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Sensational Yakiniku Wagyu Vanne Opens in Causeway Bay

~> Sensational Yakiniku Wagyu Vanne Opens in Causeway Bay

Wagyu Vanne by Gosango, the 3,500 sq. ft space showcases the intricacy and timelessness of Yakiniku; catering to a total of 100 guests.

The dining area is dressed in earthy tones, with natural timber, cool slate and exposed brick framing spacious leather booths, timber latticed walls. The space also includes eight private dining rooms, catering to 4 and 20 diners.

Wagyu Vanne by Gosango is the brainchild of Celebrity Chef Vanne Kuwahara, founder of Tokyo’s acclaimed “Yoroniku” restaurant Ebisu, a favourite among Japanese celebrities, and is his first Hong Kong restaurant concept.

Wagyu Vanne by Gosango will continue the relationship with Hiyama, one of Japan’s oldest and finest meat suppliers, punctuating its menus with the finest cuts of Hiyama Kuroge Wagyu.

Wagyu Vanne by Gosango is the brainchild of Celebrity Chef Vanne Kuwahara, founder of Tokyo’s acclaimed “Yoroniku” restaurant Ebisu, a favourite among Japanese celebrities, and is his first Hong Kong restaurant concept.

At Wagyu Vanne by Gosango, the accomplished chef will give a subtle but definitive Western twist to traditional Japanese grilling, with a focus on intimate service and the finest ingredients.

Professional Yakiniku consultants will guide diners through the grilling process.

Guests at Wagyu Vanne by Gosango can enjoy the special Deluxe Hiyama Wagyu Menu by Hiyama x Vanne, a ten-course tasting menu. Priced at just HK$998 per person, highlights of this exclusive affair include stunning Wagyu sushi; salt-crusted Wagyu short rib; Wagyu oxtail soup; signature Tataki Wagyu rice; Wagyu pappardelle Bolognese; daily special meat cut in “Shabu Shabu” style with shaved truffle and A5 Wagyu Chateaubriand, which is cooked in front of diners and paired with truffle potato foam. This spectacular menu is concluded with a special dessert.

Menu Chateaubriand with Truffle Potato Foam

Chef Vanne Kuwahara’s signature Hiyama A5 Wagyu sandwich served for two and made with a choice of Chateaubriand or chunk flap cut.

Alternatively, Wagyu Vanne by Gosango’s a la carte menu has something for every lover of fine beef, including Wagyu consommé; Wagyu cheek ravioli with beef-scented tea; A5 Wagyu served “Ochazuke style”; the “Hiyama’ A5 mini burger; and the ultimate comfort, the Hiyama A5 Wagyu sandwich.

Yakiniku Wagyu Vanne

1/F, Tower 535

No. 535 Jaffe Road

Causeway Bay

tel (852) 2885 0533

 

 

 

Hiyama x Vanne Tasting Menu Wagyu Toast with Hollandaise Caviar

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