Kazu Café partnered with chef Miko Calo to present a brunch menu that blends French and Japanese culinary traditions. The collaboration showcases a curated selection of dishes that reflect both cultures’ emphasis on refinement and technique.
Chef Calo graduated at the top of her class from Ferrandi Paris and spent seven years at L’Atelier de Joël Robuchon, working in Paris, London, and Singapore. She later opened Metronome and Taquería Franco in Makati, the latter earning a Michelin Bib Gourmand distinction in 2026.
Kazu Café is part of Nippon Hasha, Inc., the group behind several ramen concepts and specialty eateries. The brand’s portfolio includes Ramen Yushoken, Mendokoro Ramenba, Marudori Ramenba, Kazunori, and Kazu Café itself.
Although Calo has no formal training in Japanese cuisine, she incorporates Japanese ingredients while applying her French culinary background. She notes that the philosophical approach to cooking is shared, even as flavors and execution differ.
The brunch opened with a trio of tartes fines: a pork ragù with Reblochon cheese, an unagi (eel) version, and a spicy salmon tart. The salmon provided a pronounced chili heat, while the pork tart offered a subtly sweet profile; the unagi tart was muted by blue cheese.
A standout item was the Pâté de Campagne sando, featuring a three‑day‑aged pâté reminiscent of rustic meatloaf, placed between extra‑soft Japanese milk bread. The sandwich delivered a wholesome, picnic‑style flavor that appealed to a broad audience.
The classic Croque Monsieur was reinterpreted with Japanese Nama ham, Emmental cheese, and the same house‑made shokupan, finished with butter. The result was a richly layered sandwich with a distinct Japanese influence.
French Onion Mazo Soba combined traditional French onion soup elements with soba noodles, incorporating caramelized onion, Gruyère espuma, and onion fondant. The dish offered a springy noodle texture and an elegant onion flavor profile.
A Kazu Curry Parmentier paired curried beef ragù, potato purée, and gratinéed Gruyère cheese in layered portions. The composition complemented the noodle dish and reinforced the menu’s fusion concept.
The brunch also featured a Steak & Eggs plate with flank steak, Café de Paris sauce, and a soft egg tornado served over rice. While flavorful, the dish was noted as somewhat crowded in its components.
Dessert offerings included Yuzu French Toast, Hojicha Tiramisu, Kurogoma Tarte Tatin, Matcha Raspberry Crêpe Brûlée, and Mont Blanc Kakigori, each integrating Japanese ingredients such as yuzu, hojicha, black sesame, and matcha into classic French preparations.
Chef Calo described her personal breakfast routine as limited to double espresso, water, and medication, noting a preference for later meals after her restaurant’s lunch service. She emphasized a lifestyle focused on late‑night work and minimal morning consumption.
The brunch menu is available daily from 10 a.m. to 3 p.m. at Kazu Café, located within the Restaurants at Ayala Triangle Gardens in Makati City.
