Carmelo’s Steakhouse Presents A Saga Wagyu Culinary Adventure

For the first time in its history, Carmelo’s Steakhouse presented an unforgettable culinary journey led by Chef Cristina Santiago, who carries on her father’s legacy and love for fine steak!

With A Saga Wagyu Culinary Adventure held on February 18, 2025, guests indulged in an exclusive seven-course dinner featuring the finest A4 Saga Wagyu from Japan, a rare and luxurious experience that tantalized taste buds and elevated the dining tradition at Carmelo’s to new heights.

Chef Cristina Santiago / IMAGE from Carmelo’s Steakhouse

Regarded as one of Japan’s finest beef brands, Saga Wagyu is celebrated for its glossy marbling and rich, buttery flavor that melts effortlessly in your mouth. This premium beef can be enjoyed in various forms, including steak, shabu-shabu, or teppanyaki.

Through A Saga Wagyu Culinary Adventure, Chef Cristina highlighted the beef brand’s versatility and explored its rich flavors and textures.

A Saga Wagyu Culinary Adventure

Using A4 Saga Wagyu from Japan, Chef Cristina elevated the beef brand through her expert cooking techniques, bringing out its rich marbling and enhancing its natural, buttery flavor in each dish.

Carmelo’s dinner menu included Beef Tartare served on a tart, topped with shallots, horseradish aioli, and tri-berry coulis. The texture of the crispy, flaky tart balances the tender beef, creating a fusion of flavors and textures that is simply irresistible.

Beef Tartare / IMAGE from Philippine Primer

This was followed by Beef Carpaccio made of Saga Wagyu tenderloin, as well as Wagyu Beef Sando featuring Saga Wagyu ribeye, sandwiched in between flaky croissant toast bread with a side of truffle fries. With the slight sweetness of the croissant bread, a burst of flavors unfolds, making it a sumptuous treat for every guest.

Beef Carpaccio / IMAGE from Carmelo’s Steakhouse

Wagyu Beef Sando / IMAGE from Philippine Primer

What was perhaps the star of the show was the Wafu Pasta with Seared Wagyu. The smoky aroma of the pasta came from a perfect blend of dashi, fragrant roasted garlic oil, shredded nori, and a hint of roasted chili. Beside this masterpiece are slices of Saga Wagyu ribeye, creating a hearty plate of goodness.

Wafu Pasta with Seared Wagyu / IMAGE from Philippine Primer

Meanwhile, Chef Cristina also served Pan-Roasted Wagyu Au Jus and Grilled Wagyu with Bordelaise Jus, which further showcased Saga Wagyu’s exceptional marbling and flavor profile.

Pan-Roasted Wagyu Au Jus / IMAGE from Carmelo’s Steakhouse

Grilled Wagyu with Bordelaise Jus / IMAGE from Carmelo’s Steakhouse

Finally, the dinner concluded with a Smokin’ Matcha Ice Cream served in what appeared to be a mysterious black orb. When opened, it revealed a mesmerizing cloud of vapor from the ice cream, creating a dramatic and immersive experience.

Smokin’ Matcha Ice Cream / IMAGE from Carmelo’s Steakhouse

The dinner was also made possible by Mayon Consolidated Inc., the flagship of the MyOwn Group of Companies. They are involved in the importation and distribution of frozen beef, chicken, lamb, duck, seafoods, as well as fruit and vegetables.

When the Philippine government allowed the importation of Japanese Wagyu in 2014, Mayon became the first legal importer of Japanese Wagyu and the exclusive distributor of Saga Wagyu in the Philippines.

IMAGE from Carmelo’s Steakhouse Facebook page

Their partnership with Carmelo “Melo” Santiago, Chef Cristina’s father, dates back to 2015. Fast forward today, Carmelo’s follows Melo’s footsteps by showcasing the use of Saga Wagyu through this exclusive tasting event.

IMAGE from Carmelo’s Steakhouse Facebook page

When asked about the first partnership between Carmelo’s and Mayon, Chef Cristina excitedly shared, “My dad was Mayon’s first customer here in the Philippines. They invited me to do a collaboration and create a tasting menu highlighting their Saga Wagyu. I embraced the invitation and challenged myself and my team. We curated a menu that will highlight the taste of Saga Wagyu and, at the same time, will be a feast in their eyes.”

Chef Cristina wanted to continue her father’s legacy and bring something new to the table through Carmelo’s. “I was able to [add] a classical touch and, at the same time, present [the dishes] in a modern way,” Chef Cristina added.

Carmelo’s Steakhouse first opened in Greenbelt 5 in Makati and has since reopened at the Proscenium, Rockwell Center to serve more steak lovers with premium meat cuts and dishes.

Also Read: Carmelo’s in Makati: Chef Cristina’s Ode to the Steak Man of the Philippines