Take, for instance, the harumon don which is a rice bowl topped with an offal stew— something you would not often see in Japanese restaurant menus but it somehow resonates with our Filipino palates. As they worked with one of their Japanese-trained chefs, the Takao founders knew that it would be ideal to offer bowls of hot noodles to compliment breezy days and cool nights in their roof deck location overlooking Taal Lake. “I took the team to my favourite ramen places in Metro Manila,” Zaguirre narrates,” and I told them that if our ramen does even come close, we might as well not make ramen.”

What they came up with is a creamy yet not too rich tori buta paitan broth that flavours the firm rye noodles, topped simply with chashu and crispy menma that are all made in-house. It is a simple bowl of noodles and a respectful nod to the traditional, made with careful attention to detail as expected from this esteemed crew. The thick and spicy lengua tendon curry udon is a more adventurous dish with bold flavours that are packing some heat. Still, it is properly-executed and can easily be one of the most popular dishes on the menu.

See also: The Best Ramen Spots in Metro Manila

As for the coffee— roasting their own beans was a non-negotiable as prescribed by their coffee and design mentor, Manley Tantuico. “I remember him telling me that if we were to open a coffee shop, we need to roast our own beans,” Zaguirre explains, “otherwise, we are just a showroom.”

Paired with their Japanese F&B concept, offering great coffee cements their goal in providing a unique cafe experience. From curating the beans, to roasting, and then eventually pouring, the team is trained by world-renowned roaster Raoul de Peralta (Finalist & World’s 4th in the World Aromasters Roasting Championships 2019 and Master Roaster in the 2019 & 2020 Philippine Barista Champions). Team Takao is exceedingly proud (and rightfully so) of their Double Lightning signature house blend that combines beans from Brazil, Peru, and Ethiopia Kebele Village roasted medium that expresses smooth milk chocolate, rich caramel, with a ripe citrus finish. Sweet and balanced, it is very easy to drink black or mixed into a milky beverage.

See also: These are the Best Coffee Producing Regions in the World

Aside from the food and drinks, the final component that truly sets Takao Studios Coffee apart is the prime location right on the Tagaytay ridge. Perched on top of The Cabins-Eco Hotel, it evolves from cosy cafe for the early morning bikers, and then as the sun sets it emits a happy-hour vibe that calls for their craft ales, hard seltzer, or sake.

Chatting with some of the Tagaytay residents that were there, they are most excited about Takao Studio Coffee because it does offer something new and yet approachable enough for regular visits. With its delicious coffee, affordable highballs, and Japanese comfort food, it truly is a refreshing alternative to the usual dining destinations and bulalo joints in the area. Zaguirre promised that soon there will be more food and beverage concepts opening in Metro Manila— including a coffee and interactive space in San Juan as well as a “fine casual approach” in Poblacion, Makati— and so far, Takao Studios has always delivered.

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