Written by: Nastasha Verayo De Villa
Beyond its shiny exterior, the restaurant presents a captivating atmosphere with its soft lighting, elegant interiors, and soothing music, instantly creating an intimate experience that is rare to find nowadays. Ruby Jack’s Steakhouse and Bar at The Shops Ayala Triangle Gardens (ATG) in Makati City carries on the tradition set by its original location in Roppongi, Tokyo. Here, you won’t find unnecessary embellishments or distracting decorations. Instead, every element, from the decor to the food, has been carefully selected to invoke a sense of sophistication and simplicity.
According to marketing director Lorent Adrias, Ruby Jack’s stands apart from other local steak places due to its Japanese heritage. However, this influence is not reflected in Oriental-themed designs. Rather, it’s evident in the meticulous attention given to every detail throughout the restaurant. The minimalist decor creates a classy and inviting ambiance, with a private dining area tucked away behind a floor-to-ceiling wine wall displaying an impressive selection of Old World and New World wines. The onyx bar adds a touch of elegance, dispersing light in a way that entices guests to relax and engage in intimate conversations.
Owner and founder Matthew Crabbe, a celebrated chef in Japan, reluctantly expanded his “baby” to Manila, only after much persuasion. His dedication to precision and perfection is such that he refused offers to open a Ruby Jack’s in a location he couldn’t personally oversee, as he does in Tokyo. To create the carefully curated menu, Crabbe sought out the finest meats and personally inspected each ingredient. Even the condiments have been meticulously selected by Crabbe to complement the dishes.
At Ruby Jack’s, simplicity is key. The dishes draw inspiration from Japanese cooking techniques, prioritizing the quality of the ingredients. Elaborate dishes are absent from the menu, and you won’t find steaks swimming in butter. Instead, the focus is on highlighting the flavor and quality of each ingredient. They never serve anything below prime, and their dry-aged John Dee prime rib is aged in-house for at least 21 days. The A5 Sanga Wagyu steak melts like butter, and the tomahawk steak balances rich and robust flavors.
But it’s not just the steaks that shine at Ruby Jack’s. The menu is purposely kept short to ensure excellence, with exclusive cocktails created by founding partners Nathan Smith and Edward Baffoe. The Caesar salad is generously dressed and sprinkled with Parmesan cheese, the Miyagi oysters are plump and juicy with a hint of brininess, and the foie gras is served in one of the largest slices in the country. The desserts are equally remarkable, with daily-made ice cream and gelato in inventive seasonal flavors. The rosemary ice cream pairs perfectly with Crabbe’s famous double-baked cheesecake, and the half-baked cookie with peanut butter ice cream offers a surprising combination of sweetness and saltiness.
Ruby Jack’s always offers something to look forward to.
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