Many steakhouses and fine dining concepts—both local and international—have made a home for themselves in the local dining scene. But before the boom, there was the House of Wagyu. Pioneering a signature stone grill technique and pairing that with world-class ingredients, culinary precision, and a commitment to quality, it has carved out more than just premium cuts.
It carved out a legacy.
Established in 2008 by Corinne Castañeda, House of Wagyu introduced a dining experience where flavors speak louder and indulgence engages the five senses. And even today, the House of Wagyu reminds us that elegance isn’t a trend—it’s a tradition.
Established in 2008 by Corinne Castañeda, House of Wagyu introduced a dining experience where flavors speak louder and indulgence engages the five senses
“Seventeen years ago, we envisioned bringing in just the best steak cuts and flavors—different from what was available in the market then,” Castañeda begins. “We determined that our approach would be value-driven. When the market was full of Certified Angus, Choice, and Prime USDA steak cuts, we thought of… wagyu!”
“Wagyu is more than just a premium cut of meat,” she continues. “It embodies elegance, tradition, and mastery. It symbolizes craftsmanship, indulgence, and a refined steak dining experience. This aligned with the value-driven approach we were going for.”
Why wagyu?
Back then, Certified Angus, Choice, and Prime USDA steak cuts were the top of mind choices for steak. Castañeda, however, changed the playing field with a new contender because she was “driven by a desire to showcase the natural beauty and flavor of wagyu”—the restaurant’s shining star.
“It all boiled down to caring about the quality of our wagyu steak,” she explains. “From the get-go, we decided to partner directly with suppliers abroad and import by air—always chilled—in time with the rolling production schedules of abattoirs.”
“This way, we controlled the aging and the marbling in every cut on our menu. And since we airship ours, our guests are always assured of fresh steak cuts. There is a whole world of difference to be taken from that.”
For diners who sought only the finest, wagyu was a dark horse that was well-received. It was new (at least back then), it was different, and it was innovative. But even so, Castañeda knew she needed another edge.
“A full year after opening, I embarked on experimenting on and studying the stonegrill,” the restaurateur explains. “After we perfected that, we refitted and rebranded the House of Wagyu to House of Wagyu StoneGrill. To us, if wagyu is the king of steaks, the stone grill is its royal carriage.”
And rightfully so.
House of Wagyu serves their steak raw—sitting beside a hot stone grill that maintains heat for about 20 minutes. Why? “We wanted to show the quality of steak, raw as it is served, because we believe in letting the meat speak for itself—with quality that stands pure and with no need for sauces. Just the perfect sear, and salt and pepper.”
“To us, if wagyu is the king of steaks, the stone grill is its royal carriage”
From the sizzle when the meat touches the stone grill and the aroma down to the sear and the taste, dining at the House of Wagyu is described “a five-senses experience of sight, smell, touch, taste, and sound that create a unique and memorable journey with every steak.”
“This is an exclusive experience where the guest is able to control the doneness of his or her steak, while enjoying every bite hot—from start to finish. Furthermore, guests have the option of choosing the grade of his or her steak cut, with options starting at a high marbling score. You can’t get that anywhere else!”
A curated dining experience
Just as the food is important, the ambiance and space are integral to the overall experience. That’s why Castañeda remained deeply involved in every detail of House of Wagyu—including the luxe design of its interiors.
With expansive glass panels, rich dark wood, gold accents, and a striking ceiling of curved timber that ripples like waves, the restaurant’s interiors exude timeless elegance and quiet sophistication. Castañeda was intentional about this, noting that the focus was to create “an environment that feels exclusive yet welcoming, offering a balance of elegance and comfort.”
“I envisioned a space where guests can feel the elegance of fine dining but also the genuine warmth of Filipino hospitality”
“Warm lighting, elegant lines, and an artistic ceiling that actually greatly contributed to acoustics that encouraged conversation and connection. Everything is curated to foster an atmosphere where guests feel special, cared for, and inspired to celebrate,” the restaurateur says proudly. “Our goal is that every guest feels like they’re stepping into a premium yet welcoming space—somewhere they want to come back to, time and time again.”
But the most important one yet? A memorable dining experience.
“It’s all about connection—engaging all the senses and making guests feel like they’re part of something special,” Castañeda explains. “I envisioned a space where guests can feel the elegance of fine dining but also the genuine warmth of Filipino hospitality,” she says. “We have espoused a culture of honoring the memories our guests would make by dining with us.”
Bringing a world of flavors to the table
While Castañeda doesn’t call herself a chef, she prides herself on creating, fine-tuning, and standardizing all the recipes that come out of the kitchen. And if there’s anything she stands by, it’s that her cooking “still aligns with the intention of letting the quality of ingredients speak for themselves and creating dishes you know you want to come back to. Just like House of Wagyu’s steaks.”
But more than its steaks, the restaurant has diversified its offerings to include Italian dishes, inspired by a trip Castañeda took in 2023.
“I went on a 90-day culinary course at ICI—the Italian Culinary Institute—in the south of Italy,” she recalls. “The experience deepened my appreciation for simplicity and quality in cooking—of letting the ingredients speak for themselves. I think Italian-inspired dishes can complement a fine dining steakhouse very well.”
“We’ve introduced dishes like the raviolo fornarina, which showcases fresh raviolo—a type of ravioli shaped like a small dome, resembling a tiny forno—with a yolk wrapped in spinach and ricotta, and a rich truffle cream sauce,” she shares. “Perfect timing in cooking is crucial; when you break the pasta, the yolk must ooze out into the truffle cream sauce, increasing the umami of this dish even more.”
The liver pâté, meanwhile, features a layer of ghee (clarified butter) for added richness, and is served with thinly-sliced crunchy toast. “It’s rich, velvety and comes alive when drizzled with raw wild Mindanao honey,” Castañeda enthuses.
And in true surf and turf fashion, the restaurant debuts a one-side-seared barramundi with a shrimp confit cream sauce, which she says “gives a rich umami to this light and flaky fish.”
“We’ve introduced dishes like the raviolo fornarina, which showcases fresh raviolo—a type of ravioli shaped like a small dome, resembling a tiny forno—with a yolk wrapped in spinach and ricotta, and a rich truffle cream sauce”
“Barramundi is an Asian sea bass—mild and flaky—so I lavished that with shrimp confit Parmesan cream sauce over spinach, mushrooms and capers,” she goes on to add. “It’s seared on one side til the skin is crispy, which not a lot of restaurants do.”
Diners can also expect to see and taste classics, like the bold and vibrant pasta alla puttanesca—a tomato-based pasta layered with briny olives and capers. As for dessert, the tiramisu and pavlova with burnt caramel sauce round out the meal with just the right touch of indulgence.
“These dishes aren’t just new on the menu. They’re part of our ongoing story of craftsmanship and passion—designed to broaden our offerings and complement our wagyu steaks and offer guests a broader taste of what inspired us,” Castañeda declares.
The best part? Guests don’t need to venture far, as House of Wagyu still stands proud in its Eastwood City branch—an icon for Quezon City residents since 2009.
“Megaworld Lifestyle Malls was the first expansion of our brand. This was way back in 2009,” she says wistfully. “We identified Megaworld in Eastwood to be the perfect community-centric environment for us to grow because they offer a wide mix of retailers and dining options that attract our potential diners. It is family-centric, has entertainment and play areas, and they constantly host events and activities that foster a sense of family and community.”
The secret sauce for success
In a playing field with many new concepts and up-and-coming restaurants, House of Wagyu has built for itself a strong foundation that has kept it afloat since 2008.
“We stay true to our core values of quality, authenticity, and genuine hospitality. Instead of chasing fleeting trends, we focus on consistency and excellence, which, over time, has become our signature,” the restaurateur explains.
“To me, innovation is about enhancing what we already do well—while never sacrificing our core values,” she continues. “If an innovation aligns with our values of authenticity, excellence, and care, it becomes part of our evolving story.”
“To me, innovation is about enhancing what we already do well—while never sacrificing our core values,” she continues. “If an innovation aligns with our values of authenticity, excellence, and care, it becomes part of our evolving story”
Referencing back to her new menu, she explains: “For example, the Italian dishes are a result of my personal growth and desire to bring new flavors to our table, but we always give the same attention to ingredient integrity and execution. This direction doesn’t clash with our identity, but rather complements the dining experience we want to give our guests.”
Her advice? “Know your audience deeply and deliver authentic quality, not just trendy concepts. Stay true to what you believe in,” she says simply. “Build a culture for your team—one that espouses genuine, warm Filipino hospitality for each other and for your guests. And remember that consistency and care are the foundation of lasting success. Your guests should feel that every visit.”
“One of the most important lessons is the value of building a strong team culture rooted in authenticity, empowerment, and shared purpose,” Castañeda stresses. “This ensures that your guest experience remains consistent and aligned with your core values over the years. Knowing who you are and staying true to your value-driven approach despite ups and downs of the business has been key to our longevity and success.”
Seared in time: A legacy that lasts
Seventeen years in the restaurant business is an achievement in its own right but more than that, the House of Wagyu has raised the standards of steak dining in the Philippines—all thanks to their focus on quality, direct sourcing, and the innovative technique of the stone grill since 2008.
“For us, longevity comes from consistency and genuine care—delivering the same high standards every time, and building real relationships with our guests and team. We’ve cultivated a culture where quality, integrity, and warmth are non-negotiable. This culture of care and service has fostered genuine relationships with our guests, and has created loyalty that sustains us.”
And by incorporating touches of Italian-inspired dishes in their menu, House of Wagyu has given a “world of flavors” to its guests.
“We see ourselves as elevating Filipino steak dining by introducing a level of quality and technique that’s rarely seen locally,” the restaurateur ends. “Our focus on wagyu, combined with the multisensory stone grill experience, helps set higher standards. We are proving that a homegrown steak brand can compete and lead in the premium segment, side by side with imported international franchises.”
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