Leaving No Steaks Unturned at House of Wagyu Stone Grill

First time I dined at House of Wagyu Stone Grill was back in 2009 at their Eastwood branch while the last time I visited was in late October last year, this time at their Greenhills branch. The restaurant still boasts of its handsome sophisticated interiors highlighted by their chiller inside the dining room which displays their select wines and Wagyu beef.

Stone Grill’s culinary focus is their Wagyu beef and its signature style of cooking the beef tabletop on top of a hot stone grill. Wagyu beef is considered a premium cut of beef due to its exquisite marbling. Beef lovers will find satisfaction in the range of Wagyu beef available at House of Wagyu Stone Grill.

–

RELATED POST

Wagyu Stone Grill

–

Pleased to note that attentiveness and attention to detail are still apparent in their service. What I particularly like about House of Wagyu is the ability to leave the cooking preference of your steak unto your own hands.

On the Table

Oyster Rockefeller Php 500

One of my favorite apps at House of Wagyu Stone Grill is their Oyster Rockefeller. Topped with white sauce, salty bacon bites and Parmesan cheese then baked to perfection with little burnt cheese parts that I love. I can finish one whole plate by myself.

–

Gambas

Another one of my favorite starters

Traditional Caesar Salad Php 300

Romaine lettuce, croutons, bacon and freshly shaved Parmesan. It was light, fresh and crisp with spears of sharp flavors from the bacon and Parmesan shaves.

Scallop and Shrimp Salad Php 450

Fresh greens with strawberry vinaigrette with pan seared scallops and buttered poached shrimps. I love the naturally sweet scallops and its delicateness break into the crunchy background of fresh greens and the beautiful dressing.

Garden Salad Php 350

Fresh garden greens tossed with slices of chicken breast, apples and mangoes and drizzled with honey mustard dressing. I like the sweetness that comes from the ripe mangoes and honey mustard and the fleshy bites from the protein and apples.

Wagyu Ribeye Grade 6 (Php 2,150 for 220g Solo / Php 3,350 for 350g for Two / Php 4,650 for 500g)

After all the tasty starters, the meat of the matter arrives on the table. The heated stones are placed on the table as well to give power to the dining people their preferred method of grilling their meats. These stones have great heat retention that locks in the juices of the steaks but without necessarily overcooking the meats in the process.

Their ribeye had intense marbling going on in between its beautiful dark red hue. The slab sizzles as it hits the hot stone. It takes only a few minutes to get some slight sear. Turn only once to cook the other side. Turning too often or more than once can likely overcook the steak or keep the natural juices streaming.

–

Wagyu Porterhouse Php 3,750 for 750g

Other than ribeye, my other favorite cut would be porterhouse. When I was younger, it used to be T-bone but since my appetite grew larger, I wanted an over-sized T-Bone steak.

Porterhouse contains good-sized portions of the tenderloin that you get in a T-bone steak and the top loin, the larger side, which you get from a New York strip. I’ve never seen anything manlier than House of Wagyu Stone Grill’s Porterhouse Steak. I shivered at its gorgeous beauty.

–

Wagyu Tenderloin Grade 6 (Php 2,650 for 220g / Php 3,950 for 350g)

Sizzling atop the stone grill, it results into a perfect sear on both sides.

–

Wagyu Top Sirloin Grade 8 (Php 2,150 for 350g and Php 3,050 for 500g)

While I left the warm red center as is, I charred the sides by searing it on the super hot stone (no, not Sharon Stone in Basic Instinct). The Wagyu Top Sirloin has a subtle sweetness in the beef amidst its revered marbling that feels so rich in the mouth. I enjoyed its buttery tenderness punctuated by beefy robustness.

–

You will also notice that at House of Wagyu, the stone helps minimize any shrinkage and taste dilution versus cooking it atop a grill or other conventional cookware.

All of the steaks had an even sear on both sides. A knife steadied by a fork skates through the Wagyu beef to open up a juicy reddish pink center. For the older folks who like their meats with less blood or red, they can continue searing the cut piece on the hot stone for a stronger brown sear.

Cheesecake Php 270

We couldn’t let the night go without ending it on a sweet note. House of Wagyu Stone Grill also has lovely desserts to cap off your meal. Their cheesecake was mildly sharp and creamed with a side of vanilla ice cream embellished with beautiful tart berries that cuts into the richness balancing the whole dessert.

Chocolate Cake

This was also a thing of beauty! I am now craving for some… mmm.

House of Wagyu Stone Grill has one of the best selections of premium steak cuts, in a variety of grades that ranges from 4 to 12. To satisfy your steak fix and invest good money on a good steak, visit House of Wagyu and expect succulent steaks to come to your table in its full glistening glory and have a pleasant time seeing it sear and sizzle right before your eyes.