The Meat of the Matter: First there was upscale, members’ only katsu sando joint Wagyumafia. Now the Japanese brand has brought the first international branch of its yakiniku concept, Yakinikumafia, to Hong Kong.

Look & Feel: Located in Sheung Wan, Yakiniku’s look is playful and trendy. The restaurant is modelled after Copenhagen’s Kastrup International Airport right down to the special menu being displayed on an airport departures board. There’s also a chef counter and smokeless grills installed in each of the individual booths.

On the Menu: The highlight of the menu is the signature BBQ plate combo set ($480), which features three cuts of Ozaki Wagyu beef from Miyazaki — fatty, medium fatty, and lean — along with Wagyu bone broth, koshihikari rice, barbecue sauce, pickled cucumber, and daikon with yuzu. There are also add-on Wagyu plates as well as Ozaki Wagyu steaks ($680), sides, and desserts. Putting sustainable sourcing practices at the forefront, the restaurant hand-selects its meat from auction houses in Japan, purchasing whole cattle and using every part across both of its locations.

The Diplomat’s John Nugent is behind the drinks menu, which includes small-batch sakes, highballs on tap, shari (shaved ice) cocktails and the brand’s own yuzu IPA.

Great For: Meat, meat, and more meat!

FYI: Only 250 lunch and dinner reservations are available at the restaurant per month. Online bookings open on the 15th of every month for the following month.

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

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.