7 best restaurants to eat Wagyu beef in Hong Kong: from top Tokyo chains and 80s nostalgic to sleek US steakhouses, here’s where to feast on the juiciest cuts from Japan, Australia and New Zealand
- Tokyo stalwarts Miyazaki Niku Honpo and Yakiniku Jumbo have taken up residence in the city, while Lan Kwai Fong’s Porterhouse is a solid choice and Causeway Bay’s Nice Yakiniku lives up to the name
- The word ‘Wagyu’ technically means ‘Japanese beef’ – but globally the label is used for four specific cattle breeds, each promising that signature marbled texture that drives carnivores crazy
Though Wagyu literally translates to “Japanese beef”, the globally revered label for the meat comes from any one of four specific breeds of cattle. Wagyu’s signature is its intricately and abundantly fat-marbled cuts that result in an unparalleled richness and astonishing buttery mouthfeel.
Hongkongers have a fervent love for Japanese cuisine, so it is small wonder that the city is teeming with places to enjoy Wagyu. These are our favourite places to indulge in some juicy cuts.
1. Yakiniku Jumbo
It’s a foolproof, hands-on Wagyu experience at Yakiniku Jumbo as the Tokyo-borne concept imports A5 Kuroge from its home country, chilled to ensure tenderness is not lost. The venue is polished and upscale, and its offerings range from the entry-level 10 cut set at HK$690 (US$88) to HK$980 for the A5 Kuroge. The signature “noharayaki” – a Wagyu sirloin slice marinated in tare sauce and dipped into egg yolk – only serves to take the already-incredible flavour of Wagyu to its absolute peak.
Shop 302, 3/F, Man Yee Building, 60-68 Des Voeux Road Central, Central
2. Fireside
For fans of the grill, Fireside cooks seasonal seafood, produce and meat over an open grill to evoke a rustic experience in the heart of Central. On offer are the ideally balanced Mayura Station “chocolate-fed” Australian Wagyu OP rib, Australian Blackmore Wagyu cut and a Rubia Gallega “Buey” six-year-old ox. For seafood lovers, the carabinero scarlet cardinal prawn flambadou in beef fat results in a creamy seafood flavour that’s tough to top.
5/F, H Code, 45 Pottinger Street, Central
3. Porterhouse
With new executive chef Robert Zorzoli arriving this past summer, the Lan Kwai Fong staple looks to turn heads by sticking to its roots. In addition to the “full-blood Wagyu” Mayura steak, there is also the M7 tenderloin from Westholme, Australia and Wagyu rib-eye cuts from Carrara, New Zealand and Nagospharma, Japan. As a palate cleanser, Porterhouse also does a Hokkaido scallop with a yuzu and orange zest. The perfect casual steak night to line the gut before prowling D’Aguilar and Soho.