Experience Hakata-style ramen, handmade noodles, and highly curated dishes in this chef-led, ten-seater ramen bar.
Through the years, Mōdan’s Chef Jorge Mendez has been on a search for the best ramen. After many trips to Japan, he realized that “each bowl of Ramen is uniquely different. Every bowl is a work of art, every chef has a different hand, a different story, and a different way of expressing flavors.” Now, with Mugen Ramenya, we get to experience his art and his story, shaped by his hands and expressed in every bowl he serves.
Mugen Means Infinite
Mugen means “infinite” in Japanese, and while the exploration of flavors at Mugen is endless, the menu remains intentionally focused. This idea has been steeping ever since their Ohayo Granada days—recipes tweaked, tested, and reworked to arrive at a selected offering of four ramen bowls, three chahan varieties, two abura soba options, and three tsukemen choices. Much like their flavor offerings, the Mugen team embraces an endless evolution for each dish—driven by the belief that the learning and refining never truly stops.
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In Manila, ramen is often defined by deeply rich, heavy flavors—the kind that coat the palate and linger long after the last sip. But Hakata-style ramen, which Mugen champions, stands apart for its clean finish—flavorful without overwhelming the palate. Their Tonkotsu Ramen features a pork-based broth, meticulously made with pork bones, pork back, and collagen, blended to a silky consistency. The aroma of pork greets you first, but it never feels heavy as you sip. Each bowl comes with firm, bouncy noodles that hold their bite, topped with soy-marinated egg, naruto (fish cake), menma (bamboo shoots), wood ear mushrooms, green onions, and chasu mortadella slices. It’s the kind of bowl you instinctively slurp to the very last drop.
Other ramen options include Tantanmen, Wagyu, and Crab, alongside tsukemen for those who prefer dipping noodles; abura soba, a dry ramen served without broth; and chahan, comforting fried rice available in wagyu, chashu, or crab variations.
Worth The Wait
Mugen also introduces three appetizers that make the wait for your bowl all the more worth it. Karaage arrives perfectly golden and crisp, giving way to juicy, tender meat inside and complemented by creamy dipping mayo. Panko-breaded Ebi Nuggets pair with a gochu-mayo for a subtle kick, while the five-piece Gyoza boasts a delicate, pan-seared skin wrapped around a savory filling. Off-menu treats make appearances too—like a snow crab claw crowned with ikura, tucked in a soft bao, delivering an umami-packed bite.
To cut through the richness, the Yuzu Kaffir Limeade offers a burst of citrus brightness—refreshing and palate-cleansing in every sip. And for a sweet ending, the Earl Grey Ice Cream with feuilletine and toasted buckwheat flour is a creamy, nutty, and lightly floral treat that rounds out the meal.
At Mugen, there is a finite menu with infinite reasons to return—whether for your new go-to Tonkotsu, an off-menu surprise, or simply to experience another chapter in Chef Jorge’s ramen story.
Mugen Ramenya is now open in 108-B Maginhawa, Quezon City, from 4 PM to 11 PM (for now).
Photography by Maxine Alindogan, unless specified.
