Latest news with #YakinikuSho
South China Morning Post
06-05-2025
- Entertainment
- South China Morning Post
The hottest new openings in Hong Kong (and Macau), May 4-10
Yakiniku Sho Yakiniku Sho's Japanese-Korean culinary maestro Shoji Tsugawa features his cross-cultural style of yakiniku, to inaugurate Yakiniku Sho. Photo: Yakiniku Sho Japanese-Korean culinary maestro Shoji Tsugawa is coming to Hong Kong with his cross-cultural style of yakiniku, to inaugurate Yakiniku Sho. Japanese Kuroge Wagyu beef features heavily on the menu, with rare cuts such as the misuji briand and daisankaku steak served omakase-style, alongside Korean bites like tteokbokki rice cakes and kimchi cheese steamed egg. Advertisement Shop 3, G/F, The Centrium, 60 Wyndham Street, Central Paragon Jack Byrne, manager of Paragon, in the process of making Rosas Milk Punch, topped with a gummy made from upcycled citrus. Photo: Alexander Mak The star of this cosy listening bar oozing with modernist vibes is the vintage JBL Paragon. The sound system held the title as the world's most expensive on the market when it was released in 1957. Bar manager Jack Byrne's easy-going classic twists pair perfectly with tunes from jazz legends such as Charlie Barnet and the Dave Brubeck Quartet. G/F, 41 Peel Street, Central Gourmet Pavilion Congee with lobster, baby geoduck and shredded dry squid from Michelin-recommended Yong Zuo Fish Congee at Wynn Palace's Gourmet Pavilion. Photo: Wynn Palace Wynn Palace's expansive new food hall is bringing it hard with some of the region's most exciting culinary brands, representing a cross-section of almost every cuisine in Asia, all under one roof. There's street food from Chongqing's Zhu Guang Yu Hot Pot and Michelin-recommended Yong Zuo Fish Congee, as well as high-end representation from Leela, Sushi Masa and Unagi Yondaime Kikukawa, to satisfy every craving.
South China Morning Post
01-05-2025
- Entertainment
- South China Morning Post
12 of the best new places to eat in Hong Kong, Macau in May 2025 and one to keep an eye on
May in Hong Kong is all about relaxed and casual restaurants serving comfort food and traditional fare, from Thai soup noodles and Japanese udon to marinated goose from a famed Taiwanese brand, as well as Singaporean-style chicken rice from a Lion City stalwart. Advertisement Over in Macau, there is an exciting new food hall presenting trending names and restaurants. Read on to see which new places are set to tickle your palate this May. 1. Yakiniku Sho The latest addition to Central's line-up of yakiniku , or Japanese grilled meat restaurants, specialises in tender Kuroge Wagyu beef. The restaurant features only two set menus priced at HK$790 (US$102) and HK$490 and offers full service – the staff help with the grilling. Highlights include thick-cut prime beef tongue and other selected rare cuts of beef. Shop 3, G/F, Central Plaza, 60 Wyndham Street, Central Mama Tiger Noodles serves plenty of Thai-style noodles, including Wagyu boat noodles. Photo: Mama Tiger Noodles 2. Mama Tiger Noodles The team behind the popular Wan Chai Italian restaurant Trattoria Felino are going off-piste with Mama Tiger Noodles, which brings the fiery flavours of Bangkok's street food scene to Hong Kong.
Time Out
29-04-2025
- Entertainment
- Time Out
New yakiniku restaurant opens in the heart of Central
Hong Kong has no shortage of yakiniku spots, but this newcomer is already sitting high up on our list. Sitting on Wyndham Street among the chaos of the LKF area, Yakiniku Sho brings something different to the table. It's a straightforward Japanese-Korean barbecue joint where quality Wagyu meets the soulful flavours of Korean home cooking – all at prices that won't make your wallet weep. The restaurant offers two omakase-style sets featuring the finest A5-grade Japanese Black Wagyu and a selection of rare cuts based on what's available each day. The $490 'Don't Think Yasu' set offers six premium cuts that might include anything from velvety Misuji shoulder to wine-marinated Hokkaido pork ribs, while the $790 'Don't Think Sho' adds premium touches with additions like Wagyu tartare and Hokkaido scallops draped in salmon roe. Everything's grilled right at your table – no fuss, just good meat cooked properly. What makes Yakiniku Sho different from the rest is the Korean dishes that are anything but some half-hearted fusion gimmick. Recipes were passed down from the owner's mother, including the homemade kimchi (fermented for three years), spicy tofu hotpot that comes bubbling to your table, and traditional Korean-style steamed egg stuffed with crab meat. They've also got a decent range of sake with pairings chosen to complement both the rich beef and the bolder Korean flavours. While the sets are the stars, à la carte options like the Yaki-Sabu (A5 sirloin with signature sauce) and the gomtang oxtail soup are worth the calories. And their sea salt caramel soft serve is the kind of simple-but-perfect ending this meal deserves.
