Yamazato, the signature Japanese restaurant of Hotel Okura Manila and one of only three Yamazatos worldwide included in the MICHELIN Guide 2026, welcomes the holiday season with Okurimono — a collection of curated festive offerings rooted in the quiet elegance of Japanese tradition.
Drawing from the spirit of omotenashi, the season’s menus are shaped by gratitude, seasonality, and the art of sharing. The restaurant’s three culinary masters — Chef Keiichiro Fujino (Kaiseki), Chef Katsuji Kato (Teppan), and Chef Ikuma Sato (Sushi) — present experiences that highlight precision, restraint, and craftsmanship, each expressed through Japan’s most celebrated winter rituals.
Osechi Ryōri by Chef Keiichiro Fujino
A Celebration of Meaning
In Japan, families welcome the New Year with Osechi Ryōri, an assortment of beautifully prepared dishes, each symbolizing wishes for the year ahead — health, long life, prosperity, resilience. The dishes are arranged in multi-tiered jubako boxes, with each layer representing the “stacking” of good fortune.
A two-tier set is typically shared by a family of three to four, while a three-tier set is enjoyed by larger households — a tradition passed down for generations and often prepared only once a year.
Yamazato offers a limited number of these handcrafted sets, created with reverence for the season and the meaning behind every ingredient.
Seasonal Culinary Highlights
Kaiseki by Chef Keiichiro Fujino
Chef Fujino presents refined seasonal kaiseki sequences inspired by winter’s purity and balance. Each course is composed with intention, honoring traditional flavors through elegant restraint.
Teppan by Chef Katsuji Kato
At the teppan counter, Chef Kato prepares premium A5 Wagyu and seasonal seafood flown in from Japan, cooked with precision and a quiet artistry that reflects Yamazato’s teppan heritage.
Sushi Omakase by Chef Ikuma Sato
Served at an intimate six-seater sushi counter, Chef Sato’s 10-course Edomae-style omakase highlights the clean flavors of seafood flown in twice weekly from Japan. Each piece is prepared in front of guests, emphasizing simplicity, technique, and purity.
Sushi Omakase by Chef Ikuma Sato
Served at an intimate six-seater sushi counter, Chef Sato’s 10-course Edomae-style omakase highlights the clean flavors of seafood flown in twice weekly from Japan. Each piece is prepared in front of guests, emphasizing simplicity, technique, and purity.
Toshikoshi Happo Soba
A warm, comforting nod to the Japanese custom of welcoming the new year with soba — symbolizing resilience and a smooth transition into the year ahead.
