A new French-Japanese steakhouse and bar, GYU+ Bar by Miyoshi, has launched in Causeway Bay’s Lee Garden One, bringing a 10-course Wagyu-centric menu highlighted by fire-roasted techniques, truffle beef broth, and A5 sirloin shabu-shabu.
The restaurant, which opened its doors this month at 33 Hysan Avenue, is the latest venture from the culinary team behind Kyoto’s acclaimed “niku no takumi Miyoshi.” It combines Japanese precision with French elegance, but the defining feature is its custom-built volcanic rock grill, which uses edible lychee wood burned at temperatures exceeding 500°C. The intense heat sears the meat quickly, locking in juices while imparting a subtle, smoky fragrance unique to this cooking method.
A Fusion of Fire and Finesse
The opening menu is a testament to the kitchen’s dual philosophy. Diners begin with a truffle beef consommé, a clear broth simmered for over 15 hours with premium beef and chicken stock, served in a wine glass for an elevated presentation. This is followed by a steamed abalone dish, slow-cooked for three hours in its own juices to preserve the natural sweetness of the seafood.
Signature offerings include Wagyu sashimi, featuring thinly sliced Kagoshima A5 rump cap with a remarkable fat-to-meat ratio that melts on the tongue. The restaurant also pays homage to its Kyoto roots with the “Miyoshi Wagyu sushi,” where lightly seared beef is topped with seasonal seafood and premium caviar.
For the main event, the Kagoshima A5 sirloin shabu-shabu arrives with a hint of wood-smoke, complementing the rich marbling of the beef. Another highlight is the fire-roasted Kagoshima Wagyu tenderloin, best enjoyed with simple condiments like red wine salt, fresh wasabi, and Hishio—a traditional Japanese fermented seasoning.
A Complete Culinary Journey
The full Wagyu menu comprises ten distinct courses, designed to showcase different cuts and preparations. From raw preparations to slow-simmered broths and high-heat grilling, the progression offers a comprehensive exploration of the ingredient.
“We wanted to create a space where the primal energy of fire meets the delicacy of Japanese ingredients,” said a restaurant representative. “The lychee wood adds a fragrant layer that you simply cannot achieve with gas or electric grills.”
Location and Availability
GYU+ Bar by Miyoshi is located at Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay. The restaurant is open for lunch and dinner, with the Wagyu tasting menu available for both sessions.
For Wagyu enthusiasts in Hong Kong, this opening provides a rare opportunity to experience Kyoto-style craftsmanship with a modern, fire-forward twist. Reservations are recommended given the intimate size of the venue and the high demand for the opening menu. As the restaurant settles in, guests can expect seasonal rotations that continue to highlight the interplay between French technique and Japanese tradition.