Menya Kokoro, a Japanese restaurant known for its mazesoba, a brothless ramen dish, has opened its third location in the Philippines, expanding its offerings to include izakaya-style fare.
The new branch, located at the Gallery 7 Design Center in San Juan, began welcoming customers on March 19. The opening was attended by Chef Takuma Ishikawa, the founder of Menya Kokoro and creator of its signature mazesoba, underscoring the restaurant’s emphasis on maintaining traditional Japanese preparation methods while adapting to local tastes.
Mazesoba, which translates to “mixed noodles,” consists of thick, chewy noodles topped with seasoned minced pork, chives, garlic, seaweed and an onsen egg. Diners are encouraged to mix the ingredients themselves, a practice that blends flavor and texture and reflects Japanese dining culture. Malvin Ang, the restaurant’s owner, said the interactive aspect of the dish is intended to create a deeper connection between diners and the cuisine.
The San Juan branch extends the restaurant’s menu beyond noodles. It includes skewers such as kushi-katsu, which are deep-fried, and kushi-yaki, cooked over charcoal. These dishes are served alongside a selection of highball cocktails and draft beer, intended to complement the food and cater to diners seeking a casual, communal dining experience.
One of the most popular dishes at the opening was the King Prawn Tempura, which has gained attention on social media for its size and crisp texture.
Menya Kokoro opened its first Philippine location in 2019, introducing mazesoba to the local market. The expansion to San Juan places the restaurant in a growing food district on Mabini Street, home to a range of dining concepts developed by The Tile Gallery Group. The new location joins Menya Kokoro’s two other branches in Metro Manila.
The restaurant is open from 11 a.m. to 1 a.m. Tuesday through Saturday, and until 10 p.m. on Sundays and Mondays. — Tatung Sarthou
