Cover Discover the taste of autumn with Yamazato’s kinshu kaiseki at Hotel Okura Manila (Photo: courtesy of Hotel Okura Manila)
Discover the taste of autumn with Yamazato’s kinshu kaiseki at Hotel Okura Manila (Photo: courtesy of Hotel Okura Manila)
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Hotel Okura Manila
Three special kaiseki dining experiences await at Hotel Okura Manila’s Yamazato until November 30
Autumn has come to Yamazato, one of Hotel Okura Manila’s (Tatler's Best City Hotel 2026) premier dining establishments. Deeply steeped in Japanese cuisine, traditions and culture, it is now dyed by the warm, golden hue of the season. The restaurant is marking the season’s arrival with three special kinshu (“golden autumn”) kaiseki menus, from the main dining hall to the heat of the Teppan counter. Until November 30, slowly savour each dish crafted to reflect nature and the leaves’ changing shades.
Kaiseki was once a term that referred to a simple meal that was served before tea gatherings. Over time, it has evolved to mean a traditional Japanese tasting menu, delicately and carefully prepared to bring out the utmost beauty of fresh, seasonal ingredients. Yamazato’s kinshu kaiseki, therefore, unravels the elegance of autumn onto the plate before you.
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Above Fresh, seasonal ingredients are the highlight of Yamazato’s kinshu kaiseki menu (Photo: courtesy of Hotel Okura Manila)
Above Prepare your own Wagyu beef in Yamazato’s stone pot (Photo: courtesy of Hotel Okura Manila)
Fresh, seasonal ingredients are the highlight of Yamazato’s kinshu kaiseki menu (Photo: courtesy of Hotel Okura Manila)
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For those seeking a dining experience to match the serenity and calm associated with the season, head to Yamazato’s main hall, where executive chef Keiichiro Fujino has prepared two interpretations of the season. The six-course kinshu kaiseki menu begins with a light zensai (appetiser), consisting of a Wagyu sirloin salad, crab claw steamed with sake and green miso oyster. This is followed by a chef’s selection of three seasonal sashimi—maple sea bream, Bluefin tuna and salmon. These delicate flavours give way to the more intense grilled Spanish mackerel, prepared with miso-yuzu sauce, black vinegar sauce, grilled orange and vegetables. This selection slowly builds up into the evening’s highlight: an interactive ishiyaki experience, in which guests are presented with Wagyu on a sizzling stone within a pot, allowing them to prepare each piece exactly to their liking, with premium Wagyu sirloin and seasonal vegetables. For dessert, delight in their matcha warabi mochi, served alongside seasonal fruits.
The tiered obento-style kaiseki, meanwhile, conveys these same seasonal flavours, offered in a more compact, intimate package.
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Above Wagyu prepared at Yamazato’s Teppan kinshu kaiseki (Photo: courtesy of Hotel Okura)
Above Teppan kinshu kaiseki with mushrooms prepared tabelside (Photo: courtesy of Hotel Okura)
Wagyu prepared at Yamazato’s Teppan kinshu kaiseki (Photo: courtesy of Hotel Okura)
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However, if it is the theatre of dining that excites, Yamazato’s Teppan counter more than provides. Chef Katsuji Kato’s Teppan Kinshu Kaiseki is a six-course dinner inspired by aki-aji, or the taste of autumn. Each course is prepared upon the sizzling teppan right before guests’ eyes, using seasonal ingredients sourced from the mountains and seas.
The appetiser is a terrine of Pacific saucy and autumn eggplant, served with salsa verde. This is followed by a chestnut potage and autumn salmon with mushrooms and soba miso. The main dish is an A5 Arita beef clod with salt-cured fresh peppercorns, accompanied by your choice between clay pot rice with seasoned minced Wagyu or steamed white rice, and miso soup. For the finale, enjoy a Japanese sweet potato confection with vanilla ice cream.
Hotel Okura Manila’s Yamazato has eloquently translated autumn through a dining experience, highlighting the season’s bounty. From the quiet calm of the main hall to the fire of the Teppan counter, each menu weaves its own story of flavour, just waiting to be savoured.
Yamazato’s kinshu kaiseki offerings are available from September 1 to November 30. For more information, visit hotelokuramanila.com and follow them on Instagram @yamazato_manila and @hotelokuramnl.
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Tobias wants to write things that make people think, laugh, and reflect. He’s especially proud when he can sneak in a cheeky pop-culture reference or a pun in his titles and articles.
He possesses a deep love of history, resulting from years of books, games, and museum visits. It was this fascination with the human endeavour that fostered his love of writing, spanning genres, tones, and moods. He one day hopes to write a novel—he just hasn't decided on a genre yet. A certified homebody, you'll often find him on the computer he built himself, binge-watching Seinfeld or House, playing his favourite gacha game, or reading a book.
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Tobias is a features writer that specialises in branded content. Reach out to him at tobias.tomas@tatlerasia.com.
