Hong Kong’s culinary landscape gains a distinctive new player as GYU+ Bar by Miyoshi opens its doors on the fourth floor of Lee Garden One in Causeway Bay. This latest venture from the esteemed Kyoto-based brand introduces a Japanese-French concept anchored by wood-fired cooking, where custom volcanic rock ovens and lychee wood transform premium wagyu into an unforgettable dining experience. The restaurant caters to discerning food lovers with a ten-course menu that celebrates Kagoshima A5 wagyu in its many forms.
The Concept: Fire Meets Fusion
GYU+ Bar by Miyoshi draws its culinary DNA from the Kyoto flagship “Niku no Takumi Miyoshi,” which has long been celebrated for its wagyu mastery. At its heart lies a dedication to sumibi—wood-fired grilling using a specially constructed volcanic rock oven. This oven reaches temperatures exceeding 500 degrees Celsius, while the choice of edible-grade lychee wood imparts a subtle, aromatic smokiness to the meat. The high heat sears the exterior rapidly, locking in juices and creating a depth of flavor that defines the menu.
Signature Dishes That Shine
The meal opens with a truffle beef consommé, a labor-intensive broth achieved by simmering premium beef in chicken stock for over 15 hours. Served in wine glasses, it offers an elegant, ceremonial start. The wagyu sashimi follows, featuring thinly sliced Kagoshima A5 rump cap with exceptional marbling—so tender it dissolves on the tongue.
Other highlights include:
- Kagoshima A5 Wagyu Shabu-Shabu: Cold-cut sirloin cooked in a light, wood-smoked broth that highlights the beef’s natural richness.
- Grilled Wagyu Fillet: Simple yet refined, seasoned only with red wine salt, fresh wasabi, and Hishio sauce, a traditional Japanese fermented condiment.
- Sanpo Wagyu Sushi: A signature from the Kyoto parent, this dish features lightly torched wagyu topped with seasonal seafood and premium caviar for a multi-layered bite.
- Steamed Abalone: Slow-cooked in its own juices for three hours, preserving the mollusk’s intrinsic umami without overpowering it.
The entire menu is designed to showcase wagyu’s versatility—from raw to grilled, simmered to seared—offering a comprehensive tasting journey.
A Destination for Wagyu Enthusiasts
GYU+ Bar by Miyoshi fills a specific niche in Hong Kong’s competitive dining scene: a space where Japanese precision meets French finesse, all driven by the elemental power of fire. The ambiance is refined yet approachable, blending modern sophistication with the warmth of a traditional izakaya. For those new to wagyu, the menu provides an educational experience; for seasoned aficionados, it offers novel expressions of a beloved ingredient.
Practical Information for Visitors
The restaurant is now open for lunch and dinner, located at 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay. Reservations are recommended given the limited seating and high demand. This addition to the neighborhood reinforces Causeway Bay’s reputation as a hub for innovative dining, and for anyone passionate about premium beef, GYU+ Bar by Miyoshi warrants a spot on the must-visit list.