Are You Into Yakiniku?

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Hong Kong’s newest ode to Japanese beef, Ushio, offers a new take on classic Japanese yakiniku dining.

There are a few things the Japanese do really well. Electronics and cars have been their mainstays for generations but you only have to look at the rise of Japanese whisky to see that adherence to quality above all things in action. Beef is another area in which Japan is increasingly excelling and now, joining Hong Kong’s ranks of regal meat houses, is Akami Yakiniku Ushio.

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A new yakiniku restaurant in the heart of the city, Ushio is a shrine to Wagyu beef and the first Hong Kong outlet of Fukuoka’s Yakiniku icon, which specialises in Shinmura Wagyu, a breed categorised under Kagoshima’s Kuroge Wagyu beef and one awarded the highest honour in the “Zenkoku Wagyu Noryku Kyoshin-kai” (a.k.a. The Wagyu Olympics).

Hong Kong's newest ode to Japanese beef, Ushio, offers a new take on classic Japanese yakiniku dining.

The new Hong Kong beef destination takes a slightly different approach, with a focus on “a kami yakiniku”, where the focus is on beef that’s more evenly marbled, an original cutting technique that retains tenderness and juiciness, and a secret homemade marinade.

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After excess fat is removed, the wafer-thin akami slices are grilled at high temperature on a Shinpo grill oven, which is tailor-made in Japan, to seal in succulence. The restaurant serves a wide range of Wagyu beef, including cuts that are rarely seen in the market, such as Tougarashi (chuck tender), Kurimi (shoulder tri-tip), and Tomosankaku (knuckle tri-tip).

Hong Kong's newest ode to Japanese beef, Ushio, offers a new take on classic Japanese yakiniku dining.

To get a great cross-section of this beef’s diversity, opt for the signature omakase “USHIO Special Assorted Akami Wagyu Platter 7 kinds (1 slice)”, seven cuts of wagyu beef selected from tougarashi, tenderloin, kurimi, tomosankaku, misuji, ramushin, rump, shinshin, ichibo, kamenoko and uchihira. Another highlight is the premium Wagyu Sirloin Yakisuki, which is sliced ​​so that the marbled fat melts under a gentle grill on both sides, and which is served with Japanese egg yolk.

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Also lookout for the Wa Omakase, which includes Premium Australian Wagyu Tongue and rare Chateaubriand, while the Mitsuse Chicken Thigh and Kagoshima Kurobuta Belly are hard to resist.

For more Wining & Dining inspiration click here.

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