Hidden somewhere in the 2nd floor of a low rise building in Quezon Avenue is a gem of a restaurant that is owned by a Japanese Chef.
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WHO IS OWNER-CHEF TIGER MIZUTA ?
Chef Tiger began his culinary sojourn while working for his father in Japan where he also studied. A multi-talented Chef, his experience included several years in a Chinese Cantonese Restaurant, 5 years in an Italian Dining Place, a few years stint in his own restaurant in LA. He currently owns with a partner 2 Japanese and 1 Chinese restaurant in Kuwait and 1 in Tokyo.
WHAT DOES RYO-GA MEAN ?
Per Chef Tiger , Ryo-ga means “much more than anybody or anything” or ” top”. Chef further expounds that Ryo-ga is not an international franchise. In fact RYO-GA is his first foray in the food vista here in the country
CHEF TIGER’S CUISINE
American -Fusion with Peruvian, Italian influences but keeping in mind to leave the traditional style intact. For example soup, sauces , etc are made following the classic Japanese method.
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| Salmon Sashimi |
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| Tuna Sashimi |
HIS FAVORITES?
Sushi and sashimi. The soy to dip the sashimi in is home-made by Chef Tiger himself. According to Chef , all ingredients are home-made except a few which were directly shipped from Japan
Gyoza is made from scratch from the skin to the filling to the sauce. Tuna Japanese Salsa. Mango Salmon Salsa, Gyoza, Spicy Shrimp Tempura sauce were all made from scratch by Chef Tiger.
Tuna Japanese Salsa P240 , Salmon Mango Salsa P260 , Spicy Creamy Shrimp Tempura P259 are dishes he is proud of as well.
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| SPICY CREAMY SHRIMP TEMPURA P259 |
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HOME MADE GYOZA P150  |
WHY CHEF TIGER CHOSE THE PHILIPPINES
First reason : “My wife is Filipina”.
Second reason : “This country after 5 or 10 years is gonna be huge potential because many population and people love food and also economy go up now’
UNLIMITED JAPANESE SHABU SHABU
Beef Striploin P580 or Pork Belly P480
OTHER FAVORITES 
CRISPY RICE WITH SPICY TUNA P150 Think Sushi with chewy and crispy -textured rice. Quite delicious. 
Karaage P170 It was the usual Karaage no surprise there. To be fair though, we took a while taking pictures so Karaage turned cold by the time we took a bite. 
BOILED PRAWN PONZU 4 PCS P380
Fresh prawn with garlic butter ponzu
PONZU is a citrus based sauced commonly used in Japanese cuisine. I must say Chef Tiger’s garlic butter ponzu was scrumptious. It married well with the uber fresh and perfectly cooked succulent prawns. I shall order this again.
CHICKEN TERIYAKI BENTO P299 with unlimited rice and soup 
EBI CHILI BENTO P499 Prawns were succulent and cooked perfectly. We all know how prawns/shrimps need to be cooked just so. Otherwise , the texture turns rubbery and that will be a crying shame for an expensive a crustacean such as this.
SUMMARY
Over all an amazing food adventure in a location so far away from the family’s usual prospects. The fact that Ryo-ga is almost hidden and hole-in-the-wall (ish) is part of its charm for me. You would not guess for a million years that the Owner Chef Tiger Mizuta actually is part owner to several restaurants in Kuwait, LA and Tokyo.
A low-key, soft spoken guy he let his food speak for him and what a creative and exuberant voice it was. The home made sauces were delectable. Special mention to Chef’s Shabu Shabu which were made delicious by Chef Tiger’s made-from-scratch sauces.
His gyoza were indeed delicious and so were his highly recommended dishes – tuna salsa, salmon mango salsa and crispy rice with spicy tuna.
Looking forward to returning here with the piggery in tow.
Thank you so much for inviting us Chef Tiger through Ms. Marjorie.
RYO-GA JAPANESE RESTAURANT is located at the 2nd floor Sunshine Boulevard Quezon Ave corner Scout Santiago Diliman Quezon City. They open from 6pm onwards.
