Nearly two decades of sizzling success culminated in a milestone celebration as House of Wagyu Stonegrill officially launched its landmark flagship restaurant at Okada Manila. The exclusive event brought together diplomats, city officials, lifestyle media, and food enthusiasts to witness the brand’s most ambitious and refined culinary expression to date.
Among the prominent lifestyle personalities and media in attendance was Jeman Villanueva of Orange Magazine, who joined the celebration to capture the restaurant’s next-generation dining experience and sophisticated new look.
A Star-Studded Grand Opening
The highly anticipated launch was marked by a prestigious ribbon-cutting ceremony led by House of Wagyu Founder Corinne Castañeda. Joining her in celebrating the milestone were:
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His Excellency Endo Kazuya, Ambassador of Japan to the Philippines, and Madame Endo Akiko
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Parañaque Mayor Edwin Olivarez
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Okada Manila President and Chief Operating Officer Nobuki SatoThe flagship marks a significant chapter for the restaurant, following a special invitation from Okada Manila’s management, who recognized House of Wagyu Stonegrill as a perfect fit for the integrated resort’s world-class dining portfolio.
“Receiving an invitation from Okada Manila was both an honor and a responsibility,” shared Founder Corinne Castañeda. “Opening our flagship at Okada Manila allowed us to build on that journey while creating something unique for this remarkable setting.”
Shirley Tam, Chief Marketing Officer of Okada Manila, echoed the enthusiasm for the partnership, noting that the restaurant’s reputation for premium Wagyu and refined dining perfectly complements Okada’s vision of world-class hospitality.
Elevated Design and New Culinary Rituals
Personally designed by Castañeda, the new space beautifully balances sophistication with warmth. Guests at the launch marveled at the stunning interior details, which feature:
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An undulating ceiling inspired by the rhythm of the sea.
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A striking, luminous onyx bar.
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Commissioned contemporary artworks by Dominik Haring.
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Elegantly appointed private dining rooms tailored for intimate gatherings and executive entertaining.Beyond the visuals, the event showcased House of Wagyu’s evolution in flavor. While guests still enjoyed the brand’s signature interactive ritual—cooking premium Wagyu to their liking on a 380°C volcanic stone—the flagship introduced an exciting dual-cooking philosophy.
The kitchen now utilizes a Spanish-built Pira oven fueled by sustainable coconut charcoal to sear steaks, seafood, and vegetables first, locking in a deep, smoky flavor before they are brought out to the guest’s volcanic stone.
Attendees were also treated to new tableside experiences, including a meticulously prepared Caesar Salad, a theatrical Crêpe Suzette flambé, and the show-stopping Grade 10 Tomahawk, finished tableside with flame, fresh rosemary, and a signature Cowboy Butter.
Creating Memories Around the Table
Ultimately, the grand launch proved that while the premium Wagyu is the star of the show, the true focus remains on the hospitality. As Castañeda noted during the event, success is measured by the memories guests take home. With its stunning new home at Okada Manila, House of Wagyu Stonegrill is well-positioned to create unforgettable dining memories for years to come.