{"id":79345,"date":"2025-11-24T00:00:13","date_gmt":"2025-11-24T00:00:13","guid":{"rendered":"https:\/\/sms-bridges.com\/staging\/?p=79345"},"modified":"2025-11-24T09:36:51","modified_gmt":"2025-11-24T09:36:51","slug":"a-journey-through-kyushu-one-wagyu-course-at-a-time","status":"publish","type":"post","link":"https:\/\/sms-bridges.com\/staging\/a-journey-through-kyushu-one-wagyu-course-at-a-time\/","title":{"rendered":"A Journey Through Kyushu, One Wagyu Course at a Time"},"content":{"rendered":"\n
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Ambassador Kazuya Endo<\/strong> offering warm opening remarks in support of Hotel Okura Manila and the celebration of Saga Prefecture.<\/figcaption><\/figure><\/a><\/div>\n\n\n\n

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\u2019s ongoing effort to share Japanese regions, products, and craftsmanship with its Manila community.<\/p>\n\n\n\n

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\u2019s 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.<\/p>\n\n\n\n

The dinner highlighted Saga Prefecture on Kyushu Island – an area known for Arita and Karatsu ceramics, onsen towns, gentle countryside, and one of Japan\u2019s most sought-after wagyu breeds. Bringing attention to Saga felt aligned with Japan\u2019s continued movement to introduce travelers to less-explored regions beyond the major cities.<\/p>\n\n\n\n

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Masterful collaboration in the kitchen: Chef Minoru Takashima (Hotel Nikko Osaka) working alongside Hotel Okura Manila\u2019s Yamazato chefs.<\/figcaption><\/figure><\/a><\/div>\n\n\n\n

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.<\/p>\n\n\n\n

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A refined beginning featuring Saga Wagyu rib-eye, okowa chimaki, persimmon, and foie gras monaka.<\/div><\/div><\/a>
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Shichida Junmai from Tenzan Sake Brewery\u2014one of the pairings that elevated the flow of the evening.<\/div><\/div><\/a>
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Straw-smoked Saga Wagyu tenderloin with garlic chips, ponzu, and sudachi\u2014a quiet standout in flavor and aroma.<\/div><\/div><\/a><\/div>
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Chef Sato\u2019s 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\u2019s 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.<\/p>\n\n\n\n

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The dish that surprised me the most: Chef Minoru Takashima\u2019s Nimono\u2014simmered Saga Wagyu rump with Kyoto yuba dumpling in a clear, umami-rich broth.<\/div><\/div><\/a>
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Saga Wagyu sirloin grilled by Chef Katsuji Kato, finished with Saikyo miso and seasonal vegetables.<\/div><\/div><\/a>
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\u201cPride of Japanese Beef\u201d: the Saga Gyu banner that greeted guests as the night unfolded.<\/div><\/div><\/a><\/div>
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Chef Kato\u2019s 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.<\/p>\n\n\n\n

\n

The dinner highlighted Saga Prefecture on Kyushu Island \u2013 an area known for Arita and Karatsu ceramics, onsen towns, gentle countryside, and one of Japan\u2019s most sought-after wagyu breeds.<\/p>\n<\/blockquote>\n\n\n\n

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A synchronized moment before the first course\u2014precision and grace setting the tone for the evening.<\/figcaption><\/figure><\/a><\/div>\n\n\n\n

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.<\/p>\n\n\n\n

The evening reflected Hotel Okura Manila\u2019s 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.<\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

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\u2019s ongoing effort to share Japanese regions, products, and craftsmanship with its Manila community. The collaboration was led by Chef Minoru Takashima […]<\/p>\n","protected":false},"author":12,"featured_media":79347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[900,292,963,530,679],"tags":[964],"class_list":{"0":"post-79345","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-2025-year-lifestyle","8":"category-articles","9":"category-events","10":"category-lifestyle","11":"category-philippines","12":"tag-events"},"yoast_head":"\nA Journey Through Kyushu, One Wagyu Course at a Time - Bridges Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sms-bridges.com\/staging\/a-journey-through-kyushu-one-wagyu-course-at-a-time\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Journey Through Kyushu, One Wagyu Course at a Time - Bridges Magazine\" \/>\n<meta property=\"og:description\" content=\"Hotel Okura Manila recently hosted an intimate seven-course Saga Wagyu dinner at Yawaragi, attended by Ambassador Kazuya Endo and his wife, Akiko Endo. 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