Europe’s first Michelin-starred Japanese restaurant, Yamazato, upholds its prestigious legacy at Hotel Okura Manila with an exceptional assortment of sushi, teppanyaki, and multi-course dining.
The name “Yamazato” is a familiar one to those acquainted with the Japanese fine dining scene. The restaurant was first established in Hotel Okura Tokyo in 1962; since then, it’s built a legacy spanning more than six decades through its dedication to authentic Japanese cuisine that stays rooted in tradition and culture while embracing modern refinement.
Its first international location opened in Amsterdam in 1971, later earning the distinction of being Europe’s first Michelin-starred Japanese restaurant. Today, Yamazato upholds its reputation of excellence across its select locations in Shanghai, Macau, Bangkok, Taipei, and our very own Manila.
At Hotel Okura Manila, Yamazato welcomes guests with warm interiors that embody the spirit of Japanese craftsmanship: stone accents, delicate shoji screens, floral patterns, and wooden fixtures showcase the seamless melding of natural materials with sleek, contemporary sensibilities. With a main dining area, private rooms, teppanyaki counters, a shabu-shabu area, and front row seats by the sushi counter, it’s a go-to dining spot for meals of all kinds.
READ ALSO: Your Local Presents MAT NAM with Culinary Class Wars Chefs
A Multi-Faceted Journey Into Washoku
Yamazato brings the very best of Washoku—a word used to describe traditional Japanese cuisine, with an emphasis on seasonality, natural flavors, and balanced dish variety. Whatever type of Japanese fine dining you’re craving, you’ll find it here in its best form thanks to its roster of chefs who bring decades of expertise to the table with each carefully-prepared meal.
Executive Chef Keiichiro Fujino leads the kitchen, having honed his craft in prestigious dining establishments across Japan for over 40 years, including the renowned Hotel Okura Tokyo. His knowledge of the cuisine shines in every dish, most especially the restaurant’s kaiseki offerings (referring to multi-course meals composed of small, meticulously-assembled dishes). In a special menu curated for Lifestyle Asia, the chef prepared a kaiseki from its main dining menu that whetted the appetite through subtle yet flavorful combinations and fantastic textures.
This included a unique daiquiri jelly with vegetable and shrimp, which was reminiscent of sukiyaki (a Japanese hotpot dish), but in a more gelatinous form; nanban-style Oyster, served with a tart, sweet and sour chili sauce and topped with pickled vegetables; a rich, chewy mugwort mochi; tender unagi (freshwater eel) wrapped in a soft and sweet tamago (egg); and crisp vegetables wrapped in a thin slice of velvet-soft, buttery Wagyu.
A serving of sauteed, seasonal Japanese white asparagus followed, cooked on a bed of salt by the teppan (an iron griddle), then topped with a fruity hollandaise sauce and a sliver of preserved duck, a sweet-savory combo that complemented the vegetable’s earthy flavor.
At the sushi counter, Chef Ikuma Sato brings a wealth of experience from his years of training across Japan, Switzerland, and Hong Kong. Since beginning his culinary journey in 2001, he has devoted himself to the artistry of Edomae-style sushi, where precision and technique highlight the natural umami of the fresh, quality seafood.
Yamazato offers top-tier sushi that highlights the timeless allure of simplicity—something that can only work with the presence of fastidious technique and fine ingredients. The restaurant served its three types of seasonal sushi in the Lifestyle Asia menu: salmon, chutoro (the medium fatty part of bluefin tuna), and anago (saltwater eel). The seafood was melt-in-your-mouth tender, packed with flavor, and complemented by chewy, well-seasoned rice.
Then there’s the offerings from Yamazato’s teppanyaki counter, managed by Chef Katsuji Kato. His expertise turns premium ingredients into a sensory experience, from the sizzle of high-grade wagyu to the delicate aroma of seared seafood. There’s a certain level of showmanship that always adds to the appeal of a teppanyaki experience; that and seeing delicious food come to life before your very eyes (served hot) is a winning combination. At Yamazato, it’s more than panache: everything is sliced and cooked with precision and care, and never compromised for optics.
The Lifestyle Asia menu included the restaurant’s Japanese F1 tenderloin steak. You can have it cooked any way you like, but the meat’s best characteristics shine when done medium rare. Even after the chefs put on a fiery show, the end result was tender pieces of Wagyu cooked exactly as you requested: smoky yet buttery in taste and texture. The meat was served with a dash of wasabi, rock salt, and fried garlic on the side, and a bowl of miso soup.
The restaurant also features a shabu-shabu area that invites guests to partake in the art of Japanese hot pot and embrace the communal aspect of dining. Here you can indulge in premium cuts of beef and fresh seafood, all gently simmered in flavorful broths and enjoyed with traditional dipping sauces.
All these and more make Yamazato more than just a place to dine: it’s a ticket to Japan without the plane, a tour of the country’s rich heritage through authentic cuisine that truly sets the bar.
Yamazato is located on the second floor of Hotel Okura Manila, 2 Portwood St, Newport City, Pasay. For more information and bookings, you may visit https://www.hotelokuramanila.com/dining/yamazato. To learn more about Newport World Resorts, visit www.newportworldresorts.com and follow @newportworldresorts on Facebook and Instagram, and @nwresorts on Twitter.
Photos courtesy of Newport World Resorts (unless specified).
