Nikushou offers racecourse views and mouthwatering yakiniku
- At the Happy Valley eatery, the A5 Wagyu is so soft it tastes like beef ice cream – in a good way, and the home-made plum wine is not to be missed
FARE Kappou-style yakiniku.
AMBIENCE Situated in the heart of Causeway Bay, the restaurant has some great seats overlooking Happy Valley Racecourse.
COST A tasting menu costs HK$1,180, or you can select cuts of Wagyu beef from HK$388 to HK$688.
WHO TO TAK E A special someone for an intimate dinner.
TURN-ONS Kappou-style cuisine is the rung below kaiseki in the order of things. Translating as “cut and cook”, it’s a refined cuisine that brings diners close to the chef and what he or she wishes to serve. Nikushou combines yakiniku with this refined approach to offer clients more variety but also a steady procession of meat. Highlights of the tasting menu we try are the beef sashimi, with the soft and flavourful Chateaubriand whetting our appetite, and the A5 Wagyu tasting like beef ice cream – in a good way!
Before the procession of grilled meat, we enjoy a soul-warming ox-tongue stew. All grilling is done tableside by staff to ensure the best consistency; the grill is one selected by the owner that previously wasn’t sold outside Japan. Result: a strong char on the meats while fumes are virtually non-existent. The ox tongue is searing hot and crisp on the outside, soft in the centre. The highlight is the large A5 Wagyu served with egg and a bit of rice – luxurious and indulgent.
TURN-OFFS Staff constantly coming to your table to cook will interrupt conversation.
DRINKS A good whisky section, as well as home-made plum wine that is not to be missed.
Nikushou, 22/F, Zing!, 38 Yiu Wa Street, Causeway Bay, 2387 2878
