Tucked away in the emerging food scene of BGC is a new name quickly making waves for those who seek intentionality in every bite: iai. Pronounced ee-eye, the restaurant’s name takes inspiration from the Japanese martial art of iaido, which emphasizes precision, control, and ritual. That same philosophy flows seamlessly into the dining experience.
Founded by a group of partners and led by Chef Bruce Ricketts (of Mecha Uma fame), alongside designer Jae Pickrell, iai offers an omakase and kappo experience stripped of excess—focusing on craft, clean lines, and a mindful respect for ingredients. It’s not just dining; it’s a quiet ceremony of taste.
The interiors of iai mirror its culinary vision. Designed in collaboration with renowned firm Hurray Design, the space is clean, softly lit, and centered around an 11-seat hinoki wood sushi counter. The absence of background music, decorative clutter, or even menus feels deliberate. Here, the food speaks louder than anything else.
The open kitchen allows diners to observe Chef Bruce and his team at work—every slice, torch flame, and plate arrangement handled with deliberate elegance. The arrangement encourages guests to pause and truly savor each moment.
iai offers a 14-course dinner omakase (₱9,000) and a 5-course kappo experience (₱4,500). Courses shift with the seasons and Chef Bruce’s instincts, combining traditional Japanese methods with Filipino and global ingredients.
Menu highlights include:
- Ankimo (monkfish liver) with citrus glaze
- A5 Wagyu served with white kombu sauce
- Seasonal sashimi imported directly from Toyosu Market
