RUBY JACK’S: Awesome Steakhouse in Tokyo, now in Manila! @CityofDreamsPH (Video)

Update 9/30/2017: RUBY JACK’S MANILA: Tokyo’s Popular Steakhouse Elevates Its Menu! @CityofDreamsPH

Ruby Jack's

RUBY JACK’S is a popular classic steakhouse in Tokyo with a fine contemporary setting, founded by Chef Matthew Crabbe, Edward Baffoe, and Nathan Smith.

They recently opened their first franchise outside of Tokyo at City of Dreams in Manila through Epicurean Partners Exchange, the company behind the Kenny Rogers franchise in Manila.

We love their dry aged John Dee Black Angus Steaks and Baked (to Order) Cheesecake for dessert!  

Here’s what to expect and what to order at Ruby Jack’s in Manila… 

A classic Steakhouse & Bar set in contemporary yet comfortable surroundings.
Upper Ground, City of Dreams Aseana cor. Roxas Boulevard, Parañaque
Operating Hours:
Monday – Thursday: 10:00 am – 12:00 am
Fri and Sat: 10:00 am – 2:00 am
Sunday: 10:00 am – 12:00 am
Telephone: +632 801-8888, +632 886-9646
Facebook: Ruby Jack’s Steakhouse & Bar Manila

Related Blog Post: RUBY JACK’S MANILA: Tokyo’s Popular Steakhouse Elevates Its Menu! @CityofDreamsPH

Best Steakhouse in Manila Series 2015!

Watch the Ruby Jack’s Manila Restaurant Digest Video featuring an Interview with Matthew Crabbe, one of the founders of Ruby Jack’s.


I gave Eddie and Nathan a call one day and said, “What are your grandparents’ names?” I said, “Oh mine…I’ve got Ruby, Jack, Jean, and Stan.” Ruby and Jack just sounded vintage, but it kind of had a ring to it as well.

Hi, I’m Matthew, Matthew Crabbe. I’m of the owners/founders of Ruby Jack’s, which originated in Tokyo. The concept behind Ruby Jack’s is…basically it’s a steakhouse with a little bit of a twist in there, like a contemporary twist.

Ruby Jack’s Tokyo is owned by three people: there’s my self, Nathan Smith, and Nathan Baffoe. The design of Ruby Jack’s is based on Tokyo, the Tokyo design. The designer in Tokyo is a guy by the name of Tanayama-San.

You’ll see we have a piece of art in the private dining room by Musashi Ozawa. We’ve commissioned him to do six pieces of art, not including this one—in Tokyo, in our other restaurants. He’s very passionate, and that’s where we come from as well.

I guess our signature dishes…I don’t like to say signature personally because I like everything on the menu. But if you’re looking at signature dishes, the tomatoes that we use on the menu are from Japan. They’re called Sugar Tomatoes, so the sugar intensity is actually seven times that of a strawberry. So the sugar level is very high; they’re very sweet, beautiful tomatoes from a place in Japan called Chizoka. It’s a prefecture in Japan. And the company is called Amela. They’re very expensive, but very, very beautiful tomatoes.

We also have a side dish called Lobster Mac & Cheese, which is basically Macaroni & Cheese with Lobster on it—it’s really good to go with the steak.

As I’ve said before, the Oysters are like a signature I guess. They’re all fresh; they’re all open to order.

We dry-age our own meat, so we’ve got a meat cellar, which hovers around 3-5 degrees and we hang the meat in there and it dry ages—so it actually forms a crust on the outside, and then on the inside…the taste is quite incredible. It’s more beefy, if that’s the word.

The Wagyu that we use here is A5. So A5 ranking…so it goes A1, A2, A3, A4, A5. This is A5, so it’s the best of the best basically. At the moment we’re using Prime Miyazaki, which his very famous. And we’re just about to change to Saga, which is another very prominent beef place in Japan.

From our dessert menu, I guess the cheesecake is the most popular dessert that we have. That is a recipe developed from Tokyo from our pastry chef, Miroto-San. It’s very popular in Tokyo and we’ve decided to bring it over here as well. So it’s basically, it’s kind of cooked twice. You make it first, and then you bake it, and then you cool it down, and then you cut it, and then you bake it again. So it’s quite a different recipe.

At the moment we’re serving it with Dayap, the citrus. We make a Dayap Curd and Earl Grey Ice Cream. We change it seasonably, but we keep the cheesecake because it’s so popular.

The attractiveness about Ruby Jack’s is the whole package—it’s the environment; you feel comfortable when you walk in, it’s not stiff like other high-level restaurants, you know, you feel comfortable when you sit down and dine here. The food is very simple. Like I said, what you see is what you get. And it’s all fresh, it’s all very fresh.

The service is not, like I said, it’s not stiff…it’s very friendly, but professional at the same time. The beverages…fantastic! The white wine is chilled, red wine is not. It’s all very high quality stuff.

It’s not crazy expensive, it’s a good value for money. I think if other people used the same produce as us, I think you’d find the prices much more expensive. So it’s accessible to a cross-section of society.



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This is a restaurant that you would want to dress up for and enjoy steaks in the company of your foodie friends.


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The restaurant can seat 76 guests comfortably with crisp white linen table settings and Cattelan Italia’s Margot Chairs.


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Make sure to reserve this comfortable booth table with long leather upholstered banquette and…


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…a view of the glass-cased wine cellar.


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For a bigger group, reserve this raised 14 seat private dining room with a commissioned painting entitled “Wagyu” by Masashi Ozawa.



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Ruby Jack’s Menu: Oysters, Ruby’s Set Menu, Starters, Mains, Sides | Desserts, Cheese, Coffee & Tea, Digestives

Essentially you choose your starters, then your main steak course, then yummy desserts (which is surprising for a steakhouse).


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The lobsters and seafood are fresh and kept in high-quality Austmarine live seafood tanks. 


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You can start in the 15-seat counter bar with Jean Prouve-designed bar stools…


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DRINKS: Ruby Jack’s Signature, Draft Beer and Beer | Single Malt Whisky, Blended Whisky, American Whiskey, Canadian Whisky | Irish Whiskey, Digestives, Rum, Tequila | Vodka, Gin | Original Non-alcoholic cocktails, fresh fruit smoothies, non-alcoholic beverages, coffee, tea | Cigars

…while waiting for your friends and enjoying classic & elegant cocktails focusing on local ingredients.


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WINEWine by the Glass, Champagne, Rose Champagne, Magnums | Sauvignon Blanc, Blended and other White Grapes, Chardonnay and French White | Pinot Noir, Zinfandel, Merlot, Blended, Shiraz | Cabernet Sauvignon, Italian Red, Spanish Red, French Red Bourgogne, Bordeaux | French Red Bordeaux, Dessert

Check out the most expensive wine bottle in their collection–Petrus 2012 worth P325,000.


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You can also start with a fresh and bubbly Piper-Heidsieck champagne.



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★ Ruby’s Caesar Salad (P550 +10% service charge)

 One of the best caesar salads I’ve tasted, with fine grated cheese and crunchy bacon bits. 



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★ Boutique Tomatoes (P650 +10% service charge). Shaved Red Onion-Gorgonzola.

They use sugar tomatoes imported from Japan because they want to keep the quality of produce high in the restaurant.


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They only use the highest quality Extra Virgin Olive Oil from Hazienda La Rambla’s Special Coupage in Spain.


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Oysters:★ Natural (P250),★ Kilpatrick (Grilled Bacon) (P275), ★ Rockerfeller (Spinach – Cheese) (P275), Salmon Roe Calamansi Ponzu (P275) +10% service charge

We love oysters and you can taste the freshness in each shell. Our favorites are the Natural, Kilpatrick, and Rockerfeller.


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Crabbe Cake Donut (P650 +10% service charge). Jalapeño Tartare. 

This is a special crab cake shaped like a donut, named after its founder Chef Matthew. 


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Teppan Grilled Foie Gras (P950 +10% service charge). Caramelized Pineapple-Black Sesame Dust.

A good starter if you are into foie gras. A bit too rich and can spoil your appetite for the steak.


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★ Sizzling Scallops (P800 +10% service charge). Black Garlic Butter Lemon.

So beautiful to see the juicy plump scallops sizzling on the plate; you can actually smell its deliciousness. Add a dash of lemon to enjoy. 


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Congratulations to Chef Eric Turgeon and Pastry Chef Christine de la Fuente for a well-executed, curated menu. 🙂



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They dry age their steaks inside the restaurant. You can see it from the outside.


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You can choose your type of steak–how big it is and the amount of marbling.  


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 John Dee Platinum Black Wagyu Marble Sirloin (400grams – P4,500 +10% service charge)

The John Dee Australian Wagyu steaks are tender with good marbling and a more beefy taste than Japanese Wagyu. 


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★ Japanese A5 Miyazaki Wagyu Sirloin (P2,250 per 100g, minimum of 300g +10% service charge) 

There are lots of options for really good A5 Japanese Wagyu steaks in Manila like BUTA + WAGYU and HOUSE OF WAGYU, who serve this on a stone grill. 


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Creamed Spinach (P250 +10% service charge)

I like this lightly creamed spinach that clears your palate after every bite and gives a healthy balance to the steak. 


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U.S.A. (Midwest) USDA Prime Rib Eye  (400grams – P4,000)

The USDA steaks usually fail in comparison to the John Dee steaks.


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★ John Dee Super Gold 160 Day Grain Fed Black Angus (Old-Australia) T-Bone (800grams – P4,500+10% service charge)

This is my favorite steak because of the tender beef, substantial portion, and a longer-lingering beefy finish.


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SIDES: Mashed Potatoes Garlic Chips (P250), Spicy Onion Rings (P250),★ Creamed Spinach (P250), ★Torched Asparagus & Lemon (P500) +10% service charge 

The torched asparagus and lemon is another favorite side dish. 


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★ Lobster Mac & Cheese (P500 +10% service charge)

You can’t resist this cheesy macaroni pasta with generous lobster bits. Served on a cast iron plate to keep it warm.


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★ Beringer Founders’ Estate Cabernet Sauvignon California (Vintage 2013)

Order this classic Cabernet Sauvignon from Beringer Founders’ Estate for a complete steak and red wine pairing experience. 


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We did a horizontal taste test to determine which is the best steak–the John Dee Super Gold 160 Grain Fed Black Angus won, followed by the Japanese A5 Wagyu Sirloin.


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It’s great to celebrate a special occasion here in the company of your closest friends, treating them to one of the best steak experiences in Manila.



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★ Baked (To Order) Cheesecake (P400 +10% service charge). Dayap Curd-Earl Grey Ice Cream, Lavender (Takes Fifteen Minutes).

Literally to die for! The cheesecake is baked twice to give it a unique roasted cheese texture, which you can pair with the Dayap curd and the Earl Grey ice cream. 


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Assorted Handmade Chocolates (P400 +10% service charge)

Chocolate is always a great ending to a steak dinner.


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Cookies & Cherry Ice Cream Indulgence (P400+10% service charge). Cherry Ice cream, Milk Sorbet, Chocolate Fudge. 

If you prefer, you can also end your meal with this simple but good ice cream dessert. 


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Banana Cake (P400 +10% service charge). Maple Icecream, Caramelized Pecan Nuts & Banana, Mascarpone.

This dessert is also good but not as unique as the cheesecake.


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Strawberry Pomegranate Agar (P400 +10% service charge). Coconut, Lychee Sorbet, Passionfruit Cream. 

It’s a clean dessert–refreshing and healthy. I like my desserts to be nasty.


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★ Mango Cajeta Pavlova (P400 +10% service charge) 

Everything I love in one dessert–mango bits, mango ice cream on a meringue cup, with dulce de leche topping!


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You literally have to fight over it!


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Congratulations to Chef Matthew Crabbe, Edward Baffoe, and Nathan Smith for successfully opening Ruby Jack’s in Manila!


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Overall, this is one of the best classic steakhouses in Manila! 

I would recommend the following three-course menu:


Starters: Ruby’s Caesar Salad, Boutique Tomatoes, and Sizzling Scallops  

Oysters: Natural, Kilpatrick (Grilled Bacon), or Rockerfeller (Spinach – Cheese) 

Main Course

Steak: John Dee Super Gold 160 Day Grain Fed Black Angus (Old-Australia) T-Bone or 
John Dee Platinum Black Wagyu Marble Sirloin 

Side Dish: Creamed Spinach or Torched Asparagus & Lemon

Wine Pairing: Beringer Founders’ Estate Cabernet Sauvignon 

Dessert Course

Dessert: Baked (To Order) Cheesecake and Mango Cajeta Pavlova

Budget about P5,000/head.

The dishes are good to share for two people but it would be great to dine with a bigger group to try more dishes.

Thank you to Ruby Jack’s for opening in Manila! 🙂


A classic Steakhouse & Bar set in contemporary yet comfortable surroundings.
Upper Ground, City of Dreams Aseana cor. Roxas Boulevard, Parañaque
Operating Hours:
Monday – Thursday: 10:00 am – 12:00 am
Fri and Sat: 10:00 am – 2:00 am
Sunday: 10:00 am – 12:00 am
Telephone: +632 801-8888, +632 886-9646
Facebook: Ruby Jack’s Steakhouse & Bar Manila 

Related Blog Post: RUBY JACK’S MANILA: Tokyo’s Popular Steakhouse Elevates Its Menu! @CityofDreamsPH

Best Steakhouse in Manila Series 2015!


Live an Awesome Life,



Disclosure: Our meal was courtesy of Ruby Jack’s. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.  

P.S. After dessert, check out the cigar and whisky room.

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The cigar room is a customized, intimate, lounge-style room for cigar and fine spirit aficionados.


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They specialize in Cuban and Dominican Republic’s Finest Cigars.

3 thoughts on “RUBY JACK’S: Awesome Steakhouse in Tokyo, now in Manila! @CityofDreamsPH (Video)

      1. Thanks Sir Anton. Perhaps I’ll call them first and ask if I will be allowed to wear shorts. I’m not that comfortable wearing any type of pants unless it’s for official business. Thanks Sir. 🙂

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