House of Wagyu's flagship restaurant is located at Okada Manila. Handout
"We just wanted a restaurant where people would have good steak," said Corinne Castañeda as she recalled opening her first House of Wagyu branch 17 years ago. The Filipina entrepreneur never thought they would set up shop at a premier entertainment destination like Okada Manila — and now, it's the home of her new flagship.
Over the years, House of Wagyu has always operated quietly as they relied on satisfied diners to spread the word about the restaurant, which has become known for its stone grill dining experience. This time they pulled out all the stops, with the glitzy grand opening at Okada Manila attended by no less than Ambassador of Japan to the Philippines Endo Kazuya, who commended Castañeda for promoting their country's culinary treasures.
"I see this as much more than a new beginning. It's a continuing celebration of our longstanding friendship and partnership," said Endo, as the flagship launch coincides with the 70th anniversary of diplomatic relations between the Philippines and Japan.
"In Japan, we take great pride in our culinary traditions. Wagyu is one of the finest expressions of that tradition," he added.
Ambassador of Japan to the Philippines Endo Kazuya (left) and House of Wagyu founder Corinne Castañeda. Handout
Representatives from the Saga Prefectural Union of Agricultural Co-Operatives flew in to Manila to present the star of House of Wagyu's dinner event. Saga wagyu, produced in Saga prefecture in Japan's Kyushu region, has exquisite marbling that stands proudly alongside more popular beef varieties such as Kobe and Matsusaka.
"Saga is blessed with a mild climate, crystal clear water, and fresh air, which are ideal conditions for raising premium Japanese cattle," the Japanese ambassador noted. Combine these with Japan's rigorous standards and the result is wagyu that is rich and buttery without feeling heavy or greasy on the palate.
Saga wagyu. Handout
Also worth mentioning is the Grade 10 Tomahawk, first grilled in House of Wagyu's new Spanish-built Pira oven to get a subtle smokiness then finished tableside with flame, fresh rosemary, and the restaurant's signature cowboy butter.
Both the Saga wagyu and Tomahawk sizzled on our individual stone grills, one bite-sized piece at a time. It's an experience meant to be savored, and House of Wagyu made sure that the steak is hot from the first to the last bite.
"Sometimes, halfway through, you get a cold steak. I wanted to solve that problem because wagyu is such a delicious meat," Castañeda said. "The stone grill we use is basalt so it's a non-porous volcanic stone. It stays hot for 20 minutes so you can eat the steak just the way you want it, however you want it done."
House of Wagyu's Grade 10 Tomahawk. Handout
Beyond the beef, House of Wagyu's new flagship also shines in its exclusives. The Okada Manila branch has introduced tableside rituals for menu items such as Caesar Salad and Crêpe Suzette to make meals more immersive. The expanded menu also has fire-roasted seafood and vegetables (the Imbaw Clams Casino, a tribute to the Rhode Island classic, were particularly delightful), showcasing the Pira's capabilities and the freshness of ingredients.
There's also the striking Onyx Bar in sunset-inspired hues, the undulating ceiling inspired by the waves of the sea (it also helps with acoustics), and all the fancy little details in the private rooms and main dining space. But more than the food and the interiors, Castañeda hopes that their flagship restaurant maintains the warm Filipino hospitality that House of Wagyu has been known for.
"We want to make this the place they remember," she said.