New Lee Garden One restaurant debuts 10-course wagyu menu with lychee wood grilling, Kyoto pedigree, and bold fusion flavours.
Causeway Bay has a new destination for serious wagyu enthusiasts. GYU+ Bar by Miyoshi officially opened at Lee Garden One this month, introducing a 10-course Japanese-French tasting menu built around premium beef and a dramatic open-fire cooking style. The restaurant is an offshoot of Kyoto’s acclaimed Nikuno Kushi Miyoshi—meaning “meat artisan” in Japanese—and brings the parent house’s signature craftsmanship to Hong Kong, but with a decidedly modern, smoke-kissed twist.
Fire at the Heart of the Kitchen
The defining element at GYU+ Bar by Miyoshi is its custom-built volcanic rock grill, fuelled by food-grade lychee wood and reaching temperatures upwards of 500°C. Rather than cooking directly over open flames, the kitchen works with glowing embers to sear meat at intense heat, locking in juices while imparting a subtle fruitwood smokiness. This sumi-to (charcoal-fire) technique sits at the intersection of French grill mastery and Japanese precision—the restaurant’s guiding philosophy.
Executive chefs describe the approach as “flame cuisine,” where the charring process is treated as an ingredient itself. The result: cuts of beef that arrive with a deeply caramelised crust and a delicate, aromatic smokiness that lingers on the palate.
A Menu Built Around Kagoshima A5
The opening wagyu menu showcases some of Japan’s finest beef, starting with a truffle beef consommé—a chicken and premium beef broth slowly simmered for over 15 hours, presented in a wine glass for theatrical effect. The Japanese steamed abalone follows, cooked for three hours in its own juices to preserve natural umami.
Standout dishes include:
- Wagyu sashimi—thinly sliced Kagoshima A5 rump cap with a high ratio of marbling, described by the kitchen as melting on the tongue
- Miyoshi wagyu sushi—a signature from the Kyoto parent restaurant, featuring lightly seared wagyu topped with seasonal seafood and premium caviar
- Kagoshima A5 sirloin shabu-shabu—delicately cooked tableside, carrying the signature wood-smoke aroma
- Wood-fired Kagoshima wagyu tenderloin, served simply with red wine salt, fresh wasabi, and the traditional Japanese fermented condiment Hishio sauce
- Truffle beef consommé—chicken broth enriched with premium beef and simmered for over 15 hours, presented in a wine glass for extra theatre
- Slow-steamed abalone—cooked in its own juices for three hours to preserve natural umami
Fire as the Signature
The kitchen’s defining feature is a custom-built volcanic rock grill that burns food-grade lychee wood at temperatures exceeding 500°C. This wood-fire technique, known as shaki or sumi cooking, uses glowing embers to sear meat quickly while locking in juices and infusing a subtle smoky aroma. The restaurant’s name—GYU+ Bar by Miyoshi—reflects its dual identity: a refined dining room by day, a lively bar by night.
Menu Highlights
The opening menu showcases the restaurant’s dual culinary identity. Among the standout dishes:
- Truffle Beef Consommé – A clear soup made from chicken stock and top-grade beef, slow-simmered for more than 15 hours and served in a wine glass for theatrical effect.
- Wagyu Sashimi – Thinly sliced Kagoshima A5 beef rump cap, prized for its ideal fat-to-meat ratio and melt-in-the-mouth texture.
- Miyoshi Wagyu Sushi – The signature from the Kyoto original: lightly seared wagyu crowned with seasonal seafood and premium caviar.
- Kagoshima A5 Wagyu Sirloin Shabu-Shabu – Served with a subtle wood-smoke aroma that heightens the beef’s natural richness.
- Fire-Roasted Wagyu Tenderloin – Finished with red wine salt, fresh wasabi, and hishio, a traditional Japanese fermented seasoning.
- Truffle Beef Consommé – A 15-hour slow-simmered blend of chicken stock and top-grade beef, elegantly presented in a wine glass.
A Grill Built for Smoke and Heat
The kitchen’s centrepiece is a custom-made volcanic rock grill fired with food-grade lychee wood. Chefs cook at temperatures exceeding 500°C, using the embers’ residual heat to sear beef quickly, lock in juices, and impart a subtle fruitwood smokiness. The technique, central to the restaurant’s identity, reflects a sumibi (charcoal) philosophy reimagined with French precision.
Highlights include truffle beef consommé, simmered over 15 hours and served in a wine glass for theatrical effect; Japanese steamed abalone, slow-cooked for three hours in its own juices; and wagyu sashimi—thinly sliced Kagoshima A5 rump cap with a delicate fat-to-meat ratio.
The signature Miyoshi Wagyu Sushi pays homage to the Kyoto original: lightly seared wagyu crowned with seasonal seafood and premium caviar. Other standouts include the Kagoshima A5 sirloin shabu-shabu, which carries a subtle smoky note from the kitchen’s custom-built volcanic rock grill, and the flame-grilled Kagoshima wagyu tenderloin, best enjoyed with red wine salt, fresh wasabi, or traditional Japanese hishio fermented seasoning.
Diners begin with a truffle beef consommé—a chicken and premium beef broth simmered for over 15 hours, served in a wine glass for theatrical effect—followed by slow-braised abalone and melt-in-the-mouth wagyu sashimi cut from Kagoshima A5 rump cap.
Fire at the Heart of the Menu
The kitchen’s defining feature is its custom-built volcanic rock grill, fired with food-grade lychee wood at temperatures exceeding 500°C. This technique sears the beef over glowing embers, locking in juices while imparting a subtle, smoky sweetness that carries through signature dishes like the flame-kissed Kagoshima wagyu tenderloin, served with red wine salt, fresh wasabi, and hishio—a traditional Japanese fermented seasoning.
Other standouts include truffle beef consommé, simmered for over 15 hours and presented in a wine glass for theatrical effect; steamed abalone slow-cooked for three hours in its own juices; and wagyu sashimi featuring paper-thin slices of Kagoshima A5 rump cap. The Miyoshi wagyu sushi—borrowed from the Kyoto flagship—pairs lightly seared beef with seasonal seafood and premium caviar, while the Kagoshima A5 sirloin shabu-shabu carries a subtle smokiness from the restaurant’s signature hearth.
Fire at the Heart of the Kitchen
The kitchen’s centrepiece is a custom-built volcanic rock grill fired with food-grade lychee wood at temperatures exceeding 500°C. This technique sears the exterior quickly to lock in juices while imparting a delicate fruit-wood smokiness—a hallmark of the restaurant’s sumibi (charcoal) philosophy adapted to a larger scale.
“The embers are the real tool,” the kitchen team notes. By cooking over residual high heat rather than open flame, the meat retains moisture while absorbing a layered smoky aroma.
A 10-Course Wagyu Journey
The menu opens with truffle beef consommé—a clear broth made from chicken stock and premium beef, simmered for over 15 hours and presented in a wine glass for theatrical effect. Other standouts include:
- Japanese steamed abalone slow-braised for three hours in its own juices
- Wagyu sashimi featuring thinly sliced Kagoshima A5 rump cap, prized for its melting texture
- Miyoshi wagyu sushi, the signature dish from the Kyoto original, pairing lightly seared beef with seasonal seafood and caviar
- Kagoshima A5 sirloin shabu-shabu, finished with a subtle smoky accent from the wood-fire grill
- Flame-grilled Kagoshima wagyu tenderloin, served with red wine salt, fresh wasabi, and the traditional Japanese fermented condiment Hishio
Fire at the Heart of the Kitchen
The defining feature of GYU+ Bar by Miyoshi is its custom-built volcanic rock grill, fired exclusively with food-grade lychee wood. The kitchen burns at temperatures exceeding 500°C, searing beef over glowing embers to lock in juices while infusing a delicate, smoky aroma. This wood-fire technique—central to the restaurant’s identity—bridges the Japanese sumibiyaki tradition with classic French grill methods.
Executive chef and culinary director Miyoshi, whose flagship Kyoto establishment earned a Michelin star, has designed the menu to showcase wagyu in multiple textures and preparations. The opening act is a truffle beef consommé, simmered for over 15 hours and served in a wine glass for theatrical effect. A three-hour steamed abalone preserves natural umami, while Kagoshima A5 wagyu sashimi—thinly sliced from the rump cap—offers a melt-in-the-mouth start.
Signature highlights include the Miyoshi wagyu sushi, a house specialty featuring lightly seared beef crowned with seasonal seafood and premium caviar. The Kagoshima A5 sirloin shabu-shabu carries a subtle smokiness from the restaurant’s signature grill, and the flame-roasted wagyu tenderloin pairs beautifully with red wine salt, fresh wasabi, and Hishio, a traditional Japanese fermented seasoning.
Fire, Smoke, and Precision
The kitchen’s centrepiece is a custom-built volcanic rock grill fired with food-grade lychee wood at temperatures exceeding 500°C. This technique sears the beef over intense flames, locking in juices while imparting a delicate, smoky aroma that defines the restaurant’s culinary identity.
Other highlights include a truffle beef consommé simmered for over 15 hours and served in a wine glass, Japanese steamed abalone slow-cooked for three hours, and the signature Miyoshi wagyu sushi—lightly torched beef crowned with seasonal seafood and premium caviar.
The venue is located at Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay.
A Kyoto Legacy Meets Hong Kong’s Dining Scene
GYU+ Bar by Miyoshi builds on the reputation of its parent establishment, Kyoto’s Michelin-recognised Nikuno Kushi Miyoshi, known for its meticulous approach to wagyu. The Hong Kong outpost adapts that philosophy for a city audience, pairing high-end Japanese ingredients with classical French technique.
The kitchen’s defining feature is a custom-built volcanic rock grill fired with food-grade lychee wood at temperatures exceeding 500°C. This method sears the beef quickly to lock in juices while imparting a subtle smoky sweetness—a signature that runs through the menu.
Menu Highlights
- Truffle Beef Consommé: Chicken and premium beef slowly simmered for over 15 hours, served in a wine glass for added theatre.
- Kagoshima A5 Wagyu Sashimi: Thinly sliced rump cap with a rich marbling that melts at room temperature.
- Miyoshi Wagyu Sushi: A signature from the Kyoto mothership, featuring lightly torched wagyu crowned with seasonal seafood and premium caviar.
- Kagoshima A5 Sirloin Shabu-Shabu: Served with a subtle wood-smoke character that enhances the beef’s natural sweetness.
- Flame-Grilled Kagoshima Wagyu Tenderloin: Finished with red wine salt, fresh wasabi, and traditional Japanese hishio fermented seasoning.
- Truffle Beef Consommé: Chicken and premium beef broth simmered for more than 15 hours, presented in a wine glass.
Fire, Smoke and Precision
The kitchen’s signature is its custom-built volcanic rock grill, fired with food-grade lychee wood at temperatures exceeding 500°C. This method sears the exterior to lock in juices while imparting a subtle, smoky sweetness to the meat—a technique the team describes as central to its culinary identity.
Steamed abalone is slow-cooked in its own juices for three hours, while the wagyu sashimi features thinly sliced Kagoshima A5 rump cap with a delicately balanced fat-to-meat ratio. The restaurant also recreates its Kyoto flagship’s signature dish: Miyoshi wagyu sushi, lightly seared and crowned with seasonal seafood and premium caviar.
Other standouts include a truffle beef consommé—slow-simmered for over 15 hours and served in a wine glass for theatrical effect—and Kagoshima A5 sirloin shabu-shabu, which carries a subtle smokiness from the wood-fired grill. The grilled Kagoshima wagyu tenderloin is paired with red wine salt, fresh wasabi, and Hishio, a traditional Japanese fermented seasoning.
A Custom Grill Built for Smoke
At the heart of the kitchen is a custom-built volcanic rock grill fired with food-grade lychee wood. Temperatures exceed 500°C, searing the meat quickly to lock in juices while infusing it with a delicate, aromatic wood smoke—a signature of the restaurant’s sumibi (charcoal) and wood-fire philosophy.
Menu Highlights
- Truffle Beef Consommé: Chicken and premium beef broth simmered for over 15 hours, served in a wine glass for added theatre.
- Wagyu Sashimi: Thinly sliced Kagoshima A5 rump cap with a finely balanced fat-to-meat ratio; melts on the tongue.
- Miyoshi Wagyu Sushi: A signature from the Kyoto original, featuring lightly seared wagyu crowned with seasonal seafood and top-grade caviar.
- Kagoshima A5 Shabu-Shabu: Sirloin with a subtle smoky accent from the wood-fire grill.
- Wood-Fired Wagyu Tenderloin: Finished with red wine salt, fresh wasabi, and hishio—a traditional Japanese fermented seasoning.
Fire at the Heart of the Kitchen
The restaurant’s culinary identity centres on wood-fire cooking, using a custom-built volcanic rock grill fired with food-grade lychee wood. The flames reach temperatures above 500°C, searing the meat quickly to lock in juices while imparting a delicate smoky aroma. It is a technique that bridges French grill culture and Japanese sumibiki (charcoal grilling) precision.
A Menu Built Around Wagyu
The opening menu unfolds with a truffle beef consommé—a chicken and premium beef broth simmered for over 15 hours and served in a wine glass for theatrical effect. Other highlights include:
- Japanese steamed abalone, slow-cooked for three hours in its own juices
- Wagyu sashimi: thinly sliced Kagoshima A5 rump cap, prized for its ideal fat-to-meat ratio
- Miyoshi wagyu sushi: the signature dish from the Kyoto original, lightly seared and crowned with seasonal seafood and premium caviar
- Kagoshima A5 sirloin shabu-shabu, enhanced by subtle smoke from the wood-fired grill
- Flame-grilled Kagoshima wagyu tenderloin, served with red wine salt, fresh wasabi, and Hishio—a traditional Japanese fermented seasoning
The Fire Behind the Flavours
The kitchen’s centrepiece is a custom-built volcanic rock grill fired with food-grade lychee wood at temperatures exceeding 500°C. This technique sears the meat quickly to lock in juices while imparting a delicate smoky aroma—a signature of the restaurant’s sumibi (charcoal) philosophy.
Other standouts include a truffle beef consommé simmered for over 15 hours and served in a wine glass for theatrical flair, and a Miyoshi wagyu sushi—lightly torched beef crowned with seasonal seafood and premium caviar, echoing the Kyoto original’s signature style. The Kagoshima A5 wagyu sirloin shabu-shabu and flame-grilled tenderloin with red wine salt, fresh wasabi, and traditional Hishio fermented seasoning round out the experience.
Location and Practical Details
GYU+ Bar by Miyoshi is located at Shop 401–404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay. The 10-course wagyu menu is designed for diners seeking a full immersion in premium beef, from lightly seared wagyu sushi topped with seasonal seafood and caviar to a 15-hour truffle beef consommé served in a wine glass.
The restaurant’s culinary identity centres on wood-fire cooking at extreme temperatures. A custom-built volcanic rock grill reaches upwards of 500°C, using food-grade lychee wood to sear meat while imparting a subtle smoky sweetness. The technique locks in juices and adds an aromatic layer that distinguishes the menu from conventional teppanyaki or robatayaki concepts.
With its Kyoto lineage, theatrical open kitchen, and a dedicated focus on A5-grade beef, GYU+ Bar by Miyoshi positions itself as a notable addition to Hong Kong’s competitive fine-dining scene. The 10-course format allows diners to explore wagyu across multiple preparations—from truffle beef consommé simmered for over 15 hours and served in a wine glass, to Kagoshima A5 sirloin shabu-shabu kissed by smoke from the custom-built volcanic rock grill.
For diners seeking the full experience, the menu also includes thin-sliced Kagoshima A5 wagyu sashimi, slow-braised abalone, and the signature Miyoshi wagyu sushi topped with seasonal seafood and caviar—a nod to the Kyoto original.
Location: Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay
Editor’s note: Reservations are recommended given the restaurant’s intimate bar layout and the limited number of wood-fired grill seats. For those who prefer a more casual introduction, the à la carte options allow diners to sample signature dishes without committing to the full tasting experience.