(last visited November 5, 2026)
Brasa Martínez is all about fire — brasa means “ember” in Spanish. At Chef Luis Martínez’s newest restaurant in Rockwell, about 90% of the menu is cooked over a custom-built charcoal grill: no burners, just embers, smoke and that “imperfect perfection only embers can create.” The idea came from the team’s trip to Asador Etxebarri in Atxondo, in Spain’s Basque Country, which was just named the World’s Best Restaurant for 2026. That grill sets it apart from Chef Luis’s other restaurants and puts it in the same league as the metro’s other fire-driven spots, like Ember, Burnt Bean Co. and Kaen.
about
Location. Brasa Martínez is Valencian chef Luis Martínez’s fourth namesake restaurant in Manila, joining the Michelin-selected Terraza Martínez at Shangri-La The Fort, the comfort-food spot Sala Martínez at EDSA Shangri-La and the tapas bar La Taperia Martínez. Part of the Nikkei group of restaurants, it occupies Rambla’s original home at Joya, Rockwell.
Chef Luis has loved cooking over an open flame since childhood, and at Brasa Martínez the focus is on honest product, careful sourcing and attention to detail.
Charcoal Grill. This time, he steps away from the familiar Spanish classics and builds the menu around charcoal: Mediterranean-inspired dishes cooked over santol-wood charcoal on a grill with adjustable grates, letting the cooks raise or lower the food over the fire. The goal is to bring out the best in each ingredient, not bury it in smoke.
Vibe. The dining room is warm and relaxed, with green velvet banquettes, white tablecloths, wooden chairs and shelves lined with wine bottles. Look out for the black-and-white photos on the walls from the team’s trip to San Sebastián, featuring the chefs they met along the way. A marble counter faces the open kitchen, a front-row seat to the grill. It suits a long business lunch as easily as a slow family Sunday. Wine gets serious attention too, with a dedicated wine room upstairs.
Brasa Martínez
📍 Ground Floor, Joya Lofts & Towers, Joya Drive, Rockwell Center, Makati City
🕖 Sunday to Thursday, 11AM to 10PM; Friday and Saturday, 11AM to 11PM
🍽️ Lunch menu: Monday to Saturday, 12PM to 5PM
📞 Reservations: 0966 177 6197 or nikkei.com.ph/book-a-table
starters
Daily Farmer’s Market Soup ₱350
Ask the team for the soup of the day
Our soup of the day was a creamy onion soup, served hot and silky smooth and finished with crisp shallots and fresh herbs – it was so good, sarap na sarap kami!
Spinach Croquetas ₱340
Spinach, Gorgonzola cheese and red onion caramelized in red wine
These golden, crumb-coated croquetas are filled with a creamy spinach and gorgonzola mash and topped with sweet red-wine onions. I loved the cheesy spinach, the crunch and the sweet onions that balance it all.
Chicken Mango Salad ₱650
Charcoal-grilled boneless chicken thigh, fresh greens, mango, Gorgonzola cheese, cherries, black sesame seeds, bread croutons and honey-curry vinaigrette
This salad is a healthy pick, with smoky grilled chicken thigh for protein, fresh greens tossed in a honey-curry vinaigrette, and mango for a touch of fruity sweetness. It makes for a light yet satisfying lunch, though overall it was just okay.
mains
Paella de Vaca ₱1,750
US hanging tender, wild mushrooms, bomba rice; good for 2, 35 minutes serving time
The paella is presented tableside, where the bomba rice is mixed so you get bits of the crispy socarrat from the bottom of the pan in every serving. It’s topped with slices of charcoal-grilled US hanging tender cooked to medium, so the beef stays tender and full of flavor. A squeeze of lemon adds a bright kick to bring it all together. It’s the kind of paella that will satisfy your cravings.
Grilled Yellowfin Tuna ₱2,300 NEW
Charcoal-grilled yellowfin tuna belly with white beans, garlic-parsley chimichurri, crispy onions and cauliflower purée
The charcoal-grilled tuna belly was the standout of the meal. It’s topped with white beans and crispy onions and served over a smooth cauliflower purée with bright green chimichurri. The tuna has a nice smoky char but stays juicy, almost like a fish steak you can really indulge in. Squeeze the charred lemon over it for a burst of freshness. Every flaky bite tasted clean and rich, and we wiped the plate clean.
Australian Boneless Ribeye (MB 4–5) ₱6,995
Approximately 650g, served with chimichurri sauce
Sliced and served medium-rare, with a deeply charred crust and a rosy, tender center, this is the dish that best captures Brasa Martínez. The steady, intense heat of the charcoal sears the outside while keeping the inside juicy, and it leaves a smoky aroma no gas stove can replicate.
desserts
Chocolate Shards ₱295
White chocolate with pistachio, chia and flax seeds; milk chocolate with almonds, chia and flax seeds; dark chocolate with walnuts, chia seeds, flax seeds and sea salt
The chocolate bark is addictively good. It comes in three kinds, broken into super thin pieces that are perfect for sharing, and once you start munching, it’s hard to stop. It pairs well with coffee or the rest of your red wine.
Limoncello Tiramisu ₱495
Mascarpone cream, limoncello syrup, lemon curd, oat crumble
This bright, citrusy take on tiramisu is light and refreshing, with just enough sweetness to cleanse your palate after a smoky, charcoal-grilled meal.
drinks
Rache had the Mediterranean Mule (₱220), a spiced cinnamon tea with lemon and ginger ale served in a copper mug. I had the Lychee and Hibiscus Tea (₱250), a floral blend with sweet lychee and a bright citrus finish. We loved both. They brightened up lunch and had just enough sweetness to whet the appetite.
For wine, we enjoyed a few bottles the team was evaluating for the menu: the Murphy-Goode Sauvignon Blanc 2024 from California, which we loved with the grilled fish and starters, and the Giant Steps Fatal Shore Pinot Noir from Tasmania, which paired beautifully with the sliced beef and the chocolate shards.
final thoughts
Of all the Martínez concepts, Brasa Martínez is my favorite because of its charcoal-grilled goodness. You can taste the fire in the crust of the meats and the char on the tuna. We recommend the Creamy Onion Soup to start, the Paella de Vaca and Grilled Yellowfin Tuna as mains, and the Chocolate Shards for dessert. The restaurant has a nice vibe for feel-good celebrations in Rockwell. It’s a bit pricey, so come for lunch if you want a more affordable option.
Congratulations to Chef Luis Martínez and the entire Brasa Martínez team!
Brasa Martínez
📍 Ground Floor, Joya Lofts & Towers, Joya Drive, Rockwell Center, Makati City
🕖 Sunday to Thursday, 11AM to 10PM; Friday and Saturday, 11AM to 11PM
🍽️ Lunch menu: Monday to Saturday, 12PM to 5PM
📞 Reservations: 0966 177 6197 or nikkei.com.ph/book-a-table
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Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar, clarity structure and details checked and assisted by claude. Thank you to Carlo and Jorge for the lunch and conversations.
p.s. the November 2026 menu adds a batch of new dishes and more reasons to come back for.
Melón con Jamón Ibérico ₱995 NEW
Sagami melon, Fujisawa melon, Jamón Ibérico, EVOO
Spicy Chorizo ₱680 NEW
Spicy fried chorizo served with chimichurri and crispy garlic chips
Chopitos ₱595 NEW
Battered baby squid, wild mushrooms, spring onion, onion rings, mery sauce
Charred Artichoke with Iberian Jus ₱995 NEW
Air-flown artichoke, guacamole, lime, Jamón Ibérico and Iberian jus
Melted Goat Cheese Salad ₱1,100 NEW
Fresh greens, melted goat cheese, bacon, grapefruit, pumpkin seeds, cashew nuts, cherry tomatoes, fresh grapes, garlic bread and red berries vinaigrette
Bone Marrow and US Hanging Tender ₱1,850 NEW
Charcoal-grilled bone marrow and US hanger steak, herb butter, pickled onions and toasted ciabatta
French Rack of Lamb ₱2,150 NEW
Sautéed zucchini, potatoes and green beans with mint-lemon yogurt sauce
Golden Pomfret with Smoked Butter Sauce ₱1,100 NEW
Sautéed cherry tomatoes, capers, black olives, fresh basil and fried rice
Short Beef Ribs and Wild Mushrooms Paella ₱3,890 NEW
36-hour slow-cooked beef short ribs, US hanger steak and wild mushrooms; good for 3 to 4, recommended for pre-order
Also new: Beetroot Gazpacho (₱380), Gulas al Ajillo (₱795), Padrón Peppers and Cherry Tomato (₱995), and the Spinach Croquetas (₱340) we had above.
FAQ (Frequently Asked Questions)
Brasa Martínez is on the ground floor of Joya Lofts & Towers, Joya Drive, Rockwell Center, Makati City.
Brasa Martínez is open Sunday to Thursday from 11AM to 10PM, and Friday and Saturday from 11AM to 11PM. The lunch menu is available Monday to Saturday from 12PM to 5PM.
Call 0966 177 6197 or book online at nikkei.com.ph/book-a-table.
Brasa Martínez serves Mediterranean-inspired Spanish cuisine cooked over santol-wood charcoal. About 90% of the menu is cooked on a custom-built charcoal grill, including steaks, seafood, paella, Ibérico pork and cochinillo (roasted suckling pig).
Brasa Martínez is by Valencian chef Luis Martínez, the chef behind Terraza Martínez, La Taperia Martínez and Sala Martínez. It is part of the Nikkei group of restaurants.
On the November 2026 menu, cold tapas cost ₱350 to ₱1,450, hot tapas ₱340 to ₱1,150, mains from the pot ₱1,150 to ₱4,300 and desserts ₱295 to ₱495. Grilled steaks include the US Beef Tenderloin (about 200g, ₱1,995), Australian Boneless Ribeye (about 650g, ₱6,995) and Beef Tomahawk (about 1.5kg, ₱11,995). Prices include 12% VAT and are subject to a 10% service charge.
Yes. The lunch menu is available Monday to Saturday from 12PM to 5PM, with tapas from ₱350, mains from ₱790 to ₱1,220, and paellas for two from ₱1,050 to ₱1,750.
New on the November 2026 menu are Melón con Jamón Ibérico, Spicy Chorizo, Spinach Croquetas, Chopitos, Gulas al Ajillo, Beetroot Gazpacho, Melted Goat Cheese Salad, Charred Artichoke with Iberian Jus, Padrón Peppers and Cherry Tomato, Short Beef Ribs and Wild Mushrooms Paella, Golden Pomfret with Smoked Butter Sauce, Grilled Yellowfin Tuna, Bone Marrow and US Hanging Tender, and French Rack of Lamb.
Yes. Hora del Aperitivo runs daily from 2PM to 6PM with 2 drinks for ₱595+, including sangria, cocktails like the Aperol Spritz and Velvet Sour, and house white, red and rosé wine.
The Cochinillo (roasted suckling pig, ₱9,850) requires 24 hours lead time, and the Lobster Paella (₱4,300) and Short Beef Ribs and Wild Mushrooms Paella (₱3,890) are recommended for pre-order. Paellas and charcoal-grilled fish and meat mains take 30 to 35 minutes to serve.
