The first international outpost of Wagyumafia’s yakiniku restaurant highlights Ozaki wagyu and takes only 250 bookings a month
This summer, Yakinikumafia, the Japanese yakiniku branch restaurant from the celebrated Wagyumafia team is opening its first international outpost in Hong Kong. The new Sheung Wan location is home to an extensive array of wagyu beef cuts from Japan.
With the launch of Yakinikumafia’s Hong Kong debut, the entire hand-selected whole cows are delivered directly from auction houses in Japan to Hong Kong, allowing the Hong Kong outpost to sync its offerings with Japan’s Yakinikumafia in menu offerings. The new establishment highlights premium wagyu, where guests can sample different cuts in the restaurant’s signature Yakinikumafia barbecue plate combo set menu, featuring three wagyu cuts ranging from fatty, medium fatty, and lean; together with wagyu bone broth, a signature ‘big eye’ barbecue sauce, cucumber pickle and daikon with yuzu.
The beverage programme at Yakinikumafia is designed by beverage director John Nugent, the front man at Soho’s popular cocktail bar The Diplomat. Aside from Nugent’s mixology creations, guests can indulge in highball cocktails on tap, small-batched sakes, and Wagyumafia’s yuzu IPA.
Unlike Wagyumafia which is open for members only, Yakinikumafia is open to the public and online reservations commences on the 15th of each month. To make reservations, diners must first register on the Yakinikumafia website.