Wagyumafia Manila To Open At Bonifacio Global City Mid-2018

Wagyumafia's famous ¥20,000 (almost PHP10,000) sandwich is coming to Manila in June/ July 2018 (Photo by Cheryl Tiu)

Wagyumafia. The restaurant known for their ¥20,000 beef cutlet sandwich (that’s roughly PHP9,500 or US$200)– aka the world’s most expensive wagyu sandwich— will be opening in the Philippines this June/ July 2018! Wagyumafia Manila will be the first overseas branch outside of Japan and will be located at Bonifacio Global City (BGC). (*They are meant to open in San Francisco this year, too.) It will have three concepts: 1) a yakiniku, 2) a butcher shop, and 3) a member’s only kaiseki restaurant.

This is brought to you by five young entrepreneurs: Amado Fores, Carlo Alvarez, Lui Clavano, Mico Clavano and LA Vergara, in partnership with wagyu master, Hisato Hamada— who flew in to the country for their pop-up announcement (in collaboration with Bruce Ricketts of Mecha Uma/ La Chinesca) last February 4.

How do you become a member? “We’re a mafia; we handpick who becomes a member,” shared Alvarez. “No criteria.” Sounds like a joke, right– but it’s true! This is the same way they do it at Wagyumafia in Japan!

Here are some photos as we anticipate the opening later this year! PS Don’t panic, they do have US$10 (or PHP500) sandwiches, too— depending on the cut!

Check out the glorious marbling! (Photo by Cheryl Tiu)
Check out the glorious marbling! (Photo by Cheryl Tiu)
Wagyu master making BULALO with this priced beef! (Photo by Cheryl Tiu)
Wagyumafia wagyu master Hisato Hamada making BULALO with this priced beef! (Photo by Cheryl Tiu)
Bruce Ricketts of Mecha Uma/ La Chinesca collaborated with Hamada for the pop up. "Bruce and Hisato have complete opposite styles but very much the same person," shared Alvarez. "They like to work on the fly and be creative; although Bruce makes many four-dimensional dishes and Hisato is a minimalist." (Photo by Cheryl Tiu)
Bruce Ricketts of Mecha Uma/ La Chinesca collaborated with Hamada for the pop up. “Bruce and Hisato have complete opposite styles but very much the same person,” shared Alvarez. “They like to work on the fly and be creative; although Bruce makes many four-dimensional dishes and Hisato is a minimalist.” (Photo by Cheryl Tiu)
What a star! Wagyu nigiri topped with uni from Hakata and truffle salt. This will be available at the yakiniku and the members-only kaiseki (Photo by Cheryl Tiu)
What a star! Wagyu nigiri (with the vinegar-ed rice) topped with uni from Hakata and truffle salt. This will be available at the yakiniku and the members-only kaiseki (Photo by Cheryl Tiu)
Too cute, they even have their own Wagyusco sauce! It's a combination of sweet,  spicy and peppery.  (Photo by Cheryl Tiu)
Too cute, they even have their own Wagyusco sauce! It’s a combination of sweet, spicy and peppery. (Photo by Cheryl Tiu)
Wagyu Mafia's wagyu master Hisato Hamada at the pop-up announcement at Manila House (Photo by Cheryl Tiu)
Wagyu master Hisato Hamada presenting the granddadies of them all! (Photo by Cheryl Tiu)
The world's most expensive wagyu sandwich: kobe tenderloin breaded and deep fried before being sandwiched in between white bread lathered with a blend of Japanese soy sauce and vinegar— it was SO good. Yes, it was SO FREAKING GOOD. Incredibly tender, juicy, flavorful- and memorable.
The world’s most expensive wagyu sandwich: kobe tenderloin breaded and deep fried before being sandwiched in between white bread lathered with a blend of Japanese soy sauce and vinegar— it was SO good. Incredibly tender, juicy, flavorful- and memorable. And also 20,000 yen. Or USD200. Or nearly PHP10,000! (Photo by Cheryl Tiu)
Take a bow, boys! Wagyumafia Manila partners Carlo Alvarez, Lui Clavano, LA Vergara, Mico Clavano, Amado Fores (Photo by Cheryl Tiu)
Take a bow, boys! Wagyumafia Manila partners Carlo Alvarez, Lui Clavano, LA Vergara, Mico Clavano, Amado Fores (Photo by Cheryl Tiu)

For more information, email <carloalvarez041@gmail.com> or message +639175290011. 

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