Beef is definitely the hero, any way they slice it at Wagyu Vanne in Causeway Bay
- High quality marbled Japanese beef is served in various cuts including a delicious steak sandwich
- The vegetables were disappointing, but with beef that good, it’s hard to care
When Wagyu Vanne first opened a few months ago, it received a lot of press for the “all senses dining” concept by chef “Vanne” Kuwahara of yakiniku (tabletop grilled beef) restaurant Ebisu Yoroniku, in Tokyo. It was very difficult to book, so I decided to wait until the hype died down.
We finally visited the restaurant, getting a table by calling just one day before. It’s a large space, but about half the seats in the main dining area were occupied.
All the meat on the à la carte section and two of the set menus (HK$798 and HK$1,098) was Hiyama A5 wagyu. The cheapest set (HK$498) served up crossbred wagyu.
We were surprised that the first dish to come was the Wagyu Vanne A5 sandwich (HK$498) – which, the menu states, is limited to 10 pieces daily.
It didn’t look that attractive when the waitress presented it – a greyish piece of meat on a plate, with a slice of toast, cut in half. She assembled it, then cut it in half to show the interior of the meat, cooked rare. It was tepid, but the buttery soft meat was delicious, and contrasted with the firmer toast.