For as long as the faithful foodies can recall, Hanakazu has been a quiet, steady presence in the south, one of the pioneering restaurants which shaped the culinary reputation of BF Homes, Parañaque. Its name, drawn from the owners’ two elder daughters, Hana and Kazu, has now become synonymous with passion and dedication, excellence and perfection, with patron’s approval and delight on top of mind.

Today, at only 27, chef Yoshiaki “Yoshi” Otsuka finds himself at the helm of this beloved family institution. As chief operating officer and head chef, he unselfishly carries both the privilege and honor, and not to mention takes charge of what his parents — Hiroaki and Filipina wife Lorna — began two decades ago.

From its first home along Aguirre Avenue, then the heartbeat of suburban dining, Hanakazu has recently settled in its elegant new residence at the Bellevue Manila in Filinvest City, Alabang, Muntinlupa City. The migration marks a face, but the heart remains the same: soulful Japanese fare.

“Hanakazu is a 20-year-old family-style Japanese restaurant,” Chef Yoshi shared. “It was run by my mom and dad back then. They did everything from scratch, bringing their expertise together from both the kitchen and the dining room.”

When his mother called in early 2022, the son was working at the Mandarin Oriental Tokyo. “She needed assistance as Hanakazu was going through a crucial transition,” he shared. “So I agreed to fly back and help out — only as an employee at first.” 

Tracing back, the young Yoshi grew up immersed in two worlds — one built on discipline, the other on warmth. “My dad left Japan in the ’80s to start a new life here,” he recounted. “My family’s based in Manila. However, at present we all reside in different countries. It’s only just my mom and I here in the Philippines.”

Though he once leaned toward the arts and business management, it was the joy of catering to others that set him on a different path. “My first true passion for cooking started about six years ago when I made my friends happy with the food I cooked,” he stated. “That experience — the fun, laughter, the general ambiance and atmosphere — greatly motivated me to pursue this.”