Day 15 of my ankle injury should have been a cue to stay home and rest, but some invitations are too good to refuse. A decadent 8-course Valentine’s Omakase featuring the queen of Wagyu, Matsusaka, awaited, and I simply couldn’t resist. With strict instructions from my orthopedist to keep weight off my ankle for 6–8 weeks, I wasn’t sure how I’d manage. Thankfully , my partner-in-food, Mr. PiggingOutOnSundays, was invited too. Between the wheelchair logistics and the anticipation of what promised to be a gastronomic masterclass, I knew this was going to be an unforgettable adventure.
Course 1: Tataki Salad
Thinly sliced aburi Matsusaka, ponzu dressing, garden greens
I appreciate an omakase that sets the tone with something verdant . Less guilt, more pleasure.
The greens were crisp and gently nutty, a refreshing counterpoint to the meaty richness of the lightly seared Matsusaka. The beef, delicately torched, delivered its signature depth and softness, though I personally would have loved the slices just a touch thinner to heighten that melt-in-the-mouth moment. The ponzu tied everything together, offering a bright citrus lift that sharpened and rounded the dish in equal measure.
Course 2: Nigiri
Raw Matsusaka · Warm shari · Yuzu nikiri glaze · Black summer truffle
We watched as the chef meticulously prepared the Matsusaka, pressing the beef gently into shape before brushing it with warm shari, a fragrant yuzu nikiri glaze, and a final flourish of black summer truffle. The slice was then carefully molded over the sushi rice, every movement deliberate and precise.
Best taken in a single bite. There’s simply no other way. The result was an immediate surge of umami, the Matsusaka impossibly tender as it melted effortlessly on the palate, enriched by citrus brightness and earthy truffle, all anchored by the gentle warmth of the rice.
Course 3: Tartare
Hand-chopped Matsusaka · Onion purée · Nori canapé
Tartare is something my handsome hubby and I have a soft spot for. It began with our first taste on one of our travels, followed by memorable versions at Michelin 2 Star Helm Manila , then Bib Gourmand Your Local’s tuna iteration. So the Japanese version was something we were quite excited about.
The crisp nori cup delivered a satisfying crunch while cradling the finely chopped Matsusaka, letting its richness shine without weighing it down. The onion purée added a gentle sweetness, while tiny cubes of fresh pear offered an unexpected burst of crunch and freshness. Each bite felt balanced and playful, refreshing, creamy, umami and lightly fruity, all at once
Course 4 : Sukiyaki Consommé
Raw Matsusaka · Tofu · Mushrooms · Seasonal vegetables
Think of sukiyaki, but with attitude. A decadent, elevated take on the classic. The clear, fragrant consommé is a delicate stage for generous, slices of the queen of Wagyu, Matsusaka, ( which I wish were paper thin, but that’s just me) which floated luxuriously alongside tender tofu, earthy mushrooms, and crisp seasonal vegetables.
Every spoonful is layered with umami, rich yet refined, turning a familiar favorite into something utterly indulgent.
Course 5: Usuyaki
Thin-sliced Matsusaka · Seasonal fungi & vegetables · Bordelaise jus
Delicate slices of Matsusaka envelop a savory medley of seasonal mushrooms and vegetables, rolled with care, lightly seared, and finished with a glossy pour of Bordelaise jus. I would have loved the beef just a touch thinner. Rolling naturally adds density. But the filling was impeccable: earthy, tender, and flavorful. And that jus… it’s liquid gold, rich and silky, elevating every bite of Matsusaka to something unforgettable.
A citrusy Sorbet, to refresh the palate
Course 6: 2025 Wagyu Olympics Cut
A5 Tenderloin · Medium Rare · Two Finishing Salts · Garlic Chips · Yuzu Kosho · Seasonal Fungi & Vegetables
The A5 tenderloin arrived cooked to perfection: medium rare, just how we love it. I started with a taste on its own, letting the natural umami of the Wagyu speak for itself: rich, buttery, and utterly melt-in-your-mouth.
Next, I explored the two finishing salts. Each elevated the flavor differently, highlighting the beef’s depth without overpowering it. The garlic chips added a punch of savory crunch, while the seasonal fungi and vegetables brought earthy texture and freshness. Every element worked in harmony, creating a perfectly layered, indulgent bite.
Course 7: Chahan
Hand-chopped Matsusaka · Japanese rice · Aromatics · Spring onion · Matsusaka butter
Those hand-chopped Matsusaka and that Matsusaka butter , pure decadence. This was, without a doubt, the most indulgent and flavorful fried rice I’ve ever had. Every grain was infused with umami, richness, and a gentle sweetness from the butter, while the spring onions added a subtle brightness. It’s a good thing I was already full from the earlier courses otherwise, I’d have happily blown my daily carb quota on this Chahan alone.
Course 8 : Premium Gelato Z
Hana Gelato • Watermelon and Mint Granita
The creamiest, silkiest floral gelato I’ve ever tasted: delicate, fragrant, and utterly luxurious. The watermelon and mint granita added a bright, refreshing contrast, cutting through the richness and giving the finale a light, invigorating lift. After all the rich, decadent, and sinfully scrumptious courses featuring the queen of Wagyu, this dessert was the perfect ending: a graceful, refreshing final note to an indulgent 8-course Valentine’s Omakase.
8 Course Valentine Omakase Matsusaka Menu is P4888+ per person from Feb 13-15 only.
Or you can try Teppanya’s Valentine Set Menu for two at P1988+
Want UNLI Premium Wagyu ?
At ₱8,888+ per head, it’s a full-throttle Wagyu experience called EMPEROR UNLI . Learn more from Teppanya’s website
Teppanya is located at the 6th floor Greenhills Mall
Pigoutmanila 