On November 3, 2026, Yamaoku Yakiniku, an intimate 12-seat omakase yakiniku restaurant in Causeway Bay’s CUBUS, launched its autumn-winter menu. The new offerings center around French game meat and Shanghai hairy crabs, blending seasonal ingredients with a chef-driven approach that honors traditional Japanese countryside cooking.
An Intimate Omakase Setting
The restaurant’s name is inspired by a secret language used in Japan before the Meiji Restoration, reflecting its focus on hidden culinary treasures. Spanning 400 square feet, the space features a cave-like design with warm, Japanese aesthetics, accommodating only 12 counter seats. This setup allows guests to directly engage with chefs as they prepare dishes, emphasizing the restaurant’s commitment to the omakase tradition and seasonal ingredients.
Seasonal Highlights: Game and Hairy Crab
The autumn-winter menu introduces several limited-edition dishes that highlight rare, high-protein game meats and the prized crustacean. Game lovers can enjoy:
- Venison Loin Cutlet (HK$290): A French venison loin, breaded and fried to crispy perfection, served with Italian black vinegar soy and house-made miso sauce.
- Wild Boar Hot Pot (HK$260): A soothing dish featuring wild boar in a kombu miso broth, offering gentle umami.
- Hoba Miso Yaki Wild Boar (HK$290): Grilled wild boar with magnolia leaves, echoing a technique from Japan’s Hida region for added aroma.
For hairy crab season, two dishes stand out:
- Hairy Crab Donburi (HK$580): This rice bowl combines Shanghai hairy crab with Hokkaido sea urchin and Aomori salmon roe, served over Nagano Koshihikari rice for layered textures.
- Hairy Crab and Matsutake Fish Cake (HK$180): A steamed white fish cake with Chinese matsutake mushrooms, allowing the ingredients’ natural flavors to shine.
The Signature Yakiniku · Ling Menu
The restaurant’s popular dinner set, Yakiniku · Ling (HK$1,480 per person), has been refreshed for the season. It begins with a miso-seasoned wagyu tartare and progresses through courses like smoked fish with shiso, thick-cut wagyu tongue with grilled scallions, and a sukiyaki-style wagyu udon wrap. The main highlight is a straw-grilled, 7-day aged Chateaubriand with foie gras and seasonal vegetables. The meal concludes with a wagyu sandwich with sea urchin, the signature Yamaoku Yaki, and a donabe rice with wagyu and mushrooms, followed by a seasonal dessert.
Reservations and Practical Details
Yamaoku Yakiniku is located at 3/F, CUBUS, 1 Hoi Ping Street, Causeway Bay. It operates daily from 12:00 to 2:30 PM and 6:00 to 11:00 PM. For inquiries and reservations, contact yakiniku-yamaoku@csccollective.com, call (852) 5394-3681, or WhatsApp (852) 4497-5412.
The Broader Appeal
This menu reflects a growing interest in game meat and seasonal ingredients within Hong Kong’s fine dining scene. By incorporating French venison and wild boar alongside hairy crabs, the restaurant offers a unique fusion that celebrates rarity and craftsmanship. The exclusive seating ensures a personalized experience, making early booking advisable for those eager to explore these autumnal flavors while they last.