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Manila Bulletin devider Lifestyle devider Food devider Why the finest cut is always worth seeking out

Why the finest cut is always worth seeking out

House of Wagyu Stonegrill opens its doors at Okada Manila

Published Jul 24, 2026 12:01 pm
STEAK, SPECTACLE, AND SUNSET Rosemary-Flamed Grade 10 Wagyu Tomahawk
STEAK, SPECTACLE, AND SUNSET Rosemary-Flamed Grade 10 Wagyu Tomahawk
When looking for the finest serving of beef, wagyu remains a top choice. What's not to love about the soft tenderness of a quality meat coming from top-tier Japanese cattle? House of Wagyu Stonegrill knows this all too well. When taking a seat at their most recent branch at Okada Manila, you feel the same high quality from the ambiance.
To begin the night, House of Wagyu founder Corinne Castañeda led a ribbon-cutting ceremony alongside Japanese Ambassador to the Philippines Kazuya Endo, his wife, Akiko Endo, Parañaque mayor Edwin Olivarez, and Okada Manila president and chief operating officer Nobuki Sato. It was a packed house, a sign of things to come. We were ushered to a table with a sunset view of Manila Bay.
For starters, we were served Wagyu Steak Tartare on House Potato Crisp, a Foie Gras with Balsamic and Raw Honey Glaze, Fire-grilled Shrimp, and washed down with a fine glass of Champagne Beurre Blanc. Then came the servings of the Black Pearl, a delicate squid ink crisp topped with caviar and parmesan cheese.
Moving on to the first course, we were presented with Fire-roasted Live Imbaw Clams Casino. These serve as a tribute to Rhode Island Clams Casino from the 1900s and make for a wonderful start to the course. It has a chewy texture and hit you with a quick zest.
Fire-Roasted Live Imbaw Clams Casino
Fire-Roasted Live Imbaw Clams Casino
In the pause between our first and main course, we found our table to be a wonderful spot for catching up and regaling one another with different stories paired with glasses of fine red wine and bread. As the sun slowly came down by the coastline, we felt the joys of the night from our cozy spot as we went on with our unforgettable conversations. All that came to a full stop as the servers rolled out their serving tables to give us a show of how our meal for the night was prepped. And what a show it was to see the flames emitting and blazing the steak.
Now, for the highlight of the night, we were given the complete Stonegrill experience. Our main course was a generous serving of the Rosemary-flamed Grade 10 Wagyu Tomahawk followed by Saga Wagyu. Both servings were filling, yet the taste lingers leaving you guessing whether you want seconds or to stay with the initial taste some more. Of course, the correct answer is “Yes, more please,” always.
New York Cheesecake
New York Cheesecake
Finally, to end the night, a New York Cheesecake. Just the right amount of sweetness to cap things off. Certainly, a night to be remembered.

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