Yakiniku Jumbo

Just like the highly acclaimed original restaurant in Tokyo, this Hong Kong outpost is serious about beef, specifically kuroge wagyu that comes with the highest possible A5 grade flown in chilled from Tokyo. Meticulously hand-
cut according to muscle, coated in marinade, a flash of fire on the grill and dipped in an ever so slightly sweet and vinegary tare, and you’ve got all the elements that Samin Nosrat keeps banging on about—salt, fat, acid, heat—for maximum tastiness. If, like us, you sometimes find yourself stricken with the fear of better, more delicious options, then opt for the omakase dinner set so you’re guaranteed to sample the signatures and six of the day’s best rare cuts, served in order from the leanest to the fattiest. Some of our favourite cuts include the maki kalbi, the meltingly tender rump, and the highly marbled zabuton—the chuck flap cut whose dissolving fat made for the juiciest, richest piece of beef. The star attraction is the noharayaki—an oversized slice of sirloin broiled for 10 seconds and dipped in raw egg that came with the yolk separated and intact and the egg white whipped into a cloud of foam. It’s a Yakiniku Jumbo original creation and one not to miss out on.

Tatler Tip

If you’re overwhelmed by the selection of meat on the a la carte menu, choose the omakase dinner option that guarantees you get to try all their signatures.