Sukiyaki Nakagawa — Restaurant in Hong Kong Island

Before returning to Australia, I wanted to have a special lunch with my younger sister—something meaningful before parting ways again. She suggested Sukiyaki Nakagawa, a place she had visited before, and I’m so glad she brought me here.

The entire dining experience was exceptional. Warm and attentive service, and the atmosphere was calm and elegant. Absolutely perfect for a quiet, memorable meal. Each course was thoughtfully presented and given insights into the origin of the ingredients along with fascinating little details. It really helped us to fully immerse ourselves in the experience and enjoy the flavors on a deeper level.

Honestly, every dish, from how it looked to how it tasted, was pure magic. I’m still thinking about it days later. We kicked off with a trio of dainty appetizers (tender squid, sliced abalone, and a refreshing sake jelly). Then came two kinds of sashimi, paired with handcrafted soy sauce. The delicate balance of freshness and umami was truly something ordinary soy sauce could never achieve. The rich and goldren foie gras toast, followed by a zesty Japanese citrus sorbet to reset our taste buds.

The sukiyaki set featured two kinds of premium beef: A5 Oita Wagyu and A4 Satsuma Wagyu. Both were melt-in-your-mouth tender and cooked to perfection in a flavorful sauce. One of the most memorable elements was the use of Japan’s renowned Kodawari egg, served in two styles, one gently cooked into a silky custard-like texture, the other whipped eggwhite into a light cloud-like foam. Brought out a different dimension of the beef’s richness. Even the fu (丁字麩) soaked in the broth was deeply satisfying. Then came a luxurious bowl of wagyu, sea urchin, and egg over rice. The set wrapped up with miso soup, pickles, and fresh seasonal fruit. It was a perfect finale to the savory sukiyaki.

This wasn’t just a meal. It was a culinary love letter. If you’re looking for refined Japanese food with heart, soul, and a little bit of wow, go to Sukiyaki Nakagawa. And bring someone you love, or someone who owes you a...

We had the pleasure of dining at the newly opened sukiyaki specialty restaurant, “Sukiyaki Nakagawa,” located in the bustling district of Causeway Bay at CUBUS @sukiyaki.nakagawa. The restaurant is led by Master Chef Kazuyuki Itagaki, who possesses years of experience in Japanese Kaiseki cuisine with more than 25 years of experience. We opted for the exquisite ten-course menu, which featured a delightful selection of dishes. 🍴

One of the highlights was experiencing three premium wagyu beef varieties: A5 Matsusaka beef, A5 Oita beef, and A5 Hokkaido Brown Hair beef. Matsusaka beef, known for its tenderness and evenly distributed marbling, melted in our mouths with each bite. Oita beef, with over a hundred years of history, offered a rich and flavorful taste with its silky texture. Hokkaido Brown Hair beef, on the other hand, boasted a concentrated beefy flavor, with a relatively lower fat content. We still can’t forget the unforgettable “Wagyu and Uni Don” that was prepared using the Hokkaido Brown Hair beef. It was simply divine! We loved them all! 🥩

To complement the wagyu beef, the restaurant sourced “Japan’s Most Dedicated Eggs” from Hyogo Prefecture to create two distinct egg dips. Each dip had its own unique character, adding a delightful twist to the flavors of the wagyu beef. As Chef Itagaki’s background lies in Kaiseki cuisine, the appetizers he crafted were truly exquisite and delicious. We particularly fell in love with the “Japanese-style Chawanmushi,” featuring the sweet and succulent Matsuba crab, paired with a subtle touch of sakura salt. It was an absolute delight and left us fully...

Visited this Japanese resto in Causeway Bay with colleagues. . We all went for Set Aya, which included the following dishes: -Appetizer The pickled shrimp and eggplant had a pleasantly sour taste, making them appetising.

-Steamed Egg Custard with Seasonal Ingredients Topped with snow crab meat, the egg was incredibly silky and fresh, exuding a strong egg aroma.

-A5 Oita Wagyu Beef & A4 Satsuma Beef Sukiyaki (60g each) Both types of beef, utilizing the striploin part of the cow, were thickly sliced with a perfect balance of fat and meat. They literally melted in your mouth once you consumed them. Dipping them with the Japanese Number One Kodawari Egg heightened the savoury of the beef.

-Rice Served with Miso Soup & Pickles The rice sourced from Hokkaido was plump and fragrant. The vegetables from Kyoto, including tofu, mushrooms, onions and mizuna, were mixed with the flavourful sukiyaki sauce.

-Japanese Ice Cream The meal concluded with Japanese Ice Cream paired with homemade red bean paste. The ice cream contained plenty of vanilla beans, providing a rich flavour alongside the red bean paste. . We had the chance to watch Chef Itagaki cook in front of us. He explained each dish patiently and presented them delicately, creating a pleasant...