Wineshark HK Restaurant Review - GYU + Bar by Miyoshi

This contemporary steakhouse is located at Lee Garden One, specializes in wood grilling, using special lava rock kiln burning at 500 degrees Celsius, fueled by lychee wood. The open kitchen allows customers to glimpse the grilling process at a distance, without worrying about the heat and fumes.

Seated at the dining area, there are counter seats and normal dining tables which we went for the former. We opted for the 6-Course Wine Pairing Dinner Menu ($788 each) but the wine pairing had to be taken for whole table, so I had to order individual wine by glass instead. Soon a Sourdough is served with Truffle Butter.

The first course, Hokkaido Shiraoi, is a bite-sized snack, with wagyu bresaola on a charcoal puff. Underneath the salted dtied beef are miso cauliflower puree with some toasted sesame. The rich fatty beef fragrance is balanced well by the puree, combining with the crispy puff seamlessly.

The second course is Kampachi, with fresh amberjack sashimi, putting on some edamame and asparagus salad, decorated with avocado emulsion, ponzu and shiso oil. The herbaceous and citrus notes on the sauce help to remove any fishy note, while the different texture excites the palate.

The third course is soup featuring Jagaimo, or Japanese potatoes. The new potato velouté is creamy and rich in flavors, having blended with some Japanese sweet onion for an extra dimension of delicacies, and seasoned with some wagyu miso, truffle oil and croutons.

For the fourth course we both have chosen Yaki Hotate, with the charcoal seared Japanese scallop, dressed by a rich buttery Café de Paris sauce, and served on top of a nice smoothy carrot puree, decorated with many bubu-arare, tiny crispy rice spheres, for its texture, serving both a visual and sensory treat.

For the fifth course we each pick a different one, with my wife going for Lobster Tail, with the grilled Maine lobster tail paired with Kabocha puree, together with some charred broccolini. Drizzled with a bit of tarragon oil, it is served with Americaine sauce. Nicely done.

I have Wagyu Ichibo, upgraded to Japanese A5 tenderloin steak ($100 supplement). Grilled to medium rare, the steak is not fatty, very tender and juicy, with nice, caramelized surface. Flavorful with minimal seasoning. On the side are crispy layered potato, firewood asparagus in French sauce bordelaise.

For dessert, my wife has Chocolate Cremeux. A combination of a smooth dark chocolate ganache on top of caramelized hazelnuts, there are also some honeycomb crunches on the side. Seasoned with some smoked sea salt, the perfect combination of salty and sweet is pleasant.

I have Pistachio Cheesecake. The slice of rich baked cheesecake is prepared in Basque-style, with rich velvety texture and not too sweet. On the side is a piece of tuile together with homemade white chocolate ice cream and some pistachio crumbles. A good choice especially for pistachio-lover.

Service is decent, and I think they can introduce more the special grill and use of lychee wood as that is obviously a selling point. Together with a couple of glasses of wine, the bill on the night was $2,094. Considering the overall food quality and dining experience, I would rate this restaurant a Good 68 points. Worth trying.