Sukiyaki Isekuma is set to open in Minden Avenue in the heart of Tsim Sha Tsui tomorrow, presenting an elevated take on family-favourite sukiyaki that folds the sweet-savoury simmering beef hot-pot tradition into an eclectic omakase-style dining experience. Arriving in Hong Kong from Japan with the finest, well-marbled beef and his own special sukiyaki sauce recipe, Head Chef Koichi Kuga adopts a multi-sensory approach with an innovative twist, transforming sukiyaki into a more contemporary statement while maintaining its inviting, wholesome vibe.
Sukiyaki Isekuma embraces the best of both the subtler Kansai sukiyaki style – which originated in the late Edo period in Kobe, Hyogo Prefecture, and blossomed during the Meiji era as meat-eating become more widespread – and the stronger flavours that subsequently evolved in the Kanto region to the east. In a nod to the storied history of sukiyaki, the restaurant is named for Japan’s first sukiyaki eatery, Isekuma, which opened in Yokohama in 1862, where the gyunabe (beef hotpot) morphed into the sweeter sukiyaki pot. Sukiyaki Isekuma promises to deliver on the sacred traditions of the culinary tradition while instilling modern luxury.
Chef Kuga, a 39-year-old native of Itoshima, Fukuoka, was drawn to sukiyaki for its links to family and tradition; as a child he was influenced by visits to his family’s washoku eatery in Sasebo, Nagasaki Prefecture. His two-decade career led him from five-star hotels in Yamaguchi and Nagasaki before embarking on his first foray abroad.
“Sukiyaki is not just a traditional dish, it is an art and a lived experience,” says Head Chef Koichi Kuga. “Cooking to me is creating joy and warmth for people, and bringing pleasure for all five senses. The multi-sensory approach I take at Sukiyaki Isekuma is something personal and unique. My goal is to enhance the art of sukiyaki, so the family tradition is celebrated and elevated to its rightful place as one of the best Japanese dining experiences for everyone to enjoy.”
Dinner is a choice between the sumptuous Sukiyaki Isekuma 6-course Dinner Sukiyaki Set (HK$680 per person) which spans 3 appetisers, A4 Wagyu Beef Sukiyaki (a slice of Olive-gyu and Kyoto Himegyu with 7 types of seasonal vegetables), rice, a specialty steamed dish and dessert; and an omakase-style indulgence with the Sukiyaki Isekuma 9-course Dinner Omakase Set (HK$1,380 per person, 2-day advance order required), a spectacular feast of 5 appetisers, seasonal sashimi, decadent wagyu sukiyaki, an array of house specialities according to freshness and availability, rice and dessert.
The premium wagyu featured in the menus comprise both Olive-gyu from Kawaga and Kyoto Himegyu. Home to just 1,700 premium Japanese Black Sanuki cattle, Shodoshima Island in Kawaga Prefecture is famed for its olive groves where fruit fatten the cows for beef of rich, tender texture, elevated yellow fat content and a slightly nutty taste. Kyoto Himegyu, meanwhile, comes from the female cows of a ranch in Ayabe City, Kyoto Prefecture, where individual attention, mineral-rich well water and concentrated feed yield lean, sweet, melt-in-the-mouth meat with a lovely fatty consistency.
As well as Olive-gyu and Kyoto Himegyu, Chef Kuga may feature seasonal and rare slices of wagyu to surprise diners enjoying the omakase dinner set, such as the award-winning A5 Namiki Wagyu from pure-bred Japanese black cattle raised with love at the Kaneko Farm in Aomori – available in limited quantity, the tender beef with delicious fatty flavour is perfect for sukiyaki.
Sukiyaki Isekuma’s extraordinary sukiyaki experience comes with an array of vegetables, all sourced from Japan according to the season, providing a light, healthy contrast to the richness of the meat. Spring specialities include the super-sweet Amela tomatoes of Shizuoka, bamboo shoots from Kagoshima, Romanesco grown in Aichi, and Yamaguchi white asparagus.
There are two special egg dips featuring eggs from Yamaguchi, with the fluffy egg meringue dip a unique must-try. A line-up of 4 condiments – Shima togarashi (Okinawan chilli pepper), yuzu, wasabi and black truffle from Italy – as well as grilled seaweed also impart fun and variety to the dipping and seasoning ritual.
A duo of rice specialities, Konbu Steamed Rice & Steamed Rice with Simmered Egg, highlights the culinary team’s impeccable attention to detail. The two rice types – Hokkaido’s best Yumepirika, and Hiyoku Mochi glutinous rice cultivated in Saga – bring textural contrast and are cooked with Hokkaido Hidaka dashi konbu to impart a distinctive kelp flavour.
Kagawa Olive-gyu Ribeye (HK$158, 65g) and Sirloin (HK$168, 65g), and Kyoto Himegyu Ribeye (HK$148, 65g) and Sirloin (HK$158, 65g) can be enjoyed as add-ons to the set menus, along with Australian Wagyu Tongue (HK$138). Those enjoying the Sukiyaki dinner set can upgrade with Wagyu Tataki (HK$268), Sukiyaki Wagyu & Uni Roll (HK$288) and Steamed Tokkuri Mushi Style (HK$188). Silky smooth Hokkaido Yongenton Pork Shoulder Loin (HK$138), a superior cross of four pig breeds, and Tokushima’s healthy, sudachi fruit-fed Awa Sudachi Chicken Thigh (HK$78) provide other meaty attractions. Seasonal Sashimi (HK$268) brings light delight.
Four lunch sets offer plenty of options for midday dining on beef and other prime meat. The Sukiyaki Isekuma 5-course Lunch Sukiyaki Set (HK$480 per person) spans 2 appetisers, A4 Wagyu Beef Sukiyaki (a slice of Olive-gyu and Kyoto Himegyu with 5 types of seasonal vegetables), steamed egg custard, rice, pickled vegetables and dessert. The Hokkaido Yongenton Pork Sukiyaki Set (HK$380) and Awa Sudachi Chicken Sukiyaki Set (HK$280) are served with the same seasonal vegetable platter and accompaniments. A more elaborate lunch is available with the Sukiyaki Isekuma 8-course Lunch Omakase Set (HK$880 per person) comprising 5 appetisers, seasonal sashimi, signature sukiyaki, a variety of house specialities, a steamed dish and dessert.
Chef Kuga’s culinary creativity is ably supported by Sous Chef Ayumi Matsuda, who as an expert sommelier qualified by the Japan Sommelier Association also selects enticing wines and sake for pairing with sukiyaki – including the rich red berry and spice aromas of Suntory Shiojiri Muscat Bailey A (HK$980) and Suntory Japan Premium Koshu (HK$680), a mellow white wine of the indigenous Japanese grape.
Sukiyaki presentation in authentic retro-style Nambu ironware pots from Iwate Prefecture adds to the artisanal appeal while enhancing even cooking through uniform heat circulation. Plates and bowls are exclusively sourced from Sensei Pottery Kiln Kanemon in Imari, Japan, known for its indigo Nabeshima porcelain.
“We are excited to bring this much-loved and iconic Japanese culinary experience to Hong Kong in an artful, elevated style that will appeal to the sophisticated palates of local diners,” says Mr Eric Ting, Founder of Sukiyaki Isekuma. “Having Head Chef Kochi Kuga and Sous Chef and Sommelier Ayumi Matsuda join hands to reimagine traditional sukiyaki culture for a one-of-a-kind dining experience is our unique vision for Sukiyaki Isekuma.”
Guarded by pale-green noren, a wood-framed entrance nods to traditional minken architecture and leads into a cosy 800 sq. ft space seating just 22 people – 14 at the bar dining counter and 8 at tables within 3 booths. Bedecked in quintessentially Japanese minimalist style, the pale wood furnishing and fixtures emanate a sense of calm, yet close interaction with the chef and the sukiyaki cooking spectacle foster an ambience of eclectic and inviting relaxation rather than formal serenity.
Sukiyaki Isekuma is located at G13, Harbour Pinnacle, 8 Minden Avenue, Tsim Sha Tsui, Kowloon, Hong Kong. It opens from 12 noon to 2:30 p.m. for lunch and 6 p.m. to 10:30 p.m. for dinner from Monday to Saturday (closed on Sunday).
For more information, please visit www.sukiyakiisekuma.com; for reservations or enquiries, please email info@sukiyakiisekuma.com, Whatsapp (852) 9865-9186 or call (852) 2109-1155.
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