The story
Iai is a sushi kappo restaurant in Quezon City where instinct meets culinary craft. The name draws from iaido, a Japanese martial art centered on awareness and keen responsiveness — a philosophy that mirrors chef Bruce Ricketts' spontaneous cooking style. The result is a dinner-only omakase experience that weaves together Filipino, global, and seasonal Japanese ingredients using precise Japanese techniques.
The restaurant earned a Michelin Recommended distinction in 2026, a nod to its dedication to craftsmanship and the singular vision of chef Bruce.
Iai offers three omakase formats, each driven by seasonality and the chef's off-the-cuff approach. The kappo omakase is a shorter, eight-course menu without sushi, falling somewhere between formal kaiseki and casual izakaya. The sushi omakase begins with seasonal appetizers, followed by six to seven pieces of nigiri, a meat course, and dessert — best experienced at the chef's counter for direct interaction with chef Bruce. For those seeking a deeper exploration, the premium omakase features 16 to 18 dishes with an extended nigiri course, available by advance request.
This Filipino-Japanese cuisine is anything but static. Ingredients change with the seasons, and chef Bruce's instincts guide each course, making every visit distinct.
The restaurant seats just ten guests at the chef's counter for sushi omakase, with additional tables in the main dining area and a private room for kappo seatings. Staggered dinner seatings ensure an intimate pace, and the space — air-conditioned and pet-friendly — keeps the focus on the food and the interaction between chef and guest. A notable sake list and wine pairings complement the meal, though the real draw is watching chef Bruce work, his movements as deliberate as the philosophy that names the restaurant.
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