Grilling or “yaki” is a centuries-old culinary technique in Japanese cuisine that brings out the natural flavors of ingredients over heat.
Inspired by this, Hotel Okura Manila at Newport World Resorts presents the new Yawaragi Grill Menu, featuring Kushiyaki and Ishiyaki, each offering a distinct experience alongside familiar favorites such as agemono, donburi, and ramen.
At the forefront of this new menu, Yawaragi’s Executive Chef Jerrymie Tamayo reimagines the classic Japanese street food to capture the Filipino palate.
Alongside him, Yamazato’s Specialty Chef Ikuma Sato offers his perspective, presenting a refined take on ramen – its rich broth and layered flavors complements the charcoal-grilled dishes.
Photo shown: Yakitori, chicken thigh fillet, seasoned with sea salt or glazed with a sweet and savory soy sauce.
Kushiyaki features meat and seafood skewered on bamboo and grilled over binchotan charcoal, a traditional Japanese white charcoal prized for its clean, high heat and ability to enhance natural flavors without imparting smoke. Made to order, each skewer arrives hot from the grill, inviting guests to enjoy its warmth and depth of flavor.
Ishiyaki highlights cooking over heated volcanic stone, known for its exceptional heat retention and even distribution. Served with sashimi-grade cut of your choice, allows guests to take control and cook to their preference.
Dishes are served with miso soup and Japanese rice, along with a selection of seasonings and sauces including matcha salt, Maldon salt, wasabi, ponzu, peppercorn, and steak sauce.
Accompanying this hearty meal is a glass of juice or one bottle of Japanese beer with a minimum order of PHP 1,400++. To complete the experience, Chef Jerrymie Tamayo recommends enjoying it with a chilled glass of beer, balancing the charred flavor from the grilled items.
The Yawaragi Grill Menu is available for lunch on Mondays and Tuesdays, and dinner from Sunday to Thursday.
Grilling or “yaki” is a centuries-old culinary technique in Japanese cuisine that brings out the natural flavors of ingredients over heat.
Inspired by this, Hotel Okura Manila at Newport World Resorts presents the new Yawaragi Grill Menu, featuring Kushiyaki and Ishiyaki, each offering a distinct experience alongside familiar favorites such as agemono, donburi, and ramen.
At the forefront of this new menu, Yawaragi’s Executive Chef Jerrymie Tamayo reimagines the classic Japanese street food to capture the Filipino palate.
Alongside him, Yamazato’s Specialty Chef Ikuma Sato offers his perspective, presenting a refined take on ramen – its rich broth and layered flavors complements the charcoal-grilled dishes.
Kushiyaki features meat and seafood skewered on bamboo and grilled over binchotan charcoal, a traditional Japanese white charcoal prized for its clean, high heat and ability to enhance natural flavors without imparting smoke. Made to order, each skewer arrives hot from the grill, inviting guests to enjoy its warmth and depth of flavor.
Ishiyaki highlights cooking over heated volcanic stone, known for its exceptional heat retention and even distribution. Served with sashimi-grade cut of your choice, allows guests to take control and cook to their preference.
Dishes are served with miso soup and Japanese rice, along with a selection of seasonings and sauces including matcha salt, Maldon salt, wasabi, ponzu, peppercorn, and steak sauce.
Accompanying this hearty meal is a glass of juice or one bottle of Japanese beer with a minimum order of PHP 1,400++. To complete the experience, Chef Jerrymie Tamayo recommends enjoying it with a chilled glass of beer, balancing the charred flavor from the grilled items.
The Yawaragi Grill Menu is available for lunch on Mondays and Tuesdays, and dinner from Sunday to Thursday.
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