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2024-05-13
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We had the pleasure of dining at the newly opened sukiyaki specialty restaurant, “Sukiyaki Nakagawa,” located in the bustling district of Causeway Bay at CUBUS . The restaurant is led by Master Chef Kazuyuki Itagaki, who possesses years of experience in Japanese Kaiseki cuisine with more than 25 years of experience. We opted for the exquisite ten-course menu, which featured a delightful selection of dishes. 🍴One of the highlights was experiencing three premium wagyu beef varieties: A5 Matsusaka
One of the highlights was experiencing three premium wagyu beef varieties: A5 Matsusaka beef, A5 Oita beef, and A5 Hokkaido Brown Hair beef. Matsusaka beef, known for its tenderness and evenly distributed marbling, melted in our mouths with each bite. Oita beef, with over a hundred years of history, offered a rich and flavorful taste with its silky texture. Hokkaido Brown Hair beef, on the other hand, boasted a concentrated beefy flavor, with a relatively lower fat content. We still can’t forget the unforgettable “Wagyu and Uni Don” that was prepared using the Hokkaido Brown Hair beef. It was simply divine! We loved them all! 🥩
To complement the wagyu beef, the restaurant sourced “Japan’s Most Dedicated Eggs” from Hyogo Prefecture to create two distinct egg dips. Each dip had its own unique character, adding a delightful twist to the flavors of the wagyu beef. As Chef Itagaki’s background lies in Kaiseki cuisine, the appetizers he crafted were truly exquisite and delicious. We particularly fell in love with the “Japanese-style Chawanmushi,” featuring the sweet and succulent Matsuba crab, paired with a subtle touch of sakura salt. It was an absolute delight and left us fully satisfied. 😋
张贴
