A New Home for House of Wagyu Stonegrill
House of Wagyu Stonegrill opens landmark flagship at Okada Manila.
Words Art+ Magazine Team
Photos courtesy of Okada Manila
July 22, 2026
House of Wagyu Stonegrill Okada Manila
After 17 years of serving premium Wagyu in Manila, House of Wagyu Stonegrill has unveiled its flagship restaurant at Okada Manila, introducing an elevated dining concept that brings together its signature Stonegrill experience, live-fire cooking, and refined service in one destination.
The opening marks an important milestone for House of Wagyu Stonegrill following an invitation from Okada Manila, whose leadership identified the restaurant as a fitting addition to the resort’s collection of world-class dining destinations.
From L–R: Sophie Castaneda (Board Director, House of Wagyu Stonegrill); James Gordon Lorenzana (Board Director, Okada Manila and President, Okada Foundation); Madame Endo Akiko (Spouse of His Excellency Ambassador Endo); His Excellency Endo Kazuya (Ambassador of Japan to the Philippines); Corinne Castaneda (Founder, House of Wagyu); Edwin Olivarez (Mayor of Parañaque City); Nobuki Sato (President and Chief Operating Officer, Okada Manila); Yasunobu Kusu (President, Saga Prefectural Union of Agricultural Cooperatives); Kenji Sugiyama (Board Director, Okada Manila); and Miguel Santiago (Board Director, House of Wagyu Stonegrill).
“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.”
At the center of the flagship experience is the brand’s signature Stonegrill ritual, where guests cook premium Wagyu on a 380°C volcanic stone to their preferred doneness. Building on this interactive concept, the restaurant now introduces live-fire cooking with a Spanish-built Pira oven fueled by sustainable coconut charcoal. This method enhances the natural flavors of steaks, seafood, and vegetables before guests complete the cooking process on the restaurant’s signature volcanic stone.
By House of Wagyu Stonegrill Okada Manila
“The Stonegrill has always been the heart of House of Wagyu,” said Castañeda. “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.”
House of Wagyu Stonegrill’s selection of premium Wagyu includes the Grade 10 Wagyu Tomahawk, an ultra-premium, highly marbled cut known for its rich, buttery flavor, as well as Saga Wagyu, one of Japan’s highest-rated premium beef brands, featuring exceptional marbling and melt-in-your-mouth texture.
House of Wagyu Stonegrill Okada Manila
The flagship also debuts new tableside presentations, including Caesar Salad prepared fresh beside the table, Crêpe Suzette finished with a traditional flambé, and the Grade 10 Tomahawk, presented with a tableside open-flame finish, topped with House of Wagyu Stonegrill’s Cowboy Butter and fresh rosemary.
The restaurant’s design reflects the brand’s next chapter, with interiors curated by Castañeda. The space features an undulating ceiling inspired by the movement of the sea, a luminous onyx bar, commissioned artworks by Dutch artist Dominik Haring, and private dining rooms designed for celebrations and intimate gatherings.
By House of Wagyu Stonegrill Okada Manila
The restaurant officially opened with a ribbon-cutting ceremony attended by House of Wagyu Founder Corinne Castañeda, His Excellency Endo Kazuya, Ambassador of Japan to the Philippines, Madame Endo Akiko, Parañaque Mayor Edwin Olivarez, Okada Manila President and Chief Operating Officer Nobuki Sato, and other distinguished partners and guests.
While the flagship represents the brand’s most ambitious restaurant to date, Castañeda says success will ultimately be defined by the experience guests take with them.
“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.”
