If you’re looking for a place to hang out and enjoy authentic Japanese food infused with rum and a wide selection of cocktails you won’t find anywhere else with friends and colleagues this holiday season, all you need to do is drop by TKB by Tanduay in Ayala Avenue, Makati City.
TKB stands for The Kushi Bar, and it specializes in kushi (skewered) selections creat-ed by Japanese chef Yuri Amami, the first female Japanese chef in the Philippines. Here, you’ll also find the TKB shots, deliciously-flavored cocktails infused with Tan-duay Dark and Premium White Rum.
For the entire month of December, TKB by Tanduay offers a free flight (four shots) for diners of five. It's exciting right?
“We always come up with seasonal selections and since this month is all about cele-brating and merry-making for us Filipinos, we have chosen to reward our diners with our TKB shots. They can choose whatever flavor they want,” says TKB by Tanduay general manager Karen Roque.
The TKB shots selection includes the Aomori (apple wasabi), Tokushima (ginger cala-mansi), Kumamoto (watermelon basil), Miyazaki (cucumber basil), Nagano (lemon apricot), Ehime (green apple and kiwi), and their newly-introduced rambutan rum-infused shot.
Roque recommends that diners enjoy them along with their kushi selections, which now have items using ingredients that are popular with Filipino diners. So, don’t be surprised to find the Gyubara (beef tenderloin) along with the Reba (chicken liver) or the Hotate (scallop) along with the Hatsu (chicken heart) on the menu. All reasonably priced, these kushi selections are meant to be enjoyed plate after plate—just like how Filipinos dine.
Roque shares that the idea behind TKB by Tanduay is to promote Filipino dining through Japanese food. This is what makes the restaurant different from other Japa-nese dining concepts in the country.
“This is why we have partnered with Tanduay, a truly Filipino brand. Through this part-nership, we were able to create unique offerings such as our rum-infused food and drinks selections,” she says.
TKB by Tanduay likewise supports Filipino farming as it sources most of its ingredients from local farmers. The restaurant also uses organic ingredients, and its coffee is 100% Philippine-made.
“Japanese and Filipinos share the same love for good food and drinks. And here at TKB by Tanduay, we want to celebrate that,” Roque concludes.
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| Kumamoto (watermelon basil) |
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| Miyazaki (cucumber basil) |
Roque recommends that diners enjoy them along with their kushi selections, which now have items using ingredients that are popular with Filipino diners. So, don’t be surprised to find the Gyubara (beef tenderloin) along with the Reba (chicken liver) or the Hotate (scallop) along with the Hatsu (chicken heart) on the menu. All reasonably priced, these kushi selections are meant to be enjoyed plate after plate—just like how Filipinos dine.
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