Yamazato, the signature Japanese restaurant of Hotel Okura Manila and one of only three Yamazatos worldwide included in the MICHELIN Guide 2026, welcomes the holiday season with Okurimono — a collection of curated festive offerings rooted in the quiet elegance of Japanese tradition.
Drawing from the spirit of omotenashi, the season’s menus are shaped by gratitude, seasonality, and the art of sharing. The restaurant’s three culinary masters — Chef Keiichiro Fujino (Kaiseki), Chef Katsuji Kato (Teppan), and Chef Ikuma Sato (Sushi) — present experiences that highlight precision, restraint, and Osechi Ryōri by Chef Keiichiro Fujino
Teppan by Chef Katsuji Kato
A Celebration of Meaning
In Japan, families welcome the New Year with Osechi Ryōri, an assortment of beautifully prepared dishes, each symbolizing wishes for the year ahead — health, long life, prosperity, resilience. The dishes are arranged in multi-tiered jubako boxes, with each layer representing the “stacking” of good fortune.
A two-tier set is typically shared by a family of three to four, while a three-tier set is enjoyed by larger households — a tradition passed down for generations and often prepared only once a year. Yamazato offers a limited number of these handcrafted sets, created with reverence for the season and the meaning behind every ingredient.
Toshikoshi Happo Soba
Seasonal Culinary Highlights
Kaiseki by Chef Keiichiro Fujino Chef Fujino presents refined seasonal kaiseki sequences inspired by winter’s purity and balance. Each course is composed with intention, honoring traditional flavors through elegant restraint.
Teppan by Chef Katsuji Kato At the teppan counter, Chef Kato prepares premium A5 Wagyu and seasonal seafood flown in from Japan, cooked with precision and a quiet artistry that reflects Yamazato’s teppan heritage.
Sushi Omakase by Chef Ikuma Sato Served at an intimate six-seater sushi counter, Chef Sato’s 10-course Edomae-style omakase highlights the clean flavors of seafood flown in twice weekly from Japan. Each piece is prepared in front of guests, emphasizing simplicity, technique, and purity.
Chef Keiichiro Fujino
Festive Offer Details & Schedules (All technical details placed here to maintain luxury flow above) Osechi Ryōri
Osechi Ryōri by Chef Keiichiro Fujino
Yamazato, the signature Japanese restaurant of Hotel Okura Manila and one of only three Yamazatos worldwide included in the MICHELIN Guide 2026, welcomes the holiday season with Okurimono — a collection of curated festive offerings rooted in the quiet elegance of Japanese tradition.
Drawing from the spirit of omotenashi, the season’s menus are shaped by gratitude, seasonality, and the art of sharing. The restaurant’s three culinary masters — Chef Keiichiro Fujino (Kaiseki), Chef Katsuji Kato (Teppan), and Chef Ikuma Sato (Sushi) — present experiences that highlight precision, restraint, and Osechi Ryōri by Chef Keiichiro Fujino
A Celebration of Meaning
In Japan, families welcome the New Year with Osechi Ryōri, an assortment of beautifully prepared dishes, each symbolizing wishes for the year ahead — health, long life, prosperity, resilience. The dishes are arranged in multi-tiered
jubako boxes, with each layer representing the “stacking” of good fortune.
A two-tier set is typically shared by a family of three to four, while a three-tier set is enjoyed by larger households — a tradition passed down for generations and often prepared only once a year. Yamazato offers a limited number of these handcrafted sets, created with reverence for the season and the meaning behind every ingredient.
Seasonal Culinary Highlights
Kaiseki by Chef Keiichiro Fujino Chef Fujino presents refined seasonal kaiseki sequences inspired by winter’s purity and balance. Each course is composed with intention, honoring traditional flavors through elegant restraint.
Teppan by Chef Katsuji Kato At the teppan counter, Chef Kato prepares premium A5 Wagyu and seasonal seafood flown in from Japan, cooked with precision and a quiet artistry that reflects Yamazato’s teppan heritage.
Sushi Omakase by Chef Ikuma Sato
Served at an intimate six-seater sushi counter, Chef Sato’s 10-course Edomae-style omakase highlights the clean flavors of seafood flown in twice weekly from Japan. Each piece is prepared in front of guests, emphasizing simplicity, technique, and purity.
Festive Offer Details & Schedules
(All technical details placed here to maintain luxury flow above)
Osechi Ryōri
Festive Obento
Toshikoshi Happo Soba
Christmas Kaiseki
New Year Kaiseki
Christmas Teppan
New Year Teppan
Christmas Sushi Omakase
New Year Sushi Omakase
For inquiries and reservations, you may call, text: +63 917 818 9868, or
e-mail: yamazato.service@hotelokuramanila.com
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