Ad Category Above Title [D:1440×400 M:1440×400]

gafencu Shop

gafencu  app

Ad Category Sidebar [D:300×300 M:300×300]

Ad Video Category Above Title


<p>Wagyu joint Gyu+ Bar by Miyoshi treats wagyu like a whole cast of characters, and lets you meet them one by one, through sashimi, sushi, consommé, shabu-shabu and the wood fire.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>The backstory is irresistible. ‘By Miyoshi’ is an edible heirloom from Niku no Takumi Miyoshi, the acclaimed wagyu kaiseki spot in Gion, Kyoto. Founding chef Tsutomu Ito, rather than thinking of wagyu as prized steak, started asking a better question: what happens when you apply the right techniques to different cuts to tease out their umami, sweetness, aroma and texture? That obsession has landed at Lee Gardens, translated into something more contemporary, more approachable, and (thankfully) a little less intimidating than the word ‘kaiseki’ can sometimes sound.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Gyu+ Bar by Miyoshi’s multi-course Wagyu Experience begins with Truffle Beef Wine, a concentrated beef-only consommé slow-simmered for more than 15 hours, served in a wine glass. It’s rich, luxurious and oddly clean in its focus, as though the kitchen filtered out everything except the point of the dish.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-795x1024.jpg" alt="" class="wp-image-92730" width="596" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-795x1024.jpg 795w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-217x280.jpg 217w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-768x989.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-1193x1536.jpg 1193w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-1591x2048.jpg 1591w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-200x257.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-800x1030.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Beef-Wine-scaled.jpg 1988w" sizes="(max-width: 596px) 100vw, 596px" /><figcaption class="wp-element-caption">Truffle Beef Wine</figcaption></figure></div>


<p>Wagyu Sashimi uses thin slices of Kagoshima A5 ichibo (rump cap), a cut that’s naturally leaner yet still carries A5 marbling with enough grace to land somewhere between meat and butter.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-1024x737.jpg" alt="" class="wp-image-92731" width="768" height="553" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-1024x737.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-389x280.jpg 389w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-768x553.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-1536x1106.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-2048x1475.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-200x144.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sashimi_2-800x576.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Wagyu Sashimi</figcaption></figure></div>


<p>Taking a page from Kyoto while letting Hong Kong have fun, Wagyu Sushi Miyoshi Style finds the wagyu lightly seared, finely chopped, topped with seasonal seafood and caviar, then delicately smoked over lychee wood. The lychee-wood smoke is subtle, more perfume than fire, and it gives the caviar a faintly sweet hush.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-806x1024.jpg" alt="" class="wp-image-92732" width="605" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-806x1024.jpg 806w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-220x280.jpg 220w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-768x976.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-1209x1536.jpg 1209w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-1612x2048.jpg 1612w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-200x254.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-800x1016.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Sushi-Miyoshi-Style_3-scaled.jpg 2015w" sizes="(max-width: 605px) 100vw, 605px" /><figcaption class="wp-element-caption">Wagyu Sushi Miyoshi Style</figcaption></figure></div>


<p>Between bolder flavours, there’s a yuzu and tarragon palate cleanser, which is bright, fragrant, and just spicy enough to wake you up for shabu-shabu: Kagoshima A5 wagyu sirloin, paired with wood-fired Akanasu eggplant from Kumamoto and sesame ponzu. The aubergine brings roasted bittersweet depth, while the ponzu adds a clean tang that keeps the wagyu feeling alive rather than heavy.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-824x1024.jpg" alt="" class="wp-image-92736" width="618" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-824x1024.jpg 824w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-225x280.jpg 225w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-768x954.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-1237x1536.jpg 1237w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-1649x2048.jpg 1649w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-200x248.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump-800x994.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Truffle-Wagyu-Rump.jpg 1785w" sizes="(max-width: 618px) 100vw, 618px" /><figcaption class="wp-element-caption">Truffle Wagyu Rump</figcaption></figure></div>


<p>The hearty main of Wagyu Tenderloin is wood-fired and served deliberately without sauce. The beef’s umami is front and centre, and the house condiments of red-wine salt, wasabi, salt-cured black pepper and hishio (a traditional fermented seasoning) layer rather than overwhelm.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-810x1024.jpg" alt="" class="wp-image-92733" width="608" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-810x1024.jpg 810w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-221x280.jpg 221w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-768x971.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-1215x1536.jpg 1215w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-1619x2048.jpg 1619w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-200x253.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-800x1012.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-Tenderloin_2-scaled.jpg 2024w" sizes="(max-width: 608px) 100vw, 608px" /><figcaption class="wp-element-caption">Wagyu Tenderloin</figcaption></figure></div>


<p>The wood fire shows up in the supporting cast, too. An appetiser of Japanese-style steamed abalone is braised gently in its broth for three hours, rested overnight, then lightly smoked, served chilled and finished with yuzu pepper beurre blanc, a refined French interpretation that still respects the abalone’s delicate rhythm.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-1024x733.jpg" alt="" class="wp-image-92729" width="768" height="550" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-1024x733.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-391x280.jpg 391w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-768x549.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-1536x1099.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-2048x1465.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-200x143.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Japanese-Style-Steam-Abalone_1-800x572.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Japanese Style Steam Abalone</figcaption></figure></div>


<p>The restaurant’s philosophy stems from Ito’s rule of respecting the cut rather than worshipping marbling. His cooking method is determined by tasting the meat raw first to sense natural aroma, sweetness and texture, then testing how soy and dashi flavour interactions bloom with heat. Flexibility, he insists, isn’t inconsistency; it’s choosing the method that best reveals each cut’s character. Even his wood-fire logic is specific: gentle heat, better moisture retention, fewer harsh, bitter notes, and a smoke aroma that draws out sweetness instead of masking the beef.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-1024x741.jpg" alt="" class="wp-image-92738" width="768" height="556" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-1024x741.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-387x280.jpg 387w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-768x556.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-1536x1112.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-200x145.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki-800x579.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Sukiyaki.jpg 1590w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption">Sukiyaki</figcaption></figure></div>


<p>Day-to-day success ‘by Miyoshi’ is serving customers the food Ito finds most delicious, watching their genuine delight, and seeing that feeling spread outwards. Professionally, he measures it by customer reaction, because at this price point the experience has to be worth the cost, and he wants diners to return.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-791x1024.jpg" alt="" class="wp-image-92739" width="593" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-791x1024.jpg 791w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-216x280.jpg 216w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-768x994.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-1187x1536.jpg 1187w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-1582x2048.jpg 1582w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-200x259.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-800x1036.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/Wagyu-tataki-scaled.jpg 1978w" sizes="(max-width: 593px) 100vw, 593px" /><figcaption class="wp-element-caption">Wagyu tataki</figcaption></figure></div>


<p>He describes happiness as something that happens both in the making and in the reaction: he loves encountering delectable food he’s never tasted before, and then translating that emotion into dishes. The joy, he says, is the instant feedback, especially when you cook and serve across the counter.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-814x1024.jpg" alt="" class="wp-image-92735" width="611" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-814x1024.jpg 814w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-223x280.jpg 223w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-768x966.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-1221x1536.jpg 1221w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-1628x2048.jpg 1628w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-200x252.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-800x1006.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2026/10/White-Rice-Egg-Yolk-Shio-Kombu_3-1-scaled.jpg 2035w" sizes="(max-width: 611px) 100vw, 611px" /><figcaption class="wp-element-caption">White Rice &amp; Egg Yolk, Shio Kombu</figcaption></figure></div>


<p>The Wagyu Experience closes with Sagabiyori pot rice enriched by soy-marinated egg yolk and pickles, and Kyoto white miso soup, comforting, sweet and savoury in balance. The dessert is a passion-fruit pavlova with light meringue and bright fruit acidity, like a playful goodbye after a serious conversation.</p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p><em><strong>Gyu+ Bar by Miyoshi</strong>, Shop 401-404, 4/F, Lee Garden One, 33 Hysan Avenue, Causeway Bay, Hong Kong.</em>  <strong> <em>Tel:</em></strong><em> 2116 0593. gyubar.com.hk</em></p>



<div style="height:15px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Text: Joseff Musa&nbsp;&nbsp;&nbsp; Photos: Gyu+ Bar by Miyoshi</p>


Cuts to Chase: Gyu+ Bar by Miyoshi delivers wagyu you can feel, not just taste

gyu bar by miyoshi

Sea. Land. Sky with LYC: Something special is happening on Lantau this November.

Traders’ Winds: 10 high-performance timepieces suiting high-powered financiers for whom every second counts

And So to Bed: Those in search of duvet decadence will find comfort in these bespoke boudoirs

The Dad Next door: How Matt Damon, titular hero of The Odyssey, conquered Hollywood without letting it conquer him

Tag: gyu bar by miyoshi

Blog Section

Cuts to Chase: Gyu+ Bar by Miyoshi delivers wagyu you can feel, not just taste