Welcome to MŌDAN.MNL
Tatler Dining 20 (2023, 2024, 2025)
Tatler's Dining Awards 2023: Best New Restaurant
Tatler's Rising Star 2023: Chef Jorge Mendez
SPOT.PH Chef of the Year (2024)
MŌDAN means Modern in Japanese. We serve a progressive Japanese Degustation Menu focused on local and Japan-flown ingredients with the use of Neo-traditional Japanese techniques cultivated by Chef Jorge Mendez.
Our restaurant has an intimate omakase-style set-up. We are located in Cubao, Quezon City.
We are usually open from Wednesdays to Sundays, with 2 seatings at 5:30pm and 8:30pm
CURRENT MENU: FREE HAND
“Free Hand” isn’t just a process—it’s an invitation. An invitation to create without boundaries, to let intuition and imagination lead. Each dish becomes a reflection of our team’s shared perspective—a journey expressed through flavor, texture, and soul.
As we reflect on the evolution of this menu series, this latest chapter feels like our most honest work yet. It’s where we’ve stepped away from convention—not to reject it, but to respectfully reimagine it. In challenging the rules we once followed, we’ve found freedom. And fulfillment.
To us, it’s like adding the perfect seasoning—not just to the food, but to the idea itself—bringing out something unexpectedly bold, clever, and true to who we are.
Let us not merely bend the rules.
Let us break them—beautifully.
– The Modan Team
Terms & PrivacyTatler's Dining Awards 2023: Best New Restaurant
Tatler's Rising Star 2023: Chef Jorge Mendez
SPOT.PH Chef of the Year (2024)
MŌDAN means Modern in Japanese. We serve a progressive Japanese Degustation Menu focused on local and Japan-flown ingredients with the use of Neo-traditional Japanese techniques cultivated by Chef Jorge Mendez.
Our restaurant has an intimate omakase-style set-up. We are located in Cubao, Quezon City.
We are usually open from Wednesdays to Sundays, with 2 seatings at 5:30pm and 8:30pm
CURRENT MENU: FREE HAND
“Free Hand” isn’t just a process—it’s an invitation. An invitation to create without boundaries, to let intuition and imagination lead. Each dish becomes a reflection of our team’s shared perspective—a journey expressed through flavor, texture, and soul.
As we reflect on the evolution of this menu series, this latest chapter feels like our most honest work yet. It’s where we’ve stepped away from convention—not to reject it, but to respectfully reimagine it. In challenging the rules we once followed, we’ve found freedom. And fulfillment.
To us, it’s like adding the perfect seasoning—not just to the food, but to the idea itself—bringing out something unexpectedly bold, clever, and true to who we are.
Let us not merely bend the rules.
Let us break them—beautifully.
– The Modan Team
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