MAKATI CITY — Tucked inside the creative Comuna Building on Pablo Ocampo Sr. Extension, a nine‑seat counter has become one of Makati’s most compelling dining destinations. Birdjovi is an intimate yakitori omakase led by self‑taught grill master Takuto Kato, where fire, timing, and conversation shape a multi‑course experience built around Japanese yakitori traditions. The compact, black‑and‑dark‑wood space places diners directly in front of a glowing binchotan charcoal grill, where each skewer is prepared and served at its precise moment of perfection.
A Name Born from a Child’s Mispronunciation
The restaurant’s playful name comes from a deeply personal story. “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”. Kato‑san chose Makati for what he described as its “energy and diversity,” positioning the restaurant as both refined and approachable.
The Art of Yakitori Omakase
The evening unfolds as a 13‑course progression paced around the rhythm of the fire. Each serving arrives moments after leaving the grill, emphasizing texture and temperature rather than theatrics. Kato‑san describes his philosophy simply: “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”.
Each cut of chicken is treated individually, grilled over binchotan charcoal sourced from Laos and Vietnam. Seasoning is restrained, relying on Himalayan pink salt and Okinawa salt to enhance rather than dominate. The menu changes regularly, but highlights include chicken tenders with shiso and ume, chicken hearts, tail, neck with katsuo radish, and liver laced with tare. Kato also opens with a monaka filled with creamy chicken liver pâté, followed by a surprise kanpachi with ankimo dipping sauce.
An Immersive, Approachable Experience
The compact layout and open kitchen make the experience quietly theatrical without becoming performative. “The counter lets guests enjoy the food fresh off the grill while feeling close to the cooking process,” explains Kato‑san. Though grounded in Japanese technique, Birdjovi acknowledges its Manila setting. “While staying true to Japanese yakitori, we adjusted the experience to fit the local setting,” says Kato‑san. “The goal is to keep it authentic, yet natural and approachable”. The yakitori omakase is priced at PHP4,500, with two seatings per day.
