Read more related stories
With everything getting more expensive and shortages happening around the country, the best thing we can do for ourselves (and our wallets) is make sure our groceries last as long as possible. One of the first items that usually go bad from the grocery haul is produce.
With some fruits, you can extend their shelf lives by a bit if you store them correctly. Otherwise, it’ll eventually change color, develop mold, and rot. And these instances call for immediate disposal, or you’ll be faced with pest problems like fruit flies—at best.
Aside from wasting money over spoilt produce, it also contributes to the very real problem of food waste. An average of 1.3 billion tons of food waste is produced globally, with 1,717 tons going to waste daily in the country.
To help fight food waste (and save ourselves some money), here’s a handy guide to how long common fruits actually last.
Fruits that must go first
No matter what fruit you pick up, it’s good to go as soon as it ripens. Fruits like fresh berries (including strawberries), peaches, and cut up avocados can sit out of the fridge for a few days to allow it to further ripen. Once the ripening process is done, you’ll have at most three days to store it in the fridge to either cook or directly eat before things take a bad turn.
If the avocados you purchase are still whole and green, you’ll have to wait a few days for them to ripen. Once they ripen, you can relocate the whole fruit to the fridge where they can stay for another week or two without getting bad.
The banana is a fruit most people have at home. We all know that the window of perfectly good bananas is short—like four days maximum. This means that aside from storing them correctly (out on the table where everyone can access it), you’ll also have to buy just enough to last you for a specific period of time. If you’re the only one eating bananas, maybe buy half a hand. The basic rule of food shopping comes in handy here: Only buy what you can consume.
Fruits that last longer
While it’s best to eat fresh fruits ASAP when they’re ripe, it’s also nice to have fresh, ready-to-eat, fruit waiting for you in the fridge. I mean, you never know when the cravings can kick in, right? For such a delicate fruit, mangoes actually have a pretty good shelf life.
Once ripe, you can store mangoes in the fridge for up to a week—or even 14 days for some varieties. Well, that is if they last that long in your home.
Apples are also quite a sturdy fruit. If stored correctly (away from sunlight, in a cool, dry, and dark place) it can go for up to two weeks without refrigeration. If you’re storing an apple in the fridge, they can last for up to a month.
When in season, rambutan usually makes its way to all of our tables. You can keep these spiky fruits in the fruit basket for three to five days (you know, display purposes), but they can last for 10 to 15 days in the fridge if you keep them unpeeled.
While grapes seem a little on the delicate side, the fruit can actually last longer than you may think. If you’re keeping grapes out on the table for easy access (or decorative purposes), they can last up to three days. Keeping it in the fridge will definitely make them last longer—about 10 days if you store them in your crisper drawer.
You can also store them in the freezer, which is one of my personal favorite ways to store them. Frozen grapes will last up to five months if the conditions in your freezer are right. Frozen grapes also make for a refreshing snack and a healthier ice cream alternative.
Whole, uncut papayas are usually bought ripe from the grocery store. You can keep them for up to three days outside without worrying about it going bad. Once the three days are up, though, you’ll have to move the fruit to the fridge. This will give it an extra five days to a week for you to enjoy.
Most citrus fruits (like oranges, lemons, and calamansi) can last a while on your kitchen counter. Unpeeled citrus fruits can last up to one week outside the fridge, and up to two weeks (or even more) if you store it in the refrigerator.
Melons like honeydews and cantaloupes last for up to a week without needing refrigeration—that is if you leave it whole and unpeeled. After cutting and preparing, they’ll last about a week to ten days in the refrigerator.
Fruits with lasting power
With fruits, the rule of thumb is the thicker the skin, the longer it will last. A good example of this would be the king of fruits—durian. With its thick and spiky skin intact, it can last a few weeks at room temperature. After cutting it open, though, you’ll only have four days to store it in the fridge. For more long-term storage, you can also opt to store it in the freezer when it’ll keep for a few months.
Jackfruits also have thick skin, which means they can survive for up to months if they’re left unopened. After opening, you’ll have one week to store the edible parts of the fruit in an airtight container and enjoy.
The santol is another fruit with relatively thick skin. If your santol makes it past a few days on the kitchen table, you can opt to store it in the fridge. Once in the fridge, they’ll keep for two to three weeks.
Like other citrus fruits, pomelo can take a good while before it goes bad. You can keep it in an airy place to ripen to its peak for up to a month. After you’ve decided that the fruit is ripe enough, you can cut it up and store it in the fridge where it’ll last for an additional week or two.
The ever-popular watermelon also has a relatively long shelf life. You can keep the summertime fruit out of the fridge for two to three weeks before you have to move it to a cooler place. Once in the fridge, the fruit will likely last you a week before it needs to be consumed either cut up or in other forms.
What about canned fruit?
Unlike its fresh counterparts, canned and bottled fruit has been processed to become shelf stable. This means that it’ll last a very long time. Canned everything has an expiration date, of course, but how long does it last after you’ve opened it and realized this is too much canned fruit for a single batch of fruit salad?
After transferring it to another container (preferably glass), you can keep the canned or bottled fruit in the fridge for five days up to a week. If you don’t think you’ll use it for a while, you can also opt to keep it in an airtight container and freeze it. It’ll keep its quality for up to two months, but still be shelf stable and usable beyond that.
If a month has passed and you’ve finally decided to make another batch of fruit salad, you can thaw it, but you’ll have to use it immediately.
The 2021 New Year holidays saw Filipinos go a little wild with their culinary streak, coming up with the most creative takes on the holiday staple charcuterie board. Being that it is essentially a “no-recipe recipe” with no hard and fast rules aside from putting together the categorical selection of cured meats, cheese, bread, and crackers, and fresh produce, building a charcuterie board is a free-for-all, limited only by your own imagination.
If you are, like us, in love with all things local, here’s a suggestion from our holiday table to yours: an all-local charcuterie board featuring various types of longganisa, dried and fresh fruits, local jams and cheeses, and our panaderya favorite biscuits.
Aside from supporting our local farmers and producers, this charcuterie board can also serve as a delicious and fun way to bond with your nearest and dearest. Sampling the different combinations of local cheeses, jams, and biscuits may just lead to new flavor discoveries.
Plus, if you don’t get to finish all the longganisa and cheese (probably impossible, but just in case), you can have them for breakfast the next day. Talk about a yummy zero-waste meal, too, huh?
Local charcuterie board
Ingredients
3 to 4 pcs Vigan longganisa
3 to 4 pcs Alaminos longganisa
3 to 6 pcs Cebu chorizo
½ cup mix of dried and fresh fruits (dried mango, dried pineapple, dragonfruit, papaya, green orange)
1 ½ tbsp mango pineapple jam
1 ½ tbsp bignay jam
Local cheeses (i.e. mango and pesto chevre, kesong puti from Malagos Farmhouse, vegan pepper jack from In a Nutshell)
Local biscuits (i.e. tiping, londres, otap, paborita, small broas)
Rosemary and cilantro, for garnish
Procedure
- Cook assorted longganisa and chorizo in your air fryer or boil it in a pan and let it fry in its own fat. Cool down and set aside
- Cut cheese and place in small saucers
- Add jam in saucers
- Assemble everything on your board of choice and add garnish on top
If you’re one of the many people who are worried about the recent post on Yardstick Coffee’s Instagram, don’t panic. On Nov. 24, the community coffee shop posted what seemed like a goodbye note to its iconic Legazpi Village location, inviting everyone over for one last cup before closing its doors on Sunday.
We’re here to tell you that this is just temporary, and we’re not saying goodbye to Yardstick’s Legazpi Village presence forever. A source from Yardstick has put all of our anxieties at ease by letting us know that they’re not closing forever—just for renovations.
You can all exhale now.
While it’s great news that they’re not closing their doors on Esteban Street forever, we’re still going to be missing them while they renovate. For one last hurrah, Yardstick is inviting everyone over to their shop on Esteban to hang out and celebrate the memories collected over the years they occupied that space.
@nolisoli.ph It’s always a good time to grab some coffee ☕️ #foodieph #tiktokph #coffeetiktok #nolisoliph ♬ Cafe fashion piano hiphop(842090) – Kazamasata
In the meantime, you can still get your fix of Yardstick coffee from their Podium, MOA Square, and Salcedo Village branches.
Trust us, we’re just as relieved as you are.
Breakfast buffets are one of mankind’s most awe-inspiring inventions. For serious night owls, insomniacs, and people who stay up late to party (guilty on all three counts), the thought of cutting sleep short for a pile of food could be a dealbreaker. So as a (self-proclaimed) breakfast buffet enthusiast, it is my God-given duty to tell you it’s possible to stay up late and still have the breakfast buffet experience of your dreams.
From the hours of 2 a.m. to 10 a.m., OVO Manila is opening up its doors and setting up its tables for a breakfast buffet where early birds and night owls can meet in the middle.
The restaurant serves all types of breakfast favorites like bacon (a must!), coffee (another must), corned beef, and a decked out egg station. Of course, a breakfast buffet isn’t a breakfast buffet without dessert, which varies from day to day. While the menu is subject to change, we can at least expect these fan favorites to be regulars on the buffet line.
When OVO isn’t operating an odd hour breakfast buffet, they’re an all-day brunch dining spot that converts itself into a cocktail bar at the strike of 10 p.m. The restaurant also serves fine dining cuisine and a prix fixe menu that’s available from 5 p.m. to 9 p.m.
So if you’re hungry but still drunk from a full night of partying or just craving a full spread of breakfast at 3 a.m., now you know where to go.
Ovo Manila is located at Santiago, cor. B. Valdez St., Brgy. Poblacion, Makati City
As a food devotee, discovering a new restaurant is a very special joy. There’s nothing quite like having that first bite and thinking, “Oh this is it. This is the stuff.” It’s an addictive feeling, and something I try to experience at least once every few months.
For restaurateurs, opening up something new is a feat in itself. Aside from how much money it actually takes to set up shop, there’s a lot of blood, sweat, and tears that goes into seeing a concept come to life from paper. While not all concepts so neatly fly off the page, the ones that succeed should be lauded and supported as much as possible (seeing as how we’re all embroiled in tough times).
While I personally haven’t dined at all of these restaurants (yet), all of these places come highly recommended by trusted friends and people I respect in the food industry. So from one food fan—to hopefully—another, here are some restaurants you should try if you’re in the mood for something new.
12/10
G/F 8 Rockwell, Lopez Drive, Rockwell Center, Makati City
Open from Monday to Saturday, 6 p.m. to 11 p.m.
Instagram.com/twelvetenph
Some would probably say 12/10 isn’t strictly new new, but its return is something to celebrate. The non-traditional izakaya briefly closed its doors during the height of the pandemic, but has since returned to service at its new Rockwell location earlier this week.
For fans of omakase, 12/10’s version of the dining experience incorporates unexpected ingredients (like almond milk and oysters) into singular dishes you’ll probably remember for years to come. And we’re letting you know ahead of time, please reserve ahead of time. It’s always better to have a seat waiting for you.
Yugen
G/F The Crescent Condominium, 29 San Miguel Ave., Ortigas Center, Pasig City
Open from Monday to Sunday, 10 a.m. to 10 p.m.
Instagram.com/yugen.restaurant
In the same spot where Marufuku once stood, Yugen has opened its doors. While Yugen has big shoes to fill, it seems to be doing the job quite swimmingly. According to friends who have already dined there, Yugen is the place to bring family and friends for a traditional Japanese meal.
The restaurant offers a wide variety of well-loved dishes from sashimi and sushi rolls, all the way to heartier wagyu-centered meals. There’s something for everyone who loves Japanese food at Yugen, which is why it’s worth the try.
One World Butchers
8491 Kalayaan Avenue, corner Matilde, Brgy. Poblacion, Makati City
Open Sunday, Tuesday to Wednesday, from 11 a.m. to 10 p.m.; Thursday to Saturday, from 11 a.m. to 12 a.m.
Instagram.com/oneworldbutchers
Prior to my experience at One World Butchers, I wouldn’t necessarily say I was a sausage fan. After eating my weight in the specialty sausages they have to offer, though, I can confidently proclaim my love for sausage.
One World Butchers is part restaurant, part deli, and wholly a meathead wonderland. All of the sausages are made in-house, and almost everything from snout to tail is used to prevent food waste—which is something I can get behind. It’s not all weiners, though. The restaurant also grills up some pretty spectacular steaks, ribs, and even vegetables.
If you’re not wholly in the mood for something heavy, the restaurant also serves charcuterie boards and salads with their own cold cuts. Dining at One World Butchers is an immersive, meaty experience, and it also makes for a nice night out on the town.
Keepers
5663 Alfonso St., Brgy. Poblacion, Makati City
Open from Wednesday to Saturday, 5 p.m., onwards and Sunday from 11 a.m. onwards
Instagram.com/keepers.bar
What do you get when you mix unconventional cocktails, Asian fusion food, and NFTs? An evening at Keepers. This new Poblacion hotspot mixes what we know (good food and craft cocktails) with something not a lot of us are familiar with: tech.
Keepers is a tech gastropub from the same group who brought us Kravers Cloud Kitchen. In essence, it’s a space for young, like minded people to mingle over a bite and a drink. What makes Keepers unique though is its drive to meld tech with brick and mortar.
The gastropub is part of Web3—which is basically the newest iteration of the internet backed by blockchain, NFTs, cryptocurrencies, and decentralization. It utilizes Web3 technology by offering NFT memberships to people in exchange for perks such as priority reservation, use of the space, and even discounts and deals.
Even if you’re not particularly into crypto and blockchain, you’ll be sure to find a refreshingly new dining experience at Keepers.
Modan
Unit 3 Level 1, Escalades East Tower, 20th Ave., Cubao, Quezon City
Open from Friday to Sunday, 6.p.m.
Instagram.com/mondan.mnl
Modan is a private dining concept helmed by chef Jorge Mendez of Ohayo Granada and Tadeo fame. The intimate twelve-seater restaurant serves “progressive Japanese” cuisine, which means you won’t find any California rolls or basic tempura on its menu.
Diners will be greeted by a tasting menu consisting of dishes that sprung from Mendez’s journey, which is an edible tribute to those who have accompanied him on his way. The plates you’ll be served may look unfamiliar (like the chef’s iteration of takoyaki), but they all stem from an idea or dish you’re probably familiar with.
Lots of tasty surprises are in store for people who dine at Modan, because according to them, they “serve the unconventional and unexpected in a delicious manner.”
Kong Noodles
104 HV Dela Costa corner Leviste St., Makati City
Open from Monday to Sunday, 11 a.m. to 9 p.m.
Instagram.com/kongnoods
Kong Noodles is an Asian-fusion eatery that describes their dishes as “not your grandma’s noods.” That being said, they have a playful and fun approach to cooking, mixing, and matching ingredients together to form a wholly unexpected but still tasty dish.
They have six different noodle dishes to choose from, with half being stir fried and customizable in terms of protein, and half being soup based. The restaurant takes a lot of inspiration from Southeast and East Asian flavors, with menu items being prefixed with “Balineese,” “Thai-style,” “Sumatran,” and the like.
The eatery also has an interesting take on the Vietnamese banh mi, which is filled with succulent, juicy pork with the audibly crispy skin still on.
These may not be our grandma’s noods, but we’re still more than willing to partake.
There seems to be an ongoing oyster renaissance these days. Scrolling past your social media feed will likely prove this point. The prized shellfish known for its “natural aphrodisiac” properties has been enjoyed for centuries—but mostly in port cities around the world.
These days, ordering an oyster raw can still be a bit of a gamble. While I’m personally never one to back down from a challenge, I have definitely been on the losing end of this situation. While Metro Manila isn’t landlocked, it’s still a challenge for us to access fresh seafood. It was one of my chief complaints after moving here for college a few years ago.
Eating frozen fish and other seafood can be forgivable (but definitely not preferred), but oysters do not extend the same leniency. If you’re eating an oyster raw, it has to be as fresh as possible to avoid any unwanted results. Baked oysters can get away with a little bit more because it gets the heat treatment, but it’s still better to have any type of shellfish as fresh as possible.
If you’re ever on the hunt for a reliably good oyster bar, here are a few options that won’t let you down.
Oista Oyster Bar
Flossom Place, 187 N. Averilla St., San Juan
Open daily from 3 p.m. to 12 a.m.
The recently opened Oista Oyster Bar is a good place to go if you’re from the north. Located in San Juan, the restaurant won’t make you travel too far to taste raw, grilled, and specialty baked oysters.
Aside from serving the oysters raw and grilled, they also have specialty flavors such as “green goddess” or creamed spinach and parmesan, soy garlic, and spicy butter. All of their oysters are P50 a pop (which is par for the course due to location) and are harvested and put on your plates daily.
The restaurant also serves dishes for sharing like its Oista! ala Mina, which is a fully loaded baked rice oyster with ebiko, and their signature miso based, dairy-free custard cream, and Oista! ceviche.
2nd Street Oysters
Branches are located in Banawe, Quezon City, Makati, Elvia Lifestyle Mall, Las Piñas, and Kawit, Cavite
What started out as an oyster delivery service has finally manifested into a brick and mortar restaurant for 2nd Street Oysters. The popular restaurant has opened four different locations in the last two years: Banawe, Makati, Las Piñas, and Kawit, Cavite.
2nd Street’s claim to fame is their flavored, baked oysters. They have seven specialty oyster flavors: aburi baked, three cheese, three cheese with bacon, oysters rockefeller, oysters rockefeller with bacon, smokey barbecue, and garlic overload.
Instead of being sold in individual shells, these oysters come in an order of either six, a dozen, or 24 pieces starting at P285 for the six-piece serving. If you’re not a big fan of the baked stuff, they also serve fried oysters in three different ways for P450 a serving.
For the oyster purists, you’ll be delighted by their selection of raw oysters. The restaurant serves oysters from the Philippines, Ireland, and Japan. You can get your local oysters either raw or steamed with a side of mignonette sauce.
They also offer single servings of jumbo Irish sterling Gallagher oysters for P310 a piece, which is only offered raw—as it should be.
If you’re ordering the Hokkaido oysters, though, there’s room for more customization. The Hokkaido oysters come in either three, six, or nine pieces and you can choose to have it raw, baked, steamed, or even in tempura form. You can also order the Japanese oyster sampler (P2,250). The oyster sampler gives you a choice of three different types of oysters to enjoy and three pieces for each type of oyster.
For the most discerning of oyster fans, you can also get the XXL Hokkaido oyster for P450 a piece. The XXL Hokkaido variety comes in either raw, steamed, or baked (which costs a little more at P590 a piece). It would be a shame to enjoy it any other way but as fresh as can be, though.
Wantusawa
Branches are located in Poblacion, Rockwell, Makati, and El Nido
Wantusawa is what I like to refer to as the granddaddy of the city oyster movement. Prior to the pandemic, the restaurant was already alive, kicking, and living well in its original Poblacion location. Since then, the restaurant has expanded to a new site in Poblacion, an outdoor stall in Rockwell, and a new home in El Nido.
Prior to serving, the oysters are alive and only shucked to be put on your tables. Their takeout oysters (which can be eaten raw!) are kept unshucked to keep them as fresh as possible.
Wantusawa’s oysters are served either raw, grilled, or baked with their amazing cream sauce for P50 per piece—which makes it easy to lose track of how many you’ve ordered after a drink (or three).
Even if you come for the oysters, the rest of the menu is something you should also experience. The restaurant also serves a full menu with appetizers, mains, and of course, dessert. One of its most popular dishes (which coincidentally happens to be my favorite) is the spicy scallop and crab fat yakiudon.
For dessert, the restaurant serves leche flan (or Pobla Flan as it’s written on the menu), which they source from local businesses in the neighborhood.
If you’re planning on dining here, just make sure to call ahead. The dinner and after hours crowds especially love this place.
The eastern side of Metro Manila is a popular destination for cyclists for good reasons. For one, cities on this side are in close proximity to nature. Marikina, for one, is also relatively bike-friendly and its roads are less congested by cars. Plus, there are plenty of streetside cafes peppered within the locale to power your ride.
Cyclists know how important coffee is to, say, a morning ride, whether prior to being on the saddle or a short stop along the ride. A cup can spell the difference between a breezy and a tiring trip. Of course, don’t forget to load up on much-needed carbohydrates, too. Some of these cafes also serve breakfast platters and pastries.
Resonate Coffee
113 Bayan-Bayanan Ave. cor. Dao St., Marikina
Open from Tuesday to Sunday, 8 a.m. to 7 p.m.
Visible bike parking rack available
Instagram.com/resonate.coffee
A coffee destination for bikers in the East, known for its selection of local and international specialty beans. Pair it with their rotating menu of assorted sweets. They also have indoor and al fresco dining options.
Lay-by Coffee
108 Champaca St., Marikina Heights, Marikina
Open daily from 7 a.m. to 9 p.m.
Instagram.com/lay_by_coffee
The offspring of the original post in Nangka, Lay-by Marikina Heights is an al fresco coffee shop that serves coffee for dine in and to-go. If you’re in the mood for something more filling that won’t adversely affect your ride back, order their grilled cheese.
Must-try: Dirty horchata, a caffeine-infused version of the traditional Mexican drink
Kalinaw Coffee
95 Rainbow St. SSS Village, Marikina
Open daily from 8 a.m. to 10 p.m.
Instagram.com/kalinaw.coffee.marikina
A cozy little shop located in a commercial building, Kalinaw is more of a typical cafe than your roadside coffee spot. If you’re in the mood for more than just coffee, Kalinaw serves pastries, bread, breakfast plates, and even wine. Just don’t drink and ride after.
Must-try: Peppermint mocha, for when you’re already feeling the holiday spirit
But First, Coffee
27 Molina St. cor Bautista St., Concepcion 1, Marikina
Open daily from 8 a.m. to 8 p.m.
Instagram.com/butfirstcoffeeph
One of many branches in the metro, the coffee shop chain has drip-, espresso-, and milk-based drinks as well as entrées and pastries, perfect for quick stops for light snacks. It’s easy to miss as it’s tucked in a corner. But if you do, there’s another one in Gen. Ordoñez Ave.
Must-try: Vietnamese drip coffee with condensed milk
D’expresso.Mnl
12 Scarlet St., Marikina
Open daily from 8 a.m. to 10 p.m.
Instagram.com/d.expresso.mnl
This roadside coffee shop offers cyclists both classic and specialty caffeinated drinks, available within a few minutes and ready to pair with your choice of pastry. They have donuts, coffee buns, as well as savory Korean garlic buns all made in-house.
Must-try: Sea salt latte, a sweet and creamy caffeinated drink with a hint of saltiness
Toyo Eatery and Panaderya Toyo are currently putting up a fundraiser for the benefit of 25 women farmers in their fight against climate change. The restaurant and bakery has opened up a dedicated Instagram page, Talyer ng Toyo, where the items they’ll be raffling away have been posted.
“Working with like minded people is important in our line of work because what we create stems from relationships we’ve formed, and communities we’ve come to work closely with. Working with Good Food Community for years now has given us a clearer insight into the roles our farmers play,” they announced on the Instagram page.
In the account’s stories, it details its plan for the funds raised from the project. The Talyer ng Toyo’s fundraising goal is to help build “polytunnel rain shelters and create a year-long climate resiliency program for the benefit of all 25 women farmers of the Chico River Organic Producers Association.”
Due to the ongoing climate crisis, this aims to help the farmers improve their capacities and help their crops survive problems brought about by climate change. Chico River is located in Kalinga and is the longest tributary of the Cagayan River, the longest river in the country.
For the first batch, they’ll be raffling off special items from friends in the Toyo community. These items include a Toyo Eatery silog poster, a limited edition Toyo Eatery and Halohalo collab knife bag (which is usually gifted to special chef friends from around the world), a 35cl special re-release cocktail collection, an Ishinomaki Stool, and the UNFSD Studio and Dan Matutina collab stool named “UNFSD SPACE.”
A raffle ticket costs P100 or $2 for a single entry and each item will have its own raffle draw. You can join the raffle by messaging Talyer ng Toyo on Instagram with your name. You can pay via GCash, BPI, bank transfer, or PayPal.
The entries for the first batch closes on Oct. 30.
If you’re traveling to Japan soon, make sure you add Half Saints to your itinerary. The local restaurant and bake studio announced Oct. 23 that it will be opening a second location in Tokyo, Japan. According to the announcement made on Instagram, the Tokyo branch will be opening its doors on Nov. 1—four years after opening its first location in Quezon City.
Half Saints’ Japan location is a more quaint and minimalist space compared to its Manila location, offering takeout and delivery. The aesthetic of its new location was meticulously planned and designed with the help of architect Arts Serrano of One Zero Design Inc., who also worked on the Quezon City restaurant and bake studio.
The new location’s design is also a testament to its new home city, with sleek yet warm interiors to invite the passerby inside—keeping true to the spirit of the Half Saints aesthetic.
While the Tokyo branch’s full menu is yet to be revealed, we can see on its Instagram that it’ll be serving the puff pizzas the restaurant has been known for. Half Saints Tokyo’s Instagram also shows that they have other items on the menu, such as a triple chocolate fudge brownie, and a cloud cookie.
One of Half Saints most distinct marks is how they blend local ingredients, international techniques, and ingenuity into their dishes. While the Half Saints in Tokyo isn’t a sit-down restaurant like it is here, we’re still excited to see how the brand will display their creativity in a new setting.
Half Saints Tokyo is located at Kato Building 1F, 4-2-4 Hongo, Bunkyo-ku, Tokyo near Hongo Sanchome Station (near the University of Tokyo main campus)