Hong Kong's best Japanese Wagyu restaurants (and what to eat there)
07 Feb 2020
When it comes to quality beef, nothing beats the cut of a top-grade Japanese Wagyu. And given our city’s taste for the finer things, it’s no surprise that Hong Kong is home to a plethora of restaurants that serve this fine cut in various guises – after all, our city is one of the top importers of Wagyu anywhere in the world. From over-the-top chateaubriand sandos to indulgent donburi, here’s our pick of the city’s best Japanese Wagyu dishes.
Mashi No Mashi
What to know: One of our favourite openings of 2019, Mashi No Mashi – by the same crew behind Wagyumafia, the creators of the world’s most expensive (and probably most Instagrammed) Wagyu sando – has become a cult hit with Hong Kong foodies with its impressive array of Wagyu dishes.
What to try: While this hipper-than-thou Wan Chai spot may be better known for its signature Wagyu tsukemen (from HK$150), the Wagyu Donburi (HK$180), with tender slices of Ozaki beef and topped with egg yolk, is equally delicious.
Mashi No Mashi, 32 Oi Kwan Road, Wan Chai; +852 2812 0500; @mashinomashi
What to know: Live jazz and contemporary Japanese dishes share equal billing at sleek LKF izakaya Silencio.
What to try: The music is always good, but the headliner here is the Wagyu Sando (HK$350), which sees thick cuts of Miyazaki A4 tenderloin, kewpie mayo and katsu sauce sandwiched in Hokkaido milk bread. There’s definitely enough here to share, but that doesn’t mean you have to.
Silencio, 6/F, LKF Tower, 33 Wyndham Street, Central, +852 2480 6569; www.silencio.hk
What to know: Founded by celebrated chef Nobuyuki "Nobu" Matsuhisa, Nobu has become a global empire thanks to its innovative dishes inspired by Peruvian, Argentinian and Japanese cultures.
What to try: When it comes to Wagyu, it’s safe to say chef Nobu and his team know a thing or two. Made with top-grade cuts sourced from Japan and complemented by locally sourced ingredients, dishes to look forward to at the InterContinental fine diner include the Tobanyaki A5 wagyu (HK$658 per 100 grams) with either yuzu soy or anticucho, and the braised Wagyu short rib tacos (HK$200 for 2 pieces) with jalapeño salsa.
Nobu, 2/F, InterContinental Hong Kong, 18 Salisbury Road, +852 2313 2323; www.hongkong-ic.intercontinental.com
What to know: You know a restaurant means business when the name of their signature dish or ingredient is in the name. And in this case, there’s no question that Causeway Bay’s Wagyu Vanne knows a thing or two about meat.
What to try: Known for their more refined yakiniku, the Jaffe Road diner shines the spotlight on top-grade Hiyama Kuroge beef, perhaps best sampled in the signature yakiniku set lunch (from HK$268), which also includes Wagyu tartare and premium Australian Wagyu sirloin; the dinner menu also includes a number of reasonably priced tasting sets, too. From the a la carte selection, choose from dishes like Hiyama A5 oxtail rice with sea urchin (HK$428), or the Hiyama A5 tataki cold pasta (HK$128).
Wagyu Vanne, G-1/F, Tower 535, 535 Jaffe Road, Causeway Bay +852 2885 0533; www.facebook.com/wagyuvanne
What to know: Take the guesswork out of your Wagyu journey at Yakiniku Great. While this Sheung Wan restaurant boasts an impressive a la carte selection of primarily Japanese A5 Wagyu cuts, it’s all about the frequently rotating omakase menus that showcase the best cuts of the day.
What to try: Go all in with the Omakase Great (HK$1080), featuring eight premium cuts of the day, as well as a selection of chef-recommended sides, noodles and dessert. A less overwhelming option, the Omakase Premium (HK$580) includes five cuts plus vegetables and sides.
Yakiniku Great, 255 Queen's Road Central, Sheung Wan; +852 3565 6129; www.facebook.com/yakinikugreat.hk
What to know: The exclusive, members-only Wagyumafia made a name for itself in its native Japan by creating what was billed as the world’s most expensive sandwich, the epic Wagyu katsu sando. Fortunately, we commoners can have a taste of the Insta-famous dish – as well as the restaurant’s other excellent Wagyu dishes – right here in Hong Kong.
What to try: It may cost you an eye-watering HK$800 (you can also order half a sandwich for half the price), but It’s all about that sando here, which sees cuts of the highest grade beef from Tajima encased in homemade panko and cooked to rosy perfection, before being sandwiched in fluffy milk bread, which itself is smeared with aged soy sauce and Kyoto vinegar. You can also enjoy small plates showcasing top-grade Japanese beef on the Wagyumafia Signature Tasting menu (HK$1800 per person, for 2 to 4 people).
Wagyumafia, 32 Oi Kwan Road, Wan Chai, +852 2608 0677; www.wagyumafia.com
Japanese Wagyu Yakiniku Pure (和牛燒肉純)
What to know: Indulge in the finest cuts Miyazaki, Hida and Kagoshima have to offer at the long-standing Granville Road barbecue joint Japanese Wagyu Yakiniku Pure. It’s a DIY affair, where you can choose your cut and cook it exactly how you like it.
What to try: Go all in on the signature Premium Hida-gyu Deluxe Course (HK$1980 for 2 people), which includes various cuts from sirloin to karubi (boneless short rib), plus seasonal sashimi and stone pot-cooked Wagyu tartare with Japanese rice as sides.
Japanese Wagyu Yakiniku Pure (和牛燒肉 純), Shop 3, 1/F Hilton Towers, 96 Granville Road, Tsim Sha Tsui, +852 2723 3868; www.facebook.com/Japanese-Wagyu-Yakiniku-Pure
What to know: This sleek, late-night (it’s open until 1am, every night) kappou-style yakiniku den in Causeway Bay flies under the radar, but it makes a big noise when it comes to its premium Wagyu selection. Cuts here are grilled by expertly trained staff, tableside, while the
What to try: With cuts sourced from some of Japan’s best suppliers, you really can’t go wrong here. The owner sources much of the produce directly from Japanese farmers, meaning that you’ll find ingredients here that you might not find anywhere else in Hong Kong. Sample a range with one of their tasting menus (the Wagyu 5 Cut course starts at HK$368), with optional sides (at an extra cost); lunch, meanwhile, has some terrific options to fuel your afternoon like the Hida Wagyu beef bowl with onsen egg (HK$268), Wagyu tongue curry rice (HK$188), and a heartwarming Wagyu tofu stew (HK$168).
Nikushou, 22/F, Zing!, 38 Yiu Wa Street, Causeway Bay, +852 2387 2878; @nikushou