We Filipinos are such enthusiasts for Barbecues or anything fried, grilled, or steamed as long as it’s on a stick and best matched with a beer or rhum such as Tanduay Rhum.
“We always come up with seasonal selections and since this month is all about cele-brating and merry-making for us Filipinos, we have chosen to reward our diners with our TKB shots. They can choose whatever flavor they want. This is why we have partnered with Tanduay, a truly Filipino brand. Through this part-nership, we were able to create unique offerings such as our rum-infused food and drinks selections. Japanese and Filipinos share the same love for good food and drinks. And here at TKB by Tanduay, we want to celebrate that.” ~Karen Roque, TKB by Tanduay General Manager
TKB (The Kushi Bar) by Tanduay, and it specializes in kushi (skewered) selections creat-ed by Japanese chef Yuri Amami, the first female Japanese chef in the Philippines.
For the entire month of December, TKB by Tanduay offers a free flight (four shots) for diners of five. The TKB shots selection includes the Aomori (apple wasabi), Tokushima (ginger calamansi), Kumamoto (watermelon basil), Miyazaki (cucumber basil), Nagano (lemon apricot), Ehime (green apple and kiwi), and their newly-introduced rambutan rum-infused shot.
The TKB shots selection includes the Aomori (apple wasabi), Tokushima (ginger cala-mansi), Kumamoto (watermelon basil), Miyazaki (cucumber basil), Nagano (lemon apricot), Ehime (green apple and kiwi), and their newly-introduced rambutan rum-infused shot.
TKB stands for The Kushi Bar, and it specializes in kushi (skewered) selections created by Japanese chef Yuri Amami, the first female Japanese chef in the Philippines. Here, you’ll also find the TKB shots, deliciously-flavored cocktails infused with Tanduay Dark and Premium White Rum.
Japan has its version of the ever-so-popular “BBQ” and they call it “Kushi”. These kushi selections are meant to be enjoyed plate after plate—just like how Filipinos dine, its taste will remind you of Filipino BBQ but with a Japanese touch. Kushi are the skewers Japanese use to hold or pierce their food, either made of steel, bamboo or wood. All reasonably priced.
- Gyubara (beef tenderloin)
- Reba (chicken liver)
- Hotate (scallop)
- Hatsu (chicken heart)
Roque recommends that diners enjoy them along with their kushi selections, which now have items using ingredients that are popular with Filipino diners. Roque shares that the idea behind TKB by Tanduay is to promote Filipino dining through Japanese food.
TKB by Tanduay likewise supports Filipino farming as it sources most of its ingredients from local farmers. The restaurant also uses organic ingredients, and its coffee is 100% Philippine-made.
This is what makes the restaurant different from other Japanese dining concepts in the country.