SHIDO at Makati Shangri-La brings Japanese dining and culture together

SHIDO’s Main Dining AreaAt SHIDO, guests can enjoy five ways to experience Japanese dining in Makati Shangri-La. The Japanese restaurant brings together sushi, robatayaki, teppanyaki, a bar, and main dining, with Chef Daisuke Nishimura leading its seasonal menus. A seat at the Sushi Counter, an evening around Teppanyaki, or a gathering in Main Dining, SHIDO brings several ways to experience Japanese cuisine.

The hotel’s Japanese dining destination takes its name from SHIDO (始動), meaning “starting in motion.” That idea runs through its philosophy of “Japan in Motion,” which looks at how Japanese cuisine, culture, and hospitality can evolve while staying connected to their origins.

Seasonal menus, immersive dining experiences, and opportunities for connection are all part of that approach, with the restaurant bringing craft, culture, and community to the table.

SHIDO’s five dining concepts each offer a different expression of Japanese hospitality. The Sushi Counter centers on precision, while Robatayaki brings an emphasis on artistry. Teppanyaki adds energy to the experience, and the Japanese Bar is designed around discovery. Main Dining rounds out the restaurant with a focus on warmth and hospitality.

Together, these spaces reflect SHIDO’s intention to give guests a different side of Japan to discover with each visit.

“Manila’s dining scene continues to evolve, with guests increasingly seeking experiences that go beyond the meal itself,” said Jonathan Reynolds, General Manager of Makati Shangri-La, Manila. “SHIDO was created as a place where guests can experience Japan through its cuisine, culture, and hospitality. For us, Japan in Motion is about creating new reasons to discover and rediscover Japan with every visit.”

Leading the restaurant is Chef Daisuke Nishimura, Executive Japanese Chef of Makati Shangri-La, Manila. His culinary journey has taken him across Hong Kong, Bali, and Thailand, experiences that have shaped his approach to Japanese craftsmanship and his openness to new perspectives.

Executive Japanese Chef of Makati Shangri-La, Manila, Chef Daisuke Nishimura

At SHIDO, he combines Japanese culinary traditions with innovation, creating menus that change with the seasons. It is an approach that reflects the restaurant’s guiding idea: allowing the cuisine to develop while remaining rooted in its origins.

Ankimo Toast

According to the Executive Japanese Chef, “The meaning of ‘Shi’ is start or beginning, and ‘do’ means movement. So Shido means new beginnings or the start of something new.” He shares that it has been 38 years since he joined the culinary world, and he is always challenging new things, “And well, that challenge is cooking,” adding that he always likes to experiment with different ingredients. 

Waterfall Somen Noodle

“I am very proud of my Japanese heritage, so I want to protect the authenticity of taste and presentation. At the same time, I always want to try something new,” he emphasizes. He concludes by saying, “I am very confident about my food. I will only serve the food if I want to eat it myself.”

SHIDO Cheesecake

SHIDO’s plans also extend beyond its menus. Envisioned as a platform for cultural exchange and community building, the restaurant aims to introduce guest chef collaborations, seasonal showcases, and future residencies.

These initiatives are intended to offer new ways to engage with Japanese culture, adding to SHIDO’s role as a place for dining, discovery, and connection. Across its five concepts, the restaurant brings together Japanese cuisine and hospitality with an approach that leaves room for both tradition and change.