Though Wagyu literally translates to “Japanese beef”, the globally revered label for the meat comes from any one of four specific breeds of cattle. Wagyu’s signature is its intricately and abundantly fat-marbled cuts that result in an unparalleled richness and astonishing buttery mouthfeel. Hongkongers have a fervent love for Japanese cuisine, so it is small wonder that the city is teeming with places to enjoy Wagyu. These are our favourite places to indulge in some juicy cuts. The ‘Rolls-Royce of beef’: why is Wagyu so popular in Hong Kong? 1. Yakiniku Jumbo It’s a foolproof, hands-on Wagyu experience at Yakiniku Jumbo as the Tokyo-borne concept imports A5 Kuroge from its home country, chilled to ensure tenderness is not lost. The venue is polished and upscale, and its offerings range from the entry-level 10 cut set at HK$690 (US$88) to HK$980 for the A5 Kuroge. The signature “noharayaki” – a Wagyu sirloin slice marinated in tare sauce and dipped into egg yolk – only serves to take the already-incredible flavour of Wagyu to its absolute peak. Shop 302, 3/F, Man Yee Building, 60-68 Des Voeux Road Central, Central 2. Fireside For fans of the grill, Fireside cooks seasonal seafood, produce and meat over an open grill to evoke a rustic experience in the heart of Central. On offer are the ideally balanced Mayura Station “chocolate-fed” Australian Wagyu OP rib, Australian Blackmore Wagyu cut and a Rubia Gallega “Buey” six-year-old ox. For seafood lovers, the carabinero scarlet cardinal prawn flambadou in beef fat results in a creamy seafood flavour that’s tough to top. 5/F, H Code, 45 Pottinger Street, Central 3. Porterhouse With new executive chef Robert Zorzoli arriving this past summer, the Lan Kwai Fong staple looks to turn heads by sticking to its roots. In addition to the “full-blood Wagyu” Mayura steak, there is also the M7 tenderloin from Westholme, Australia and Wagyu rib-eye cuts from Carrara, New Zealand and Nagospharma, Japan. As a palate cleanser, Porterhouse also does a Hokkaido scallop with a yuzu and orange zest. The perfect casual steak night to line the gut before prowling D’Aguilar and Soho. 7/F, California Tower, 30-36 D’Aguilar Street, Central White truffles in Asia: chefs putting a regional spin on the pricey delicacy 4. Quality Goods Club The decadence of the 1980s comes to life at Quality Goods Club. In addition to killer atmosphere, music and other food, its Wagyu bavette steak stands out at a very reasonable HK$288 accompanied by bone marrow, alongside other mains such as a sea bass meunière (HK$268) and a porcini lasagne (HK$258). There are also Rockefeller oysters and half roast chicken with “secret stuffing” and house-blended chimichurri, along with QGC’s arguably more famous cocktail menu and bar staff. B/F, On Lok House, 39-43 Hollywood Road, Central 5. Mikura by City’Super Having sold countless quality Japanese foods and snacks over the years, City’Super recently launched its first-ever Japanese restaurant. Mikura by City’Super offers high-quality natural ingredients that are crafted into healthy dishes and Japanese-style hot pots, which are then expertly paired with regional sake. However, star of the show is the exclusive arrival in Hong Kong of genuine Matsusaka beef, one of Japan’s most revered and expensive types of beef that is fattened for as long as 39 to 42.5 months. Until January 31, 2023, Mikura by City’Super is serving a decadent A5-grade Matsusaka beef-themed menu. Highlights include Matsusaka beef shabu shabu (HK$1,088), served with Kayanoya dashi soup, Matsusaka beef shioyaki (HK$388), and a Matsusaka beef oyster roll (HK$388) that showcases the highly marbled oyster blade cut from the cow’s shoulder. 3/F, Sugar+, 31 Sugar Street, Causeway Bay Greener gastronomy: how Hong Kong fine dining finally embraced sustainability 6. Miyazaki Niku Honpo It’s never one-too-many yakiniku experiences when Miyazaki Niku Honpo brings its first overseas branch and Ouka Wagyu Farm imports to the fragrant harbour for all-you-can-eat consumption. Packages range from HK$598 for Kyushi A5 semi-AYCE and 60-option menu for sides, to HK$998 for the signature Miyazaki A5 Ouka Wagyu. The chain also proudly presents more underrated beef parts such as offal, liver and intestine which keeps the dining experience texturally and flavourfully surprising and fresh. 6/F, Sugar+, 25-36 Sugar Street, Causeway Bay 7. Bifteck The French-Japanese steakhouse modernises the steakhouse concept with its Soirée Gastronomique au Bifteck menu. It starts off with an A5 Japanese Wagyu and seafood antipasto combo, featuring an expertly seared Wagyu tataki that pairs perfectly with the accompanying oyster. Tempura tenderloin in tonkatsu sauce joins forces with sweet salmon roe and the sirloin carpaccio encases a Hokkaido scallop and includes Kristal caviar as part of a flurry of surf-and-turf goodness at the highest level. 23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai Want more stories like this? Follow STYLE on Facebook , Instagram , YouTube and Twitter .