Cover Yakiniku Ushio! brings its Shinmura Wagyu beef from Japan to the heart of Central (Photo: courtesy of Yakiniku Ushio!)
Yakiniku Ushio! brings its Shinmura Wagyu beef from Japan to the heart of Central (Photo: courtesy of Yakiniku Ushio!)
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The Yakiniku restaurant brand from Fukuoka, Japan serves up its signature Shinmura Wagyu beef
Earning first place in The Wagyu Olympics—more impressively known as the Zenkoku Wagyu Noryoku Kyoshin-kai—Shinmura Wagyu is praised by yakiniku connoisseurs for its marbled perfection. With the right to exclusively supply this grade of beef to Hong Kong, Yakiniku Ushio! has been bringing the best from its Japanese flagship restaurant into the heart of Central.
The beef is chilled and directly imported from a livestock farm in Shinmura. Renowned for its evenly distributed fat content, it is marinated in a secret sauce and grilled on a tailor-made Shinpo grill oven, which is sourced from Japan.
The Wellington Street restaurant not only focuses on supplying the highest quality produce but also service. Yakiniku Ushio! is manned by Japanese chefs specially trained in expert cutting. A marble tabletop showcases their masterful skills; guests can sit and watch them at work. They will suggest the optimum grilling times for various cuts, along with the best cooking methods, whether a flash of fire, a longer grill or a sprinkle of salt to season.
Sirloin and Japanese egg yolk (Photo: courtesy of Yakiniku Ushio!)
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With such a wide range of cuts, the restaurant prepares a range of omakase sets to offer a taste of each. With the signature omakase set, diners can journey through seven cuts of Wagyu, with differing ratios of fat and a rich umami flavour. Another five cuts are available in Ushio’s special assorted Wagyu platter, which includes tenderloin, chateaubriand, top blade misuji, rib-eye and sirloin, the latter served with a Japanese egg yolk to add a creamy finish to the gently grilled meat. Good-value yakiniku lunch set menus are also on offer from Monday to Sunday.
It’s not all Wagyu-focused, though—the Etsu omakase showcases other regional delights, like a Kagoshima Kurobuta belly and Mitsuse chicken thigh. There’s an exclusive beverage offering to cut through the rich, flame-kissed meats, from Besserat de Bellefon Blanc de Blancs champagne to special collaboration sake by Takagi Shuzo and Edel Wein, alongside a wide selection of red, white and sparkling wines and cask-finished Japanese sake.
Taking inspiration from the traditional koshi pattern of Japanese panel screens, the restaurant’s exterior and interior feature this lattice texture throughout the entire design. Dim lighting and a walnut staircase create a warm welcome before entering the main dining area and open bar, which features a four-metre wooden table and two private rooms intimately separated by Japanese panels.
Marking a red hot debut for Hong Kong’s Wagyu-lovers, the brand’s first global flagship is now open daily for lunch and dinner.
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