For nearly two decades, House of Wagyu Stonegrill has stood as one of Manila’s most coveted destinations for premium Wagyu. Now, marking seventeen years of culinary success, the brand has opened its flagship restaurant at Okada Manila.
This landmark location represents the most complete realization of the brand’s identity, seamlessly blending its famous interactive dining experience, sophisticated interior design, and modern culinary innovations.
At the core of this long-standing success is the signature Stonegrill ritual, which invites guests to sear premium Wagyu to their personal perfection on a volcanic stone heated to 380 degrees Celsius. By marrying this engaging cooking method with warm Filipino hospitality, the brand has carved out a unique space in the local dining scene.
A Grand Celebration of Synergy and Partnership
To celebrate this milestone, the flagship restaurant officially opened with a formal ribbon-cutting ceremony. The event was led by House of Wagyu founder Corinne Castañeda, who was joined by several distinguished guests.
His Excellency Endo Kazuya, the Ambassador of Japan to the Philippines; Madame Endo Akiko; Parañaque Mayor Edwin Olivarez; and Nobuki Sato, the president and chief operating officer of Okada Manila.
This flagship opening represents a prestigious new chapter for the brand, initiated by a direct invitation from Okada Manila’s management, who recognized the steakhouse as a perfect match for the resort’s world-class culinary collection.
Receiving an invitation from Okada Manila was both an honor and a responsibility,” said Corinne Castañeda, founder of House of Wagyu Stonegrill.
Every restaurant we’ve opened has helped shape the House of Wagyu. Opening our flagship at Okada Manila allowed us to build on that journey while creating something unique for this remarkable setting.” she added.
Shirley Tam, the chief marketing officer of integrated sales and marketing at Okada Manila, warmly welcomed the partnership and noted the synergy between the two brands.
House of Wagyu Stonegrill’s reputation for premium Wagyu, culinary craftsmanship, and refined dining experience perfectly complements our vision of world-class hospitality,” Tam said.
Together, we are creating memorable experiences that reinforce Okada Manila’s position as a leading lifestyle and dining destination.” she added.
Where Ocean Waves Meet Onyx Elegance
In addition to its culinary offerings, the physical space of the flagship is a masterpiece in its own right, personally designed by Castañeda to reflect a philosophy of sophisticated warmth.
The restaurant’s interior boasts striking architectural details, including; an undulating ceiling designed to mimic the gentle rhythm of ocean waves, a dramatic, glowing onyx bar that serves as a visual centerpiece, an exclusive, custom-commissioned artworks by artist Dominik Haring, and elegantly designed private dining rooms tailored for intimate family celebrations, business meetings, and executive entertaining.
Culinary Theater and the Magic of Live Fire
Building on its classic offerings, the Okada Manila flagship introduces a variety of new tableside experiences that elevate the drama of the meal. Guests can now enjoy a classic Caesar salad tossed right beside their table, a Crêpe Suzette finished with a traditional flambé, and a spectacular grade 10 Tomahawk steak, completed tableside with open flame, fresh rosemary, and the restaurant’s signature Cowboy Butter.
Furthermore, the restaurant is expanding its culinary repertoire by introducing live-fire cooking. Utilizing a Spanish-built Pira oven powered by sustainable coconut charcoal, the kitchen can now sear steaks, seafood, and vegetables over open flames first.
This technique infuses the ingredients with a deeper, smoky flavor before guests complete the cooking process on their individual volcanic stones.
The Stonegrill has always been the heart of the House of Wagyu,” Castañeda explained.
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.” she noted.
A Philosophy Centered on Memories
While this flagship stands as the brand’s most ambitious project to date, Castañeda measures the restaurant’s true success by the emotional connection it fosters with its diners.
Every decision we make begins with the guest,” Castañeda remarked.
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.” She emphasized.
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