Wagyu Manila: Our best-kept secret
MILLIE: When I want to treat myself—when I feel I deserve it—I think about what good food to indulge in. Of course, what comes to mind is something special, something I can’t have every day: only the very best.
Wagyu beef is my choice. That tender slice of beautifully marbled meat, with its melt-in-your-mouth texture and rich, buttery flavor in every bite. It is expensive, after all, and not an everyday indulgence for Karla and me. We reserve it for special occasions.
Wagyu beef comes from Japanese cattle breeds known for their extraordinary marbling. We discovered Wagyu Manila when my gorgeous cousin, Dr. Cynthia Gomez, and friends Myleene and Colleen Huenefeld took us there for dinner after a game of pickleball at Rockwell one Saturday last year. The meal was unforgettable—we could not stop eating, laughing and enjoying ourselves the entire evening.
Not long after, I found every excuse to return with Cynthia, Karla and other friends who were willing to spoil themselves once in a while.
KARLA: For appetizers, we usually order the kani-mango salad to share and the Wagyu gyoza, which is flavorful and juicy. If we're in a bigger group, we add the crunchy spicy salmon sushi roll.
The first time we dined at Wagyu Manila, the Huenefelds ordered for us. Their go-to dish is the marinated Jo Karubi. Karubi, or boneless beef short rib, is usually a tougher cut that requires hours of braising to become tender. Since jo means premium or special, and because wagyu is so beautifully marbled, it only takes seconds on the grill to achieve perfection. To balance the richness, I always order kimchi and bean sprouts on the side.
Every visit, I try to order something different. Recently, I enjoyed the premium salted grilled mackerel, or tokusen saba shioyaki. It was simple yet incredibly flavorful—the perfect choice when you're trying to cut back on red meat. Another favorite is the Japanese cheese sausage, which is equally fun to grill at the table.
There are still many cuts I want to try, including the female Omi beef Wagyu tongue, dragon karubi rib roll, and various meat sets featuring an assortment of premium beef cuts. Other specialties on our list are the Golden King Crab and the Wagyu-don and Wagyu curry lunch sets.
MILLIE: I am lucky that Karla enjoys grilling the wagyu for me, and I always make it a point to sit beside her. There are so many dishes to explore, which is one reason we keep coming back with Cynthia and our other friends.
In fact, I just realized we've returned at least 10 times since that first visit. The only problem is that we often end up ordering our usual favorites.
Just last week, however, we dined with my childhood friend Donna Miranda del Rosario and her son Paolo and discovered another melt-in-your-mouth favorite: the chutoro, which is the prized belly portion of bluefin tuna. It was exceptionally fresh and absolutely delightful.
Truthfully, we hesitated to write about Wagyu Manila because it has long been our best-kept secret—and our first choice whenever we entertain visiting friends and relatives who appreciate great Wagyu.
KARLA: Wagyu Manila takes pride in offering authentic Japanese yakiniku and luxury Wagyu dining in the Philippines. The restaurant features some of Japan's most prestigious A5 wagyu brands, including Kobe, Matsusaka, Omi and Miyazaki.
Guests can choose between regular dining areas and private rooms, which are available with a minimum consumable amount. The private rooms can accommodate groups ranging from four to 24 guests.
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Wagyu Manila currently has three branches. The Makati locations are at Unit G-A Marvin Building Plaza, 2153 Chino Roces Avenue, and G/F, 134 Jupiter Street, Bel-Air. The third branch is located at Unit 09, Bellagio Square, J. Bacobo Street, Malate, Manila.
For reservations and inquiries, call +63 939 888 3412 or +63 2 8516 0305, or email wagyu.mnlph@gmail.com.
