House of Wagyu Stonegrill Opens Flagship at Okada Manila, Showcasing Premium Saga Beef
Key Takeaways
- •House of Wagyu Stonegrill opened its new flagship restaurant at Okada Manila on July 14, marking the chain's largest and most prominent location to date.
- •The restaurant features Saga beef from Japan's Saga prefecture, which is considered comparable in quality to the more widely recognized Kobe and Matsusaka varieties.
- •The Stonegrill concept utilizes volcanic rock plates heated to 380°C, enabling diners to cook steaks to their preferred doneness while maintaining temperature throughout the meal.
- •Founder Corinne Castaneda was among the pioneers in bringing Japanese wagyu to the Philippines, having previously relied on Australian-bred wagyu before Japanese imports were permitted.
- •Saga beef is favored for the prefecture's small-scale farming practices, favorable climate, and quality feed, which contribute to the meat's exceptional flavor and tenderness.
Saga prefecture in Japan — part of the historic Hizen province, once renowned for producing some of the sharpest swords in Japanese history — is today equally celebrated for its beef, which rivals the more widely known Kobe and Matsusaka varieties. It was this Saga beef that took center stage at the opening of House of Wagyu Stonegrill's new flagship location at Okada Manila on July 14.
The restaurant chain, originally founded in 2008, operates additional branches at Shangri-La Plaza Mall, Eastwood, and San Juan. The Okada Manila venue marks its most prominent outpost to date, situated within one of the largest integrated resort complexes in the Philippines — a setting that reflects the growing appetite for premium dining experiences in Metro Manila's competitive restaurant scene.
While the menu includes offerings such as Fire-roasted Clams Casino — based on an early-1900s Rhode Island recipe with a decidedly old-fashioned charm — the highlights of the evening were the Rosemary-flamed Grade 10 Wagyu Tomahawk and, notably, the Saga wagyu. Under the Japan Meat Grading Association system, beef is assessed on a 1–5 quality scale tied to marbling, color, firmness, and fat quality, with Grade 10 referring to among the highest marbling scores on the Beef Marbling Standard scale.
A defining feature of the Stonegrill concept is the use of volcanic rock plates, heated in an oven for up to four hours until they reach 380°C. House of Wagyu founder Corinne Castaneda explained that the innovation was born from a practical concern: conventional serving plates allowed steaks to cool too quickly.
"I wanted to solve that problem," she said. "You have your steak hot from the first bite to the last."
The approach proved effective, allowing diners to cook their steaks to personal preference on the heated stone. The wagyu was predictably tender, but the Saga beef proved a standout — cutting effortlessly and melting in the mouth.
Ms. Castaneda was among the pioneers in bringing Japanese wagyu to the Philippines. She told BusinessWorld, "The first time that Japanese wagyu was allowed [to be brought in], was with us." Before imports of Japanese wagyu were permitted, the restaurant had relied on Australian-bred wagyu. Her early entry placed House of Wagyu ahead of a broader regional trend, as Japanese wagyu has since become increasingly available across Southeast Asian markets through expanded trade access and growing consumer demand.
When asked about her preference for Saga beef — beyond a longstanding partnership with the prefecture — she cited the region's farming practices. "It's not big, big farms. It's almost like a small industry. Fantastic climate, great feed (for the cows)."
She added, "They have fantastic support, fantastic flavor. I just like the way they take care of their cows."
The House of Wagyu Stonegrill flagship is located at the Upper Ground Floor, Restaurant Promenade, Okada Manila, New Seaside Drive, Entertainment City, Parañaque City.
— Joseph L. Garcia