Itamessy, a new collaboration between The Underbelly and Noodle Lab, offers a playful exploration of everyone’s favorite carb: noodles.
For chefs Noel Mauricio and Jackson Chua of The Underbelly and chefs Nico and Ally Gonzales of Noodle Lab, collaborating just made sense. Their two restaurants are coming together for Itamessy, a limited-time dinner that bridges Japanese and Italian cuisines. Both kitchens have built their menus around noodles—ramen at The Underbelly and fresh pasta at Noodle Lab—making the crossover a natural meeting point.
The name is a playful nod to itameshi, the Japanese term for Japanese-Italian fusion, and reflects a menu that draws from both traditions while taking a relaxed, rule-bending approach. Happening for two nights only on March 16 and 17, 2026, the culinary event will feature a series of small bites, mains, and desserts highlighting the strengths of both restaurants. Each course will be paired with wines distributed by Some Love Natural Wines.
Chefs Jackson Chua, Ally Gonzales, Noel Mauricio, and Nico Gonzales – the minds behind Itamessy
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Pushing Noodle Boundaries
“We’re all noodle nerds,” say chefs Noel and Jackson about the upcoming collaboration. Their restaurant was awarded the Bib Gourmand distinction at last year’s Michelin ceremony in Manila. “The Underbelly is about pushing boundaries, so it’s always a lot of fun to play around with dish components, ingredients, and flavors; but, at the end of the day, our focus is noodles.”
“For this collaboration, all the chefs from both brands worked together and played around with ingredients for the menu,” adds Chef Ally of Noodle Lab. “There were no egos involved. We simply wanted to create fun, thoughtful dishes that highlight the specialties of both restaurants—fresh ramen noodles and fresh pasta.”
Chef Ally and her husband Chef Nico have also recently opened Restaurant Delina in San Pedro, Laguna. The Italian eatery has built a reputation for its inventive approach to the cuisine that still pays respect to its traditions. This philosophy will be reflected in the upcoming collaboration between The Underbelly and Noodle Lab. “So if you want a playful take on Italian comfort food, then we’re here,” says Chef Nico. “And what [better] place to start that awareness than our counterpart when it comes to ramen, The Underbelly.”
Uni Crab Raviolo
Yuzu Aburasoba with Parmesan Foam
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What To Expect At Itamessy
The upcoming Itamessy dinner promises bold dishes that embrace a little chaos. The plates may look “messy” at first glance, but the team behind the collaboration promises an unforgettable showcase of Italian and Japanese flavors brought together through their shared love of noodles in all forms.
Notable dishes include the Arancini Takoyaki, crisp arancini served takoyaki-style with pistachio pesto and a balsamic reduction; the Raviolo, stuffed with uni and crab, then served with a runny yolk, oyster broth, and lime foam; the Miso Caramel Cannoli, featuring crisp shells filled with silky miso and caramel cream; and the Yuzu Aburasoba with Parmesan Foam, topped with guanciale, egg yolk, parmesan, and nduja salsa.
Beyond noodles, the menu also features a Hokkaido Scallop Crudo, thinly sliced and dressed with leche de tigre, grapefruit, and herb oil; as well as the Steak Donburi, which layers A5 Wagyu striploin over gohan and finishes it with furikake.
Hokkaido Scallop Crudo
Miso Caramel Cannoli
Itamessy will take place on March 16 and 17, 2026, at The Underbelly, located at The Alley at Karrivin, Chino Roces Avenue Extension, Makati City. For reservations, visit bit.ly/itamessy, contact +63 995 217 3796, or DM @the.underbelly.ph on Instagram.
Photos courtesy of The Underbelly and Noodle Lab
Dining and Cooking