Business travellers looking for a refined dining experience for their next corporate gathering need look no further than Hong Kong’s newest hotspot, Wagyu Vanne, home to coveted beef cuts and timeless Yakiniku cooking.
Following the lauded opening of J POT, an east-meets-west hotpot concept, Gosango – a new gastronomic destination housed within Causeway Bay’s iconic Tower 535 – has opened the doors of Wagyu Vanne by Gosango, a sophisticated multi-sensory dining experience where coveted Japanese Hiyama Kuroge Wagyu beef is the star of the show.
The 3,500 sq. ft space showcases the intricacy and timelessness of Yakiniku, traditional grill cooking in which the quality of ingredients is fundamental. 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. Gosango restaurants, including the newly-opened J POT, will offer meat lovers the first chance to try this delectable beef in Hong Kong.
A Leading Talent in the Kitchen
Renowned for its fine grain and superb marbling, Kuroge Wagyu is the benchmark for luxury and boasts a rich flavour and intense aroma that lends itself perfectly to this refined grilling technique. The new Yakiniku restaurant will be helmed by 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.
Intimate and Contemporary
Intimate and discrete, Wagyu Vanne by Gosango’s interiors are perfect for intimate corporate entertaining and include frosted glass screens inspired by traditional Japanese shōji, which divide the space into a variety of sections catering to a total of 100 guests.
A sense of pageantry is created as guests arrive and are welcomed by a glass display wall showcasing cuts of Hiyama Wagyu beef being prepared. Beyond, 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.
Contemporary Dining Inspired by Tradition
This intimate dining atmosphere is the canvas on which chef Kuwahara, who will tap into his extensive experience both in the kitchen and at the DJ turntables, to create an unapologetically contemporary dining experience that remains steeped in tradition. Originally a DJ, Kuwahara established Tokyo club Fai Aoyama; his track Cha-Ka-Too, won him acclaim at Ibiza’s Café Del Mar.
However, chef Kuwahara’s passions still lie in the kitchen, and he opened several Yakiniku concepts in Japan, including Yoroniku in Minami-Aoyama in 2007, which was heralded for its service levels. This venue was later followed by Yoroniku branches in Bangkok, Ebisu in Taipei, with the brand receiving gold in the annual Tabelog Awards and earning 7th place in this year’s OAD Top 100 Japanese Restaurants list. Maintaining his passion for music, chef Kuwahara will also curate Wagyu Vanne by Gosango’s music program, which will include some of his own tracks.
Japanese, With a Twist
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. In addition to signature Kuwahara dishes, guests at Wagyu Vanne by Gosango can enjoy dishes created specifically for Gosango as part of both the a la carte and set menus.
This includes the special Deluxe Hiyama Wagyu Menu by Hiyama x Vanne, a multiple-course tasting menu. 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 special dessert including the choice of traditional Japanese shaved ice with green tea or salted egg custard topping.
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, served for two and made with a choice of Chateaubriand or chunk flap cut. These dishes are complemented by Hiyama A5 Wagyu cuts that guests can cook on the Yakiniku grill in one of the city’s most intriguing and refined dining experiences of the year.
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