House of Wagyu opened its flagship Stonegrill restaurant at Okada Manila on July 14, expanding a chain that began in 2008 with locations in Shangri‑La Plaza, Eastwood, and San Juan.
The new venue showcases Saga beef, a Japanese wagyu variety from Saga prefecture that rivals Kobe and Matsusaka beef in tenderness and flavor.
Signature dishes include a rosemary‑flamed Grade 10 Wagyu Tomahawk and a Saga wagyu cut, both prepared on volcanic stone grills heated to 380 °C after a four‑hour pre‑heat.
Founder Corinne Castaneda explained that the stone plates keep the steak hot from the first bite to the last, addressing previous cooling issues.
Patrons noted that the Saga wagyu cut displayed a butter‑like texture that melted in the mouth, confirming the beef’s high quality.
Castaneda was among the first importers of Japanese wagyu to the Philippines, having previously served Australian‑bred wagyu before introducing Japanese stock.
She highlighted Saga’s small‑scale farms, favorable climate, and premium feed as key factors contributing to the beef’s superior flavor and attentive cattle care.
The flagship restaurant is situated on the Upper Ground Floor of the Restaurant Promenade in Okada Manila, Parañaque City.
