BUTA + WAGYU is a Japanese Wagyu Steak restaurant by the Villarica family, who also runs Wagyu Japanese Beef in Makati. The family is the only authorized importer of Japanese Wagyu Beef by the Japanese Government in the Philippines. The beef is air-flown in chilled containers and not frozen.
They only sell Grade A5, levels 9-12 Wagyu Beef (Ohmi, Saga, Kagoshima) plus homegrown organic pork, the source of which are exclusively fed okra and okra enzyme. Hence the name: Buta (Pork) + Wagyu (Beef). They also serve curated Korean dishes from the recipes of Grace Lee’s mom.
Here’s our dinner experience with Wesley Villarica, owner of BUTA + WAGYU (and the manager of Maria Ozawa in Manila)…
BUTA + WAGYU
5/F SM Aura, Sky Park, SM Aura Premier, 26th St cor McKinley Parkway, Fort Bonifacio, Taguig
Operating Hours: 11.00am to 2.00am
Telephone: +632 946-7262
Email: butawagyu@gmail.com
Facebook: Buta+Wagyu
Best Steakhouse in Manila Series 2015!
- RUBY JACK’s Fine Steakhouse & Bar from Japan now in Manila! (Restaurant Digest Video)
- BUTA + WAGYU: Best Japanese Wagyu Beef in Manila x Korean Recipes by @GraceLeeManila @SMAuraPremier
- SMITH Butcher and Grill Room: The Best Steakhouse in Manila? @SmithButcher
- HOUSE OF WAGYU: How does Saga Prime A5 Wagyu cooked on a Stone Grill Taste Like?
- WAGYU JAPANESE BEEF: Makati Hole-in-the-Wall Japanese Wagyu Steakhouse! (A Review)
The place is small and feels like an upgraded version of the Wagyu Japanese Beef in Sunvar.
Buta+Wagyu: Gyoza & Korean dishes | Ramen, Stone Grill, Steamed | Whisky per shot | Cocktails | Sochu & Sake List | Sides, Dishes
The menu is focused on Japanese Wagyu, Korean favorites, and a good selection of Whisky, Sake, and Sochu.
★ Suntory Sour (P290). Whisky, Amaretto, Pineapple Juice, Orange Juice, Lemon.
Start with this refreshing citrusy drink with a mild whisky kick.
★ Organic Pork and Wagyu Gyoza (P280). Made with our free range organic pork & A5 Wagyu beef. Our Gyoza is prepared daily & wrapped in our handmade Gyoza wrapper courtesy of our Japanese trained chef.
I like the thin, house-made gyoza wrapper surrounding the 90% pork and 10% wagyu beef to keep it juicy and tasty.
Organic Pork and Wagyu Kimchi Mandu (P280). Made with our free range organic pork and Japanese A5 wagyu and kimchi prepared daily with a mix of spices wrapped in handmade Gyoza wrapper courtesy of our Japanese trained chef.
Gyoza with a Korean kimchi twist. I prefer the one without.
★ Chahan Rice (P255)
Goes well with the kimchi gyoza, the grilled wagyu meat, and the leftover soup of the Tonkotsu ramen.
★ Ramen Tonkotsu (P415). Handmade ramen noodles cooked specifically in your own choice of doneness, served with organic Chashu pork in a steaming Japanese classic broth.
I like the intense ramen broth and the Hakata-style noodles specially made by Chef Jerome Lim of Buta Maru Ramen in Alabang.
★ Ramen Kimchi (P530). Handmade ramen noodles cooked specifically in your own choice of doneness, served with organic Chashu pork & Kimchi in a steaming Japanese classic broth.
I also love this spicy version, which is actually just the Tonkotsu Ramen with Kimchi. Recommended for all the chili heads out there. 🙂
★ Japanese Wagyu Sushi
The A5 wagyu is served raw. You put wasabi, onions, and garlic chips before dipping into the gyoza sauce.
★ Yukhwe (P950). Korean beef tartare made with A5 wagyu beef with egg yolk for extra rich flavor.
I prefer the Korean version which is A5 raw beef but served with pear, honey, and mixed with raw egg. Surprisingly good!
Steamed Omi Wagyu Sirloin (P14.50/g, minimum of 100g). A5 Wagyu beef cooked in a Japanese pine steamer served on a bed of mushrooms, squash, carrots, zucchini, and cabbage.
The steamed wagyu is our favorite because the dish is simple and you can really taste the flavor and tenderness of the beef.
Just look how thin the cut is and the marbling on the meat!
I recommend sprinkling the meat with their addicting umami spice!
Wagyu is best cooked on a hot stone grill and best eaten while it’s fresh and hot off the grill.
★ A5 Omi Wagyu Ribeye (P14.50/g, minimum of 100g + P300 cooking charge + VAT)
The ribeye is fat, tender, and best when cooked medium. You can get assistance from the service staff to cook the wagyu in front of you.
★ Chuck Roll Stone Grill (P12.16/g, minimum 100g + P300 cooking charge + VAT)
If you prefer a beefier taste from your Wagyu, I suggest ordering the Chuck Roll instead.
The beef is super tender with just the right amount of marbling and a good beefy finish.
★ Black Sesame Ice Cream (P150)
I love that they serve homemade ice cream. We prefer the Black Sesame over the Green Tea.
★ Taketsuru 17 (P450 per shot)
A shot of Taketsuru whisky to end your wagyu meal.
Congratulations to Wesley Villarica, Keith Haw, and Grace Lee for a winning Japanese-Korean Wagyu steakhouse concept!
Overall, I love that BUTA + WAGYU is committed to serving only the highest quality of Japanese Wagyu in Manila.
Start off with some Whisky Sour and their Organic Pork and Wagyu Gyoza. You can also get the one with Kimchi if you’re looking for variety. But I really recommend ordering the Japanese Wagyu Sushi or the Yukhwe for a different kind of appetizer, and to experience how high the quality of their wagyu is.
While I love their ramen, I feel it quickly fills you up.
Order the Steamed Wagyu Sirloin as the first Wagyu course and then follow this up with the Stone Grill of Rib-Eye or Chuck Roll.
They import three kinds of Wagyu–Saga, Kagoshima, and Ohmi. Ohmi is one of the top brands together with Matsusaka and Kobe. But there are only two brands of Wagyu that are served to the King in Japan–Ohmi and Hida.
Budget about P2,000/head.
BUTA + WAGYU
5/F SM Aura, Sky Park, SM Aura Premier, 26th St cor McKinley Parkway, Fort Bonifacio, Taguig
(Beside Kettle and near the escalator going up to the 6th floor)
Operating Hours: 11.00am to 2.00am
Telephone: +632 946-7262
Email: butawagyu@gmail.com
Facebook: Buta+Wagyu
Best Steakhouse in Manila Series 2015!
- RUBY JACK’s Fine Steakhouse & Bar from Japan now in Manila! (Restaurant Digest Video)
- BUTA + WAGYU: Best Japanese Wagyu Beef in Manila x Korean Recipes by @GraceLeeManila @SMAuraPremier
- SMITH Butcher and Grill Room: The Best Steakhouse in Manila? @SmithButcher
- HOUSE OF WAGYU: How does Saga Prime A5 Wagyu cooked on a Stone Grill Taste Like?
- WAGYU JAPANESE BEEF: Makati Hole-in-the-Wall Japanese Wagyu Steakhouse! (A Review)
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Disclosure: Our meal was courtesy of Wesley Villarica. I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Across the main restaurant is the bar area of Buta + Wagyu.
It can be reserved for big groups for private functions. It can comfortably seat a group of 12.
They carry the complete line of Suntory Whisky, including a Yamazaki 18 years old on tap. 🙂
They also carry an extensive line-up of Nikka Whisky and Taketsuru on tap.
This was the costume used in a Maria Ozawa MMFF movie, on display as the Guardian of Wagyu.
Congrats to Wesley for a great Wagyu concept at SM Aura! 🙂
I’m not so into this kind of cuisines but sure is worthy for a try. I’m eyeing on to that Steamed Omi Wagyu Sirloin. 😀