Regina Troy Barrios

House Of Wagyu Opens Okada Flagship With Live-Fire Steaks, Exclusive Dishes, Whisky Lounge

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<p>The<strong> </strong><a href="https://www.instagram.com/houseofwagyu/?hl=en" rel="noopener noreferrer" target="_blank"><strong>House of Wagyu StoneGrill</strong></a> has been carving its specialty stone-seared Wagyu steaks to the discriminating Filipino diner since 2008. As founder Corinne Castañeda likes to recount, it was back in those founding days that she had her eureka moment, and made it her culinary mission to create a homegrown Filipino brand that would excel in the arena of steakhouse dining. High grade wagyu has been their calling card, and I was fortunate to be invited for the launch of what is destined to be the new flagship location of the House of Wagyu StoneGrill at Okada Manila.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17869582588891.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">A polished new setting for House of Wagyu&#x27;s signature Stonegrill experience | Photo: House of Wagyu</span></span></span></div><p>This new flagship is more than simply a larger branch. Guests can expect exclusive menu creations, a whisky lounge, elegant private dining rooms, panoramic views of Manila Bay, and new tableside dining rituals. The biggest culinary addition is a Spanish-built Pira oven, fueled by sustainable coconut charcoal, which gives the restaurant&#x27;s signature steaks an added layer of live-fire smokiness before diners complete the cooking on House of Wagyu&#x27;s signature 380°C volcanic Stonegrill.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786958375391Private Room_ Horizon.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">One of several elegant private dining rooms, designed for intimate celebrations | Photo: House of Wagyu</span></span></span></div><p>In what has to be described as true serendipity, this local brand that places Japan-sourced beef on a &#x27;stone&#x27; pedestal, has found a new home at Okada Manila, the integrated resort with a Japanese provenance. What better poetic symmetry can you come up with?</p><p>As for what we were treated to that evening, it became a potent showcase of what House of Wagyu StoneGrill has to offer, and how it continuously innovates and curates its menu to make regulars have something new to enjoy each time they return. The addition of the new Pira oven expands that experience even further, giving selected steaks and dishes a richer live-fire character before they arrive at the table. And these dishes and the ambiance make first timers instantly dream of when they&#x27;ll return, and bring friends to share in the experience.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786958664770JAR_6925a.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Wagyu hits the hot stone, with smoke, salt, and serious sizzle | Photo: House of Wagyu</span></span></span></div><p>To kick things off, an amuse bouche named <strong>Black Pearl</strong> was served. This was squid ink crisp, topped with Parmesan chantilly and caviar. The Parmesan was turned into creamy, butter-like consistency and combined with the caviar, that sat on this flavorful squid ink crisp. It was immediately a play of textures and flavors—with a delicacy that kept things light for the start.</p><p>The <strong>Fire Roasted Imbaw Clams</strong>, a tribute to the classic Rhode Island clams casino of the early 1900s, was reimagined with a house casino crumb, and clam liquor. I was not familiar with clams casino, but if this is the House of Wagyu homage to that dish, I&#x27;m definitely now curious to taste the original. This was a wonderful hot starter that gave the clams a tangy, piquant twist, while staying shy of being called spicy. I would come back for this appetizer alone!</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786958821174Fire-Roasted Live Manila Clams.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Fire-roasted Imbaw Clams with a savory Casino crumb and clam liquor | Photo: House of Wagyu</span></span></span></div><p>Next served was a <strong>Charred Mango Ice</strong>, a palate cleanser. Fire-charred mango, lemon, and shaved ice was the deadly and refreshing combination of this little interlude before the serious eating would commence.</p><p>For the stonegrill experience that evening, we sampled both the <strong>Grade 10 Wagyu Tomahawk</strong>, dramatically finished tableside with fresh rosemary, flame, and House of Wagyu&#x27;s cowboy butter; and the Saga Wagyu, with pomme aligot and buttered vegetables. And when I say &#x27;sampled&#x27;, I am understating what transpired. If this is the centerpiece for the reason House of Wagyu exists, then you can give me more of the same. The two cuts of steak were sublime, with great sear and smokiness. The Pira oven lends an added depth of smoky flavor before the stonegrill experience even begins, and together they fully justify the exalted position that wagyu has carved for itself in the beef hierarchy.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786959149817HOW Steak.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Grade 10 Wagyu Tomahawk, sliced tableside | Photo: House of Wagyu</span></span></span></div><p>A <strong>New York Cheesecake</strong> that was pure tradition, topped by both strawberries and blackberries, gave new meaning to the word indulgent. Just pass me the next slice, and absolve me of the guilt!</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786959161674New York Cheesecake.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">A classic New York Cheesecake | Photo: House of Wagyu</span></span></span></div><div><br/></div><p>For 18 years now, House of Wagyu has been doing the right thing for steak-dining in Manila. This new Okada flagship gives regulars plenty of reasons to come back, and first-timers a very good reason to discover why House of Wagyu has lasted this long.</p><div><em>House of Wagyu Stonegrill is at the UGF, Restaurant Promenade, Okada Manila, Parañaque City, and is open daily from 12 p.m. to 12 midnight. For reservations, call 0917 834 1248. For updates, visit </em><a href="https://www.instagram.com/houseofwagyu/?hl=en" rel="noopener noreferrer" target="_blank"><em>@houseofwagyu</em></a><em> on Instagram.</em></div>

<p>House of Wagyu Stonegrill opens its new Okada Manila flagship with exclusive dishes, a whisky lounge, private dining rooms, tableside rituals, and a new Pira oven that adds live-fire cooking to its signature 380°C Stonegrill experience. </p>

House of Wagyu Stonegrill opens its new Okada Manila flagship with exclusive dishes, a whisky lounge, private dining rooms, tableside rituals, and a new Pira oven that adds live-fire cooking to its signature 380°C Stonegrill experience.

House Of Wagyu Opens Okada Flagship With Live-Fire Steaks, Exclusive Dishes, Whisky Lounge

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House Of Wagyu Opens Okada Flagship With Live-Fire Steaks, Exclusive Dishes, Whisky Lounge

Philip Cu--unjieng

Published August 14, 2026 05:45 PM PHT

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Updated August 17, 2026 05:40 PM PHT

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