Hiyama: why a single bite alone is worth a visit to this Michelin-star restaurant in Harbour City
- The famed establishment has received a coveted star for nine years in a row
Connoisseurs of beef know that Hiyama Wagyu is some of the most esteemed meat in Japan. First founded as butcher and meat supplier in 1912, Hiyama in Tokyo added a restaurant to its premises in 1928, specialising in sukiyaki – a style of slow-cooking ingredients in a mixture of soy sauce, sugar and mirin wine. The famed establishment has received a Michelin star for nine years in a row.
The entrance and corridor leading to the dining room are lined with bamboo, emanating serenity and calming your mood as you are met by incredible views of Victoria Harbour when you are seated.
We indulge in the five-course take set menu (HK$888), and our favourites of the evening include the Wagyu spring rolls with shiso leaf on the starter platter. Filled with meaty goodness, the hints of shiso balance the richness and provide a pleasant floral aftertaste.
We enjoyed the trio of sushi that came next. The trick with beef sushi is that prime produce must be used; otherwise, you are left with chewy beef after the rice has long dissolved in your mouth. Our favourite of the three was the seared beef sashimi, where the bite was clean and the char brought out the buttery flavour of the fat.
Finally, the piece de resistance was the sukiyaki Hiyama A5 Wagyu. Cooked by experts at a sukiyaki station, the first piece of premium beef arrived drenched in the sweet sauce amid a small bowl of egg wash. We loved the consistency of the beef, so smooth it had the softness of custard – a testament to a perfect fat-to-meat ratio. A single bite alone is worth a visit to Hiyama.
Hiyama, Shop OTE302, 3/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, 2885 3203