Discover Yamazato's Seasonal Offerings & Promotions

Advance reservation is highly encouraged. Click this link to book your tables.

 Seasonal Highlights: 

Omakase Kaiseki - Shinryoku (新緑)

Steamed duck loin with foie gras and leeks, and Yanagawa-style Wagyu beef in a hot pot with Japanese pepper and tree bud from the Shoubu Omakase Kaiseki by Chef Keiichiro Fujino (Japanese Executive Chef of Yamazato)

This season, Yamazato presents the Shinryoku Omakase Kaiseki—a refined tasting menu inspired by the vivid freshness of late spring’s lush greenery, known in Japan as shinryoku (新緑).

Signature dishes such as steamed duck loin with foie gras and leeks, and Yanagawa-style Wagyu beef in a fragrant hot pot with Japanese pepper and tree bud capture the depth and clarity of the season.

Also available in a tiered obento-style kaiseki for a more compact yet equally seasonal experience. Available for a limited time:

Shinryoku Omakase Kaiseki

Priced at PHP 10,000++ per person

• Highlights are:
  • Steamed duck loin, foie gras, and onion leeks
  • Yanagawa-style Wagyu beef in a hot pot with Japanese pepper powder and tree bud
• Dining area: Regular Dining
• Available for lunch & dinner.
• Kaiseki is available from May 1 to June 30, 2025 only.

Shinryoku Obento Kaiseki 

Priced at PHP 4,500++ per person

• Highlights are:

  • Simmered shrimp and three-color deep-fried sesame tofu

  • Strained smooth fresh yuba soup with crab, water shield, and seasoned vinegar

• Dining area: Regular Dining
• Available for lunch & dinner.
• Pre-order is required.
• Kaiseki is available from May 1 to June 30, 2025 only.

Seasonal Wagyu: Kumamoto & Hida

Kumamoto & Hida Wagyu Dish from the Teppanyaki Kaiseki by Chef Katsuji Kato (Japanese specialty teppanyaki chef of Yamazato)

One of the most sought-after beef brands in the world due to its signature snowflake-like marbling, which results in exquisite flavor, buttery texture, and tenderness. 

• Available at Yamazato Japanese Fine Dining restaurant at the 2nd floor
• Featured in the special Teppanyaki Kaiseki by Chef Katsuji Kato.
  • Kumamoto wagyu A5 sirloin - Php7,900++ per kaiseki
  • Hida wagyu A5 sirloin - Php7,900++ per kaiseki
• Available for lunch and dinner until May 31, 2025. 

Yamazato Sake Flight

Indulge in traditional Japanese sake craftsmanship at Yamazato. Choose from 70ml bottles, served chilled or at room temperature, depending on your preference on your liking. 

• Available at Yamazato Japanese Fine Dining restaurant on the 2nd floor
• Priced at Php1,500++ per flight.
• Featured sake:
  • Hakushika Gouka Sennenju Junmai Daiginjo
  • Hakushika Tokubetsu Honjozo Yamadanishiki
  • Hakushika Tokusen Ginjo Namachozo
• For food pairing recommendations please ask our Yamazato staff for assistance.
• Available from until From March 1 to May 31, 2025.

For inquiries and reservations, you may contact us through the below.
 

YAMAZATO JAPANESE FINE DINING

Call or text: +63 917 818 9868 or +63 2 5318 2888

E-mail: yamazato.service@hotelokuramanila.com

Book your tables at Yamazato online.

Glossary of terms:

• bento/obento - A bento is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch
• kaiseki - a traditional multi-course Japanese-style tasting menu
• kisetsu - direct translation in Japanese for the word "seasons"
• teishoku - a traditional Japanese set meal. The term literally translates to “fixed meal,” emphasizing that the components of the meal are carefully selected and predetermined.
• wagyu - a Japanese beef cattle breed