A Modern Tribute to the Filipino Culinary Heritage
Under the creative direction of Chef Jordy Navarra, Toyo Eatery reimagines native products, ancient fermentations, and multi-island terroirs inside Makati's artistic Karrivin corridor.
Local organic tomatoes with fermented salt essences
Chef Jordy Navarra & Crew
Pioneers of artisanal micro-origins in Metro Manila
Rooted in Native Knowledge, Crafted with Meticulous Precision
At Toyo Eatery, we define "Toyo" after the central condiment of the Filipino home—soy sauce—which represents absolute patience, aging, deep umami complexity, and simplicity. It is culinary alchemy hiding in the plainest of ingredients.
Founded inside Karrivin Plaza, we collaborate with farmers preserving heirloom variants of rice, artisanal weavers crafting plate covers, and salt makers in remote islands to bring a narrative of dignity to our tables. We believe a restaurant should not just feed a body but enrich a society.
#42
Asia's Best Rank
100%
Local Sourcing
18+
Veggie textures
Why Dining at Toyo is an Unparalleled Odyssey
We look beyond luxury ingredients like caviar and truffle, choosing instead to find deep luxury inside the rare, the forgotten, and the carefully-harvested native species.
The 18-Vegetable Bahay Kubo
Taste our legendary namesake salad where all eighteen traditional vegetables mentioned in the native nursery ballad are represented in various textures: dehydrated, charred, raw, and puree.
Flor de Caña Green Practices
Awarded the Sustainable Restaurant Award in Asia. We run a meticulous low-carbon ecosystem, zero single-use plastics, and in-house composting feeding our roof-garden aromatic herbs.
Custom Regional Beverage pairings
Enjoy custom pairings that highlight regional identity, including native sugarcane spirits, artisanal Philippine fruit wines, craft beers, and bespoke non-alcoholic dynamic fermentations.
The Culinary Path to the Table
Archipelago Sourcing
We track seasonal crops across Batanes, Bohol, and Cordilleras directly with family farms.
The Kitchen Laboratory
Microbiology Meets Heritage. Our fermentation cabinets test shrimp pastes and custom vinegars.
The Creative Plating
Courses are curated in hand-spun stoneware designed in coordination with local ceramic artists.
Interactive Tableside
Each dish is served alongside the story of its soil, the farmer's name, and the regional context.
Empowering Philippine Soil & Craft
We stand against faceless supply chains. 100% of our products support native communities committed to biodiversity.
ASIN TIBUOK ARTISANS
Alburquerque, Bohol
Endangered salt crafted inside earthenware pots
HEIRLOOM BALATINAW RICE
Mountain Province Terraces
Pre-colonial purple rice grown by national guards
BENEFACTORS OF THE SEA
Batanes & Palawan Fisherfolk
Single-line hook caught sustainably selected mackerel
FOREST FORAGERS
Benguet, Cordillera
Wild mountain ginger, cardamoms, and rare pipinelas
