After 17 years of establishing itself as one of Manila’s premier destinations for premium Wagyu, House of Wagyu Stonegrill has
opened its flagship restaurant at Okada Manila, bringing together the brand’s signature dining experience, refined design, and culinary innovation in its most complete expression to date.
Known for its signature Stonegrill ritual, House of Wagyu Stonegrill allows guests to cook premium Wagyu on a 380°C volcanic stone to their preferred doneness. For nearly two decades, this interactive dining experience, paired with warm Filipino hospitality, has defined the brand.
The opening was celebrated with a ribbon-cutting ceremony led by House of Wagyu Founder Corinne Castañeda, together with His Excellency Endo Kazuya, Ambassador of Japan to the Philippines, Madame Endo Akiko, Parañaque Mayor Edwin Olivarez, and distinguished partners and guests, including Okada Manila President and Chief Operating Officer Nobuki Sato.
The flagship marks a new chapter for the restaurant, following an invitation from Okada Manila, whose management recognized House of Wagyu Stonegrill as a fitting addition to the resort’s world-class dining 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 House of Wagyu. Opening our flagship at Okada Manila allowed us to build on that journey while creating something unique for this remarkable setting.”
Welcoming the partnership, Shirley Tam, Chief Marketing Officer – Integrated Sales & Marketing of Okada Manila, said: “House of Wagyu Stonegrill’s reputation for premium Wagyu, culinary craftsmanship, and refined dining experience perfectly complements our vision of world-class hospitality. Together, we are creating memorable experiences that reinforce Okada Manila’s position as a leading lifestyle and dining destination.”
Personally designed by Castañeda, the flagship reflects House of Wagyu Stonegrill’s philosophy of creating spaces that are both sophisticated and welcoming. The restaurant features signature design elements, including an undulating ceiling inspired by the rhythm of the sea, a striking onyx bar, commissioned artworks by Dominik Haring, and elegantly appointed private dining rooms for intimate gatherings, celebrations, and executive entertaining.
The flagship also introduces new signature tableside experiences, including Caesar Salad prepared beside the table, Crêpe Suzette finished with a traditional flambé, and the Grade 10 Tomahawk, completed tableside with flame, fresh rosemary, and House of Wagyu Stonegrill’s Cowboy Butter.
Expanding beyond its signature Stonegrill experience, the restaurant also introduces live-fire cooking using a Spanish-built Pira oven fueled by sustainable coconut charcoal. The new technique allows steaks, seafood, and vegetables to develop deeper flavor before guests complete the cooking experience on the restaurant’s signature volcanic stone.
“The Stonegrill has always been the heart of House of Wagyu,” Castañeda said. “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.” While the flagship represents the brand’s most ambitious restaurant to date, Castañeda says success will ultimately be measured by the experience guests take home.
“Every decision we make begins with the guest. 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.”
