Hotel Okura Manila recently hosted an intimate seven-course Saga Wagyu dinner at Yawaragi, attended by Ambassador Kazuya Endo and his wife, Akiko Endo. Their presence added a warm sense of support for Hotel Okura’s ongoing effort to share Japanese regions, products, and craftsmanship with its Manila community.
The collaboration was led by Chef Minoru Takashima of Hotel Nikko Osaka, a chef so highly regarded he has cooked for the Emperor Emeritus of Japan. He was joined by Hotel Okura Manila’s distinguished Yamazato team: Chef Keiichiro Fujino, the Executive Chef with over four decades in kaiseki; Chef Ikuma Sato, the Specialty Sushi Chef known for precision and balance; and Chef Katsuji Kato, the Specialty Teppan Chef whose control and timing on the grill define the standard for premium wagyu. Together, they created a menu that showcased the many ways Saga Wagyu can be experienced.
The dinner highlighted Saga Prefecture on Kyushu Island – an area known for Arita and Karatsu ceramics, onsen towns, gentle countryside, and one of Japan’s most sought-after wagyu breeds. Bringing attention to Saga felt aligned with Japan’s continued movement to introduce travelers to less-explored regions beyond the major cities.
Chef Fujino opened the evening with a thoughtful combination of Saga Wagyu rib-eye, okowa chimaki, persimmon, and a foie gras monaka, paired with Shichida Junmai-Ginjo. Chefs Takashima and Fujino followed this with a straw-smoked tenderloin accented by garlic chips, ponzu, and sudachi, complemented by Gin no Kurenai Rose Sake from Amabuki – one of my personal favorite pairings of the night.
Chef Sato’s sushi course provided an ideal pause: a clean, refreshing arrangement of chutoro, salmon, and shima aji. This led into my most memorable dish of the evening – Chef Takashima’s Nimono. The simmered Saga Wagyu rump with a Kyoto yuba dumpling sat in a broth so clear, light, and packed with umami that I found myself slowing down just to take in each sip. It was the quiet standout of the night.
Chef Kato’s teppanyaki course featured grilled Saga Wagyu sirloin with seasonal vegetables and Saikyo miso. As expected from a teppan chef of his caliber, the doneness and texture were exact- each slice warm, tender, and evenly marbled.
The dinner highlighted Saga Prefecture on Kyushu Island – an area known for Arita and Karatsu ceramics, onsen towns, gentle countryside, and one of Japan’s most sought-after wagyu breeds.
What tied the entire dinner together was the Japanese approach to presentation. Every dish arrived looking like something crafted rather than plated. Colors, height, spacing, and even the smallest garnish felt intentional. There were moments where I genuinely hesitated before taking the first bite because the dishes looked too artful to disturb. We eat with our eyes, and throughout the evening the plates were so thoughtfully composed that it felt almost wrong to bury chopsticks into them straight away. Each course earned a moment of quiet admiration before tasting.
The evening reflected Hotel Okura Manila’s strength in designing experiences that deepen appreciation for Japanese products and regions. With the support of Ambassador Endo and his wife, the dinner carried a warm sense of cultural connection. And for the guests, it offered a clear reminder that wagyu can be experienced in ways far beyond teppanyaki, yakiniku, or sukiyaki – each interpretation shaped by the hands of chefs who understand every nuance of the ingredient.
