Seems like yesterday when I last visited House of Wagyu Stone Grill. In my head, I can still imagine how I quietly reacted over every slice of my Wagyu plate.

Several times, friends ask for my suggestions on which steak house they should visit whether for a special occasion or not. Several times, I recommend House of Wagyu as part of my top 3.

My adoration to House of Wagyu started when mom brought me to the restaurant’s Greenhills branch years ago. I know my mom. When she raves about a restaurant, it must be really good. Her exaggerated tone sounds exaggerated at first. Upon seeing and tasting for myself, that’s the time I knew she wasn’t exaggerating her adjectives at all.

The distinct method of preparing wagyu steaks locked me up in patronizing House of Wagyu. It’s a struggle for me to reject any invitation that would take me back to this steak restaurant.

Each time I go back to House of Wagyu, Oysters Rockefeller will always be the first to entertain before the main event – the steaks. An A-grade appetizer of baked oysters topped with its creamy slimy sauce, bacon bits and a dabble of parmesan cheese.

While talking to Corinne, the woman who brought House of Wagyu, she explained to me the real Gambas she tried in Spain. All you need is a bowl of fresh shrimps sauteed in virgin olive oil, garlic and chili.

A long line of appetizers isn’t my usual tradition at House of Wagyu. After my oysters and soup, I go straight in for my hot stone grill steaks. My last visit was out of my ordinary. I took my healthy side to a salad course at the same time.

I forgot I was in a steak house after indulging on Scallop and Shrimp Salad. Its fruity strawberry vinaigrette had me to pay attention and on its pan-seared scallops and poached shrimps.

Sleek Mediterranean Salad, another green-leafy specialty salad of the house, is a mixture of prosciutto, sun-dried tomatoes, feta cheese and olives.

Waking up in the morning with fresh Garden Salad is ideal to me. Thick and fresh lettuce surrounded with cubes of chicken breast, apples and mangoes drizzled with honey mustard dressing.

Now, the time has come to bring out the hot stone plates – the not-so-secret behind every ‘juicy-licious’ wagyu steaks.

In any steak you order, may it be grade 4-12, you are entitled to a hot stone plate served together with it. Served raw and fresh, the customization of the heat depends on how you flip and toss your steak on your hot stone plate. Medium rare, medium, medium well, well-done, that’s all up to you.

Don’t fret, House of Wagyu’s servers are kind enough to assist you and teach you how to properly cook your steaks.

In front of my seat, I had the Porterhouse stone grilled first. Drizzled a little salt to taste, without any steak sauce, my porterhouse was juicy and tasty enough to fill me up.

The secret here is to slice them all up while on its stone grill. Take off some cooked meats, move it to a different plate and just put the meat back for extra heat if you are about to shoot them in your mouth.

 This is it!!! The piece of steak I’ve been waiting for. The ultimate climax of every dining at House of Wagyu, the Ribeye steak! Grade 6, the lowest grade of ribeye premium cut on the menu, didn’t feel like the lowest. Marbled evenly to experience the softness and tenderness of the meat, I can settle down with Grade 6 and be completely on cloud 9.

Steaks add load to the bulge of your tummy, making you feel full after a thick slab. That case didn’t apply to me at House of Wagyu. Ideally good for 2 persons, which seemed to be enough but not for me. I was still ready to for another slab of steak due to its glorious premium cut and melt-in-your mouth sensation. It’s true, you are out of your mind if you wish to ask for steak sauce to add more flavor to their steaks. The steak plus the hot stone grill and some salt, results to a winning combination!!

The more I can’t get out of this house… the desserts!

Cheesecake, pure and angelic, on ice cold stone grill with vanilla ice cream and summer berries. One of a kind stone dessert you can only find at House of Wagyu.

Classic chocolate cake (but flourless) still on an ice cold stone plate with vanilla ice cream with drizzled chocolate syrup and a cherry on top. A bliss of paradise in one night as I end my steak dinner with this sweet indulgence.

An endearing classic, quiet, old but modern-looking steakhouse. A versatile ambiance that looks comfortable for business meetings, family dine-outs or even a date with a person you’re trying to impress.

You won’t be afraid of recommending House of Wagyu to your peers. The food, the ambiance plus the important thing not to miss out, the service, are all packaged to bring you a dining experience you won’t forget.

Treasure chest of all the wagyu steaks in the house.

Have you visited House of Wagyu?

Share with me your thoughts, foodie! 🙂

Cheers,

Operating Hours: 11:00AM-2:00PM / 6:00PM-10:00PM

Contact: (+632) 725-2811

Facebook: https://www.facebook.com/HOUSEOFWAGYU

Budget: PHP1,500++

Rate: