AzukiToyo: Inside Manila’s Coolest Kakigori Spot Born From a Tokyo Collaboration
It all started with a hand-carried ice machine from Tokyo and a conversation about halo-halo. Now, it’s a full-blown dessert destination in Makati blending Filipino nostalgia and Japanese technique—welcome to AzukiToyo, where every spoonful tells a story.
A Cold Collaboration Years in the Making
The roots of AzukiToyo trace back to 2019, when Chef Jordy Navarra of Toyo Eatery met Chef Hiroyasu Kawate of Tokyo’s Florilège over a collaboration dinner. Between courses, the two bonded over their cultures’ icy staples—Japan’s kakigori and the Philippines’ halo-halo. Kawate, who was exploring kakigori pop-ups at the time, later gifted Navarra a professional kakigori machine.
That gesture kickstarted a long-term collaboration. By 2022, Florilège’s kakigori evolved into Azuki to Kouri. In 2025, its Filipino counterpart finally arrived—AzukiToyo opened at The Alley in Karrivin Plaza, right beside Toyo Eatery.
A Dessert Bar Built on Detail
AzukiToyo’s space is intimate and minimalist, inspired by Japanese interiors but grounded in Filipino warmth. There are only a few seats, bar stools, and cozy shawls offered for cold-sensitive guests. At the heart of it all? That ice machine—now proudly on display and churning out cloud-soft kakigori from 48-hour cured ice blocks.
The design features wood, woven textures, and a binakael wall pattern rooted in Northern Luzon. The atmosphere is serene yet engaging, with chefs creating each bowl in an open kitchen that doubles as a quiet performance.
The Kakigori Menu: Simple, Thoughtful, Bold
There are just five kakigori flavors on the menu—two permanent, three seasonal. But don’t mistake that for basic. Every bowl is a crafted experience.
Signature picks include:
- Azuki at Merengue – A gentle introduction with red bean, soft meringue, and chewy shiratama mochi. Think of it as leche flan meets Kyoto refinement.
- Azuki at Matcha – Featuring rich Inokura matcha, red bean, and gooey meringue that melts into soft, snowy layers.
- Lychee Pomelo – A floral, tropical escape with rosella syrup, kakang gata pudding, and coconut meringue.
- Mais at Keso – A bold spin on mais con yelo, topped with sharp keso de bola cream and candied Quezon corn.
- Azuki at Halo-Halo – A deconstructed tribute to the Filipino classic, layered with 13 ingredients including ube chips, langka jelly, and leche flan ice cream. But here’s the twist: don’t mix it. It’s made to be eaten from top to bottom, like uncovering secrets one spoonful at a time.
The Art of Flavor Without Overload
Despite the long ingredient list, none of the kakigori bowls feel heavy or overdone. The fine, feathery ice allows every sauce, syrup, and texture to blend gently. There’s no umay, no excess—just balance.
Chef Sam Constantino and Chef Chaela Dee trained in Tokyo under Florilège’s team to perfect the process. Their efforts show in every bite, where Filipino ingredients like ube and pandan meet Japanese precision.
AzukiToyo isn’t just serving dessert. It’s telling a culinary love story between two cultures—cool, deliberate, and deeply creative.
Would you try a savory kakigori topped with keso de bola and corn? Or are you team classic halo-halo? Let us know!
More…
- https://www.rappler.com/life-and-style/food-drinks/azukitoyo-kakigori-concept-makati-city-toyo-eatery
- https://lifestyle.inquirer.net/544483/kakigori-knockouts-exist-in-a-pretty-little-place-at-karrivin
- https://www.spot.ph/eatdrink/the-latest-eat-drink/azukitoyo-toyo-eatery-florilege-makati-a3284-20250625-dyn?ref=home_wgt2-sections1-eat-drink_6
