There’s something satisfying about being trusted to cook your own steak.
At House of Wagyu Stonegrill, diners don’t simply wait for their meal to arrive. Instead, slices of premium Wagyu are served alongside a volcanic stone heated to nearly 380 degrees Celsius, allowing guests to cook each piece to their preferred doneness. The familiar sizzle, rising aroma, and the simple act of turning every slice make the meal as interactive as it is indulgent.
That signature dining ritual has been the restaurant’s calling card for nearly two decades.
Now, after 17 years in business, the Filipino-owned steakhouse has opened its flagship restaurant at Okada Manila, expanding the experience with live-fire cooking, tableside preparations, and elegant spaces designed for intimate dinners and celebrations.
Fire, then stone
THE biggest addition to the new flagship is a Spanish-built Pira oven fueled by sustainable coconut charcoal. Selected steaks are first roasted over live fire to develop a caramelized crust before they’re brought to the table, where diners complete the cooking on the restaurant’s signature volcanic stone.
The live-fire technique also extends to seafood and vegetables, giving the menu more variety while keeping premium Wagyu at the center of the experience.
‘The Stonegrill has always been the heart of House of Wagyu,’ founder Corinne Castañeda said during the opening on July 14, 2026.
‘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.’
The new branch also adds a touch of tableside theater. Caesar salad is prepared beside diners, Crêpe Suzette is flambéed before serving, while the restaurant’s Grade 10 Tomahawk is finished with flames, fresh rosemary, and its signature cowboy butter.
A new chapter
FOUNDED in 2008, House of Wagyu Stonegrill has built a loyal following for its premium Japanese Wagyu and interactive dining concept.
The move to Okada Manila marks the brand’s biggest milestone yet after the integrated resort invited the restaurant to become part of its growing lineup of dining destinations.
For Castañeda, the new flagship goes beyond offering premium cuts of beef.
‘Receiving an invitation from Okada Manila was both an honor and a responsibility,’ she said. ‘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.’
Designed by Castañeda herself, the restaurant takes inspiration from the movement of the sea, featuring an undulating ceiling installation, an onyx bar, and commissioned artworks from artist Dominik Haring.
For more intimate occasions, guests can book one of the private dining rooms as well.
The moodier Onyx Room is suited for smaller gatherings, while the Horizon Room opens up to views of Manila Bay, making it an easy choice for birthdays, anniversaries, and corporate dinners.
More than a meal
THE opening was attended by Japanese Ambassador Endo Kazuya, who noted that the occasion coincided with the 70th anniversary of diplomatic relations between Japan and the Philippines.
He also highlighted Saga Wagyu, one of the restaurant’s premium offerings, as a reflection of Japan’s long tradition of craftsmanship and quality.
‘With this restaurant, I believe we’ve found yet another avenue for our friendship and perhaps our stomachs to grow further,’ Endo added.
While the flagship introduces new cooking techniques and a more refined setting, Castañeda said the restaurant’s focus remains unchanged.
‘Every decision we make begins with the guest,’ she said.
‘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.’
For diners, that means more than enjoying a premium steak.
At the new House of Wagyu Stonegrill flagship, dinner becomes part culinary experience, part tableside performance, and a reminder that sometimes the best seat in the house is the one where you’re invited to take part in the cooking.