There’s a new reason to head to Causeway Bay this September. GYU+ Bar by Miyoshi officially opens its doors on September 2, bringing the DNA of Kyoto’s Michelin-starred Niku no Takumi Miyoshi to Hong Kong in a more relaxed, contemporary setting. Behind it all is self-taught chef Tsutomu Ito, whose obsession with beef goes beyond the usual marbling-obsessed approach. He’s all about understanding each cut and letting the ingredient shine, whether that’s through sashimi, shabu-shabu or a 15-hour consommé served in a wine glass.
The new menu ($1,380) kicks off with Truffle Beef Wine, a concentrated beef broth that’s been simmered for over 15 hours, before moving into Kagoshima A5 Wagyu prepared multiple ways – think lightly seared sushi with caviar, smoky wood-fired tenderloin with house-made condiments like red wine salt and hishio, and Miyoshi-style shabu-shabu with local eggplant.
The kitchen burns edible lychee wood in a custom lava-rock kiln at over 500°C to infuse smoke while locking in moisture. The technique extends beyond beef, too – Japanese-style Steam Abalone is gently braised in its own broth, lightly smoked over wood fire and served chilled with yuzu kosho beurre blanc. Executive chef Ayumi Matsuda – a Kyoto native with French and Mediterranean chops – moves seamlessly between Japanese and French techniques, always letting the ingredient lead the way.
Ito himself will be in town for the grand opening. Bookings are already filling up.
GYU+ Bar by Miyoshi, Shop 401 & 404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong; +852 2116 0593