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Mugen Ramenya by Jorge Mendez

<h2 id="isPasted"><strong>In a nutshell:</strong></h2><p><a href="https://www.instagram.com/mugenramenyaph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Mugen Ramenya</strong></a> is Modan chef Jorge Mendez’s intimate ode to ramen—a minimalist Maginhawa bar built for the solo diner, where Japanese comfort food meets personal craft and memory. Every detail, from the vending machine menu to the house-made noodles, is intentional, refined, and deeply Jorge.</p><div><br/></div><h2><strong>Need to know:</strong></h2><p><strong>Location:</strong> 108-B Maginhawa Street, Diliman, Quezon City (formerly Ohayo Maki &amp; Ramen Bar)</p><p><strong>Cuisine:</strong> Japanese comfort food with a personal twist, focused on ramen and small plates</p><p><strong>Price point:</strong> ₱1,000–₱1,200 per person (with appetizer and drink or dessert)</p><p><strong>Best for:</strong> Solo dining, quick but soulful meals, ramen cravings, Maginhawa food crawls</p><p><strong>Must-try dishes:</strong>  Crab Ramen with tahini tonkotsu broth, Karaage with tamago aioli, Ebi Nuggets with gochujang mayo, Crab Chahan, Wagyu Chahan, Crab Claw Bun (limited-time), Fried Corn Milk with matcha sauce and kinako</p><p><strong>Pro-tip:</strong> Ask for extra kinako powder with the Fried Corn Milk for a deeper nutty flavor, and don’t miss the rotating monthly off-menu specials—often only available for a short time. Come early; they don’t accept reservations, so it’s first come, first served.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1755150205798Workbench Thumbnail.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Intimate, modern Japanese dining has found its quiet home in Maginhawa | Photo: Ching Dee</span></span></span></div><h2><strong>A quiet invitation to ramen bliss</strong></h2><p>Situated along the ever-bustling Maginhawa Street in Quezon City, <a href="https://www.instagram.com/mugenramenyaph/?hl=en" rel="noopener noreferrer" target="_blank"><strong>Mugen Ramenya</strong></a> doesn’t scream for attention—it quietly invites you in. </p><p>Its modern, minimalistic façade, framed by sliding glass doors and half-curtains reminiscent of Tokyo izakayas, feels both refined and familiar. Outside, an unusual standee catches the eye: a menu designed like a Japanese ramen vending machine. It’s not a gimmick. For executive chef <strong>Jorge Mendez</strong>, this detail carries the memory of some tiring days in Japan when he’d just tap a few buttons, collect a ticket, after which he—admittedly an introvert—would then savor a steaming bowl of ramen in blissful solitude.</p><p>Inside, the restaurant takes the “just for eating” ethos to heart. The space is stripped down to essentials: one lone ramen bar with ten solo stations, bar stool seating, and a deep crimson palette accented in black and gold. The open kitchen stretches before you, a stage where noodles are boiled, broth is ladled, and toppings are arranged—all within arm’s reach. The layout leaves no room for loitering or small talk; here, it’s you, your ramen, and the hum of the kitchen.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515021615900 Jorge Mendez.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Jorge Mendez brings soulful, personal Japanese comfort food to Maginhawa Street | Photo: Ching Dee</span></span></span></div><h2><strong>From Tokyo Memories to Maginhawa Minimalism</strong></h2><p>For Jorge, Mugen Ramenya is the culmination of a long personal journey. His love affair with Japan began not with a trip, but with his mother’s stories—tales of order, beauty, and discipline that lodged themselves in his imagination. When he finally traveled there, the country’s culinary landscape struck him as endless: traditional purist dishes on one end, wild and experimental creations on the other. He began refining his own ramen in 2017 at Ohayo, also in Maginhawa, driven by one goal: to create a bowl he could finish himself without the post-meal heaviness or headache that often came with richer versions.</p><p>Jorge’s food philosophy has always been personal. He refuses to serve anything he wouldn’t eat himself or give to his family. Once he’s mastered a cuisine’s fundamentals—whether Japanese or Thai—he reshapes it to fit his tastes, making it, in his own words, “more Jorge.” That’s why Mugen Ramenya isn’t about rigid authenticity; it’s his interpretation of Japanese comfort food, informed by craft and memory.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17551503099782.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">A BTS glimpse into Mendez’s craft | Photo: Mugen Ramenya on Instagram</span></span></span></div><p>If Ohayo was the place for friends and family to linger over generous platters, Mugen is for the solitary diner—the salaryman in a hurry, the commuter between meetings, the seeker of a quick, restorative meal. It’s a refined, intentional space where every element—from the vending machine menu to the bar’s tight configuration—serves one purpose: to give you a perfect bowl of ramen and send you on your way, satisfied and unburdened.</p><p>Chef Jorge always thinks of ways to turn a dish into his own, whether he’s subverting expectations at Mōdan, giving comfort to foodies at Ohayo, or tailoring Thai flavors for Pinoy palates at Some Thai. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515034646901 Karaage.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Light, crisp karaage with tamago aioli — comfort food, reimagined | Photo: Ching Dee</span></span></span></div><h2><strong>Comfort food, rewritten</strong></h2><p>Mugen’s <strong>Karaage</strong>, for example, features tender, succulent pieces of chicken in a light and crisp batter—closer to fish and chips than the usual Japanese karaage we know. A squeeze of lemon brightens it, making it even lighter and giving contrast to the creaminess of their house-made tamago aioli. The blended aioli—made from soy eggs that didn’t pass the ramen aesthetics test—has a beautifully deep umami flavor, thanks to the soy sauce and mirin, that complements the karaage well.</p><p>The <strong>Ebi Nuggets</strong> take tempura to new heights. It’s unapologetically crunchy with bold, craggly bits for the house-made gochujang mayonnaise to cling onto. The shrimp is plump and juicy, not overcooked, and still naturally sweet. The fact that you could still taste the natural flavors of the shrimp amidst all that breading and sauce is a masterclass in restraint.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515040371802 Ebi Nuggets.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Plump, crunchy ebi nuggets made for unapologetic dipping bliss | Photo: Ching Dee </span></span></span></div><p>While Mugen is indeed <strong>a ramen bar</strong>, I believe their selection of <strong>chahan</strong> (or as I’d like to call it: fun-sized donburi) deserves some love. </p><p>The <strong>Crab Chahan</strong> loads chunks of blue crab meat on top of egg fried rice—simple, comforting, and easily hits the spot. The glistening crab meat is subtly sweet, fresh, and oh-so-delicate in contrast to the savory fried rice. Pro-tip: Drizzle some of their house-made chili oil for an even better bite!</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515046027803 Crab Chahan 3.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Sweet crab meets savory fried rice in this comforting chahan | Photo: Ching Dee</span></span></span></div><p>Meanwhile, the <strong>Wagyu Chahan</strong> is so rich it should have its own bank account. The beef—kissed by fire for just a few seconds for that perfect subtle sear—is softly draped over a peppery fried rice, like a crumpled duvet after a good night’s sleep. Despite being thin, the beef is still juicy and flavorful, proudly holding its own against the rice. This is a definite must-try at Mugen.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515049849904 Wagyu Chahan 1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Juicy Wagyu draped over peppery fried rice—indulgence in a bowl | Photo: Ching Dee</span></span></span></div><h2><strong>Ramen with a twist (and a claw)</strong></h2><p>I have never had seafood ramen quite like their <strong>Crab Ramen</strong>. Aside from the generous amount of crab meat and that beautifully seared crab stick (so simple, but so thoughtful), they used tahini—yes, sesame seed paste—to make the tonkotsu broth extra creamy. No dairy needed, just culinary ingenuity. It’s a surprise that the tahini doesn’t lend any nuttiness or slight bitterness to the dish, instead it emphasizes the crab’s savory notes. And can we talk about their house-made ramen noodles? They have that QQ chew — that bouncy, springy texture with the perfect bite. This hearty bowl of ramen makes me so excited to try the others on their roster.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515205619106 Crab Ramen.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Crab-rich, tahini-creamy ramen with house-made QQ noodles and soul | Photo: Ching Dee</span></span></span></div><p>Every month, the Mugen team plans to introduce <strong>a limited-time-only off-menu item</strong>. For their opening, they have the <strong>Crab Claw Bun</strong>, a steamed mantou topped with a blue crab claw covered in their house-made gochujang mayonnaise and spring onions. It may be small, but it packs a punch, and the flavors are spot on as always. Suffice it to say that Mugen is a place that knows how to treat crabs with the respect it deserves. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515208807105 Crab Claw Bun 1 (Off Menu).jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">A mighty blue crab claw in fluffy mantou glory | Photo: Ching Dee</span></span></span></div><p>For dessert, they recommended the <strong>Earl Grey Ice Cream</strong>, a cross between gummy Turkish ice cream and ridiculously creamy gelato. While I personally prefer the tea flavor to be a bit stronger, the sublime flavor works well with cream and the buckwheat powder (given the kinako treatment by Mugen). I savored each spoonful until I shamelessly finished the entire scoop. Beautiful.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515210959007 Earl Grey Ice Cream.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Gelato-creamy, tea-scented, kinako-kissed—a dessert worth lingering over | Photo: Ching Dee</span></span></span></div><p>Mugen’s <strong>Fried Corn Milk</strong> is reminiscent of Taiwan’s night markets, but Chef Jorge gave it the Japanese twist by adding matcha sauce and kinako. The corn-flavored milk will remind you of maja blanca, but the addition of kinako adds a nice little oomph that sets it apart. Pro-tip: Ask for more kinako powder for an even deeper contrast of flavors. As a sucker for fried milk anything, this is another must-try from Mugen. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/175515213362908 Fried Corn Milk.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Fried Corn Milk: crisp, creamy, corn-sweet bites with matcha and kinako magic </span></span></span></div><p>You won’t find alcoholic drinks here, but you won’t miss it. Go ahead and try the <strong>Yuzu Spritz</strong>, the <strong>Mugen Iced Tea</strong> flavored with hibiscus syrup, and maybe end the meal with their take on the viral <strong>Matcha Banoffee</strong>.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17551522890903.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Yuzu Spritz, Matcha Banoffee, Mugen Iced Tea: playful drinks to toast a ramen night right | Photo: Ching Dee</span></span></span></div><p>Even at this point in his career, Chef Jorge admits he still feels a little nervous every time he opens a new restaurant, especially something as personal as Mugen Ramenya. Inspired by his love for Japanese culture, located at his original baby (the location of his first Ohayo branch), and featuring recipes he’s been working on for almost a decade, Mugen might just be his most daring—and most sentimental—concept yet.</p><div><br/></div><div><a href="https://www.instagram.com/mugenramenyaph/?hl=en" rel="noopener noreferrer" target="_blank"><strong><em>Mugen Ramenya</em></strong></a><em> awaits at 108-B Maginhawa Street, open daily from 4 to 11 p.m.; follow @mugenramenyaph for what’s simmering next.</em></div>

<p>Chef Jorge Mendez unveils Mugen Ramenya, an intimate Maginhawa ramen bar blending Japanese inspiration with his personal touch for a refined, soulful dining experience.</p>

Chef Jorge Mendez unveils Mugen Ramenya, an intimate Maginhawa ramen bar blending Japanese inspiration with his personal touch for a refined, soulful dining experience.

First Look: Mōdan's Chef Jorge Mendez Opens Mugen Ramenya On Maginhawa

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First Look: Mōdan's Chef Jorge Mendez Opens Mugen Ramenya On Maginhawa

Ching Dee

Published Aug 14, 2025 02:32 PM PHT

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