1 week Ago By Steph Arnaldo
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rapplerAds.displayAd( "mobile-middle-1" );MANILA, Philippines – It’s not just about ramen anymore.Ippudo Ramen — under The Standard Group (Yabu, Kiwami) — introduced the new Ippudo Ramen Bar in Uptown BGC in late March, introducing a first-of-its-kind concept that goes far beyond a ramen bowl: think sushi rolls, yakitori skewers, highball cocktails, sashimi, and more.
IPPUDO RAMEN BAR ENTRANCE. Image from The Standard GroupWhile it still prides itself on Ippudo’s signature tonkotsu ramen, the Ramen Bar is a reimagining of the brand — from its upgraded interiors and dining experience to a menu made especially for this branch alone. According to The Standard Group CEO John Concepcion, the Philippine franchise of the global brand was given rare creative freedom and free rein to do things their way, making it a first internationally.
For the vibesThe place is designed to be more than just a casual joint to grab a quick bowl solo — imagine a sleek yet laidback spot for late-night hangouts, girls’ nights out with drinks, and long, relaxed dinners.CENTRAL COMMUNAL SEATING. Image from The Standard GroupThe new space also features a central communal bar — a first for Ippudo — surrounded by warm, minimalist interiors crafted in collaboration with Hong Kong-based architecture firm DEFT and led by SHG Creative Director Michael Concepcion.
It balances traditional Japanese touches with modern flair: clean lines, textured wood, and even trendy staff uniforms designed in collaboration with streetwear boutique Commonwealth and its founder, Omar Quiambao.OPEN KITCHEN AND BAR DINING. Image from The Standard GroupIppudo was founded in 1985 in Fukuoka, Japan, by ramen master Shigemi Kawahara.
The brand made its Philippine debut under The Standard Group with its first branch at SM Megamall in 2014, followed by branches in Robinsons Place Manila, Eastwood Mall, Ayala Vertis North, Power Plant Mall, Greenbelt, Ayala Malls The 30th, and Robinsons Magnolia in 2020.New branch, new menuWhile ramen remains at the heart of the menu, the branch-exclusive offerings go far beyond. window.
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displayAd( "mobile-middle-2" );For starters, the RB Goma-Q (P200) features chilled, crunchy, and thick Japanese cucumber slices tossed in Yabu’s signature roasted sesame sauce, garlic oil, and sesame seeds, a palate cleanser to keep coming back to throughout the meal.GOMA-Q CUCUMBER SALAD. Steph Arnaldo/RapplerThe Charred Edamame (P220) is a smoky twist on the addictive classic, grilled over binchotan charcoal, tossed in a zesty lemon vinaigrette, and topped with roasted nori and togarashi.
CHARRED EDAMAME. Steph Arnaldo/RapplerThe Potato Chashu Salad (P235) with boiled eggs is comforting but not cloying; the creaminess is subtly cut through by the karashi dressing (a spicy Japanese mustard with horseradish notes) and the chashu (pork belly) bits add a slightly salty depth.POTATO CHASHU SALAD.
Steph Arnaldo/RapplerAs someone who always looks for sashimi in Japanese restaurants, it was a treat to see the new Salmon Soy Ginger (P620) on the menu — thick, buttery slices of salmon sashimi are served over a bed of soy-ginger tare, with bruleed orange segments nestled in between. It’s salty, sweet, and citrusy — high-quality sashimi served with some complexity.SALMON SOY GINGER SASHIMI.
Steph Arnaldo/RapplerThe Tuna Ponzu (P600) was just as enjoyable; akami tuna slices are laid over a pool of yuzu ponzu sauce with roasted nori and chopped mangoes, finished with negi oil. It’s bright, fresh, and simple in the best way.TUNA PONZU SASHIMI.
Steph Arnaldo/RapplerIppudo’s sushi rice — soft and seasoned just right — comes from Toyama Prefecture in Japan. The Goma-E Salmon Roll (P350/4pcs, P665/8pcs) is a torched salmon roll with fried tofu, creamed goma spinach, crispy salmon skin, and creamy mayo sesame ponzu, while the Spicy Tuna Roll (P340/P650): has minced fresh tuna with spicy aioli, avocado mousse, soy-ginger tare, and asparagus; familiar but refined.SPICY TUNA ROLL.
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rapplerAds.displayAd( "mobile-middle-3" );The new Honey Jalapeño Snapper Roll and Ebi Kani Passionfruit Roll (P360/P685 and P395/P750) are unique rolls that both play with sweetness and creamy mayo elements together.UNAGI TAMAGO ROLL.
Steph Arnaldo/RapplerAs expected, the yakitori lineup is solid. A few favorites were the Buta Bara with Yuzu Garlic Tare (P360): pork belly grilled over binchotan, served over a savory garlic tare (Japanese dipping sauce) with a citrusy yuzu kick. The fatty tenderness of the pork works with the tang.
BUTA BARA WITH YUZU GARLIC TARE. Steph Arnaldo/RapplerThe Tori Momo (P335) is a classic grilled chicken thigh with a spicy teriyaki glaze, and the Tsukune (P255) is the grilled chicken meatball served with a cured egg yolk. There’s also gyoza, tempura, and classic Ippudo baos (P220 each) like Pork Chashu and Miso Karrage.
MISO KARAAGE BAO. Steph Arnaldo/RapplerIf you aren’t always in the mood for super rich tonkotsu like I am, the new ramen exclusives are a welcome surprise — here, there are lighter options but still with deep flavors, just like the new White Chicken Yuzu Ramen (P595) with firm, chewy noodles.WHITE CHICKEN YUZU RAMEN.
Steph Arnaldo/RapplerThe yuzu-infused pork broth noticeably lifts the heaviness of rich ramen with bright citrus notes. It is topped with tender white chicken slices and citrus zest, making for a light, aromatic, and easy-to-slurp-up-continously bowl of ramen.For dessert, Ippudo’s Classic Tiramisu (P290) checks almost all the boxes of a simple and not overly sweet tiramisu — soft, soaked ladyfingers, fluffy mascarpone cream, and dusted cocoa on top.
IPPUDO’S TIRAMISU. Steph Arnaldo/RapplerThere’s a full bar here, with a lineup of handcrafted alcoholic highballs, cocktails, and non-alcoholic drinks like the Yuzu Sunrise (P170) — a refined lemonade with yuzu for added freshness.Ippudo Ramen Bar isn’t just a new branch; it’s a bold new creative direction for the brand.
It is located at the ground level of Uptown Mall, BGC, Taguig City, and is open from 10 am to 10 pm (Sundays to Thursdays) and 10 am to 12 midnight (Fridays and Saturdays). – Rappler.com.
