This 3,500-square-foot yakiniku (grilled meat) restaurant showcases Japanese Hiyama Wagyu and is the brainchild of celebrity chef Vanne Kuwahara, who founded the Tokyo restaurant Ebisu, a favourite haunt of Japanese celebrities.

Wagyu Vanne seats 100 guests, and is done in natural timber with lattice walls and exposed brick framing spacious leather booths. We dined in a private room that seats four and chose a seven-course tasting menu (HK$498 per person without sake).

We start with diced fresh tomatoes with a light pepper sauce and salt-crusted short ribs with salad. It was a light refreshing start to a meat-themed dining experience. The next course was two heavenly bite sized morsels, an A5 Wagyu tartare on toast with Hollandaise and caviar, followed by a divine Wagyu sushi with sea urchin – both were melt-in-the-mouth moments.

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Our server Marvis then fired up the table-top grill and cooked beef tongue, which went well with a side of spring onions and sesame. The tongue was thinner than usual beef tongue dishes and was not as chewy. Next she cooked Japanese A5 and F1 Wagyu and sirloin. The meat was succulent and tasty. Marvis explained that the staff cook for the diners as they know to cook the meat perfectly. And, each piece was delicious.