Yawaragi, the all-day dining restaurant of Hotel Okura Manila at Newport World Resorts, presents its new Grill Menu—an offering shaped by two Japanese grilling traditions: Kushiyaki and Ishiyaki. True to the meaning of yawaragi, which evokes a sense of harmony and ease, the menu channels the interplay of fire and stone through the mastery of Binchotan charcoal and volcanic stone grilling.
‘Yakitori’ features Binchotan charcoal-grilled chicken thigh skewers finished with sea salt or a sweet-savory soy glaze.
Kushiyaki, from kushi (skewer) and yaki (grilled), highlights Binchotan charcoal-grilled skewers, two pieces per order, accompanied by miso soup, Japanese rice, and three sauces. The selection includes Yakitori (chicken thigh fillet at P400) and Kurobuta Bara (Berkshire pork belly with steak sauce, peppercorn, and spicy sesame ponzu at P900) and indulgent wagyu creations. Wagyu Karubi Aspara Maki and Wagyu Karubi Enoki Maki—New Zealand wagyu rolled with asparagus or enoki mushroom—are available at P1,500 each, while the Wagyu F1 Tenderloin (Australian wagyu at P2,100) offers a more substantial cut. The menu highlight is the Wagyu A5 Sirloin at P3,300, prized for its intricate marbling and silken texture, grilled over steady Binchotan heat and served with steak sauce, peppercorn, and ponzu oroshi.
Sake is ‘sashimi’-grade Norwegian salmon gently seared on a Binchotan-heated volcanic stone.
Complementing the skewers is Ishiyaki, a style of grilling named after ishi, the Japanese word for stone. In this tradition, guests cook premium cuts and seafood tableside on a Binchotan-heated volcanic stone, a surface that provides an even sear while preserving the natural flavor of each ingredient. Options range from sashimi-grade Norwegian Sake (salmon, P700) and Kurobuta pork loin (P900) to Black Tiger Ebi (prawns, P1,100), Hamachi (Japanese yellowtail, P1,110), and Hokkaido Hotate (scallops, P3,000). Premium beef selections include Australian Wagyu F1 Tenderloin, US Wagyu Cube Roll, and Wagyu A5 Sirloin, available in 100-gram portions starting at P1,200 and 200-gram portions starting at P2,100. Each Ishiyaki order arrives with miso soup, Japanese rice, and three sauces, along with condiments of matcha salt, Maldon salt, and wasabi to accent the natural richness of the grill.
The menu also expands into other Japanese comfort classics that complement the experience. The Agemono section—derived from ageru, meaning deep-fried—features crisp preparations such as Tempura Moriawase with assorted seafood and vegetables, Ebi Tempura with six pieces of lightly battered black tiger prawns, and Kurobuta Tonkatsu, a breaded Berkshire pork cutlet fried to a delicate crunch, each served with miso soup and Japanese rice. The Donburi selection presents hearty rice bowls including the Okura Hamburger Steak Don, Ebi Yasai Tendon, Unagi Don, Kurobuta Katsu Don, and the Wagyu F1 Don.
Rounding out the menu is Chef Ikuma Sato’s Shoyu and Bouillon Ramen (P550), a signature bowl built on a deeply layered fish bouillon with sesame oil, Chinese soba noodles, seasoned egg, fermented bamboo shoots, spinach, and Japanese-style simmered pork belly.
The Yawaragi Grill Menu is available during lunch on Mondays and Tuesdays and dinner from Monday to Thursday. For reservations, call tel. no. 842-9067 or book online at bit.ly/ReserveATable-Yawaragi.
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