At Gugu Room, NYC’s first Filipino-Japanese izakaya, Chef/partner Aris Tuazon and Chef Markee Manaloto created a menu that highlights Filipino and Japanese cooking with elements from each cuisine weaving through dishes like Udon with Short Rib and Bone Marrow, a collaboration of the two chefs that’s based on Filipino bulalo (beef shank soup) and Japanese udon noodle soup with torched bone marrow on the bone; Rock Shrimp Tempura with sambal aioli; Chicken Karaage with calamansi ginger aioli; crispy gyoza wrapper Filipino tacos served with fillings like kani (crab), pork or chicken sisig; and Bone Marrow Salpicao steak and bone marrow with braised shiitake and trumpets. Takes on traditional Filipino dishes include pork, chicken or cod Sisig; and Tofu or Short Rib Kare-Kare, Filipino peanut stew. Yakitori skewers feature Liempo Filipino-style pork belly, Grilled Isaw (pork intestine with sesame soy vinegar), Longanisa (Filipino pork sausage and quail egg); Spicy Chicken Teriyaki with togarashi, and Tenga pig’s ear with banana ketchup barbecue sauce.

Creative cocktails from Beverage Director/Partner Lee Watson highlight Japanese and Filipino spirits and ingredients Wasabi mar-Gari-ta with wasabi, gari (pickled ginger), blanco tequila, Cointreau, calamansi honey, lime and smoked Maldon salt; Nori Me Tangere Negroni with Japanese gin infused with nori seaweed, Campari, Carpano Antica vermouth, Fernet Branca; Gugu Midori Sour with Midori Japanese melon liqueur, tequila and calamansi juice; and El Fili Daiquiri with Filipino Tanduay Gold Rum, yuzu kosho, mango nectar and togarashi rim.

New Sunday Brunch(1-4pm) at Gugu Room amps up Filipino classics with Japanese twists and a $22 brunch entrée + drink deal. In addition to Filipino silogs (garlic fried rice and egg) with steak, chicken or kurobuta pork, the chefs will be making Unagi BBQ Bowl grilled Japanese eel with a poached egg, pickles and masago (fish roe) over fried rice; Bangus Belly milkfish belly with onion rings and rice; Chicken Tocino with a scrambled egg and koji fried rice; Truffle Mushroom Sisig with king trumpet, oyster and shiitake mushrooms in a skillet and more. Each of the dishes is $22 and comes with a glass of Sangria or Mimosa but guests can also order a la carte brunch appetizers – yakitori; Spicy Kani Salad with crab stick, iceberg, and sambal aioli, and drinks like White Sangria with langka (jackfruit) and kalmansi honey; Red Sangria with coconut; and Aperol Spritz.

Gugu Room also offers Kamayan a Filipino feast that’s traditionally eaten with your hands – no plates or utensils needed (kamayan means by hand). With an array of vegetable, fish, seafood, chicken, pork and beef dishes laid out on tables covered with banana leaves, it is a spectacular feast and loads of fun. Available by 48-hour advance reservation for parties of 6 or more and fully customizable, the Kamayan menu offers 20 choices plus additional options. Starting at $60 per person with 7 different dishes, guests can choose from items like Lumpia Rolls Filipino spring rolls; Steamed Blue Crab; Adobo Wings; Beef Bone Marrow Salpicao; Cod Sisig; Shrimp on Garlic Sauce; fish like snapper or branzino, salads and vegetables, plus a variety of skewers. The more the merrier – a kamayan is great for a group dinner or birthdays and other celebrations.