HOT TABLES 港飲港食

2/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan Rare Cut

Known for its unrivalled marbled texture and flavour, wagyu beef is increasingly featured in premium dinner menus in cuisines across the world. But the chance to indulge in a meal that serves only wagyu beef, and from different cuts, is an altogether different and enticing prospect. Dining group Wagyumafia, hailing from Tokyo, offers just that, and we were delighted to visit their recently opened Yakinikumafia restaurant for an omakase meal.

Wagyumafia was founded by chef-owner and selftaught wagyu expert Hisato Hamada and entrepreneur Takafumi Horie. The duo launched its membersonly restaurant, Wagyumafia Progressive Kaiseki, in Tokyo in 2016; the restaurant serves Japanese wagyu sourced from farmers from the highly prized Osaka region. In 2018, it opened Wagyumafia in Hong Kong, specialising in premium wagyu beef. Then earlier this year, the group opened Yakinikumafia by Wagyumafia here, a sister restaurant that also specialises in wagyu beef menus, and the chain’s first outlet outside Japan.

Yakinikumafia serves not only prime cuts of wagyu beef, but also rare cuts not usually available in restaurants. According to Wagyumafia, entire whole carcasses are brought to Hong Kong straight from auction houses in Japan for use across all Wagyumafia restaurants to ensure quality consistency. Then, cutting-edge butchering techniques are used to create rare cuts, ensuring all parts of the cow, including offal and bones, are consumed.

We were there for the omakase menu. The spacious restaurant was open, bright and welcoming. Its airport theme pays homage to Copenhagen’s Kastrup International Airport, which was frequently visited by Hamada. A large standing communal chef counter dominates the dining area, complemented by cosy individual booths. BBQ Combo Set

Yakinikumafia

上環荷李活道233號荷李活商業中 心2樓202號鋪

3105 1250

Every Bit of Wagyu Beef Counts at Yakinikumafia

Yakinikumafia 每一塊和牛都是精品

This month we visit a Japanese wagyu beef specialty restaurant for an immersive all-beef dining experience. 本月，我們打卡了一家日本和牛餐廳，沉浸式體驗全和牛美食。

yakinikumafia.hk/en/home

尾崎和牛 稀有部位

日式燒肉套餐

The Omakase Set ($980/person) features six rare cuts of quality Ozaki wagyu beef of different textures and flavours. The set menu also includes Wagyu Bone Soup, Cast-iron Prepared

Koshihikari Rice, Daikon with Ponzu, Pickled

Cucumbers, “Big-eye” BBQ Dipping Sauce and Wagyu Keema Curry, along with Goma Salad and Soft Serve Ice Cream.

For the omakase set, the chef chose from cuts that include Senbon Suji, coming from between the thigh and shank cuts; its taste is sweet fat and quite umami; Zabuton (chuck flap), from behind the shoulder blades; Misuji (top blade), a tender cut in the central part of the chuck-eye roll and noted for its rich marbling; Kata Shin (chuck eye), which is wellmuscled with strong flavours; Kainomi (flap meat), a cut close to the tenderloin with a nice balance of lean and fat; Sankaku Bara (chuck short rib) and Rib Geta (rib finger), the meat from between the ribeye and rib bones. All the cuts are tender and flavourful; we appreciated the subtle differences in marbling and umami flavour among them.

Yakinikumafia also offers a BBQ Combo Set ($480), which comprises the Ozaki Wagyu Plate of three cuts (fatty, medium fatty, lean) of prime wagyu beef plus accompaniments. Hungry guests can order additional items including steaks (ribeye and sirloin) as well as other add-ons. The restaurant also serves a nice selection of sakes, cocktails and other alcoholic drinks to go with the food.

Whether you are a die-hard wagyu beef lover or just looking for a special dining experience, Yakinikumafia is a worthy option. We highly recommend it.■

Ozaki Ribeye Steak 尾崎肋眼牛排

Wagyu Garlic Rice 和牛大蒜炒飯 Goma Salad

“Big-eye” BBQ 招牌燒烤醬

Dipping Sauce 胡麻沙律

和牛以其無與倫比的大理石質感、及自身的特殊風味擁有眾多粉絲， 越來越多地出現在世界各地的高級晚餐菜單上。如果有一家餐廳 品嚐到只供應和牛的餐點，而且是用先進屠宰技術切割的和牛，想必更加吸 引人。東京知名餐飲集團 Wagyumafia 就提供這種美味，我們本月打卡了 Wagyumafia最近開設的 Yakinikumafia，品嚐了 omakase。

Wagyumafia 由自學成才的和牛達人之稱的濱田壽人及企業家堀江貴文 創立。二人於2016年在東京推出會員專屬餐廳 Wagyumafia Progressive Kaiseki；餐廳供應的日本和牛來自大阪地區。 2018年在香港開設了首間海 外分店 Wagyumafia，專門供應優質和牛。今年年初，該集團在香港開設了 同樣專門提供和牛菜單的姊妹餐廳 Yakinikumafia，也是第一家開設在日本 以外的分店。

Yakinikumafia 不僅提供上等的和牛肉，還提供一般餐廳沒有的稀有和 牛。據介紹，整隻犢牛從日本拍賣行直接運到香港，供所有 Wagyumafia 餐廳使用，以確保品質的一致性。採用最高級的技術來切割，絕對不會浪 費，確保和牛的所有部分均能物盡其用。 我們品嚐了 omakase 菜單。餐廳開闊、明亮、溫馨，是以機場作為其 室內設計的主題，以坐落於哥本哈根的卡斯特魯普國際機場為藍本，象徵着 全新的起航。設有大型的站立公共廚師櫃檯，也有舒適的獨立餐桌。

Omakase 套餐（每人$980）包括了六款較稀有的尾崎和牛部位。套餐 還包括牛肉骨湯、鑄鐵鍋煲製而成的越光米、柚子大根、醃青瓜、招牌燒烤 醬以及尾崎和牛咖哩飯、胡麻沙律及北海道牛奶軟雪糕。

稀有和牛部位包括位於大腿和小腿之間的肋眼上蓋肉、位於肩胛骨後方 的肩里脊內側肉、位於肩板腱的中心部分的肩胛板腱肉、以擁有「最佳紋 理」的和牛部位而聞名；肌肉發達且味道濃鬱的肩板腱；最接近牛柳的腰脊 心，完美平衡了較瘦部位的肉及脂肪的分例；位於肉眼和肋骨之間的牛三角 肉和牛肋條。所有的肉質都很嫩，美味可口，可以慢慢品味每種肉間的細微 差別。

Yakinikumafia 還提供 BBQ 日式燒肉套餐（$480），提供脂肪成分各 異的霜降、中等及赤身三個不同的尾崎和牛部位以及其他配菜。客人還可以 根據自己的喜好另外單點，包括牛排（肋眼和西冷）以及其他菜品。餐廳還 提供各種清酒，雞尾酒和其他含酒精的飲料。

1/F, 77 Wyndham Street, Central, Hong Kong 中環雲咸街77號嘉兆商業大廈1樓 2525 5808 diningconcepts.com/restaurants/ Tango-Central Sausage Platter

It came as a surprise to learn that Tango Argentinian Steakhouse, a popular restaurant perched above Lan Kwai Fong, was celebrating its 10th anniversary. It feels like the outlet has been a culinary destination in Central for decades! Naturally, we eagerly accepted an invitation to try out its special anniversary wine-paired dinner menu.

We are no strangers to Tango. Decorated in a cosy, rustic style framed by a brick fireplace, brick walls, wooden tables and warm lighting, the outlet serves hearty and appetising dishes and, of course, lots of beef from Argentina – juicy cuts of flavourful and tender steaks. Tango also offers a large collection of wines from different new- and old-world regions, including of course, a quality selection of Argentinian wines.

The menu for the special anniversary dinner was created by Corporate Chef Alfredo Perez and his team, including Tango’s Head Chef Maxi Metetiero who is in charge of the inviting sizzling open cooking station. This is a meal to be savoured.

The 4-course Anniversary Dinner ($588/ person; Argentinian Wine Pairing $300/person) starts with an amuse bouche, Torrejas with Artisan Cheese and Black Truffle, a delicious small French toast, paired with Saint-Louis (Blanc de Blancs) Brut.

For starters, we chose Ceviche Seafood Symphony Tuna, Shrimp & Scallop and Octopus, slightly citrus and one of our favourite South American dishes and Sausage Platter Chorizo,

Morcilla And Salchicha Parrillera, Iberico Pork

Cheek – this dish is a mouthful even for the most ardent sausage lovers; we really savoured the Sirloin Steak

Tango Argentinian Steak House

10th Anniversary Dinner at Tango Argentinian Steakhouse 成立十週年晚宴

We celebrated Tango Argentinian Steakhouse 10th anniversary with a sumptuous dinner outing.

Tango Argentinian Steakhouse 齊來以豐盛的晚餐來慶祝十週年紀念。

香腸拼盤

沙朗牛排 different textures and flavours of the various sausages – count ourselves among the converted!

For the main course, there were four choices. We selected two steaks, not surprisingly. The Sirloin Steak Bife de Chorizo 16oz / 450g is a real whopper. The meat is juicy, nicely textured, and full of flavour. The Ribeye Steak ojo de bife 14 oz/400 g is equally good and tasty. We are clearly in beef heaven! Two other dishes, Black Truffle Stuffed Chicken Breast with Grilled Asparagus and Chicken Jus and Stuffed

Peppers with Asparagus Cream and Seasonal

Herbs – a vegetarian dish, rounds out the selection. The side dishes include choices of Roasted Pumpkin and Grilled Onions, all large servings.

For both the starter and the main course, the paired wines include Dominio del Plata ‘Crios’ Torrontes 2017 from the Calchaqui Valleys/Uco Valley region, an excellent dry white, and Altos las Hormigas ‘Clasico’ Malbec 2018, a fruity and full-bodied red from the famed Mendoza wine region.

For desserts, we chose both Coconut Express

Dulce de Leche Mousse Toasted Pistachios, Chocolate Sable, Fresh Mint and Coffee Ice Cream

and Burnt Banana with Special Butter Caramel, Plantain Ice Cream and Sweet Cognac Spray, paired with Zuccardi ‘Malamado’ Port-style Malbec, from East Mendoza.

The anniversary dinner is every bit as hearty and delicious as advertised, and more. So, why not drop by Tango with your friends or loved ones for a truly hearty and happy dining occasion of superb steak, good food and excellent wine, in a relaxed and casual setting? But be sure to come with an empty stomach – you won’t want to miss a thing.■

Ceviche Seafood Symphony Tuna, Shrimp & Scallop and Octopus 酸橘汁醃海鮮

Burnt Banana with Special Butter Caramel 焦糖香蕉配特製黃油

蘭桂坊一家受歡迎的餐廳 Tango Argentinian Steakhouse 最近慶祝成 立10週年。這家餐廳幾十年來一直是中環的美食目的地！於是我們 熱切地接受了邀請，嘗試它特別的周年紀念配酒晚餐菜單。

我們對 Tango 並不陌生，整體風格呈舒適鄉村風格，磚砌壁爐、磚牆、 木桌和溫暖的燈光營造溫馨氛圍，當然還有豐盛美味的菜餚，來自阿根廷的牛 肉——多汁美味的嫩牛排。Tango 還提供大量來自不同地區的葡萄酒，當然精 選的阿根廷葡萄酒必不可少，且配搭得宜。

週年紀念特別晚宴的菜單由公司主廚 Alfredo Perez 和他的團隊設計，還 有主廚 Maxi Metetiero，他負責熱騰騰的開放式烹飪台。

四道菜的周年晚宴（每人$588；阿根廷葡萄酒每人$300）以 Amuse Bouche，帶有工匠奶酪和黑松露的 Torrejas，美味的小法式吐司，以及 Saint-Louis（Blanc de Blancs）Brut 開始。

首先，我們選擇了酸橘汁醃海鮮，當中有金槍魚、蝦、扇貝和章魚，略帶 柑橘味，這是我們最喜歡的南美菜餚之一；還有香腸拼盤，西班牙辣香腸、西 班牙煎蛋、Salchicha Parrillera 和黑毛豬頰肉——這道菜完全可以滿足香腸狂 熱愛好者的味蕾，不同口味和質地的香腸，十分美味。 主菜有四種選擇。我們選了兩份牛排，16盎司/450克的沙朗牛排分量很 足，肉質多汁細膩，味道濃郁。 14盎司/400克的肋眼牛排同樣美味，這裡堪 稱是牛肉天堂！另外兩道菜是黑松露雞胸肉配烤蘆筍、雞肉湯、辣椒配蘆筍奶 油和時令草本植物——這是一道素食菜餚。配菜有大份量的烤南瓜和烤洋蔥。

為開胃菜和主菜搭配的葡萄酒是2017年的 Dominio del Plata “Crios” Torrontes, Calchaqui Valleys/Uco Valley，這是一款優質乾白葡萄酒；2018 年的 Altos las Homigas “Classico” Malbec 2018, Uco Valley /Lujan de Cuyo/375 East Mendoza，一種來自著名葡萄酒產區果味濃郁的紅酒。

甜點方面，我們選擇了椰子速溶奶油慕斯烤開心果、巧克力、新鮮薄荷 和咖啡冰淇淋，以及焦糖香蕉配特製黃油、冰淇淋和甜白蘭地噴霧，搭配 Zuccardi ‘Malamado’ Port Style Malbec NV, East Mendoza。

週年紀念晚宴正如推廣餐單中所描述的那樣，豐盛而美味，記得空腹來吃。 與您的朋友或親人一起來 Tango，在輕鬆隨意的環境中享受真正的美味， 品嚐肉味香濃的阿根廷牛排和上等葡萄酒，這裡一定讓您滿意而歸！■