Step into the spellbinding bar and restaurant where Japanese-Filipino flavours are forged like magic.

Tucked away in an unassuming corner of Quezon City&rsquo;s vibrant food and nightlife scene, <a href="https://www.incanta.ph/" target="_blank" rel="noopener">Incanta</a> is more than a concept&mdash;it&rsquo;s an experience waiting to be uncovered. Beyond its striking cave-inspired interiors, it offers a bold take on Japanese-Filipino fusion, blending just the right craftsmanship, theatrics and atmosphere for an immersive dining journey.
Step inside and you&rsquo;re immediately transported into a space that&rsquo;s unlike any other. Hand-molded walls mimic the raw beauty of cavern ridges, while striking details such as the luminous moonlight fixture and a sculpted woman&rsquo;s face at the entrance set the stage. The dim glow against textured stone heightens the mystery, creating an otherworldly sanctuary right in the heart of the city.
It&rsquo;s no surprise then, that Incanta quickly went viral upon its opening. One visit is all it takes and the magic speaks for itself.

At the helm of Incanta is the powerhouse duo, <a href="https://www.instagram.com/chefcristine/" target="_blank" rel="noopener">Cristine Melad</a> and <a href="https://www.instagram.com/yourwandress/" target="_blank" rel="noopener">Sarah Genove-Yu</a>. With over a decade of experience working on restaurant concepts in Dubai, Melad oversees operations and strategy, playing an active role in the tireless R&amp;D and sourcing process that shapes Incanta&rsquo;s offerings. Meanwhile, Genove-Yu brings the concept to life, working closely with local artisans, architects and contractors to craft a space that is absolutely visually stunning.
Their hospitality group has already made its mark with other successful ventures, but Incanta signals their most ambitious leap yet&mdash;an exploration into semi-fine dining with an almost cinematic approach.
&ldquo;We combined the cave concept with modern design and included luxurious elements like marble and travertine,&rdquo; says Melad.
Rather than opting for a conventional chandelier, the duo designed a custom moon light installation with several light modes, allowing the space to transition effortlessly from day to night.
For Melad and Genove-Yu, the moon holds deep personal significance. &ldquo;The best nights and experiences of our lives were under a full moon,&rdquo; Genove-Yu shares. &ldquo;That&rsquo;s the feeling we want our guests to have and what we want to share with them.&rdquo;
Beyond striking interiors and innovative cuisine, Incanta keeps the magic alive with a line-up of entertainment, featuring dinner shows, aerial performances, jazz nights and live DJ sets throughout the week.
Even the name, Incanta, was picked deliberately. &ldquo;It means enchantment, magic. It was the experience we wanted to create for our guests the moment they step inside,&rdquo; says Genove-Yu. Melad adds, &ldquo;Beyond the food and entertainment, we want guests to feel comfortable, at home and&mdash;most of all&mdash;inspired.&rdquo;

When vision meets culinary mastery

To bring their vision to life, the founders tapped chef <a href="https://www.instagram.com/cheffrances/" target="_blank" rel="noopener">Frances Tariga</a>&mdash;the culinary force behind New York City&rsquo;s Tadhana, a contemporary Filipino concept recognised by the Michelin Guide in less than a year of being open.
&ldquo;As my first restaurant in the Philippines, I want to make sure that we still stay true to who we are, that&rsquo;s why our food is Filipino-Japanese inspired. And the only way to succeed [as a team] is to make sure we set them up for success, believe in them and empower them,&rdquo; says Tariga. &ldquo;We all live and breathe Incanta. We have an amazing ambiance&mdash;it&rsquo;s good food, good service and good vibes throughout.&rdquo;
With over two decades of experience at iconic restaurants like Buddakan, Catch NYC and Megu, Tariga brings her renowned technique and global sensibility back to the Philippines for the first time, exclusively at Incanta, as a chef partner. Her culinary philosophy aligns seamlessly with Incanta&rsquo;s ethos: to elevate locally-sourced ingredients through the precision and artistry of Japanese cuisine.

The result is a menu that captivates&mdash;from &agrave; la carte offerings to an indulgent 15-course omakase tasting and an elegant afternoon tea service.
But to taste is to believe, and now we dive into the highlights from the meal.
We started with the signature Seaweed Salad, a vibrant blend of local seaweeds, candied cashews and sesame vinaigrette&mdash;simple and sublime. For noodles, the Swake Aligue Pasta pairs fresh, handmade noodles with uni beurre mont&eacute;, bottarga and asin tibuok dust&mdash;creating a dish that is unexpected yet satisfying.
Chef Tariga&rsquo;s Tadhana Stuffed Wings are a must-try. Meticulously deboned and stuffed with embutido, then glazed with annatto oil, the wings offer a playful yet refined take on a Filipino staple.
For shared plates, the Pakbet Tempura reimagines a classic Filipino vegetable dish with a light, crispy batter and bagoong tentsuyu sauce, adding a nice umami depth.
The Pork Katsu, made with freshly-butchered local pork, is aged for three days for tenderness before being coated in homemade panko and fried. The fruit-based sauce&mdash;made from apples, bananas and pears blended with soy and mirin&mdash;adds an interesting sweet-savoury twist.
Meanwhile, the Incanta Aburi Roll layers local tuna and salmon with hatcho miso sauce, mentaiko, ikura, black tobiko and green onion. Delicate yet packed with flavour, it offers a harmonious blend of textures and umami richness.
We also sampled the Cave Smashed Burger, featuring a local wagyu patty, bistek onion jam and cheese in a homemade marble bao bun, served with truffle aioli. While the smoky-sweet interplay was intriguing, it didn&rsquo;t quite match the impact of the other dishes.
For dessert, the Matcha Mille Crepe combines matcha crepes with matcha buttercream, lightly dusted and served with mango compote&mdash;a fusion of Japanese elegance and Filipino flavours. Not overtly sweet, we appreciated that it provided a subtle, balanced end to the meal.

This visit would be incomplete without sampling Incanta&rsquo;s cocktails, each one as thoughtfully crafted as the food.
First up, the Sakura Sangria, a reinvention of the classic with jackfruit-infused vodka mixed with homemade strawberry cocoa nib wine and orange liqueur that offers a layered nutty sweetness with a hint of tartness.
The Tropical Sour leans into refreshingly sour tropical notes with rum fat-washed in coconut oil, plum sake, pandan leaves and yuzu sweetener, topped with vegetable foam for a smooth yet nuanced finish.
And because there&rsquo;s always room for one more, enter the Matcha Hai which blends local gin with junmai daiginjo sake, homemade matcha syrup, shiso leaf and yuzu juice. Smooth yet invigorating, it was a fitting final act to the meal.

Incanta is truly a journey for the senses. A bold fusion of innovation, artistry and creative vision, it reimagines familiar flavours in ways that are both surprising and delightful. In just a few short months, it has carved out its place in the thriving local dining scene, much like the sculpted curves of its cave-inspired interiors.
Why go there, you still dare ask? Because Incanta isn&rsquo;t just about food&mdash;it&rsquo;s about discovery. If you seek craftsmanship, crave something beyond the ordinary and love a place that dares to dream, then this is a destination that&rsquo;s worth the trip.

Incanta Casts a Spell with Japanese-Filipino Flavors and Cave-Inspired Design

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