Wagyumafia, wagyu expert Hisato Hamada’s celebrated Wagyu beef restaurant, is now open in Hong Kong. The first branch outside Tokyo, the 18-seat Hong Kong restaurant is located in Oi Kwan Road, Wan Chai. Intimate and exclusive, Wagyumafia serves an omakase menu specialising in Japan’s world-renowned beef.
While Wagyumafia operates as a members-only restaurant, non-members can experience a pared down menu featuring select signature dishes. Membership is available for a one-time fee of HKD 1,000 and includes exclusive benefits and privileges, from access to all Wagyumafia outlets and butcher service to priority booking, invitations to pop-ups and limited cuts of Champion-grade Kobe. Membership applications are available online through Tock reservations system.
The members-only Hong Kong tasting menu presents pedigreed wagyu and Kobe beef sourced from hand-picked Japanese farmers. The tasting menu includes Wagyumafia’s world-famous Wagyu Chateaubriand Cutlet Sandwich comprising an extravagantly thick, panko-fried filet set between lightly toasted Japanese milk bread and complemented with a special house-made sauce.
The omakase experience showcases both traditional and unconventional Japanese cuisine prepared with Wagyumafia’s signature flair. Gyoza, a dish of pan-fried dumplings filled with 100% Ozaki beef seasoned to perfection, is complemented with a house-made ‘Wagyusco’ hot sauce, comprising Kanzuri (fermented chili paste with koji, yuzu and salt), habanero peppers and soy sauce. Another menu highlight is Tricolored Sushi Diamond Edition featuring ‘red’ Ozaki beef tartar, ‘yellow’ Nemuro sea urchin, and ‘black’ French caviar. Reflecting Wagyumafia’s signature refinement, the sushi is seasoned with famed Kamebishi soy sauce and real wasabi while the sushi rice is prepared with Fujisu red vinegar, creating a more complex flavour profile.
The Josper Grilled Steak is intended to preserve the exceptional flavours of the Ozaki rib steak with a simple sear over binchotan charcoal. The steak is then rested on a bed of Maldon sea salt after cooking for 30-45 minutes. The salt seasons the steak and removes excess moisture and burnt fat to offer the purest, most intense flavours. The dish is then served with the house-made umami-rich ‘mafia’ salt, freshly ground black pepper, stone-ground sansho pepper and pickled sansho pepper for a punch of tingling spiciness.
Distinguishing itself from other outlets, Wagyumafia Hong Kong features the brand’s first full-service bar. Guests can enjoy a range of cocktails curated by Beverage Director John Nugent, including the signature Wagyu Old Fashioned. Originally created by celebrated bartender Shingo Gokan, the creative concoction boasts Wagyu fat-washed whiskey, Japanese beet sugar and bitters. The Wagyu fat gives the drink a decadent, silky texture, while the raw beet sugar adds richness and subtle chocolate notes. Guests who seek a lighter alternative can opt for the Hisato Highball, a simpler version of the famous drink featuring only whiskey and extra carbonated water. All ingredients, including the glass, are stored in the lowest temperature possible, resulting in a refreshingly cool drink that will stay chilled from start to finish without the use of ice.
Members looking for an intimate bar experience can make their reservation in advance to enjoy the newly-launched bar programme. Specially designed for a group of up to four guests, the package features signature cocktails and a selection of wagyu snacks, including Gyoza and Spring Rolls.
“With Hong Kong being the city with the highest consumption of Japanese wagyu outside of Japan, the decision to open Wagyumafia’s first international outlet in this city was an obvious one,” says Hamada. “Our mission is to continue raising awareness of our farming methods and maintaining the standards and expectations of premium Japanese wagyu beef around the world.”
Wagyumafia Hong Kong
Address: Shop 1B, Guardian House, 32 Oi Kwan Road, Wan Chai
Tel: +852 2812 0500
Reservations at Tock: www.exploretock.com/wagyumafia-hk
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