Kissed By Fire And Smoke, It's The Japanese Street Food Experience Elevated With The New Yawaragi Grill Menu At Hotel Okura

Gently romanced by fire and smoke inspired by popular Japanese street food, Yawaragi at Hotel Okura serves a creative and elevated take with its new and exquisite Yawaragi Grill Menu...

Yawaragi at Hotel Okura becomes the stage once more for yet another culinary spectacle with its new Yawaragi Grill Menu by Executive Chef Jerrymie Tamayo. The traditional binchotan grills and volcanic stone are fired up at Yawaragi following a revered and centuries-old culinary technique with tempting renditions of kushiyaki and ishiyaki for a memorable dining experience. Plus ramen and donburi too. Hungry? Then, read on...

From the moment you enter Yawaragi, you're immediately transported to another place far away from the metro's usual hectic pace. Here, a calming stillness further emphasized by its dramatic high ceiling sets the tone for yet another epic dining experience. 

And there's just no better stage than Yawaragi for a sumptuous and elegant Japanese feast (for more on Yawaragi at Hotel Okura, see my previous posts Saga, A Wagyu Tasting Journey At Yawaragi Restaurant In Hotel Okura from November last year and The Meat Of The Matter: Insightful Talks And An Elegant Rising Sons Dinner At The International Manila Food Festival In Newport World Resorts featuring a lavish dinner by guest chefs from the International Manila Food Festival at Yawaragi also from last year). From its modern interiors inspired by a Japanese village to its wide array of culinary creations, that intricately balanced weave of both space and flavor comes together in a seamless expression of elegant dining. The name itself means serenity and harmony, retold in its creative renditions of Japanese cuisine. 

That evening, Yawaragi unveils yet another layer in the colorful tapestry of Japanese cuisine...

...flavored by fire and smoke inspired by the savory offerings from the side streets and winding back alleys of Tokyo. Fired by Japanese white charcoal made from ubame oak hardwood, the long burning dense charcoal infuses its fragrant notes on the savory meats and seafood for a flavorful depth. The new Yawaragi Grill Menu celebrates this enduring tradition with its lavish array of offerings fresh from the binchotan fired grill. 

As you settle in your seat, enjoy refreshing sips with the tempting libations of Yawaragi like the refreshingly crisp Ichigo Soju Spritz...

...or the Spicy Passion Martini with its lingering yet soothing heat. You can also opt for the Japanese beer selection from Kirin Ichiban, Asahi Super Dry and Sapporo Premium or Japanese Sake like Yamazato Signature Sake or Hakkaisan Junmai Daiginjo. 

Executive Chef Jerrymie Tamayo's new Yawaragi Grill Menu is an homage to tradition, showcasing premium ingredients like Wagyu Beef, Kurobuta Pork and fresh seafood fired over binchotan charcoal or volcanic stone. With each dish from the new Yawaragi Grill Menu, Executive Chef Jerrymie Tamayo and his team brings both precision and masterful execution staying true to the flavors shaped by fire and smoke. 

Executive Chef Jerrymie Tamayo teases your palate with a savory amuse bouche of tasty nibbles before the main course...

...as the grill slowly transforms the skewered meats and seafood with its slow and gentle kiss of fire and smoke. 

A few more minutes on the binchotan fired grill, and the much-awaited main courses are ready... 

...and served. The Kushiyaki selection from the new Yawaragi Grill Menu comes with two skewers of your choice, a bowl of steamed Japanese rice, miso soup and three kinds of special sauces for a complete meal plus matcha salt, Maldon salt and wasabi. 

The Wagyu Karubi Enoki Maki (P 1,500) features tender rolled New Zealand Wagyu karubi and enoki mushrooms with pink peppercorn and sweet teriyaki glaze with delicately charred edges delivering rich and intense notes. 

That first bite releases a buttery richness draping the palate followed by the deep earthy and nutty hints of the enoki mushrooms capped by the sharpness of the pink peppercorn and finished with the savory sweetness of the teriyaki glaze. The different components add their own distinctive hints in the layers of flavors but the clean savory taste of the Wagyu beef punches through with its bold notes. A dip in the different sauces changes the flavor profile without overpowering the richness of the Wagyu beef. 

The Kurobuta Bara (P 900) with juicy locally sourced Berkshire pork belly paired with Yawaragi's own special steak sauce, peppercorn and spicy sesame ponzu sauce highlights the fresh and clean flavors of the premium pork with its subtle sweetness enhanced by a whisper of smoky hints for another excellent option from the new menu. The different sauces, each one highlighting the delicate notes of the pork belly, completes the play on flavors. And yes, you may want to order up another bowl of Japanese rice. 

The Yakitori (P 400) with juicy chicken thigh fillet comes in two options with one generously seasoned with sea salt and the other glazed with thick sweet and savory soy sauce. I've always preferred the simple "shio" option of salt seasoning as it allows you to enjoy and experience the pure uncluttered flavors of the juicy chicken thigh with only concentrated hints of smokiness to complete the flavors. The light yet delectable savory notes of the Yakitori seasoned with sea salt is just pure elegance in its simplicity. Other chicken yakitori options include the Yakitori Negima (P 420) with scallions and Yakitori Tsukune (P 450) or minced chicken breast and thigh. 

One of the flavorful surprises from the Yawaragi Grill Menu has to be the Ebi (P 900) with succulent King Prawn topped with a savory and umami-rich miso uni sauce gratin. The delicate briny sweetness of the plump prawns are perfectly complemented by the deep notes of the miso and uni with that sweet and salty finish. 

Perfectly grilled with each bite announced by a fresh snap, the light smoky hints from the grill is the flavorful finishing touch. But the miso uni sauce gratin is the highlight of this grilled creation, enhancing the fresh, clean briny sweetness of the King Prawns. 

The new Yawaragi Grill Menu also features a ramen dish from the Ramen of Japan selection by Chef Ikuma Sato with the Shoyu and Bouillon Ramen (P 550). With Chef Ikuma Sato's signature fish bouillon as the soup base, the hearty noodle dish with Japanese-style simmered pork belly, sesame oil, seasoned egg, fermented bamboo shoots and spinach offers lighter and cleaner flavors. The clear broth is deceptive, and one sip drapes the palate with its refined savory notes. 

And it's just the kind of broth that allows each component of the dish to shine with each of their unique flavors in a contrasting yet balanced medley of notes. The Japanese-style simmered pork belly provides the savory punch, enhanced by the fermented bamboo shoots, spinach and seasoned egg for multiple layers of flavor. This is a refreshing change from the usual heavy broth with its full yet cleaner finish. You can also opt for Kanto Katsuura Tantanmen (P 550) with minced pork and just the right level of soothing heat.

From the Donburi selection, the Okura Hamburger Steak Don (P 700) with the Okura signature Japanese-style hamburger steak served over steamed Japanese rice is one comforting and crave-busting option from the new Yawaragi Grill Menu. A pair of thick and juicy patties over rice is always a winning option. 

The richly seasoned beef patties or balls are perfectly executed with a lightly charred outer layer over juicy beef delivering full on flavors. A special sauce adds even more flavors while a dab of matcha salt, Maldon salt or wasabi enhances the beefy richness with each tasty bite. This one's a hearty dish and another winner from the new Yawaragi Grill Menu. Other Donburi options include the Ebi Yasai Tendon (P 1,100), Unagi Don (P 1,100), Kurobuta Katsu Don (P 1,600) and Wagyu F1 Don (P 2,400). 

Then, there's the Ishiyaki selection bannered by the premium Wagyu A5 (P 1,700-100g/P 3,400-200g) with Saga Beef A5 Sirloin served with the volcano stone tabletop grill fired by binchotan. This is pure Wagyu beef goodness on a tray. 

The thick slices of Wagyu A5 Sirloin is the top pick from the menu, as you grill each slice on the hot volcanic stone over fiery binchotan on your own tabletop grill. Each slice sizzles on the hot volcanic stone releasing a fragrant aroma. Just a few seconds per side should do the trick for that perfect medium rare finish with its juicy pink center. 

As it nears your preferred doneness, a pinch of Maldon salt or wasabi is all you need to savor the legendary buttery richness of Wagyu A5. As it slowly melts in your mouth, that indulgent beefy finish lingers long on the palate. Is there anything better than grilling Wagyu A5 right on your own tabletop grill? Other equally tempting choices from the Ishiyaki selection include Sake (P 700) or sashimi grade Norwegian Salmon fillet, Kurobuta Pork Loin (P 900), Ebi (P 1,100) with Black Tiger prawns, Hamachi (P 1,100) with sashimi grade Japanese Yellowtail, Hotate (P 3,000) with sashimi grade Hokkaido Scallops, Wagyu F1 Tenderloin (P 1,200-100g/P 2,400-200g) and US Wagyu Cube Roll (P 1,400-100g/P 2,100-200g). 

How do you top a sumptuous feast fresh off the grill? Yawaragi has just the right dessert with The Terrarium, an intricate dessert creation infused with smoke in the form of fragrant mist consistent with the new Yawaragi Grill Menu theme. In true Japanese aesthetic, the decadent creation first teases the eyes before the palate...

...with its elaborate layers of chocolate pebbles and soil, cactus matcha cake, genmaicha moss, vanilla foam and floral mist. The new Yawaragi Grill Menu at Hotel Okura offers excellent options and value for both lunch (Monday and Tuesday) and dinner (Monday to Thursday). When you're craving for Japanese cuisine, the grills at Yawaragi are fired up and waiting for you. 

Yawaragi Restaurant is located at the 5th Floor of Hotel Okura Manila, 2 Portwood Street, Newport World Resorts, Newport City, Pasay City, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/hotelokuramnl and https://www.instagram.com/hotelokuramnl/ for more information and updates or call 0917 842 9067 for inquiries. 

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