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2024-05-13
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Experience the essence of Kansai-style sukiyaki, it’s far more than just a meal, but is a celebration of tradition and culinary artistry. Secluded in 3/F CUBUS, Causeway Bay, taking pride of place in the restaurant is a sleek hinoki counter with just 15-seat curving around an open kitchen. With minimalist decor, a less-is-more interior creates simplicity, serenity, and aesthetics to the atmosphere.▶️季节前菜三点A 3-kind appetizer platter featuring the seasonal fresh produce from Japan, and the beer j
Secluded in 3/F CUBUS, Causeway Bay, taking pride of place in the restaurant is a sleek hinoki counter with just 15-seat curving around an open kitchen. With minimalist decor, a less-is-more interior creates simplicity, serenity, and aesthetics to the atmosphere.
[幸 KOU （HK$780）]
▶️季节前菜三点
A 3-kind appetizer platter featuring the seasonal fresh produce from Japan, and the beer jelly with yogurt is a unique and interesting combination, perfect as a palate cleanser between courses.
▶️和风茶碗蒸蛋
An upgraded version of chawanmushi served with snow crab accompanied by pickled sakura.
▶️A5大分和牛/A5北海道褐毛和牛寿喜烧
The A5 Oita Wagyu beef and A5 Hokkaido Brown Wagyu Beef are already impressive on their own, with a delicate, buttery texture that melts in your mouth, and the caramelized sukiyaki sauce added a layer of sweetness & saltiness. Dip in the prized Kosawari Tomago eggs from Hyogo prefecture, which helps enhance the overall flavor without overpowering your tastebuds.
▶️和牛蛋汁盖饭
A hearty and satisfying bowl of Japanese rice on top with a piece of tender Wagyu beef, combined with a splash of saucy egg yolk, the flavor is incredibly rich, and it’s a whole new level of eating Wagyu.
▶️味噌汤及渍物
After savoring the wagyu, followed by a bowl of miso soup and refreshing pickles to provide a welcome interlude between the richness of the meat.
▶️日本时令水果
End the meal with the seasonal Japanese fresh food.
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