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Wagyu Ramen + More: Some Thai's Chef Opens a Superb Ramen Bar in Maginhawa
Jorge Mendez's Mugen Ramenya specializes in Hakata-style ramen.
by Jerome Gomez
Published on Aug 15, 2025
Mugen Ramenya
108-B, 1101 Maginhawa Street,
108-B, 1101 Maginhawa Street,
Diliman, Quezon City
Opens 4 p.m. to 11 p.m. Doesn't accept reservations
Opens 4 p.m. to 11 p.m. Doesn't accept reservations
Located right beside neighborhood favorite Provenciano, which attracts families and various big groups, Mugen Ramenya is a cozy little spot good only for 10 diners at a time, and perfect for enjoying a solo meal—thanks to the partitions between you and the next customer. It’s not Ichiran-style though; you can still see the servers and other diners. So instead of cold and isolating, the mood is warm and intimate. The strong terracotta presence in the overall design of the space only helps bring out a convivial vibe.
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Mugen means infinity: The facade of Jorge Mendez's latest, which replaced his Ohayo in the same spot. Photo by Jerome Gomez.
What's on The Menu at Mugen Ramenya
The menu is easily navigable, as it should be. Begin your meal with one of or all three starters—Gyoza, Karaage, and Ebi Nuggets (which you can dip in a gochumayo). Then relish the flavor-packed broths and layers of umami from any of the four ramen offerings—Tonkotsu, Tantanmen, Ramen and Crab. Of the appetizers, the Gyoza, all five pieces sitting together on a light dipping sauce, is the most surprising. Perhaps because of its quiet simplicity, it’s easy to tell the kitchen has done this dish just right.
Of the ramens, the Tonkotsu Ramen is Chef Jorge’s favorite, and we completely understand why: the pork broth is smooth and complex, the noodles in just the right thinness, and the chasu Mortadella gives you a nice and pink, soft and slender meat to bite on, infused only with a touch of flavor so the broth itself has the chance to shine.
Of the ramens, the Tonkotsu Ramen is Chef Jorge’s favorite, and we completely understand why: the pork broth is smooth and complex, the noodles in just the right thinness, and the chasu Mortadella gives you a nice and pink, soft and slender meat to bite on, infused only with a touch of flavor so the broth itself has the chance to shine.
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Appetizers: Ebi Nugget and (right) Karaage. (Preview serving size).
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The Tonkotsu ramen has chasu Mortadella, tamago, and bamboo shoots among others. Photo by Jerome Gomez.
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Bold Flavors, Clean Finish
But if we’re talking boldness, we won’t blame you if you’re drawn immediately to the Wagyu Ramen in the menu. The sound of that alone is assurance you won’t regret your order, and the sight of the bowl—a feast of chives and onions, garlic chips, fresh egg yolk, tendon and A5 wagyu slices—sparks that feeling that your plane has safely landed and your holiday is about to begin. Meanwhile, the Crab Ramen, we dare say, is the boldest when it comes to flavor, infused as it is with the elements of laksa, and a substantial amount of delicious and savory crab meat, seared and with hot kombu oil to keep them whole.
There’s also Tsukemen in the menu, where you can dip your udon in concentrated Wagyu and chasu broths, and there are also Abura Soba options. There are three desserts: Earl Grey Ice Cream with Feuilletine, Fried Corn with Matcha Condensed; and a Matcha Ricotta Mochi. But we’re betting the non-ramen dish you’ll find irresistible is the Wagyu Chahan, which is luscious strips of A5 Wagyu on top of sticky, savory, and peppery Japanese rice.
There’s also Tsukemen in the menu, where you can dip your udon in concentrated Wagyu and chasu broths, and there are also Abura Soba options. There are three desserts: Earl Grey Ice Cream with Feuilletine, Fried Corn with Matcha Condensed; and a Matcha Ricotta Mochi. But we’re betting the non-ramen dish you’ll find irresistible is the Wagyu Chahan, which is luscious strips of A5 Wagyu on top of sticky, savory, and peppery Japanese rice.
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The Crab ramen has a rich broth with a laksa flavor. Photo by Jerome Gomez.
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Clockwise from top left: The regular serving of gyoza is five pieces per order (pictured is preview serving); interior artwork in lights; the menu; and the excellent Wagyu Chahan. Photos by Jerome Gomez
Mugen is the “proper ramen bar” Mendez has long wanted to put up. But the fact that it’s only happening now only means it benefits from the fact that he is even more learned in Japanese cuisine, following years of visits to Japan, talking to chefs, and really geeking out on the food—with ramen among his top dishes of interest. Mugen Ramenya claims to have one goal in mind: “keep it small, make it excellent.” We say: mission accomplished.
Ramen bowls at Mugen Ramenya start at P520; appetizers are in the P250 to P300 range; and the Chahan starts at P280.
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Chef Jorge Mendez at Mugen Ramenya..
Jerome Gomez is Spot's EIC. He counts knowing how to roast a chicken, make Korean army stew, and mix a good Negroni among his great accomplishments in life.
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