Choices of rare Wagyu beef cuts are served on a small slab of volcanic stone heated to 350 degrees for eight hours, and cooked right on the table. Knowledgeable servers guide patrons on how to properly cook the steak.
Before indulging in the pièce de résistance, try the fruity and refreshing Pan Seared Scallop and Poached Shrimp Salad tossed with mangoes and strawberry vinaigrette. It is a pleasant and healthy choice to whet the appetite. A small selection of seafood and pasta dishes is available for the nonmeat eaters. However, why go to House of Wagyu if not to indulge in the, what else, Wagyu steaks? Select from New York strip, rib-eye, top sirloin and tenderloin cuts with varying grades of marbling, all aged for 21 days. When served, the meat is unadulterated with fussy marinades, just a simple seasoning of sea salt and pepper to bring out its natural flavour. The meal is accompanied by complimentary soup of the day, a basket of warm bread and a side dish of buttered vegetables. Round off the meal with Poached Pears à La Mode, served on a small frozen volcanic stone slab or a slice of Flourless Chocolate Cake.
Wagyu Rib-Eye, Wagyu Tenderloin
Wagyu Top Sirloin
Wagyu NY Strip - all grade and served on stone grill
The Podium, Ortigas
Eastwood Mall, Libis