Hisato Hamada is Bringing the Wagyujiskan Experience to Hong Kong

Hisato Hamada is Bringing the Wagyujiskan Experience to Hong Kong

Co-founder of cult wagyu brand Wagyumafia, Hisato Hamada, will be bringing his one-of-a-kind Wagyujiskan experience to Yakinikumafia Hong Kong.

Inspired by Jingisukan, the famous Hokkaido regional style of grilling mutton, Chef Hisato has developed alongside Yuki Precision, one of Japan’s leaders in manufacturing precision parts for aerospace, a custom one-of-a-kind grill for Wagyujiskan. In addition to mutton, Yakinikumafia will also be offering Ozaki beef including rare cuts of Chuck Eye Steak, Chuck Short Rib and Sebon.

Two members of the kitchen team holding holding plates with uncooked cuts of meat

Wagyujiskan Menu
The first part of the Wagyujiskan experience begins by preparing the state-of-the-art grill for yakiniku by buttering it with Ozaki back fat alongside beansprouts and cabbage. Yakinikumafia categorises its beef into fatty, medium and lean, allowing for marbling preference.

People having fun cooking meat on the grill

“We recommend guests to yakiniku medium or lean meat at this stage”, says Chef Yohei Yamamoto, Head Chef of Wagyumafia Hong Kong. “We intentionally served without any seasoning or marinade, allowing its natural flavours to shine. For seasoning, use our Wagyusco.” In addition to the three flavours of Wagyusco (original, yuzu & extra hot), Wagyumafia salt, pepper and our Wagyujiskan sauce can enhance the taste.

A member of the team holding a wooden tray stacked with fresh vegetables

In addition to the beansprouts and cabbage, arriving directly from Japan and complimenting the experience will be a wide range of mushrooms and greens. In addition, Green Asparagus and Zucchini are also perfect for yakiniku. “We are bringing everything from Japan, all the vegetables, broths, pans and of course the meat,” said Chef Yamamoto.

The second part of the Wagyujiskan experience is the shabu-shabu. Guests can choose from two broths (湯底), Wagyujiskan Broth or a MALA Spicy version. “Hong Kong loves to hotpot.” Hisato laments. The green leafy vegetables and mushrooms are perfect for Hinabe.” Diners are welcome to finish the experience with either ramen or Koshihikari rice– making a risotto with flavoursome wagyu bone soup to enjoy the ultimate pleasure.

A closeup of a person using the grill to cook meats and vegetables

THE Wagyujiskan Grill
Hisato approached Masato Otsubo, CEO of Yuki Precision, the high-precision aerospace parts manufacturer who designed Wagyumafia’s bespoke LP vinyl player, to work with him on developing the Wagyujiskan GRILL.

“It became the perfect opportunity for us to design and integrate parts of rocket-making into our cookware,” Hisato explains. “Not only to establish Wagyumafia’s first Wagyujiskan restaurant but to be the most precise and sophisticated pan for the occasion”. Working closely with the Yuki Precision team on nearly forty iterations, the seamless pan is finished with a micro pinning surface, ensuring each ingredient is cooked with precise evenness and is particularly optimised for non-stick cooking and grilling.

The shape of the Wagyujiskan Grill is uniquely designed, so the umami from the yakiniku is caught by the vegetables that have been cooking alongside. The juices from the wagyu sauté the vegetables and give them flavour. Yakinikumafia Hong Kong currently has two versions of the grill, including the US$4,000 per piece prototype available for guests to use.

Yakinikumafia Hong Kong

  • Address: 2/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan
  • Opening Hours: Tuesday to Thursday | Dinner 6:00 pm – 10:00 pm
    Friday to Sunday | Lunch 12:00 noon – 3:00 pm ; Dinner 6:00 pm – 10:00 pm

Website: www.yakinikumafia.hk.

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Hisato Hamada is Bringing the Wagyujiskan Experience to Hong KongHisato Hamada is Bringing the Wagyujiskan Experience to Hong Kong 2

Natasha Godbold

Creative Director / Writer

Natasha is a co-founder of Luxurious Magazine® and has undertaken the role of Creative Director. She is a keen photographer and regularly accompanies Paul on hotel and restaurant reviews. Born in Moscow, Natasha like her husband Paul has experienced living in multiple countries around the world. She is bi-lingual and has degrees in English Language and English Literature. Natasha covers all aspect of the luxury industry in her work. Her hobbies include health and fitness, culture and learning about nature and animal welfare.

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