Michelin-Starred Kyoto Chef Brings Premium Wagyu to Causeway Bay
AM730 · 1 SOURCESabout 3 hours ago1 MIN
Summary
GYU+ Bar by Miyoshi has launched at Lee Gardens Phase 1 in Causeway Bay, extending the legacy of Kyoto's Michelin-starred Niku no Shōku Miyoshi to Hong Kong. The restaurant, helmed by Executive Chef Matsuda Ayumi from Kyoto, offers a new wagyu dinner menu featuring innovative dishes that blend traditional Japanese techniques with French culinary artistry.
Key Points
- GYU+ Bar by Miyoshi opened at Units 401 & 404, 4th Floor, Lee Gardens Phase 1, 33 Hysan Avenue, Causeway Bay
- The venue draws inspiration from Niku no Shōku Miyoshi in Kyoto's Gion district, which has earned one Michelin star continuously since 2018
- Executive Chef Matsuda Ayumi, a Kyoto native, previously worked at several high-end French and Mediterranean restaurants in Japan
- Signature dishes include truffle beef broth simmered for 15 hours, wagyu sushi topped with smoked caviar, Kagoshima A5 wagyu sirloin shabu-shabu, and charcoal-grilled wagyu tenderloin
- Restaurant operates from 12:00-15:30 and 17:00-23:00 on weekdays, extending to 23:30 on Fridays and Saturdays
Why It Matters
This opening provides Hong Kong diners with access to world-class Japanese fine dining without traveling to Japan, elevating the local culinary scene and strengthening Hong Kong's position as an international gastronomic destination. The fusion of Kyoto kaiseki philosophy with French techniques represents a new direction in high-end Japanese cuisine available in the city.
This opening provides Hong Kong diners with access to world-class Japanese fine dining without traveling to Japan, elevating the local culinary scene and strengthening Hong Kong's position as an international gastronomic destination. The fusion of Kyoto kaiseki philosophy with French techniques represents a new direction in high-end Japanese cuisine available in the city.