Insider Spotlight
The sizzling milestone builds on the restaurant's signature Stonegrill concept, where diners cook premium Wagyu on a 380-degree Celsius volcanic stone to their preferred doneness.
The new flagship also reflects the brand's evolution, combining elevated interiors, warm Filipino hospitality, and new culinary features designed exclusively for the integrated resort.
The big picture
The opening was led by House of Wagyu founder Corinne Castañeda together with His Excellency Endo Kazuya, Ambassador of Japan to the Philippines, Madame Endo Akiko, Parañaque Mayor Edwin Olivarez, and executives from Okada Manila and Japan's Saga Prefectural Union of Agricultural Co-Operatives. House of Wagyu directors Miguel Santiago and Sophie Castañeda also attended the ceremony.
The launch underscores Okada Manila's efforts to strengthen its portfolio of premium dining concepts while giving House of Wagyu a larger platform to showcase its signature experience.
"Receiving an invitation from Okada Manila was both an honor and a responsibility," Castañeda said. "Every restaurant we've opened has helped shape the House of Wagyu. Opening at Okada Manila allowed us to build on that journey while creating something unique for this remarkable setting."
Why it matters
Personally designed by Castañeda, the flagship restaurant introduces dedicated private dining rooms for different occasions, including the intimate Onyx Room and the Horizon Room overlooking Manila Bay.
The interiors feature an undulating ceiling inspired by the sea, a sunset-inspired Onyx bar, commissioned artworks by Dominik Haring, and lighting designed to create a warm, refined atmosphere.
The restaurant also expands its dining experience through interactive tableside preparations, including Caesar Salad, Crêpe Suzette, and the Grade 10 Tomahawk, which is finished with flame, fresh rosemary, and the brand's signature Cowboy Butter.
What's new
Beyond its signature Stonegrill, the flagship debuts a Spanish-built Pira oven fueled by sustainable coconut charcoal, allowing chefs to introduce live-fire cooking while preserving the restaurant's hallmark guest participation.
Steaks are first roasted over open fire before guests complete the cooking on the volcanic stone. The expanded menu also includes fire-roasted seafood, vegetables, and new dishes inspired by Castañeda's formal culinary training in Italy.
"The Stonegrill has always been the heart of the House of Wagyu," Castañeda said. "The Pira simply gives us another way to express fire. Together, they create a dining experience where the kitchen begins the story and the guest completes it."
Bottom line
For House of Wagyu, the Okada Manila flagship represents more than a new location—it brings together nearly two decades of culinary innovation, hospitality, and restaurant design into what the company calls its most complete concept to date.
"Every decision we make begins with the guest," Castañeda said. "Whether it's the food, the design, or the service, we want our guests to leave feeling relaxed, well cared for, and already looking forward to their next visit. The food matters enormously, but the memories created around the table matter even more." —Ramon C. Nocon| Ed: Corrie S. Narisma
