Ryo-Ga Japanese Restaurant – Authentic Japanese Cuisine at Its Best

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. 

Salmon Sashimi

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.

SPICY CREAMY SHRIMP TEMPURA P259

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.