THE BWB Makati delivers one of Manila’s most authentic Japanese Wagyu experiences, featuring top-grade Shimomuragyu prized for its deep umami, rich flavor, and exceptional tenderness. From the Japanese-inspired interiors and gracious hospitality to the meticulous yakiniku experience, every detail makes you feel like you’re dining in Japan. We’ve tried many Wagyu yakiniku spots in Manila, but THE BWB (Best Wagyu Barbecue) is our favorite for how beautifully the entire experience comes together.
We were blown away by the BWB Premium Course, an 11-course showcase of Shimomuragyu. Here’s our blow-by-blow account:
about
THE BWB is a refined Japanese yakiniku experience in Makati, built around exceptional Full Blood Wagyu sourced directly from Japan, seasonal Japanese ingredients, and genuine omotenashi. Its defining difference is the tableside service—the staff grill and serve each cut for you, allowing guests to experience yakiniku as a curated course rather than simply cooking meat at the table.
Shimomura A5 Wagyu is one of Japan’s rarest and most distinctive Wagyu, a purebred Japanese Black Cattle raised by third-generation farmers in Aichi Prefecture. Known for its rich, tender meat, delicate marbling, and slight bounce without being overly greasy, it has earned the Aichi Prefecture Governor’s Award at the Nagoya Nanbu Market Beef Cattle Carcass Encouragement Meet for nine consecutive years.
The restaurant also brings the four seasons of Japan to the dining experience, changing its menu, presentation, and even uniforms every three months. With intimate private rooms, Japanese-crafted sauces, and carefully considered food and beverage pairings,
THE BWB offers something closer to a luxury Japanese dining experience than a conventional yakiniku restaurant—precise, personal, and deeply rooted in craftsmanship.
THE BWB MAKATI
📍Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
📞 +63 917 187-3698
📸 @thebwbmakati
♾️ The BWB Makati
🌐 https://thebwb-group.com
premium course
Premium Course 11-courses ₱13,500/ head
Course #1: Drinkable Salad
1st course is a delicate blend of vegetables served as a drink to awaken the palate and gently whet the appetite for what’s to come.
Course #2 Assorted Seasonal Appetizers
We were not prepared for the seasonal appetizers platter, a curated 6 small bites of cold appetizers with its unique presentation.
From the top, clockwise: abalone, golden snapper, Wagyu tataki, eel tempura, roast beef and beef sansho at the center. We started with Rache’s favorite, the abalone, instantly adds a touch of luxury to the platter. Then the rolled golden snapper, followed by the peppery beef sansho in the center and roast beef with eggplant. The eel tempura brought a satisfying crunch, before ending with the Wagyu tataki—saving the best for last.
Yuzu Sour (₱500) and Kuku Highball (₱500)
We like their Yuzu Sour is a refreshing, sweet-citrusy aperitif, while I often go for the Highball with Japanese food: light, bubbly, and whisky-forward,
starters
Course #3: Grilled Bluefin Tuna Ohtoro with Bite-size Rice
Not your usual tuna belly, but fatty otoro—the prized, buttery cut.
Yes! Fatty tuna belly dipped in sauce and lightly seared on one side, served over small rice – best with a touch of wasabi.
Course #4: Grilled Eel with Bite-size Rice
The eel is dipped in a sweet unagi sauce, grilled tableside, then served over rice. Best enjoyed hot off the grill—we love eel!
Course #5 Assorted Kimchi & Japanese-style Namul
Before the wagyu, we loved this vegetable intermission—assorted kimchi of cucumber, radish, and cabbage, alongside grilled marinated vegetables, snap peas, asparagus, bamboo shoots, and capsicum- grill brings out the natural sweetness and smoky depth.
wagyu courses
Loved the build-up to the wagyu—tuna and eel with a little rice, each course teasing the palate. Now, we’re ready for the wagyu!
Course #6: Beef Tongue, Two Kinds
Love the wagyu tongue, featuring two cuts—the tender front portion and the meatier back section—each offering a distinct bite.
Best enjoyed grilled well-done, served with onion and sesame tare — first time I truly enjoyed grilled wagyu tongue.
Presenting the Shimomura A5 Wagyu Sirloin—thinly sliced, beautiful incredible marbling, and dipped in daikon ponzu.
Love the thoughtful pairings—onsen tamago adds creaminess, while daikon ponzu brings freshness and balance to the rich beef.
Course 7: Grilled Sirloin
Wagyu sirloin is expertly flash-grilled to medium, bringing out its rich flavor and that signature melt-in-your-mouth tenderness.
Just look at that! The egg yolk and soft-boiled egg make it extra rich, complementing the deep umami and tender wagyu sirloin.
The next course is today’s steak course either the Chateaubriand or Fillet Mignon
Course #8: Today’s Steak – Fillet Mignon
We got the wagyu filet mignon—thicker, meatier, and with a tender bite. The fat marbling layers are melted into the meat.
This course shines with green mustard and a touch of wasabi—a bold, umami-rich pairing (better than chimichurri).
Course #9: Today’s Rare Cut — Lean Wagyu
I like this leaner wagyu because you can taste the beef flavor but still it has a good marbling and you can taste the umami.
The wagyu comes with a tare sauce, but honestly, it needs very little—best enjoyed hot off the grill, letting the beef’s natural flavor and richness shine.
Course #9: Today’s Rare Cut — Marbled Wagyu
As the finale, the fattiest cut of wagyu—buttery, rich, and incredibly tender. The perfect indulgent way to end the wagyu feast.
Grilled for just seconds, this fattest cut of wagyu literally melts in your mouth—the ultimate buttery, indulgent finale.
Course #10: Crispy Rice with Ankake or Cold Noodles Reimen
We chose the crispy rice with ankake sauce and onions, mixed tableside in a hot ceramic bowl—a deliciously crunchy ending.
dessert
Course #11: Hokkaido Ice Cream
Love this simple fruit ice cream finale—we tried all three flavors: apple, melon, and grape. Creamy, refreshing, and the perfect palate cleanser after the rich wagyu feast.
final thoughts
Overall, the BWB difference is in the thoughtful progression—from seasonal appetizers, otoro, and grilled unagi to an impressive wagyu journey of tongue, filet mignon, lean cuts, and richly marbled Shimomura A5 Wagyu. Each cut is expertly grilled to bring out its deep beefy flavor and umami, creating a luxurious experience that never feels overly heavy. The grilling is a highlight, with a quality griller that captures the smoke while cooking each cut to perfection.
Add the warm Filipino touch with Japanese Zen hospitality, and you get a wagyu experience that feels refined yet welcoming. Highly recommended for milestone celebrations or anyone looking for a premium Japanese wagyu experience.
Congrats THE BWB Makati team and Chef Kengo Toda for the warm service and yummy Shimomura A5 Wagyu!
THE BWB MAKATI
📍Forbes Tower Condominium, 168 Valero Bel-Air, Makati City
📞 +63 917 187-3698
📸 @thebwbmakati
♾️ The BWB Makati
🌐 https://thebwb-group.com
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you The BWB Makati for hosting us to try the premium course.
p.s. the women’s toilet is small but super cute
p.p.s. they also have a mezzanine private dining area for six, complete with its own restroom—perfect for intimate celebrations.
