Yoi Sake Bar & Restaurant

Bj Zamora

5.0

Poblacion, Makati is filled with new hip joints to hold out there, eat new and exciting cuisines and Yoi is certainly on top of the list. Japanese - Scandanavian, so how exactly does that work? For me personally perfectly. The delicate character of Japanese combined with earthiness ofNordic finishes generates something very unique and well worth tasting. Yoi includes a small dedicated eating place and a good adjoining sake bar. Both have super contemporary feel, with the cafe having much industrial decor. But it is the food you will be most thinking about. Yes they will have modern assumes Sushi, but numerous Japanes restaurants do nowadays. It is the other dishes, which are breathtaking. Yoi includes a unique undertake Surf n Turf, seafood and chicken liver - still left industry maybe but a genuine taste sensation. You can find equally delightful preferences in meals like sake sauteed octopus with havarti cheese or the egg on egg on egg. But for me personally, the Bone Marrow, with Smoked tuna, crimson pickled cabbage and greens. It's sensational. No wines in this location, it's about Sake. The considerable list needed trying to explain to newbies like me. Luckily, the well trained employees tend to be more than obliging and able.

Superlouiese

4.0

Yoi Sake Bar & Cafe is a fun location to choose dinner. It's a little bit pricey but enjoyable as it's even more tasting when compared to a regular meal. All of the dishes were great though. The waiter had been very acquainted with sake and recommended it for thedifferent meals. The restaurant region is really a bit dark and may use more lighting. It is also a small region so it's very cozy. The bar region is okay for the darkness. The meals was different and very good. Love the region it is situated in as it is also fun to stroll around. The only real downside may be the noise level since it might use some soundproof.

Therese Villanueva

3.0

We tried 3 items: a chawan mushi-riff, shrimp wasabi bisque and house-made sour dough. The egg-on-egg-on egg was probably the most successful. A little portion having an intriguing combination of tastes. The bisque had been grey-green in colour and flat in taste. Kept searching for a wasabizing and it in no way arrived. Shrimp has been tender... The sourdough lacked the sour; have to focus on the ferment and perhaps the decision of flour. All in almost all, there is no taste impact, nothing at all that may stay as a memory space. Suspect it had been meant to be considered a bar.