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Susan Jung

3/F Richmond Plaza,  496 Jaffe Road, Causeway Bay
Tel: 2117 4268
Open: 6pm-3am
Cuisine: Japanese yakiniku.
Price: About HK$1,200 per person without drinks and before adding service charge.
Ambience: We thought we were on the wrong floor when we stepped  out of the lift - the hall had piles of stuff so it looked like it was under renovation. The restaurant is dark and spacious with a large  area for counter seating and comfortable, roomy booths and tables. It was quiet on a weekday night.
Pros: Attentive service - they gave us new plates and chopsticks several times, and also changed the grill every time we cooked a different type of meat. The manager came over to explain about the cooking element (a special type of stone that gets white-hot) and told us how to cook the different meats (the premium Japanese beef on high heat, the other meats at medium heat).
Cons: Prices for the premium Japanese Wagyu are given per 100 grams, but the minimum order is 150 grams. We took the waitress' recommendation of ordering 100 grams per person, so our bill ended up higher than we  anticipated. The beef tripe (HK$38) was tough.
Recommended dishes: We started with a sashimi platter (HK$438, above) which was generously portioned, with thick slices of fish such as toro, hamachi and salmon, a large pile of buttery uni, several sweet prawns and fresh wasabi. The menu lists four  types of Japanese beef and we ordered two. We made the mistake of eating the most marbled and tender (and most expensive) one first, the Oomi beef  from Shiga prefecture  (HK$780 for 200 grams). The raw beef was deep red and beautifully marbled; when cooked it was incredibly tender, with a light flavour that needed just a tiny sprinkling of Japanese black salt as seasoning. Matsusaka  beef from Mie  (HK$360 for 100 grams) was also well marbled, but tougher in comparison.  Although it was only six slices of beef for each of us, the meats were so rich the seemingly small amount was almost overwhelming. The cabbage kimchee and cucumber kimchee (HK$38 each) were good for refreshing our palates. The premium Australian thick-sliced beef tongue with rock salt (HK$198) wasn't as thick as others we've tried but we appreciated its delicate texture.
What else? The menu also lists premium Australian Wagyu and premium US beef, and intriguing sounding dishes such as the Wagyu beef tongue burger (HK$78) and mini Wagyu beef with foie gras burger (HK$88).



Wako