Shido, a Japanese dining concept, has opened on the second level of the Makati Shangri‑La hotel, replacing the former Inagiku restaurant that closed after the hotel’s 2023 reopening.
The venue is organized around a central dining hall and features distinct stations, including a robatayaki grill, a bar offering more than thirty sakes, a sushi counter, and a teppanyaki area.
At the robatayaki station, diners can sample a tsukune chicken ball with shredded cheese and a shingendori chicken ibushiyaki served with a house‑made yuzu kosho, both delivering smoky depth and bright citrus notes.
The sushi bar presents bluefin tuna toro temari sushi, hand‑rolled into compact balls that melt in the mouth, alongside hamachi that balances a stronger flavor with delicate texture.
Teppanyaki guests receive grilled tamago tofu accompanied by a tomato salsa, a milder offering that contrasts with the richer flavors of the other stations.
In the main dining area, the menu includes Chilean seabass saikyo yaki, where a mild white miso glaze imparts sweetness to the fish, Oumi A5 beef prepared tempura‑style with a beef‑bone sauce, and an abalone porridge noted for its silky consistency and refined bite.
Jonathan Reynolds, general manager of the hotel, explained that the transition from Inagiku to Shido was driven by a desire to avoid a simple reopening and to demonstrate creativity amid Manila’s roughly one thousand Japanese restaurants.
Development of the concept spanned nearly a year, highlighted by an artwork displaying 329 matcha whisks—one for each day of planning leading up to the launch.
Menu offerings are seasonal, adapting to the quality of ingredients sourced from Japan, local fisheries, and regional producers such as those in Baguio, reflecting a commitment to freshness.
Reynolds emphasized that Japanese cuisine relies on the intrinsic quality of ingredients, favoring subtle interaction over heavy seasoning or sauces.
Shido operates daily, serving lunch from 11:30 a.m. to 2:30 p.m. and dinner from 6:00 p.m. to 10:30 p.m.
