How much will Wagyu Studio tasting menu cost you?
WAGYU STUDIO – Wagyu beef is prized for a reason and Wagyu Studio will surely deliver star treatment for those who wanted all things Wagyu.
Among the luxurious and premium steakhouses at the Bonifacio Global City is the Wagyu Studio. This restaurant opened its doors on October 31, 2020, and it looks like the gamble to open amid a pandemic was all worth it.
This upscale dining establishment highly spotlights premium Wagyu beef.
They serve award-winning A5 Kobe beef and Chef Yoki Kitayama makes sure to make extravagant bites from this prized meat.
DETAILS
Location: G/F The Finance Centre, 26th Street, Bonifacio Global City, Taguig, Philippines
Contact number: 0917 180 0657
Email: [email protected]
OPERATIONS:
- Yakiniku Lounge
• Tuesday to Sunday - Lunch: 12 pm – 2 pm
- Dinner: 6 pm – 9 pm
- Live Kitchen
• Wednesday to Sunday - Dinner: 7 pm
This restaurant’s tasting menu costs Php 13,000+ per person and premium signatures like the Wagyu Sando, Tricolor Tartar, Tebasaki, Cured Kobe, and Josper are being served according to a post from Spot.ph.
Their signature dishes that you should not miss are Chateaubriand sando, Prime cuts, and Steak don. The Chateaubriand Sando is a wagyu beef cooked rare between two slices of milk bread. It is topped with edible gold leaf.
They also have sides like to match your beef like Gohan or steamed rice, Gyudon or Wagyu rice bowl, and Katsu Sando or cutlet sandwich. Edamame with truffle salt, Nikumiso or wagyu dip with cabbage, and Gyoza or Wagyu dumplings are some of the appetizers they serve.
This place also has wines, sake, beer, and cocktails.
Meanwhile, the yakiniku lounge is worth Php 4,000+ per person and it has The Butcher Shop where people can buy imported prime cuts of Japanese beef.
Last May 20 and 21 Chefs Tsutomu Ito of Miyoshi (Kyoto), Hideyuki “Vanne” Kuwahara of Yoroniku (Tokyo), and Peragate Charoenpanich of Bia (Tokyo) created an 11-course tasting menu worth Php 50,000.00.
The menu according to Tatler PH was:
- Beer tom yum goong (Bia)
- Tajima beef cured ham and mango (Miyoshi)
- Beef tuna and caviar cooked rice (Miyoshi)
- Braised shark fin and Kobe beef (Bia & Miyoshi)
- Maguro namtok (Bia)
- Sirloin and white asparagus shabu-shabu (Miyoshi)
- Finishing by Mr. Vanne: Sirloin and summer truffle sukiyaki (Yoroniku)
- Kobe beef fillet cutlet sandwich (Yoroniku)
- Kobe Beef steak of your choice (Miyoshi)
- Fillet Steak Curry (Bia)
- Coconut ice cream (with mango) (Bia & Yoroniku)
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