22/08/2026
Grilled over open charcoal, Filipino-style tuna belly (inihaw na tiyan) and tuna jaw (inihaw na panga) deliver a powerful punch of smoky, savory goodness infused with a classic soy-and-calamansi marinade.
Choosing between them comes down to texture:
The belly offers a luxurious, melt-in-your-mouth richness thanks to its high fat content.
The jaw provides thick, meaty chunks kept incredibly juicy by pockets of tender collagen.
DID YOU KNOW?
A massive portion of the finest, sashimi-grade tuna found in high-end markets and restaurants in Japan actually originates from the rich fishing grounds of the Philippines, particularly around General Santos City. Known as the tuna capital of the country, its waters supply top-tier yellowfin and bigeye tuna prized globally for their exceptional freshness and quality.
Maribagong Adlaw!
