Inatô

The story

Inatô: Chef JP Cruz's Michelin-Starred Filipino Contemporary Dining in Makati City

Inatô: A Personal Expression of Filipino Cooking

In the quiet corner of Karrivin Plaza in Makati, Inatô is chef JP Cruz’s intimate stage for a cuisine that is distinctly his own. The name, drawn from the Binisaya language, translates to “our way” — a philosophy that grounds the restaurant in Filipino roots while exploring the many paths that lead to Filipino food. After more than a decade in the industry and travels both local and abroad, chef Cruz has shaped a culinary style that is personal, precise, and deeply connected to the seasons.

The restaurant’s recent recognition with a Michelin star (2026) underscores the quality of this vision. At Inatô, the menu is never written in advance. The “Bahala Na Menu” — a phrase that means “we’ll take care of it” — is a four-course experience that changes nightly, driven entirely by what is available and at its peak. Ingredients are sourced locally and globally, but the cooking techniques and flavor profiles remain unmistakably Filipino. This season-first approach means each meal is a unique reflection of the day’s market and the chef’s instincts.

The Dining Experience

Guests are seated at an eight-seat communal counter for the 6:00pm or 8:30pm sittings, or in a private dining room that accommodates four to six. The counter brings diners face-to-face with the kitchen, offering a front-row view of the precision and care that goes into each plate. The atmosphere is calm and focused — no distractions, just the rhythm of service and the quiet hum of conversation.

The menu is built around fish, chicken, and pork; vegan or vegetarian diets are not accommodated. A wine or sake pairing is available for those who wish to deepen the experience. The price for the four-course menu is Php 5,900 per guest (plus service charge). A deposit secures the reservation, and cancellations must be made 48 hours in advance for a full refund.

A Philosophy of Trust

What makes Inatô stand out in Manila’s dining scene is the trust it asks of its guests — and the trust it returns. The kitchen decides what to cook on the night itself, drawing from a larder of exceptional produce and applying Filipino techniques that have been refined over years. The result is contemporary Filipino cooking that feels both rooted and forward-looking. It is not a reinterpretation of tradition, but an honest, personal expression of it — chef Cruz’s own way, served one season at a time.