodama-san’s techniques remain firmly rooted in Japanese tradition, the restaurant has adapted its menu to showcase high-quality local ingredients. The only difference here and his Japanese restaurant is the source of chicken, which underwent the same meticulous process of sourcing Filipino chicken that meets Kodama-san’s exacting standards.Diners at The Counter are treated to an omakase experience that is both intimate and interactive. With only a limited number of seats available, the restaurant replicates the ambiance of a traditional Japanese yakitori bar, where the chef (Kodama-san himself or The Counter’s Filipino chefs who personally trained directly with Kodama-san) prepares each skewer in front of the guests. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1736916727557THECOUNTER_9868.jpg" style="width:900px" class="fr-fic fr-dib"/>Yakitori omakase at its finest </div>The carefully curated omakase menu begins with light starters, which regularly varies depending on seasonality of ingredients and Kodama-san’s inspiration. The owners of The Ginza Group shared that Kodama-san gets to play more at The Counter, turning it into his test kitchen of sorts where he can explore the limits of his creativity. These appetizers set the stage for the main event: nine meticulously crafted yakitori skewers, each highlighting a specific part of the chicken. <div>[[PHOTO ALBUM]]</div>There is also Seseri, chicken neck, that provides a leaner, more flavorful cut, with the perfect char from the Binchotan grill.To complement the meat, a seasonal Grilled Vegetable skewer is included, offering a burst of freshness to cleanse the palate. More than just a meal, dining at The Counter is an experience designed to foster connection between the diner and the chef, between Japanese tradition and Filipino innovation. The communal setup encourages conversations, whether diners are among friends or strangers. After all, there’s nothing like a great meal to bond over. The Counter at Ginza One is located at Eco Plaza, Chino Roces Avenue, Makati. Instagram: <a href="https://www.instagram.com/thecounter_ginzaph?fbclid=IwY2xjawH0IN1leHRuA2FlbQIxMAABHZm4R7KGoLychl-jBg9--h5fANF3k7vydGV0mSd58E1pBavq1WXlaapZAg_aem_fBRlpKUU-iIUqgiDfhiE3g" rel="noopener noreferrer" target="_blank">@thecounter_ginzaph</a>. Facebook<a href="https://www.facebook.com/thecounterginzaone" rel="noopener noreferrer" target="_blank">: @thecounterginzaone</a>.

The Ginza Group, celebrated for introducing authentic yet approachable Japanese dining experiences to the Philippines, has once again set the bar high with The Counter, a yakitori omakase restaurant led by none other than Chef Masahiko Kodama, fondly referred to as one of Japan’s “Yakitori Gods.”

The Ginza Group , celebrated for introducing authentic yet approachable Japanese dining experiences to the Philippines, has once again set the bar high with The Counter , a yakitori omakase restaurant led by none other than Chef Masahiko Kodama , fondly referred to as one of Japan’s “Yakitori Gods.”

Restaurant of the Week: Meet One of Japan’s ‘Yakitori Gods’ At This New Omakase Restaurant In Makati

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Restaurant of the Week: Meet One of Japan’s ‘Yakitori Gods’ At This New Omakase Restaurant In Makati

Ching Dee

Published January 15, 2025 01:00 PM PHT

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Updated January 15, 2025 02:44 PM PHT

Read More:

the counter at ginza one

japanese restaurant

yakitori omakase

netflix chef

chef masahiko kodama

new restaurant makati

the ginza group

restaurant of the week

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