Pasay, March  — Rooted in centuries-old Japanese culinary tradition, grilling—or yaki—is a technique that highlights the natural flavors of ingredients through precise heat and careful preparation.

Embracing this philosophy, Hotel Okura Manila at Newport World Resorts introduces the Yawaragi Grill Menu, a thoughtfully curated selection featuring kushiyaki and ishiyaki, alongside well-loved favorites such as agemono, donburi, and ramen.

At the helm of the new menu is Executive Chef Jerrymie Tamayo, who reinterprets classic Japanese street food with subtle nuances that appeal to the Filipino palate. Complementing this approach, Specialty Chef Ikuma Sato presents a refined take on ramen, where rich, layered broths provide a perfect counterpoint to the smoky depth of grilled dishes.

The kushiyaki selection showcases skewered meat and seafood grilled over binchotan charcoal—a prized Japanese white charcoal known for its clean, intense heat that enhances flavor without overpowering it. Prepared à la minute, each skewer is served fresh off the grill, inviting diners to savor its warmth and depth.

Meanwhile, ishiyaki offers a more interactive experience. Using heated volcanic stone prized for its superior heat retention and even distribution, guests are served sashimi-grade cuts and invited to cook each piece to their preferred doneness at the table.

Each set is complemented by miso soup, Japanese rice, and a curated selection of seasonings and sauces, including matcha salt, Maldon salt, wasabi, ponzu, peppercorn, and steak sauce—allowing for a personalized dining experience.

Guests may also enjoy a glass of juice or a bottle of Japanese beer with a minimum order of PHP 1,400++. To enhance the experience, Chef Tamayo recommends pairing the dishes with a chilled beer, balancing the charred notes of the grill with refreshing crispness.

The Yawaragi Grill Menu is available for lunch on Mondays and Tuesdays, and for dinner from Sunday to Thursday.