Uma Nota opens with energy the moment you step into Shangri-La The Fort in Bonifacio Global City. The dining room hums with conversation and the scent of wood fire; servers move with practiced ease and cocktails arrive chilled. Contemporary Japanese-Brazilian cuisine anchors every course, and the kitchen delivers thoughtful contrasts of fire, acid, and fat. Tables sit close enough to feel the room’s rhythm, yet private enough for conversation. Early evenings are calmer; Fridays and Saturdays extend service well past midnight, with late-night dining until 3am on Thursdays and 4am on Fridays and Saturdays.

The restaurant’s heritage draws from the Uma Nota group, which began in Hong Kong and expanded to Paris and Manila, bringing a clear vision of fusion done precisely. While an individual chef’s name is not listed in available sources, the culinary team emphasizes technique: sushi-grade fish sliced with exacting cuts, charcoal robata grilling, and Brazilian influences threaded into sauces and sides. Uma Nota earned recognition in the MICHELIN Guide for Metro Manila, a testament to its consistent quality and refined execution. The team prioritizes seasonal ingredients, local produce, and a tasting-led format that guides guests through a carefully paced menu.

The culinary journey at Uma Nota balances small plates and tasting sequences designed to build flavor. Notable dishes include the Omakase tasting menu, a chef-curated sequence that highlights sashimi, grilled items, and a composed main. The seasonal sashimi selection features pristine cuts, citrus accents, and a finishing oil that heightens umami. Robata-grilled seafood and skewers show direct heat and smoke; expect crisp edges, tender interiors, and finishing sauces with soy, yuzu, or chili notes. Brazilian influences appear in charcoal-grilled wagyu finished with miso and citrus, and in a ceviche-style dish that blends lime, coconut, and shiso for bright acidity. Desserts often close with tropical fruit elements—passionfruit, coconut, or calamansi—paired with clean, restrained creams. Vegetarian, vegan, and gluten-free options are available, and the kitchen will adapt courses when informed at booking.

Design here favors clean lines and a focus on the food. The interior uses dark woods, low lighting, and an open view of the service flow, creating a warm, inviting atmosphere without feeling formal. An open prep area or counter gives diners a close-up view of plating and grilling, reinforcing the connection between technique and taste. Service is professional and quietly confident; servers can guide wine and sake pairings and explain each course with clear, direct detail. For late-night guests, the bar program offers clever cocktails that pair well with both sashimi and grilled plates, extending the experience into a lively evening.

Plan to visit for dinner, with reservations recommended for Friday and Saturday nights and any late-night seating due to extended hours. Lunch service runs on most days and suits business lunches or lighter tasting choices. Dress code is smart casual; most guests choose neat, polished attire rather than formalwear. Reservations are accepted online via the official site and by phone at +63 917 307 2766; email contact is available at manila@uma-nota.com or manila.reservations@uma-nota.com. Arrive a few minutes early for group bookings and inform the team about dietary needs when reserving.

For a memorable evening in Taguig, Uma Nota offers a well-paced dining narrative, precise flavors, and service that keeps the focus on the food. Whether you select the chef’s tasting menu or pick a sequence of signature plates, the restaurant rewards curiosity and timing. Reserve a table at Uma Nota, plan for a multi-course experience, and expect a seamless balance of Japanese technique and Brazilian fire that lingers long after dessert.