Incredible cuts of premium Japanese beef, grilled at your table with flair
Any meat lover worth their own salt should have this yakiniku specialist on their radar. The restaurant’s zen-like décor is a cut above the city’s more dingy izakaya joints, with spacious booth seating, bleached wood decor and even a comfortable private room; most importantly, care has been taken to ensure it is properly ventilated. Although there is a good selection of seafood dishes, it really is the beef that is the main attraction; it is truly top-drawer stuff, with dozens of different cuts of meat and types of wagyu to pick from. Highlights include their signature “nikushouyaki” featuring a thin sirloin slice drizzled with a silky egg yolk that beautifully enhances the beef’s flavour, meltingly tender braised tongue served with a sweet shoyu dashi broth, and the Hida kurashita (chuck cut) that features an excellent balance of meat to fat, boosted by an extra umami hit from a dip into Nikushou’s homemade sesame soy sauce. Staff expertly grill beef at your table, ensuring it’s cooked to perfection every time, whilst also explaining the different cuts.
The five- or seven-course “Wagyu Yakiniku” sets are an excellent option for the indecisive – a selection of Nikushou’s signature beef cuts, including some that aren’t available separately on the a la carte.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1 room for 2-8 persons|
|Corkage Charge||HK$250 per bottle|