The much-awaited Birdjovi opens in Manila

There’s a new destination for charcoal-grilled excellence with the opening of Birdjovi, an intimate yakitori omakase (meaning “I leave it up to you,” so the chef, not the guest, makes the choices) experience led by yakitori master Takuto Kato (Kato-san). With only nine counter seats per service, the restaurant in Comuna Makati offers an immersive journey into the soul of Japanese yakitori, where each skewer is served at its precise moment of perfection.

I first tasted the yakitori of Kato-san during one of the pop-ups he had in a Japanese restaurant in Manila. I was blown away with the way he cooked all the different kinds of yakitori sticks I had. The man has a knack of removing the stick from the grill the second it is cooked, preventing any of the juices from drying up, resulting in a perfectly cooked, moist, and juicy yakitori. I inquired where his restaurant was and I learned it was in Carmona, Cavite. I am so thrilled I can have his food now in Makati!

The name Birdjovi comes from an unexpected origin. “My child once mispronounced ‘one, two, three,’ and it came out as ‘Birdjovi,’” shares Kato-san. “Its simple, natural sound matched the spirit of yakitori, so it became the name of the restaurant.” 

He says, “Yakitori omakase is about serving each skewer at its best moment. We focus on the basics: fire, salt, and timing, keeping everything simple and precise.” He seasons his skewers with Himalayan pink salt and Okinawa salt, both known for their deep umami flavor and gentle salinity, enhancing the natural flavor of the meats (mostly chicken) without overpowering it.

Each cut of chicken is treated as its own ingredient, grilled differently to highlight texture, juiciness, and depth. The skewers are cooked over binchotan (high-quality Japanese white charcoal) sourced from Laos and Vietnam, prized for its exceptionally high heat and clean burn. The charcoal produces a light pure smoke that carries no harsh or tar-like aroma that will not overpower the true taste of the meat.

What sets Birdjovi (and Kato-san’s first yakitori izakaya in Carmona, Cavite) apart is both technique and intimacy. Guests sit directly at the counter, watching skewers kissed by fire just inches away. “The counter lets guests enjoy the food fresh off the grill while feeling close to the cooking process,” Kato-san explains.

Kato-san began practicing yakitori six years ago as a self-taught cook. Now, he brings his evolving personal style to Makati, saying, “I express my own style of yakitori here through experience and continuous refinement.”

Kato-san hopes guests leave with a deeper appreciation for charcoal cooking and hospitality. He adds, “I hope guests can feel the character of charcoal cooking and the hospitality at the counter. More than just a meal, I want it to be an experience they enjoy as a whole.”

Birdjovi can promise an unforgettable night for those lucky enough to reserve a seat at the counter.

The restaurant has a reservation policy that requires a down payment or deposit to book. I totally agree with this policy, and I believe it should be implemented to protect restaurants from no-shows, which means lost income.

Check out the exceptional food of Birdjovi, it is so worth a visit! 

Birdjovi is located atComuna Building, Pablo Ocampo Street Extension, Makati City. They are only open for dinner with the first seating at 5:00 to 7:30 p.m. (all omakase) and the second seating at 7:45 to 10:30 p.m.(serving both omakase and a la carte). The Yakitori Omakase costs P4,500 per person and reservations are highly recommended because the place only has nine seats. For reservations, message @birdjovi.mnl on Instagram or Viber message (0945) 8497095.