Congratulations to the owners of Ruby Jack’s in Manila!!!
People may mistake Ruby Jack’s for Rudy Tuesday’s in the States 🙂 but Ruby Jack’s is a steak house from Japan! Now they are in Manila at City of Dreams!! Ruby Jack’s which opened last mid August on soft opening and formally opened last September 29. It’s a restaurant from Tokyo and is only 2 years old. It’s owned by 3 Hoteliers – One from New Zealand, one from Australia and one from Gana. They opened Two Rooms in Tokyo which is Western Contemporary and it’s doing very well. Ruby Jack’s is their latest baby and now already in Manila. Love the ambiance and everything here
Right in front of the restaurant you will see all their steaks which come from Australia
Thiago Makoto Harada, Restaurant Manager of Ruby Jack’s explaining the different cuts of beef from Australia – John Dee Super Gold 160 Day grain fed Black Angus Prime Rib, T-Bone and Tomahawk – Yum!!! Thiago is From Tokyo and is here for a year to manage the Manila branch. He’s half Brazilian and half Japanese and worked for the Ruby Jack’s group for 5 years
Also in front of the restaurant are the beef that is being dry aged in house. This is their specialty 
There is a sign to indicate when the beef will be ready to serve
Open kitchen
The chefs at Ruby Jack’s Chef Eric Turgeon – Head chef
And Chef Shunichi Matsumoto from Ruby Jack’s Tokyo who will be here for 2 months to make sure everything is running smoothly 
Private room at Ruby Jack’s with a painting by Japanese artist Matsumoto entitled The Wagyu
Banquet seating with the wine cellar as back drop! NICE!!
Walking through the wine cellar
Cocktails
Our lunch dates – Mart and Sam
Sizzling scallops – YUM!
A must!!!! At Ruby Jack’s as starter! Boutique tomatoes, shaved red onion- Gorgonzola – flown in fresh from Japan. Sweeter than strawberries 🙂 according to Thiago 
Teppan Grilled Foie Gras – YUM!
Double smoked thick cut bacon. The bacon ( from Japan ) is part of a main dish in the brunch menu ( only weekdays and holidays) so we were lucky it was a holiday. We asked for it as an appetizer and it’s so yummy!!! It should be part of the ala carte menu!
Japanese A5 Miyazaki Wagyu Sirloin – Super yum! Japanese Wagyu of high grade is always melt in your mouth and very fatty which makes it very good! You can really always tell Japanese beef apart from any other!
John Dee Super Gold 160 Day grain fed Black Angus Prime Rib
Side of Steak Rice
Side of Lobster Mac and Cheese
Mango Cajeta Pavlova
Assorted Handmade Chocolates – Peanut Butter Truffles, White chocolate and Raspberry marshmallow, Cacao Nibs – made with Valhrona chocolate 
Take note when you stand up and have to go to the bathroom or wherever – just like a Michelin starred restaurant – immediately someone will get your napkin and fold it and put it this way!! LOVE IT! 🙂 
The cigar room which was not yet finished when we were there. Here’s my model having her smoke 🙂 haha!!
We took a tour into the kitchen and there was a tank with fresh Rock lobsters ( from the Philippines ) and fresh oysters flown in from Australia
Chef Turgeon showing me the gadget which smokes the bacon! 🙂 
They also have a brunch menu for weekends and holidays!!
