From 10 to 12 November, Hotel Okura Manila invites guests to an extraordinary dining event celebrating the finesse of Japanese cuisine. 

“Saga: A Wagyu Tasting Journey” will be held for three nights only at the Yawaragi Restaurant of Hotel Okura Manila at Newport World Resorts. This special collaboration spotlights wagyu from Saga Prefecture, a small region on Kyushu Island renowned for its beautifully marbled, tender beef. The seven-course menu presents six premium cuts of Saga Wagyu A5, interpreted through different culinary styles and thoughtfully-paired with premium sake.

The dinner brings together four distinguished chefs, each offering their own perspective on Japanese culinary artistry:

Minoru Takashima, executive chef of Hotel Nikko Osaka, is celebrated for his refined approach to Japanese cuisine. His distinguished career spans several hotel kitchens in Japan and abroad, including Hotel Nikko Nara and Hotel Nikko Palau, where he had the honor of preparing meals for His Majesty the Emperor Emeritus of Japan.

Keiichiro Fujino, Japanese executive chef of Yamazato at Hotel Okura Manila, draws from more than four decades of culinary experience. Known for his elegant interpretation of kaiseki, Japan’s traditional multi-course dining, Chef Fujino has crafted menus for dignitaries, state guests and high-ranking officials, embodying the Japanese aesthetic of Nihon no bi — the beauty of simplicity and harmony.

Ikuma Sato, Yamazato’s specialty sushi chef, brings balance to the menu with a course of delicately prepared sushi, offering a light and refreshing interlude within the wagyu-focused tasting. His work, honed in Japan, Switzerland and Hong Kong, reflects a deep respect for the natural character of every ingredient.

Katsuji Kato, Yamazato’s Specialty Teppan chef, demonstrates his precision and artistry at the teppan grill, transforming premium wagyu into dishes that highlight purity of flavor and expert technique.