QC eats: This Japanese resto turns wagyu into sisig, adobo

Having spent his childhood watching anime, Pinoy entrepreneur Ravien Bracero had always wanted to visit Japan, which he had only seen on television and in movies. What began as a dream becam.

Daily life food

by fred

2 hours ago 0 18

Updated: March 18, 2026

Having spent his childhood watching anime, Pinoy entrepreneur Ravien Bracero had always wanted to visit Japan, which he had only seen on television and in movies.

What began as a dream became a reality when Bracero first visited Japan with his mother for a business meeting in 2016 and was immediately impressed by its advanced technology and culture.

According to Bracero, it left such an influence on him that it became his all-time favorite country. “Kakaiba lahat. High-tech lahat. Very progressive. At ang convenient. Namangha talaga ako,” he said.

Describing the experience, he told ABS-CBN News, “Sobrang linis. Kahit saan ka pumunta, ang linis. Pero ang una ko talagang hinanap sa Japan nung pumunta ako ay ‘yung Ichiran Ramen. Actually, kahit ‘yung mga pagkain na mabibili na malapit sa train stations, masasarap din, eh.”

His trip to his dream destination made him fall in love with its cuisine. In 2024, when he produced the film “Crosspoint,” which starred Carlo Aquino and was filmed in Japan and released in the Philippines, he indulged once more in some of Japan’s greatest dishes.

“Every time I eat Japanese cuisine, I get a sense of contentment. Perhaps it’s the fresh ingredients and meat quality that make the experience complete,” he shared with ABS-CBN News.

Recently, the producer-entrepreneur decided to open Wagyu Haven on Tomas Morato corner Scout Madriñan in Quezon City with his Japanese business partners, merging his love for Japanese cuisine with his business expertise.

QC eats: This Japanese resto turns wagyu into sisig, adobo

^{Ravien Bracero and his partners. Handout}

^{Wagyu Haven opens on Scout Madriñan. Handout}

The newly-opened Japanese restaurant, which was designed by a Japanese architect to perfectly capture the essence of Japan, concentrates on its star ingredient, the well-known waygu — but with a Pinoy twist.

“Kung makikita niyo ‘yung structure, makikita mismo ng mga kumakain kung paano ginagawa at inihahanda ang food nila. Kailangan nilang ma-experience ‘yun. Kahit ‘yung pagse-serve, para kang nasa Japan talaga,” he pointed out.

The menu includes Wagyu Sisig, Wagyu Adobo, and Wagyu Sinigang. These Pinoy selections tastefully reflect the palate of Pinoys who enjoy the taste of classic cuisine, such as eating their Pinoy faves at “handaan sa fiesta.”

^{Wagyu Adobo. Handout}

“Hindi mawawala ang sisig, adobo, sinigang. Pero sa amin, high-quality wagyu ang ginamit. Para ito sa mga naghahanap ng comfort,” Bracero described.

From Wagyu x Filipino fusion, Bracero then unveiled the star wagyu dishes, which included Double Wagyu Hamburger Steak, Seared Wagyu & Sea Urchin Claypot Rice, Wagyu Cut Steak, Wagyu Soft Boiled Tendon Claypot Rice, Wagyu Beef Sukiyaki Claypot Rice, Salmon and Ikura.

^Handout

“Our Pinoy kitchen team is trained by a Japanese chef in preparation, cooking, and serving to provide guests with the whole Japan experience,” he said.

The restaurateur stressed that the wagyu dishes can only be prepared and cooked by their Japanese chef, adding, “Wagyu is solely prepared by Japanese chef, who employs traditional techniques to showcase its exceptional qualities. Every meal at Wagyu Haven is prepared with the same care and attention as in Japan’s finest kitchens. For our Japanese partners, this is a tribute legacy and a story of authenticity, craftsmanship, and perfection.”

Regarding the meat quality, he stated, “Kasi ‘yung partners ko, mayroon silang direct contact sa Japan, kaya maa-assure na real, authentic value siya. Walang extenders. And then, nakita namin ‘yung mismong baka (Japanese beef). May sinusunod silang standard.”

Bracero acknowledged that he was first hesitant to enter into the culinary world as he was already managing other businesses. When his Japanese partners agreed to open a restaurant on Tomas Morato, he understood he needed to be hands-on, given the professionalism of the Japanese.