Food review: Japanese Wagyu Yakiniku Pure
Japanese Wagyu Yakiniku Pure
15/F Henry House, 42 Yun Ping Road, Causeway Bay
Tel: 2807 0103
Open: noon-3pm, 6pm-11pm
Price: about HK$270 without drinks or the service charge.
Ambience : we were seated in a small private area that just fitted our table, and which had sliding doors for privacy. The problem with the space was that if we closed the doors, it got warm and smoky, so we had to leave them open.
Pros: in case you can't tell from the name of the restaurant, this place specialises in Japanese-style Korean barbecue, with a firm focus on beef.
Cons: thick-sliced ox tongue (HK$188) was as tender as you could wish for, but bland, as was the misuji karubi (shoulder, HK$235). The cold noodles, a Japanese version of Korean mul naengmyeon (HK$100), were too subtle - mustard or vinegar (or both) was needed to improve the flavour.
Recommended dishes: We decided to compare like with like: the Japanese premium wagyu karubi (HK$350) vs the Japanese karubi (HK$95). The cheaper one, which had been brushed with tare (a thick sauce) had a deeper, beefier flavour which, at the beginning of the meal, made the premium beef, seasoned only with salt, taste bland in comparison. By the end of the meal, though, the salt had penetrated the premium meat and the sweetness from the generous amount of marbled fat came through. As we were there for lunch, and there were a few well-priced sets available, we decided to try the outskirt beef set for HK$100, which was only a little more expensive than the a la carte outskirt beef (HK$98), but which also came with salad, soup, rice and simmered beef. It was a bargain - the meat was well flavoured and tender, as long as you didn't overcook it.
What else? In addition to the many beefy cuts, they also offer pork, seafood and horumon (innards) - none of which we tried - and Japanese versions of kimchi, soups and noodles.