GYU+ Bar by Miyoshi has officially opened in Causeway Bay’s Lee Garden One, presenting a distinctive wagyu menu that marries Japanese and French culinary traditions. The restaurant’s highlight is its firewood cooking method, utilizing a custom volcanic rock oven and lychee wood at temperatures surpassing 500 degrees Celsius. This process not only seals in meat juices but also imparts a nuanced smoky flavor that defines the dining experience.
Inspired by Kyoto Heritage
The concept draws from the Kyoto restaurant ‘niku no takumi Miyoshi,’ known for its wagyu expertise. In Hong Kong, the team has replicated this ethos with a focus on charcoal grilling. The volcanic rock oven is central to this approach, providing consistent heat for perfect searing. The use of edible lychee wood ensures a clean burn, enhancing the beef’s natural qualities without masking them.
A Journey Through Wagyu
The 10-course menu offers a comprehensive exploration of wagyu in various forms. It begins with a truffle beef consommé, simmered for over 15 hours and served in a wine glass for an elegant touch. Other starters include steamed abalone, slow-cooked for three hours to preserve its delicate sea flavor, and wagyu sashimi made from thin slices of Kagoshima A5 top round, which boasts a melt-in-the-mouth texture.
Key main courses feature the Sanpo wagyu sushi, a signature from the Kyoto original, where lightly seared wagyu meets seasonal seafood and caviar for a layered experience. The Kagoshima A5 wagyu sirloin shabu-shabu incorporates charcoal-grilled notes into a hot pot format, while the fire-grilled wagyu tenderloin is simply paired with red wine salt, fresh wasabi, and Hishio sauce—a traditional fermented seasoning that complements the meat’s richness.
The Dining Experience
The restaurant’s design puts the cooking process front and center. An open kitchen allows diners to watch chefs manage the volcanic rock oven, while the aroma of smoldering lychee wood fills the air. This sensory engagement enhances the meal, making each dish feel like a performance. The combination of Japanese precision and French flair is evident in details like the consommé’s wine glass service, which adds a touch of sophistication.
Broader Impact
GYU+ Bar by Miyoshi enriches Causeway Bay’s vibrant dining landscape. By blending traditional charcoal grilling with haute cuisine techniques, it sets a new standard for wagyu-focused restaurants in Hong Kong. The use of lychee wood for high-temperature cooking is particularly innovative, offering a flavor profile that distinguishes it from conventional steakhouse fare.
For those eager to experience this fusion, GYU+ Bar by Miyoshi is located at Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue. Given the growing interest in experiential dining, early reservations are recommended. This opening signals a continued shift toward crafted, ingredient-driven cuisine in the city’s competitive food scene.