Beef Up: Opened last summer in Causeway Bay’s Crowne Plaza hotel, Marble is an elegant, mysterious Japanese and French kappo restaurant that serves up excellent meat and seafood dishes.

Look & Feel: The restaurant is hidden behind a sleek, discreet black and gold entrance on the first floor of the Crowne Plaza hotel. The door slides open to reveal a stylish bar area. There are also two private dining rooms, which can be combined into one larger room, with lovely green views that’ll make you think you’re miles away from the city.

On the Menu: If you’ve never heard of kappo cuisine, it’s part kaiseki omakase, a multi-course meal that’s decided on by the chef, and part izakaya-style, where small plates are shared along with drinks. Multi-course set menus are available for both lunch and dinner, with the dinner offerings going up to 10 courses. Certain dishes — such as the popular beef sandwich — are available a la carte. Beef is all the rage here, particularly Australian and Japanese Wagyu, and there are some pretty impressive seafood dishes on offer, as well.

Jeng: We’re still dreaming of the beef sandwich, a succulent combo of Kagoshima sirloin, toasted shallots, miso sauce and sweet milk bread. It might sound deceptively simple, but it’s a seductive combination. The amadai fish two ways — deep-fried and steamed simultaneously in a complex technique that leads to soft meat and crispy skin — is not to be missed, either.

Not So Jeng: We found the mains overshadowed the start and end of the meal by a fair amount. Diners Current Pagewho aren’t all about the beef might find themselves a little pressed for choice.

Great For: Executive power lunches.

FYI: Marble is the only restaurant in Hong Kong that serves Ozaki beef, a special variety of Japanese Wagyu beef that’s named after the farm in Miyazaki that supplies it rather than the prefecture.

Check out Hong Kong’s newest restaurants and bars here.

This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.