Sukiyaki Nakagawa celebrates its soft opening, introducing an authentic and flavourful Kansai sukiyaki experience to CUBUS in Causeway Bay.
Led by culinary maestro Chef Kazuyuki Itagaki, recently arrived in Hong Kong from Akita Prefecture, this new dining destination showcases three exquisite Japanese wagyu-beef varieties: the internationally acclaimed Matsusaka wagyu, Oita wagyu, and Jinnai Wagyu Aka.
Honouring Tradition: The Origins of Sukiyaki
This convivial dining practice traces its roots back to the Meiji Restoration of 1868 in Tokyo’s Shiba district, where a delightful hot-pot restaurant named Nakagawa pioneered the art of sukiyaki.
Drawing inspiration from this first establishment, Sukiyaki Nakagawa pays homage to the vibrant culinary culture’s origins. With a focus on the flavoursome Kansai style of cooking, Chef Itagaki preserves and elevates this treasured heritage through meticulously crafted multicourse omakase-style menus that embody the time-honoured Japanese principles of beauty, purity, and harmony.
Chef Itagaki brings his refined skills to Hong Kong after a distinguished 25-year career. At the age of 19, he ventured beyond his native land, honing his talent at the five-star The Okura Hotels in Tokyo and Amsterdam.
In 2004, he returned to Japan, driven to further perfect his culinary expertise. With a profound appreciation for Japanese art and culture, he acknowledges that dining is not merely a part of life but a pathway for self-expression.
Unparalleled Wagyu Experience
In celebration of the soft opening of Sukiyaki Nakagawa, Chef Itagaki sources three types of premium wagyu from Japan’s renowned cattle-rearing regions, crafting an unparalleled sukiyaki experience.
The star of the show is the limited supply of Matsusaka beef, widely considered the most prized wagyu and a coveted delight for discerning Hong Kong gourmands. Alongside this exceptional delicacy, guests can savour the rare Oita wagyu from Oita Prefecture and Jinnai Wagyu Aka, an acclaimed lean red wagyu sourced from Hokkaido.
Mouth-watering Menus: A Symphony of Flavours
Chef Itagaki curates three exquisite sukiyaki dinner menus, offering guests a variety of choices to indulge in the rich flavours of wagyu. From the 5-course wagyu indulgence to the ultimate 9-course wagyu sukiyaki experience, each menu promises a culinary journey like no other.
Lunch menus also cater to diverse preferences, featuring pork sukiyaki, duck breast, lamb, and wagyu sets, ensuring there’s something for every palate.
Chef Itagaki’s Kansai-style sukiyaki experience is a collection of cherished moments. The sukiyaki pan is greased with wagyu fat and white sugar from Fukuoka, imparting a slightly caramelised flavour to the meat.
Once lightly seared, a soulful sauce made with soy sauce from Yuasa in Wakayama Prefecture, the birthplace of soy sauce, is added. The chef’s secret blend of seasonings enhances the natural goodness, resulting in a harmonious fusion of flavours that captivates the senses.
A Feast for the Senses: Seasonal Delights
The internationally renowned Matsusaka wagyu embodies purity and a high-fat-to-meat ratio. This exceptional wagyu is distinguished by strict identification measures, with each cow registered in the Matsusaka Beef Individual Identification Management System and accompanied by an official certificate. Its unrivalled taste experience unfolds with rich, sweet flavours derived from exquisite marbling of the highest grade.
Complementing the sukiyaki experience are dishes that pay homage to the changing seasons. From late spring to early summer, diners can expect delightful appetiser options such as Hokkaido’s Ezo Awabi (abalone) and Hotaru Ika (firefly squid), tantalising the palate with their freshness and flavours.
Artisanal Craftsmanship
Underlining the authenticity of the sukiyaki experience, Sukiyaki Nakagawa pays meticulous attention to detail in selecting the finest rice and cooking vessels.
Yumepirika rice, renowned as Hokkaido’s finest variety, offers an appealing combination of low-sugar sweetness and a sticky, glutinous texture that pairs exceptionally well with sukiyaki. It is expertly prepared in Yokkaichi Banko Yaki pottery, sourced from Mie Prefecture, enhancing the flavour profile of each dish.
Sukiyaki Nakagawa’s drinks menu, crafted by Chef Ho Wai-Leung, a qualified sake sommelier, features seasonal sake selections and exquisite pours from the Noguchi Naohiko Sake Institute. From Honjozo to Junmai Daiginjo, each sake is traditionally crafted using premium rice varieties, offering a perfect accompaniment to the culinary journey.
“I am thrilled to be here in Hong Kong and extend a warm welcome to all gourmands in the city,” says Chef Itagaki Kazuyuki. “Sukiyaki Nakagawa takes great pride in presenting the authentic flavours of Kansai-style sukiyaki, offering an unforgettable culinary experience. We promise guests a delightful gourmet journey where they can indulge in the genuine essence of Kansai through our thoughtfully curated dishes and heartfelt hospitality.”
An Intimate Dining Experience
At Sukiyaki Nakagawa, diners can enjoy lively interactions with the chef in an atmosphere of simplicity, serenity, and elegance. The open kitchen and hinoki (cypress wood) bar counter with its pleasing, healing scent take pride of place in an intimate 15-seat space spanning 420 square feet. The interiors blend traditional Japanese elements and subtle contemporary flair, ensuring a memorable dining experience for every guest.
In conclusion, Sukiyaki Nakagawa offers more than just a dining experience; it’s a journey through the rich tapestry of Japanese culinary heritage. Chef Kazuyuki Itagaki’s meticulous attention to detail and commitment to authenticity shines through in every dish, from the succulent wagyu beef to the carefully curated seasonal selections.
With its intimate setting, blending traditional Japanese elements with contemporary flair, Sukiyaki Nakagawa invites diners to indulge in the genuine essence of Kansai-style sukiyaki while creating cherished moments that linger long after the last bite.
Whether you’re a seasoned gourmand or a curious epicurean, a visit to Sukiyaki Nakagawa promises an unforgettable gastronomic adventure steeped in tradition, flavour, and heartfelt hospitality.
