Wagyu Vanne excels in the prized beef cuts served in every way possible
Under the operation and management of local restaurant group The Food Story, Wagyu Vanne, together with J-Pot and Sensu, occupy an entire food concept floor named Gosango. Since Wagyu Vanne specialises in A5 Japanese wagyu, beef lovers arriving at the restaurant will find themselves passing meat-aging fridge compartments, showcasing packets cuts of A5 wagyu before entering the main dining area. A maze-like corridor passing private dining quarters will lead you to the main dining room, a windowless space whose perimeters are lined with geometric wood fixtures that cast flickering shadows throughout the room. Dark wooden flooring at this Japanese restaurant was new, but surprisingly squeaky every time the waiter struts past, and guests can easily trip over a few of hidden steps on the far side of the dining space.
Wagyu Vanne’s menu begins with a number of tasting menus, priced between HK$498 to HK$998 per person. We opted for a la carte instead, beginning with baked portobello mushroom with minced wagyu beef and tomato sauce. Nestled atop a bed of crisp shredded pastry and popped rice within a miniature birdcage, the portobello mushroom was only lukewarm when served, but the meat sauce was tangy with tomatoes throughout. Mixed vegetable pickles were chilled and sweet, thanks to adding white wine vinegar into the mix, mellowing out the acerbic tartness from rice vinegar.