A love affair with Kobe beef
This tasting menu is well worth it in that Kitayama is given the freedom to explore traditional Japanese flavors but knock them out of the ballpark. At the very least, it's a hint that there's a world out there still waiting to beckon our palates out of lockdown.
NOV 19 2020
Wagyu Beef Is The Star
"Wagyu is and always will be the centerpiece of the Wagyu Studio," says operations director Lui Clavano in a statement. "We believe in preparing high-quality ingredients in the most creative ways, adding to the experience above and beyond our unequaled Wagyu." At the helm of the kitchen is Chef Yoji Kitayama, who has worked for the luxury hotels like the Hotel Okura Amsterdam, Grand Hyatt Tokyo, and more.
OCT 20 2020
How do you like your Wagyu?
Putting a luxurious touch to the usual casual atmosphere of steakhouses, Wagyu Studio emphasizes serving top-notch meals—of course, with indulgent wagyu beef as the star of the show.
OCT 23 2020
One bite was all it took to be instantly transported to Japan
Wagyu beef cooked rare sandwiched between two slices of milkbread then topped off with a sliver of edible gold leaf, a.k.a. Chateaubriand Sando, was a definite highlight in what was increasingly becoming a truly special meal. It prefaced the star of the evening—five beautiful slices of perfectly cooked Wagyu beef served with peppercorn, Japanese horseradish with mustard seeds, and Wagyu Studio salt on the side. The course, which Barrameda identified as Josper, was exquisite, and is the perfect wordless counter-argument against the virtues of vegetarianism.
OCT 30 2020
Wagyu Studio Brings 2 Rockstar Chefs In 4 Hands Dinner
The evening held so much promise. Two name chefs in a four-hands collaborative dinner at Wagyu Studio Manila was news that put a smile on one’s face. Expectations tended to run very high. Chefs Antti Lukkari and Yoji Kitayama were teaming together to create a dinner that would feature the finest of Japanese ingredients and produce.
AUG 31 2022
A BGC steak place dedicated to wagyu and its melt-in-your-mouth delights
“We are going to turn the concept of the steakhouse on its head,” says Clavano. “Our brand is a contradiction: exceptional dining that pays reverence to high quality ingredients but served with a heavy dose of modern Japanese cool.”
In the same way that a serious sushi restaurant takes simple slices of fish and transforms them into a new, revelatory encounter, Wagyu Studio promises to make diners see wagyu in a whole new light. Visitors can opt to experience the 28-seater Yakiniku Lounge where they can select the best beef the restaurant has to offer, cooking the meat for themselves at their tables.
OCT 31 2020