From the pristine Miyazaki Prefecture on the southeastern coast of Kyushu, the famed Arita Wagyu formally announces its arrival to the elegant local fine dining scene with a luxurious feast at Yawaragi in Hotel Okura Manila. Masterfully executed, here’s a rare peek at one of the world’s finest beef lavishly executed by renowned Grand Chef of Japanese Fine Dining of Okura Hotels & Resorts, Chef Tadashi Sawauchi…In celebration of the 70th Philippine-Japan Friendship Month, Hotel Okura Manila in collaboration with Arita Farm and Okura Hotels & Resorts hosted a series of memorable dinners showcasing world class Japanese produce and ingredients including the coveted Arita Wagyu by Okura Hotels & Resorts Grand Chef of Japanese Fine Dining Tadashi Sawauchi at Yawaragi in Hotel Okura Manila. The sumptuous 7-Course feast paired with exquisite sake highlighted the legendary savory richness of the acclaimed Japanese Arita Wagyu in a variety of creative and imaginative renditions for a proper celebration of the 70th Philippine-Japan Friendship Month. And there’s just no better setting than Yawaragi at Hotel Okura Manila for an impressive Arita Wagyu feast (for more on Yawaragi at Hotel Okura Manila, see my previous posts Saga, A Wagyu Tasting Journey At Yawaragi In Hotel Okura Manila from November last year and Kissed By Fire And Smoke, It’s The Japanese Street Food Experience Elevated With The New Yawaragi Grill Menu At Hotel Okura from early March this year). Dubbed Arita Wagyu: An Okura Collaboration, the three-day series represents one of many culinary highlights by Hotel Okura Manila… …with the latest collaboration celebrating one of Japan’s iconic and much sought after world-class Wagyu brands. The story of Arita Wagyu traces all the way back to more than seven decades ago in Japan’s famed Miyazaki Prefecture, often regarded as the “Home of Japan’s Finest Wagyu.” It’s a story anchored on a simple philosophy, Earth Medicine Zero which dictates and guides the rich Miyazaki Prefecture’s culinary and Wagyu tradition and heritage focusing on raising cattle in harmony with nature through thoughtful farming practices. This philosophy is more than a standard operational practice, it’s a passion lived and breathed throughout all the sun-lit barns barns housing approximately 8,000 Japanese black cattle nurtured in low stress environments. Along the way, Arita Wagyu has earned distinctive global recognition with the latest accolade resulting in a prestigious Gold Medal at the 2025 World Steak Challenge. At the helm of the special collaboration is Grand Chef of Japanese Fine Dining of Okura Hotels & Resorts Tadashi Sawauchi who brings with him years of experience with elegant Japanese cuisine and Arita Wagyu. Joining Chef Tadashi Sawauchi for the special collaboration are Hotel Okura Manila’s Japanese Executive Chef Keiichiro Fujino and The Okura Tokyo Assistant Chef Jumpei Yamanashi. Rounding out the stellar cast are Hotel Okura Manila’s culinary team led by Yamazato Specialty Sushi Chef Ikuma Sato, Specialty Teppan Chef Katsuji Kato and Yawaragi Senior Pastry Chef Vi Serrano. Hotel Okura Manila’s top management and chefs led by General Manager Jan Marshall formally opened the dinner with a ceremonial toast……as guests to the exclusive event enjoyed premium sake from Yawaragi’s extensive selection. One more soothing sip opens the palate for yet another memorable and flavorful episode at Hotel Okura Manila’s prestigious Yawaragi. Known the world over for its exceptional and decadent marbling, deep and flavorful richness and indulgent melt-in-your-mouth finish, Grand Chef of Japanese Fine Dining of Okura Hotels & Resorts Tadashi Sawauchi presents his equally impressive renditions for Arita Wagyu: An Okura Collaboration at Yawaragi. The sumptuous feast began with the beautifully plated Zensai, a delectable trifecta of intricate savory starters paired with the refreshingly crisp notes of the Sparkling Takara Seishu “Mio” Sake… …featuring melt-in-your-mouth Arita Wagyu Braised Beef Brisket with Vinegared Mustard Miso Sauce……the velvety smooth and silky Onion Milk Soup with tender deep-fried Arita Wagyu Beef Sirloin……and the Boiled Shrimp and Arita Wagyu Dried Beef Knuckle with Tofu Sauce. Each creation brings a delectable play on rich yet subtle nuanced notes in a delicate fine balance with each component complementing the other. Each distinctive note pops in a gentle burst followed by more lavish layers of flavor in a complex yet seamless weave. For the second course, Chef Tadashi Sawauchi brings the flavors of the land and seas in one elaborate creation paired with the deep and bold notes of the Kubota Junmei Daiginjo……with Rolled Roasted Arita Wagyu Beef Sirloin with Sliced Leek, Egg Yolk Soy Sauce; Rare Center Roasted Arita Wagyu Beef Knuckle Sashimi Style with Wasabi Soy Sauce and Kombu Cured Red Sea Bream and Marinated Tuna Toro. The distinctive buttery notes of the sirloin and beef knuckle drapes the palate with a lingering richness while the fresh, clean flavors of the Sea Bream and Toro ends the course with its deceptively simple and equally rich notes. The play on flavors are masterfully executed by Chef Tadashi Sawauchi in deliberate stages, slowly building up to tease the palate. The pronounced flavors of the Masumi Sanka Junmai Daiginjo are perfectly paired with the bold notes of the Cold Arita Wagyu Beef Sirloin Shabu-Shabu with Sesame and Hebesu Sauce and the Grilled Spanish Mackerel and Summer Vegetables with Black Vinegar Glaze. Each savory bite offers contrasting flavors, each one taking your Arita Wagyu experience up a notch. It’s this gradual progression of flavors using different cuts and cooking techniques orchestrated by Chef Tadashi Sawauchi that clearly differentiates this all Wagyu feast from the rest, setting it apart from the usual. Next, Chef Tadashi Sawauchi teases your palate with a refreshing yet equally flavorful change of pace with the Nimono paired with Sharaku Junmai Ginjo. The smooth thick sauce ties all the flavors together with the fork-tender Arita Wagyu Braised Beef Brisket and the potent punch of karashi or Japanese hot mustard cutting through the savory richness for an elegantly balanced finish. The binchotan fired grill at Yawaragi comes to life as Chef Tadashi Sawauchi prepares the next course for Arita Wagyu: An Okura Collaboration……with the Shizakana, Japanese Arita Wagyu Top-Blade Steak with Leek Sauce and Teriyaki Sauce paired with Shichida Junmai Ginjo. Simply seasoned, the pure and unrestrained natural flavors of the famed Arita Wagyu comes through from the very first bite……followed by the pronounced sweetness of the Leek and Teriyaki Sauce. Chef Tadashi Sawauchi masterfully balances the composition of flavors while retaining the clean and savory beefy notes of the Arita Wagyu Top Blade Steak as the main profile of the dish. Then, Chef Tadashi Sawauchi presents a decadent trio of subtle savory notes with the Shokuji……starting with the exquisite duo of Nigiri Sushi of Lightly Blanched Tuna and Seared Kombu Cured Arita Wagyu Beef Sirloin……the comforting Special Consomme Soup in Japanese Style with Shrimp, White Fish and Vegetables warming the palate with each sip……and the Arita Wagyu Beef Tenderloin Special Bara-Chirashi Sushi. Starting with the Nigiri Sushi of tuna and beef, one enjoys pure and uncluttered flavors smoothened by the light and delicate notes of the Special Consomme culminated with hearty bites of the Arita Wagyu Beef Tenderloin Bara-Chirashi Sushi in a choregraphed medley of flavors and textures by Chef Tadashi Sawauchi. In a feast of numerous courses, Chef Tadashi Sawauchi maintains full control with the pace and levels of flavors for a smooth and impressive Arita Wagyu experience at Yawaragi. Award-winning Yawaragi Senior Pastry Chef Vi Serrano caps the ultimate Arita Wagyu experience with her tempting Kanmi, an elaborate expression of pure and intricate decadence with Fresh Muscat Grapes, Vanilla Panna Cotta, Green Apple Jelly, Greek Yogurt Ice Cream and Muscovado Sable. The luscious textures and gentle palate-pleasing sweetness are tempered by hints of tartness from the green apples, best paired with Yawaragi’s tea selection. From starters to mains, sake pairing and dessert, the Arita Wagyu: An Okura Collaboration at Yawaragi in Hotel Okura Manila has to be included in in one of many indelible culinary highlights for the year. An elegant feast with Arita Wagyu from the Miyazaki Prefecture paired with premium sake, there’s just no better way to celebrate the milestone 70th Philippine-Japan Friendship Month. Whatever the occasion, Yawaragi is the perfect setting for your next dining experience and always high up on my list as a top dining destination in the metro. Yawaragi Restaurant is located at the 5th Floor of Hotel Okura Manila, 2 Portwood Street, Newport World Resorts, Newport City, Pasay City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/hotelokuramnl and https://www.instagram.com/hotelokuramnl/ for more information and updates or call 0917 842 9067 for inquiries. Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click “Like” and “Follow” and enjoy the ride…just look for the FB and IG widgets on the right sidebar.
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