{"id":67927,"date":"2025-07-07T11:00:13","date_gmt":"2025-07-07T03:00:13","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=67927"},"modified":"2026-07-07T11:13:54","modified_gmt":"2026-07-07T03:13:54","slug":"50-50-%e3%83%8f%e3%83%b3%e3%83%90%e3%83%bc%e3%82%b0-hambagu","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/quezon-city\/50-50-%e3%83%8f%e3%83%b3%e3%83%90%e3%83%bc%e3%82%b0-hambagu\/","title":{"rendered":"50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu in Quezon City: Japanese Hamburg Steak with 66 Sauce Combinations"},"content":{"rendered":"

50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/strong> is a Japanese-inspired hamb\u0101gu restaurant located at Epic Eats Food Hall in Opus Mall, Quezon City<\/strong>. Part of the Tasteless Food Group<\/strong> led by Charles Paw<\/strong>, the restaurant opened in December 2025<\/strong> with the goal of making Japanese-style sizzling hamb\u0101gu more accessible to the Philippine market.<\/p>\n

\"\"IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

The restaurant accommodates 14 guests<\/strong> at its counter seating, while diners may also enjoy their meals within Epic Eats Food Hall<\/strong>, which has seating for more than 600 guests<\/strong>.<\/p>\n

\"\"IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

The menu consists of two main offerings: the Single Hamb\u0101gu Set (Php 395)<\/strong> and the Double Hamb\u0101gu Set (Php 580)<\/strong>. Each set includes a choice of Chicken<\/strong> or Beef & Pork Hamb\u0101gu<\/strong>, two sauces, refillable rice, and miso soup. Every hamb\u0101gu is prepared using carefully selected blends of premium chicken or beef and pork<\/strong>, chosen for their balance of flavor, tenderness, and juiciness. The patties are served sizzling on a divided cast iron pan to keep both the meat and sauces hot throughout the meal.<\/p>\n

The concept was developed in response to Filipinos’ familiarity with burger steak and the growing popularity of Japanese hamb\u0101gu. At the center of the experience is the restaurant’s signature divided cast iron pan, which allows diners to enjoy two house-made sauces in one meal. With 12 house-made sauces<\/strong> and 66 possible sauce combinations<\/strong>, each set offers a different combination of flavors.<\/p>\n

Diners may also upgrade any regular sauce to a premium sauce for an additional Php 50 per sauce<\/strong> and customize their meals with various add-ons.<\/p>\n

\"\"Single Hamb\u0101gu Set (Php 395)\/IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/em><\/span><\/p>\n

For those who prefer recommended pairings, the restaurant also offers combo meals such as Combo 2 (Php 675)<\/strong>, which includes a Double Hamb\u0101gu Set with Teriyaki Onion<\/strong> and Black Truffle Cream<\/strong> sauces, plus a Fried Egg<\/strong> add-on.<\/p>\n

\"\"Combo 2 (Php 675)\/IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

A new recent addition to the menu is the Menchi Katsu Set (Php 445)<\/strong>, featuring the restaurant’s signature 50\/50 beef and pork hamb\u0101gu blend<\/strong> stuffed with molten cheese, coated in crispy panko, and deep-fried until golden brown. The set is served with rice and miso soup, and guests may also add Menchi Katsu<\/strong> to any hamb\u0101gu set for Php 225<\/strong>.<\/p>\n

\"\"Menchi Katsu Set (Php 445)\/IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

The kitchen is led by Chef Noel Mauricio<\/strong>, a graduate of Enderun Colleges who trained at Le Jules Verne<\/strong> in Paris and The Mark Hotel<\/strong> in New York under Chef Jean-Georges Vongerichten<\/strong>. He currently heads the kitchens at Tsukemen<\/strong> and The Underbelly<\/strong>, the latter earning a MICHELIN Bib Gourmand<\/strong> distinction.<\/p>\n

\"\"Chef Noel Mauricio\/IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

Joining him is Chef Sonny Mariano<\/strong>, who trained at the Center for Culinary Arts, Manila<\/strong>. He is the highest medalist of the 2010 Philippine Culinary Cup<\/strong> and received the highest gold medal in the Tapas and Finger Food<\/strong> category at the FHA Singapore Culinary Challenge 2016<\/strong>. Currently serving as Executive Chef of The Matcha Tokyo Philippines<\/strong>, Mariano brings his experience in culinary competitions, product development, and kitchen leadership to the hamb\u0101gu program at 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/strong>.<\/p>\n

\"\"Chef Sonny Mariano\/IMAGE from 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu<\/span><\/em><\/p>\n

By combining customizable hamb\u0101gu sets, house-made sauces, and interactive sizzling service, 50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu brings a fresh take on Japanese comfort food to diners in Quezon City.<\/p>\n","protected":false},"excerpt":{"rendered":"

Excerpt:
\n50\/50 \u30cf\u30f3\u30d0\u30fc\u30b0 Hamb\u0101gu in Quezon City is a Japanese-inspired restaurant under Tasteless Food Group serving customizable sizzling hamb\u0101gu sets with 66 sauce combinations.<\/p>\n","protected":false},"author":3,"featured_media":68048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,9],"tags":[9020,9023,9025,1970,9024,9021,9022,3834],"class_list":["post-67927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese","category-quezon-city","tag-50-50-hambagu","tag-epic-eats-opus-mall","tag-hambagu-philippines","tag-japanese-curry","tag-japanese-food-quezon-city","tag-japanese-hamburg-steak","tag-opus-mall-restaurants","tag-quezon-city-restaurants"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/67927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=67927"}],"version-history":[{"count":3,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/67927\/revisions"}],"predecessor-version":[{"id":68049,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/67927\/revisions\/68049"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/68048"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=67927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=67927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=67927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}