High steaks at 298 Nikuya Room, where the Wagyu sirloin is a cut above the rest
- The cosy restaurant is the perfect place for carnivores looking for a hedonistic meat-filled experience
FARE Premium cuts of Wagyu from Kagoshima and Gunma prefectures.
AMBIENCE Cosy dining room with plenty of booths and small private rooms, great for small gatherings.
COST Omakase is HK$1,000 per person; à la carte meats range from HK$85 to HK$340.
WHO TO BRIN G A few friends or family to hedonistically indulge in a lot of meat.
TURN-ONS Salad is recommended to intersperse with the meats. This is a great start as the seasoning is perfect; we are told the kitchen staff hand-spin the lettuce to get rid of excess liquid and make it crunchy. Our first meat is Wagyu sirloin-wrapped uni, and the beef is so soft the consistency matches the sea urchin within. Most restaurants specialise in thick-cut ox tongue, but the chef’s creativity shines through with the onion-style ox tongue – the cut is sliced paper-thin, lengthwise, grilled and wrapped around chopped onions. The texture is a new experience and the thinness of the tongue avoids the gaminess of the cut.
Other highlights are the Wagyu sirloin from Gunma that has less fat in its marbling but twice the beefy flavour, producing a soft bite with just a little chewiness for the aromas to linger. The sliced oyster blade yaki shabu in egg yolk is a rich and indulgent experience; such a speciality cut is reserved for just grilling, and is dipped in sweet egg sauce to elevate the experience.
TURN-OFFS Though yakiniku is an influence from Korea, menu items such as bibimbap are confusing.
DRINKS There’s a good-sized red wine selection and a sake list with a helpful chart.
298 Nikuya Room, 2/F, Pearl Oriental House, 60 Stanley St, Central, 3568 9298
