A new dining destination for wagyu lovers has arrived in Causeway Bay. GYU+ Bar by Miyoshi, situated on the fourth floor of Lee Garden One, officially opened its doors, presenting a menu that blends Japanese and French culinary traditions with a distinctive wood-fired technique. The restaurant uses a custom volcanic rock grill heated with lychee wood at over 500 degrees Celsius to create dishes that highlight the natural richness of premium wagyu.
Background and Concept
GYU+ Bar draws inspiration from the acclaimed Kyoto restaurant Niku no Sho Miyoshi, known for its wagyu expertise. This Hong Kong outpost adapts that legacy, focusing on a fusion approach. The kitchen’s philosophy centers on “firewood cuisine,” which involves using high heat to sear meat while infusing it with a subtle smoky aroma. This method is integral to the meal experience.
The Wood-Fired Technique
The centerpiece of the kitchen is a specially constructed volcanic rock oven. Chefs burn edible-grade lychee wood, which generates a stable, high temperature. The heat sears the wagyu quickly, locking in moisture and flavor. The residual embers then provide a consistent temperature for cooking. This technique not only enhances the taste but also adds a visual and sensory element to the dining experience.
Menu Highlights
The introductory menu features ten courses, each designed to showcase a different aspect of wagyu.
- Truffle Beef Consommé: A rich broth prepared by simmering premium beef and chicken for over 15 hours, served in a wine glass for elegance.
- Steamed Abalone: Cooked slowly for three hours in its own juices to preserve its natural flavor and texture.
- Wagyu Sashimi: Thin slices of A5 Kagoshima wagyu from the rump cap, offering a melt-in-the-mouth texture.
- Three-Harmony Wagyu Sushi: Lightly torched wagyu topped with seasonal seafood and premium caviar.
- A5 Wagyu Sirloin Shabu-Shabu: Kagoshima A5 sirloin dipped in a broth that carries wood-fired notes.
- Firewood-Grilled Wagyu Fillet: Served with red wine salt, fresh wasabi, and a traditional Japanese fermented seasoning called Hishio.
Location and Atmosphere
Address: Unit 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay. The restaurant offers an intimate setting with an open kitchen that allows diners to observe the wood-fired preparation.
Broader Implications
The opening of GYU+ Bar adds a new layer to Hong Kong’s food scene, particularly for those interested in innovative wagyu preparations. The wood-fired approach distinguishes it from traditional steak restaurants and aligns with global culinary trends that emphasize rustic, elemental cooking methods.
Next Steps for Diners
For wagyu enthusiasts, this restaurant provides a unique opportunity to experience premium beef in a new way. Reservations are recommended due to the limited seating. The full ten-course menu is ideal for those seeking a comprehensive exploration of wood-fired wagyu.