MANILA, July 2026 — House of Wagyu Stonegrill has opened its flagship restaurant at Okada Manila, marking a new milestone for the premium steakhouse brand after 17 years in the local dining scene.
The new flagship brings together the restaurant’s signature Stonegrill experience, elevated interiors, and new culinary offerings, strengthening Okada Manila’s lineup of premium dining concepts.
Known for its interactive Stonegrill dining, House of Wagyu Stonegrill allows guests to cook premium Wagyu beef on a 380°C volcanic stone to their preferred doneness—a signature experience that has defined the brand for nearly two decades.
The opening was marked by a ribbon-cutting ceremony led by founder Corinne Castañeda, joined by Japanese Ambassador Endo Kazuya, Madame Endo Akiko, Parañaque Mayor Edwin Olivarez, Okada Manila President and COO Nobuki Sato, and other guests.
According to Castañeda, the move to Okada Manila represents a significant step in the brand’s growth.
“Receiving an invitation from Okada Manila was both an honor and a responsibility,” she said. “Opening our flagship here allowed us to build on our journey while creating something unique for this remarkable setting.”
Okada Manila Chief Marketing Officer for Integrated Sales & Marketing Shirley Tam said the partnership reinforces the integrated resort’s commitment to delivering world-class dining experiences.
Designed by Castañeda, the restaurant features an undulating ceiling inspired by the sea, an onyx bar, commissioned artworks by Dominik Haring, and private dining rooms for intimate gatherings and corporate functions.
The flagship also introduces new tableside presentations, including Caesar Salad, Crêpe Suzette, and the Grade 10 Tomahawk finished with flame, rosemary, and the restaurant’s signature Cowboy Butter.
Beyond its Stonegrill concept, the restaurant now incorporates live-fire cooking using a Spanish-built Pira oven fueled by sustainable coconut charcoal, allowing steaks, seafood, and vegetables to develop deeper flavors before being finished on the 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.”
She added that while the Okada Manila restaurant is the brand’s most ambitious project to date, its success will ultimately be measured by the dining experience it creates for guests, with memorable hospitality remaining at the heart of the brand.
