Once again, I was fortunate enough to be invited to another Wagyu dinner at the Hotel Okura’s Yawaragi restaurant. This luxe Japanese hotel and its matching restaurant always feels above five-star, with understated yet lush surroundings. Accommodations that are simply stunning, and dining that is, quite frankly, different and magnificent. No wonder it is Japan’s highest standard in hotels.
Master Chefs and World-Class Heritage
The event featured Arita Wagyu. Bringing together Japanese cuisine and Filipino hospitality under the direction of Grand Chef Tadashi Sawauchi of Okura Hotels & Resorts and Yamazato Japanese Executive Chef Keiichiro Fujino. Bringing nearly five decades of experience in Japanese cuisine, Grand Chef Sawauchi previously led Yamazato at The Okura Tokyo and now oversees Japanese culinary operations across the Okura Group. For this Manila event, he personally introduced selected courses. Sharing the preparation, techniques, and philosophy behind the dishes directly with guests.
As staff led me to my seat, anticipation filled the room. Contentedly leaning back into my chair, I sipped my first glass of Sake. Part of the curated pairings—and remarked how excited I was for the meal ahead. A thoughtfully composed menu presenting Arita Wagyu across various courses and preparations. Raised in Miyazaki Prefecture, Arita Wagyu originates from Arita Farm, where the owners have spent over seven decades raising Japanese Black cattle. In 2025, Arita Wagyu won a Gold medal in the Wagyu category at the World Steak Challenge.
Seeing guests experience and enjoy our wagyu is our greatest happiness,” the Chef shared.
A sentiment that captures what it means for the family to bring their legacy beyond Japan to the world, and now to the Philippines.
Opening the 7-Course Feast
The opening evening welcomed H.E. Ambassador Endo Kazuya, Ambassador of Japan to the Philippines. Alongside representatives from the Embassy of Japan, media partners, and guests who shared an appreciation for Japanese cuisine. Including me and my lucky tablemates! Eager to begin the 7-course wagyu experience, we started with the “Zensai”. A deep-fried Wagyu sirloin in a silky onion milk soup, accompanied by braised beef brisket with vinegar mustard miso sauce. We devoured these appetizers instantly, setting the stage for the rest of the meal.
“Otsukuri” followed. A rare-center roasted beef knuckle served sashimi style alongside rolled roasted beef sirloin. The four-piece set also featured kombu-cured red seabream and marinated tuna toro. While I loved the Wagyu, the seafood elements demanded my full attention, and I happily indulged. It made for a terrific second course!
Cold Shabu-Shabu, Nimono, and the Highlight Steak
The third course was “Yakimono”. A cold beef Wagyu sirloin shabu-shabu, our first glance at the beautifully marbled Arita Wagyu. I had to pause, and take a photo of the elegance on the plate. It was followed by the “Nimono”. A tender braised beef brisket with a delicate yet thickened sauce.
“Shikazana” was my top favorite of the dinner. And I distinctly recall the smile of Chef Sawauchi as he carved out the slices of Wagyu, Japanese Arita, top-blade steak. Served with leek sauce and teriyaki sauce. To be completely honest, I had little need for the sauces, this was perfectly marbled Wagyu. I was here for the succulence and tenderness of the meat, and I was blessed. Amazing.
A Satisfying Sushi Finish and Sweet Farewell
By course six, I admit I was already full, but I couldn’t resist the “Shokuji,” accompanied by a warming special consommé soup served Japanese style with shrimp and white fish. Nor could I pass up the Nigiri sushi of lightly blanched tuna and seared kombu beef sirloin. Finishing it all off with the Arita Wagyu beef tenderloin bara-chirashi sushi brought complete bliss. I had to skip “Kanmi”—the refreshing dessert of fresh Muscat grapes, vanilla panna cotta, green apple jelly, and Greek yogurt ice cream. Though I regretted missing out, I took great pleasure in watching my companions feast on the sweets. It made for an excellent ending to an excellent meal.
Thank you to Arita Wagyu for your expertise and meticulous care; you truly stand among Japan’s top Wagyu producers. Deepest gratitude to Chef Sawauchi for showcasing the balanced richness of all these wonderful proteins. As for Hotel Okura and Yawaragi restaurant, only one question remains: when is the next Wagyu event? Count me in—you know where to find me!
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