Private rooms in Makati: capacity, deposits and minimum spend

Filipino hosts looking for a private room restaurant in Manila start with pax, then budget, then whether the room carries a minimum spend.

Daimasu is a Japanese restaurant on the ground floor of Allegro Center, Magallanes, Makati. Private rooms take 4 to 16 guests. The sushi counter takes 11. Larger than 16 — including private dining for 20 pax — is a whole-restaurant buyout, quoted on request. If you are hosting clients, keep the host guide for client dinners beside this page.

How many guests fit in a Makati private room?

At Daimasu, private rooms take 4 to 16 guests: tatami rooms take 4–8, three VIP rooms take 6–8 each, and the large hall seats 16 or divides into two rooms of 8. The sushi counter seats 11; above 16 is a whole-restaurant buyout, quoted on request.

Party size	Room	What it suits
4–8	Tatami	Family tables and Japanese guests; shoes off
6–8	VIP (three rooms)	Client dinners and board meals; sliding doors
Up to 11	Sushi counter	Omakase at the hinoki counter
Up to 16	Large hall	Company dinners; one table of 16, or two rooms of 8
Above 16	Whole restaurant	Buyout, quoted on request

The edges matter as much as the round numbers:

• 4 or 5 guests sit in a tatami room. A VIP room starts at 6.
• 6 to 8 can take tatami or VIP. Use VIP when the conversation should stay in the room.
• 9 or 10 will not fit in tatami or VIP (both cap at 8). Use the hall, or the counter if the group wants sushi and is no larger than 11.
• 11 is the counter's full rail. For a closed room at 11, use the hall.
• 12 to 16 is the hall as one table. At 16 you may also split into two rooms of 8.
• Above 16, including 20 pax, is a buyout. There is no published buyout figure; we quote when you book.

Once the room is set, private dining covers how a course is served to the whole table. Kaiseki courses need two days' notice. Kaede is ₱8,000 per guest, Sakura ₱12,000, Sushi Kaiseki ₱8,000 or ₱10,000 (VAT included; 10% service charge added at the restaurant).

The four room types and what each is good at

Photographs and layouts are on our rooms.

Tatami rooms, 4–8 guests

Shoes off. Family milestones and Japanese guests who want to sit on tatami. Capacity is 4–8 in each room; we do not publish how many tatami rooms there are, so ask which is free. Smart casual is recommended. If someone should not remove shoes, we will move you to a VIP room or the hall.

VIP rooms, 6–8 guests, three rooms

Three rooms of 6–8, closed by sliding doors. Default for a client dinner or board meal. Six is the floor — five belongs in tatami. Eight is the ceiling; a ninth guest needs the hall. Staff speak Japanese and English. For a company dinner that outgrows one VIP, use the hall or request a group proposal.

Sushi counter, 11 seats

An 11-seat hinoki counter, not a banquet room. Use it for omakase, not a closed meeting. The kaiseki counter course at reserve.daimasu.com.ph is a different booking: 8 seats, 8 courses, 90 minutes, 17:30 or 20:00, ₱8,000 per guest, aged 12 and above, 50% deposit. Sushi platters and Sushi Kaiseki can also be served in a VIP or tatami room.

Large hall, 16 guests

One table of 16, or two rooms of 8. Company dinners, a farewell of a dozen, or two tables of 8. Ten guests sit as one table. The whole restaurant can be reserved for 20 pax; quoted on request.

Is there a minimum spend for a private room?

Daimasu has no per-head minimum. The room is held with a 5% deposit of the estimated bill.

Before you book any private dining room in Makati, ask three questions: is there a per-head minimum, is there a room minimum, and what holds the reservation.

Some restaurants with private rooms for groups in Manila do run a minimum spend, quoted per person or per room. We do not: the room is held by the 5% deposit on the estimated bill and nothing else. When you compare houses, ask each one which of the two it is — a deposit you have already spent against the bill is not the same instrument as a floor you have to reach.

What to send us instead of a minimum: date, pax, budget per head. From that we estimate the bill, take 5%, and set the room. À la carte is fine in a private room; so is one kaiseki course for the table. Seasonal nabe for a private-room group can be arranged on advance request — there is no standing shabu-shabu or sukiyaki menu.

Deposits, cancellation and corkage

The wider list sits on the FAQ.

Table or private room. A deposit of 5% of the estimated bill holds the booking. Staff send payment instructions — bank transfer or GCash — within 24 hours. The balance is settled at the restaurant. For rooms and tables, tell us as early as you can if the date moves; we do not publish a separate refund ladder for that 5%.

Kaiseki counter course (reserve.daimasu.com.ph). A 50% deposit. Eight courses, 90 minutes, 8 counter seats, seatings at 17:30 and 20:00, ₱8,000 per guest, guests aged 12 and above. Refund 100% up to 48 hours before, 50% up to 24 hours before.

Corkage. ₱1,000 per bottle. A curated sake list is available if you would rather pair here.

Lead time. Kaiseki courses in any room need a reservation two days in advance.

Worked example, food only: eight guests on Kaede at ₱8,000 is ₱64,000. The 5% deposit is ₱3,200. Ten per cent service is added at the restaurant. Drinks, corkage and any nabe arranged for the room sit on top; wait for the estimate we send rather than transferring a guessed figure.

Splitting a group: how 16 becomes two rooms of 8

The hall is one room until you ask us to divide it. Then it is two rooms of 8.

Use one table of 16 when there is one host, one toast, and one conversation. A board dinner that must hear the same remarks belongs on one table.

Use two rooms of 8 when the party is really two parties: clients in one room and your team in the other; principals in a quieter 8 with the wider group next door; two companies sharing the hall the same night; or a 16-pax booking that will talk over itself on a long table.

A party of 10 sits in the hall as one table. Splitting 10 into two rooms of 8 wastes six seats. A party of 8 that wants more privacy than the hall should take a VIP room instead of half the hall, unless the other half is already held.

If the split is for a company dinner, corporate dining is the page to send your assistant. Tell us whether the two rooms should run the same course at the same pace, or two different menus.

Getting there and parking

Daimasu Japanese Restaurant, Unit A-1/2/3, Ground Floor, Allegro Center, 2284 Chino Roces Avenue Extension, Brgy. Magallanes, Makati City 1231, Metro Manila.

About 10 minutes by car from the Makati CBD. Near Magallanes MRT station. Parking at the building.

Hours: Tuesday–Sunday 11:00–23:00; Friday and Saturday until 24:00; closed Monday.

Mobile +63 917 109 6032, landline +63 2 7121 5200, email daimasumakati@gmail.com. Messenger is m.me/DaimasuMakati.

The restaurant is on the ground floor. If anyone in the party needs step-free access or other arrangements, ask when you book. We do not publish an accessibility statement here.

A booking checklist to copy when you enquire

Paste this into Messenger or an email. We will come back with a room and an estimated bill.

• Date, and a second-choice date
• Number of guests (pax)
• Budget per head (or a course: Kaede ₱8,000 / Sakura ₱12,000 / Sushi Kaiseki ₱8,000 or ₱10,000)
• Occasion (client dinner, board meal, family celebration, company table)
• Arrival time
• Dietary notes to confirm — we do not publish allergy, vegetarian or halal guarantees
• Ages if anyone is under 12 (the kaiseki counter seating is 12 and above)
• One hall of 16, or two rooms of 8
• Whether any guest should not remove shoes (tatami is shoes-off)
• Access needs to confirm — please ask; we do not claim accessibility here
• Bottles brought (corkage ₱1,000 per bottle)
• Japanese-speaking guests, if any (staff speak Japanese and English)

Kaiseki needs two days. The 5% deposit instructions follow within 24 hours of the estimate. For the counter course, book at reserve.daimasu.com.ph.

When the headcount is set, see every room or request a group proposal. For the evening itself — who sits where, when to toast, what to tell the kitchen — use the client-dinner host guide.