After 17 years in business, a Filipino-owned steakhouse has opened its flagship restaurant at Okada Manila, where diners can expect its signature Stonegrill experience alongside new private dining rooms, tableside preparations and live-fire cooking.
House of Wagyu Stonegrill’s flagship restaurant continues its signature Stonegrill dining concept, where guests cook premium Wagyu on a 380-degree Celsius volcanic stone to their preferred doneness.
The restaurant, founded in 2008, is a Filipino-owned restaurant specializing in premium Wagyu. The Okada Manila branch serves as the brand’s flagship restaurant after more than 17 years in operation.
For its latest branch, among the additions are tableside preparations for dishes such as Caesar salad, Crêpe Suzette and the restaurant’s Grade 10 Tomahawk, which is finished tableside with flame, fresh rosemary and cowboy butter.
The restaurant also introduced live-fire cooking through a Spanish-built Pira oven fueled by sustainable coconut charcoal.
According to House of Wagyu Stonegrill founder Corinne Castañeda, selected steaks are first roasted over live fire before diners complete the cooking on the volcanic stone. The expanded menu also includes seafood, vegetables and other dishes prepared using the new oven.
For group dining, the flagship features private dining rooms designed for different occasions. These include the Onyx Room, which offers low lighting and leather seating for intimate gatherings and the Horizon Room, which overlooks Manila Bay for family celebrations and business functions. Castañeda said these rooms were named after what Filipinos aspire.
The opening held on Tuesday, July 14, was attended by Castañeda, Japanese Ambassador to the Philippines Endo Kazuya, wife of Japanese Ambassador Madame Akiko Endo Parañaque Mayor Edwin Olivarez, executives of Okada Manila, representatives of the Saga Prefectural Union of Agricultural Co-operatives (JA-Saga) and other guests.
During the opening, a representative from JA-Saga presented House of Wagyu Stonegrill with a Saga-Gyu plaque and certificate.
Saga beef 🥩🥩🥩 | via @rosette_adel pic.twitter.com/eL6lFRMnEv
— Interaksyon (@interaksyon) July 15, 2026
Castañeda said the invitation to open at Okada Manila marked another milestone for the restaurant.
“Receiving an invitation from Okada Manila was both an honor and a responsibility. 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,” Castañeda said.
She said the addition of the Pira oven expands the restaurant’s cooking methods while keeping its signature Stonegrill concept.
“The Stonegrill has always been the heart of House of Wagyu. 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.”
Speaking during the opening, Ambassador Endo said the event coincides with the 70th anniversary of the normalization of diplomatic relations between Japan and the Philippines.
“This year, Japan and the Philippines commemorate the 70th anniversary of the normalization of diplomatic relations, and today I’m truly honored to join all of you because I see this opening as much more than a new beginning. It is a continuing celebration of our long-standing friendship and partnership,” Endo said.
He also spoke about the culinary ties between the two countries.
“Seven decades on and our countries continue to share many things. A love for good food, an appreciation for rich cultural exchange, and strong economic ties. With this restaurant, I believe we’ve found yet another avenue for our friendship and perhaps our stomachs to grow further,” he added.
Endo also highlighted Saga Wagyu, which he said is among House of Wagyu Stonegrill’s premium selections.
“And in Japan, we take great pride in our culinary traditions. Wagyu is one of the finest expressions of that tradition. Reflecting the passion of our farmers and the importance we place on quality and sustainability,” the Japanese envoy said.
“Saga Wagyu produced in Saga Prefecture is recognized as one of Japan’s finest beef brands. Saga is blessed with a mild climate, crystal clear water and fresh air. Ideal conditions for raising premium Japanese black cattle,” he added.
“And these cattle are carefully and responsibly raised by dedicated producers in a stress-free environment. And only those that meet Japan’s rigorous standards can earn the name Saga Wagyu. The exceptional tenderness and flavors you will enjoy today are the results of generations of craftsmanship, dedication and care,” he continued.
Saga Prefecture’s Saga wagyu takes center stage at steakhouse opening. | via @rosette_adel pic.twitter.com/kqF2y9vUKX
— Interaksyon (@interaksyon) July 15, 2026
Meanwhile, for Castañeda, the restaurant’s focus remains on the overall guest experience.
“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,” the founder said.
