After seventeen years of establishing itself as one of Manila’s leading destinations for premium Wagyu, House of Wagyu Stonegrill opens its flagship restaurant at Okada Manila. of House of Wagyu Stonegrill is known for its signature Stonegrill dining ritual, where guests grill premium Wagyu on a 380°C volcanic stone to their preferred doneness. For more than seventeen years, this interactive style of dining, paired with warm Filipino hospitality, has defined the brand. This new flagship outlet brings those elements together more completely than ever before.
This special ribbon-cutting ceremony is headed by House of Wagyu’s Founder, Corinne Castañeda, His Excellency Endo Kazuya, Ambassador of Japan to the Philippines, and Madame Endo Akiko, alongside the Honorable Mayor of Parañaque, Edwin Olivarez. They were joined by partners and host property executives, including Mr. Yasunobu Kusu, President of Saga Prefectural Union of Agricultural Co-Operatives; Mr. Nobuki Sato, President & Chief Operations Officer of Okada Manila; Mr. Kenji Sugiyama from the Board of Directors of Okada Manila; and Mr. James Gordon Lorenzana, from the Board of Directors of Okada Manila and President of the Okada Foundation. House of Wagyu Directors Miguel Santiago and Sophie Castañeda which hallmarks the brand’s most complete expression to date.
The opening day event was made possible with the generous support of our sponsors. A special thanks to: SAGA Beef, The Singleton, Philippine Wine Merchants, Premium Wine Exchange, Nomad Caviar, Crazy Carabao, and Evian. 
The opportunity came through an invitation from Okada Manila, whose management recognized House of Wagyu Stonegrill as a natural addition to the resort’s world-class dining collection.
“Receiving an invitation from Okada Manila was both an honor and a responsibility,” says Castañeda. “Every restaurant we’ve opened has helped shape House of Wagyu. Opening at Okada Manila allowed us to build on that journey while creating something unique for this remarkable setting.”
Like every House of Wagyu Stonegrill restaurant, the flagship was personally designed by Castañeda. Every detail was considered through the eyes of the guest, balancing refined elegance with inviting comfort. Every decision was guided by a single question: How can the space make guests feel both sophisticated and completely at ease?
From the flow of the dining room and the layering of the lighting to the intimacy of the private rooms and the comfort of every seat, each element was thoughtfully considered to encourage conversation, celebration, and meaningful connection. The architecture reflects movement, elegance, and quiet prosperity. Signature brand elements include the undulating ceiling inspired by the rhythm of the sea, the striking Onyx bar reinterpreted in sunset-inspired hues, commissioned artworks by Dominik Haring, and lighting that casts a soft golden glow throughout the restaurant.
Recognizing that every occasion is different, the flagship introduces thoughtfully designed private dining rooms, tailored to a distinct style of entertaining. From an intimate setting with low lighting and leather seating offered by the Onyx Room to the Horizon Room that offers views overlooking Manila Bay perfect for family celebrations and executive entertaining, every gathering is catered to.
Signature Rituals and Culinary Innovations
The flagship also introduces a collection of signature tableside rituals that invite guests into the cooking process. The classic Caesar Salad is prepared from scratch beside the table, Crêpe Suzette is finished with a traditional flambé, while the signature Grade 10 Tomahawk, impeccably marbled, is finished tableside with flame, fresh rosemary, and House of Wagyu Stonegrill’s Cowboy Butter. Together with the restaurant’s signature Stonegrill dining ritual, these moments make every meal more immersive and distinctly House of Wagyu.
While serving premium Wagyu on the signature Stonegrill remains at the heart of the brand, the flagship introduces a new dimension of live-fire cooking through a Spanish-built Pira oven fueled exclusively by sustainable coconut charcoal.
Rather than replacing the Stonegrill, the Pira expands House of Wagyu Stonegrill’s culinary repertoire. Steaks such as the Tomahawk are first roasted over live fire to develop a rich sear and subtle smokiness before guests complete the cooking on the restaurant’s signature volcanic stone. The expanded menu also introduces fire-roasted seafood, vegetables, and other dishes created specifically to showcase the Pira’s distinctive capabilities.
Influenced by Castañeda’s formal culinary training in Italy, the menu continues to embrace a philosophy of restraint, allowing exceptional ingredients, fire, and technique to speak for themselves.
“The Stonegrill has always been the heart of House of Wagyu,” Castañeda explains. “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.”
Every House of Wagyu Stonegrill restaurant has contributed to the brand’s evolution. The flagship at Okada Manila brings those ideas together in one destination, creating the brand’s most complete expression to date. For Castañeda, however, success will ultimately be measured not by the restaurant itself, but by how guests feel when they leave.
“Every decision we make begins with the guest,” says Castañeda. “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.”
