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Enbu

Okada Manila turns up the heat in the local culinary scene and introduces Enbu with the dancing flames of the grill as the restaurant’s inspiration.

In the main dining area, Enbu’s stylish and inviting robata counters take center stage. Guests are called to take a seat and watch as our team of seasoned chefs make use of traditional Japanese cooking techniques, slow-grilling the finest meats and local produce over charcoal resulting to beautifully charred and full-flavored dishes with smoky aromas.

Masahiro Mizumoto

With over four decades of culinary expertise, Chef Masahiro Mizumoto is a true maestro of Japanese cuisine. His journey began in 1983 in Fukuoka, Japan, a city celebrated for its exquisite Kaiseki-style and live fish dishes, including the delicate art of blowfish preparation. Chef Mizumoto’s dedication to his craft led him to the Philippines in 2008, where he played a pivotal role in the renovation of a five-star hotel in Manila, quickly establishing himself as a sought-after chef for Japanese dignitaries and VIP guests.

Compelled by his passion for authentic Japanese flavors, Chef Mizumoto made the Philippines his permanent home in 2009, embarking on a remarkable journey as an executive chef in the hospitality industry. His mastery of traditional techniques and commitment to excellence earned him the prestigious role of Japanese master chef for Philippine Airlines from 2013 to 2015, where he created culinary delights that soared to new heights. Recognized as one of the top nine chefs in Metro Manila by a renowned travel magazine, Chef Mizumoto continues to leave an indelible mark on the culinary scene, blending tradition with innovation to craft unforgettable dining experiences at Kitchen-ENBU. His legacy is one of passion, precision, and a relentless pursuit of culinary perfection.