Since opening its doors in late 2018, Sanwa Jo has been whetting the appetite of gourmands in Hong Kong with three traditional styles of Japanese cuisine: sushi, teppanyaki, robatayaki and Washoku. With multiple experienced chefs at the helm, Sanwa Jo combines meticulously selected seasonal ingredients with time-honoured tradition and innovation to elevate its culinary repertoire. In celebration of its first anniversary, Sanwa Jo has launched the ‘Yonezawa Gyu Chef’s Special Teppanyaki Set’, which features Yonezawa Gyu, one of Japan’s three most premium beef brands. The velvety, melt-in-your-mouth texture of the Yonezawa Gyu is complemented with choicest Japanese ingredients such as Amadai, abalone, and lobster to tantalise the most fastidious palate.
Along with Matsusaka and Kobe Gyu, Yonezawa Gyu is one of the three premium beef brands of Japan, with a cap on just 2,400 heads of cattle raised per year, hence its rarity in comparison with other Wagyu brands. Derived from a Japanese black heifer raised for 32 months (four months longer than the ordinary Wagyu cattle), Yonezawa Gyu is prized for its balanced marbeling and characteristic tenderness. The extended growth period also explains the richer content of unsaturated fatty acid, glutamic acid, glycine, and alanine, which not only lower LDL (the “bad” cholesterol), but can also enhance the intense sweetness of the beef, with its fine fat leaving a sublime aftertaste.
The Yonezawa Gyu Chef’s Special Teppanyaki Set, curated by multiple head chefs, is Sanwa Jo’s invitation to diners for the celebration of its first anniversary. Depending on the unique characteristic of different parts of the cattle, the head chefs would present the beef in the forms of sashimi, teppanyaki, and Washoku, accentuating the distinctive flavours and marbeling of Yonezawa Gyu.
In addition to Yonezawa Gyu, diners will also be served numerous seasonal seafood items, including the subtly sweet and umami-rich Amadai. The Amadai features a naturally pink-hued meat that is traditionally appreciated in the Japanese culture for its auspiciousness, and is served on festive occasions such as birthdays and the New Year. Also on the menu are the succulent lobster and abalone served in teppanyaki style, with a house-made seasoning to enhance their natural flavours.
Sanwa Jo’s Yonezawa Gyu Chef’s Special Teppanyaki Set is available from now until end of February 2020. Diners may tuck into Sanwa Jo’s signature Uni and Abalone Kamameshi, and be enthralled by the luxuriant aroma of black truffle, the silky Hokkaido uni and Japanese abalone, placed atop rice cooked in abalone broth.
Sanwa Jo honours the spirit of “ichi-go ichi-e” in our scrupulous culinary practices so as to ensure a delightful and gratifying experience for each and every of our diners and their family and friends. For reservation of one to four diners, please visit (https://sanwa-jo.com.hk/zh/online-booking). For reservation of over four diners, please email enquiry@sanwa-jo.com.hk. Diners may call to make a reservation from 3pm daily on +852 2321 0867.
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