SCLT editorial pick — based on analysis of 1,053 public Google reviews
A broth split between two — spicy and mild — with wagyu, seafood and fresh vegetables. Boracay's hot pot isn't an afterthought: there's an entire floor dedicated to it. The ritual matters as much as the flavour.
Hot pot menu from €48 per person · Reservation essentialRed prawn or scallop with caviar, edible flowers and saffron cream. A plating you'd find at a high-end coastal restaurant — served at an Asian spot in La Mata. The contradiction is exactly the point.
Seasonal pricing · See menu for detailThin cuts on ice, catch of the day, with fresh wasabi and ponzu. At an Asian fusion restaurant, sashimi is always the most honest test: no sauce to hide behind. Boracay's passes.
Market-dependent availability · Ask on arrivalDuck slow-cooked in a dark, spiced sauce — Asian braising technique, not adapted. The meat separates on its own. A dish that needs no explanation when it arrives at the table.
House specialty · Price on menu€13.90 per person. Starter + main + dessert + drink. At a restaurant with wagyu hot pot and caviar on the menu, this lunch is the entry point: neighbourhood price, another level of cooking.
Available at lunch · Mon–Fri (verify on-site)Selected by the SCLT editorial team.
Reservation — 3 floors with limited capacity per level. Weekends — especially the hot pot area — fill fast. Call 24–48h ahead.
Choose your floor — Hot pot requires a set menu (min. 2 people). Sushi and nikkei can be ordered à la carte. The terrace is casual. Decide what experience you want before you go.
Price — Lunch menu: €13.90. Hot pot set: from €48/person. Nikkei and sushi à la carte: mid-to-high range. Budget guide: €35–60/person at dinner à la carte.
Parking — La Mata coastal area. Surface parking available on adjacent streets. High season: arrive early.
Filipino food — Filipino dishes are on the menu — uncommon in this area. If curious, ask staff which are the current or seasonal specials.