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.
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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.
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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.
Recent Table Guest