Wineshark HK Restaurant Review - Wagyumafia

This famous wagyu beef restaurant first started in Tokyo, founded by two chef-turned-wagyu experts, who offered private wagyu-themed dinner. With their success, the group now has seven restaurants internationally, and the one in Hong Kong was the first overseas outlet, opened in 2018.

Arriving at Wan Chai Oi Kwan Road there was already a line outside the tsukeman restaurant Mashi no Mashi under the same group. Going inside we waited a bit before the staff showed us the ‘secret entrance’, via a walk-in freezer door, to a small anteroom.

Here the staff greeted us with the first course of the menu, an air-dried Wagyu Ham, paired with Japanese sake Sharaku Junmai-ginjo 写楽 純米吟醸. The ham has nice fatty marble and not overly salty. A nice starter.

Then we were led into the dining area, with a C-shaped counter surrounding an open kitchen, with a number of hip-looking chefs already waiting and preparing. The coppery hue countertop and industrial kitchen setting décor is trendy and matched well with the atmosphere.

We have chosen the Signature Tasting Menu ($1,800 each) with a bottle of Hatsukame Junmai-Daiginjo Hyougetsu 初亀 大吟醸純米 瓢月 ($2,200). The sake has a refreshing and pleasant acidity, aromas that reminded me of delicate grape, which pairs well with the food served on the night.

The first course is Spicy Salad, made with shredded green bell pepper and kombu, with a nice citrus sauce. The slight spiciness of the bell pepper is balanced with the umami of the pickled kelp, a nice refreshing and appetizing starter.  

Then the chef showed us the Ozaki Beef we will enjoy on the evening. Seeing the nice marbling, the beautiful pinkish red flesh already told us the wonderful quality of the beef. The chef put a large slab of the steak into the charcoal grill to roast briefly while we were served the second course. 

Next comes the Wagyu Gyoza. Pan-fried to perfection, with the dumpling skin crispy and the fillings seasoned perfectly, being very moist and full of jus. The restaurant has prepared two sauces for dipping the dumpling, one spicy and one super spicy. I recommend trying both as it was really delicious.

The chef then took out the steak and coated with a layer of coarse salt to rest for half an hour, to be serves as the main course later. In the interim, we were served the Steamed Wagyu Dim Sum, which is coarsely minced beef ball with fermented black beans and leek. Very tender and umami in taste.

The fourth course was Wagyu Tataki. The beef fillet is lightly seared, marinated, and then thinly sliced, added with a bit of scallions to season, plus some gold flakes on the side to decorate. The smoky surface contrasts well with the tenderness and sashimi style interior, and I like the leaner cut too. 

Then it was their signature, Katsusando, or Wagyu Sandwiches. The toast is crisp, wrapping the thick wagyu steak that has been brushed with a vinegar sauce to stimulate the appetite, as well as balance the fat. The beef has a nice soft texture and rich in taste. Very good.

Coming to the sixth course, the chef took out the bowl containing Sukiyaki Wagyu and Japanese Eggplant in Creamy Mousse, with some freshly shaved Black Truffle. The sweet and umami taste of the sauce made the beef slices more flavorful, while the truffle adds aromas to the mousse significantly.

Next is the Grilled White Asparagus. The asparagus is soft in texture but unfortunately having a bit of tough fiber, though it did not affect the overall taste too much. There are some white flakes scattered on top and while the chef explained I did not figure out nor remember what they exactly those are. 

By now the steak has been fully rested and the chef cut it into slices, truly grilled to perfection. Serving with capers, salt, wasabi and peppers as condiments, the wagyu steak is great in taste, juicy and tender, while not too fatty in my opinion. My personal favorite in the evening.

Coming to the last one before dessert, the ninth course is Tsukemen, with the ramen very bouncy in texture, the dipping sauce has pieces of wagyu and rich in taste. After finishing the noodle there is some additional soup to be added to the sauce so we can drink and finish all the dipping sauce. 

The dessert is Monaka with Whisky Ice-cream, a piece of almond and also a piece of wagyu! True to the name of the restaurant, each course, even the dessert, has been added with the prized beef. The dessert is nice, and a great finale to an enjoyable meal.

The service is nice, with the staff friendly and posing all the while. Towards the end they invited us to join them in the kitchen for a memorable photo. The bill is $6,380 and even though it is not cheap, the experience is fun and for wagyu lover this restaurant is definitely worth a visit.