By evening, the poolside of Vermillion Hotel takes on a different rhythm as warm light, smart conversation, and precisely plated courses set the mood at MANU, the hotel’s signature restaurant devoted to the Japanese-Italian language of Itameshi.
The concept is an intriguing fit for Iloilo’s increasingly adventurous dining scene, pairing the restraint and precision associated with Japanese cooking with the generosity and comfort of Italian flavors.
At MANU, that meeting of cultures unfolds not as novelty for novelty’s sake but as a polished progression of textures, familiar ingredients, and unexpected combinations.
Vermillion Hotel food and beverage manager Jonathan Catajay and assistant marketing and communications manager Benedict Babao welcomed a gathering of guests, media personalities, and content creators for an evening centered squarely on the kitchen.
Executive chef Donald Patolot and his team shaped the nine-course experience, allowing each plate to reveal another facet of the restaurant’s Itameshi identity.
The opening selections leaned into crisp textures and clean flavors, including maki built around sushi rice, crabstick, and tempura flakes, followed by a dragon maki combining shrimp and avocado.
Gyoza Milano shifted the conversation toward fusion more decisively, bringing pork and chives together with mozzarella in a playful Italian turn on the Japanese dumpling.
Mentaiko Carbonara delivered one of the evening’s clearest expressions of the concept, folding Japanese character into the richness of an Italian pasta favorite.
Ebi Tempura offered a familiar counterpoint, while Parmigiana and Spiedini de Pollo carried the menu toward heartier territory without losing the measured pacing of the dinner.
The courses arrived with flowing wine and enough breathing room for the dining room to become a social space in its own right.
Among those sharing the table were Iloilo City Tourism Officer Junel Ann Divinagracia and PCCI-Iloilo President Jerduen “Noi” Dongor, alongside Jacob De Leon, Zedrick Seneres, Elena Javellana, Hermz Elir, Nonoy Taclino, Kay Chiu, Michael Koopmans, Bea Genzon, and Zach Golez.
Dessert provided a restrained final flourish: Hokkaido gelato paired with black sesame, its cool creaminess and toasted nuttiness bringing the multicourse dinner to a clean, satisfying close.
MANU’s setting adds its own persuasive detail, with the poolside location giving the restaurant a sense of separation from the rush of General Luna Street while keeping it firmly within the center of the city.
For Iloilo diners looking beyond conventional categories, MANU makes its strongest impression in the space between two culinary traditions, where Italian comfort and Japanese precision meet without either having to disappear.
The result is a dining room with a distinct point of view — contemporary, sociable, and confident enough to let the food do most of the talking.
For reservations, call (033) 339-7633.
Dining and Cooking