This Stunning Quezon City Hotspot Is Serving Rolls by a 'Sushi Master' Winner

70 Sct. Limbaga St, Diliman, Quezon City

Contact: 0967 463 8966

Website: incanta.ph

(SPOT.ph) You’ve heard of a hole in the wall; we’ve championed the idea enough to constantly be on the lookout for it, because there’s really nothing like a good under-the-radar find. Sometimes, though, buzzy things catch that buzz for a reason.

If Incanta Cave Bar & Restaurant hasn’t hit your algorithm, maybe you’ve mastered the art of building an FYP brick by brick. On its face, it’s a beautiful place where you probably expect to see beautiful people, and you might picture it being somewhere in Makati or BGC; the cave-inspired interiors that feel like 1001 Arabian Nights collided with Architectural Digest certainly suggest something along those lines. We’re happy to tell you that you’re wrong—it’s a QC baby, right down the street from a couple of karaoke bars.

Quezon City may seem a left-field choice, but it’s a deliberate one on the part of Chef Frances Tariga. “The diners here are not like the Makati or BGC crowd who can be expected to go out and try something new,” says the first winner of Morimoto’s Sushi Master, “and that’s a challenge I think I’m ready for.”

Indeed, this area isn’t known for the fascinating new things; a second branch of a beloved name here and a small speakeasy there do not a club culture make. But since Incanta’s soft opening, Tariga’s food has drawn in the return of Guatemalan rum brand Ron Zacapa, the attention of multiple celebrities, and—most importantly—repeat customers from the surrounding area.

And it’s no wonder; the savory, smokey Bacon Enoki (P300) and Pork Belly (P310) robata (skewers) alone clue you in on the experience you’re about to have, if the smooth grooves of the off-white, off-kilter walls haven’t made it obvious. Round out these heavier flavors with an order of Assorted Nigiri (P850), typically composed of either the most popular nigiri or whatever’s freshly caught; we were lucky enough to get the oceany-sweet Hotate (P700 solo) on our plate.

But the signature rolls will show you exactly why the chef won Sushi Master—the Incanta Cave Roll (P550) is her answer to Filipino's unwavering demand for a California roll "which isn't technically sushi," as she says; the size of the ikura seems deliberate, for an obvious pop, while the use of crab and chili add a fun, inspired twist to the typically rich, smooth salmon. If anything's going to act as a gateway to new experiences here, it's this roll.

But there's one for the adventurous, too. The Samurai Roll (P520) boasts meaty torched eel with a hint of barbecue-esque flavor and a little crunch from ultra-fine shoestring potatoes. To us, it's a roll that rewards both those who step out of their comfort zone and those who know exactly what they want.

Other must-tries include, of course, the Prime Ribeye Steak (P2,500) —tender, smokey, and served with a generous quenelle of truffle butter for those who simply live for a little extra richness. It's one of those dishes that lets the diner know that Incanta will always ask, "Why not?" and then proceed to ignore their own question.

But the Swake Aligue Pasta (P980) takes it a step further still; the al-dente noodles are brought to life by a generous swathe of crab-fat sauce and, of course, urchin for that extra wave of sea brine. Something about this bowl holds two truths: that it's a lot for one person, but somehow, you can't find it in you to split it. And barring anything medical, you won't.

What you can stand to share is the Tiramisu (P450)—as far as desserts go, it hits right where it needs to with its sharp sweetness and pillowy, creamy textures. It's the kind of dessert that could lead to more 'dessert' if the vibe is right. Wink, wink.

Some might say it all started with a one-night pop-up in January 2025; if you ask the chef herself, it was really well over two decades in the making. Think about it: no one just gets on Sushi Master overnight and come out on top.

And whatever it was that clicked did so at just the right time. Filipino cooks are having their moment, and like Tariga, are ready to haul people up with them. And while Incanta may not serve Filipino food per se, there are definitely homages to the chef's childhood favorites here and there—see also the oddly but delightfully nostalgic Habhab Yakisoba (P400), obviously inspired by pancit habhab—as well as to the classics that draw the local audience in.

"Of course I wanted to be different, to do something new," she tells SPOT.ph. "But you always have to find the middle ground somewhere to coax the diner into trying new things, and I think it's paid off here."

From private dining stints to pop-ups in Poblacion, this chef is busy being everything, everywhere, all at once—not exactly the most comfortable homecoming. But Tariga's motivation to make her mark in the Philippines is rooted in a feeling that can be summed up in a line from that very film: "Of all the places I could be, I just want to be here with you."