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2014-11-20
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Compared to its newer and swankier branch in Central, 298 Nikuya Kitchen in Sheung Wan maintains a rustic and low key decor with wooden furnishings so it looks more like a traditional BBQ joint. The Japanese/Korean yakiniku restaurant wasn't big but ventilation was decent so we never felt that we were smothered in smoke. Besides yakiniku, the menu also boasts a variety of Korean staples like kimchi, bibimbap, pancakes, etc. We mainly focused on the barbecue but also ordered some cooked dishes to
Thick Cut Ox Tongue ($100) - the menu wasn't kidding when it said thick cut. I've never had ox tongue this thick before and it was actually very bouncy and delicious to eat! [4.5/5]
JP Onion Style Prime Kalbi ($160) - the kalbi arrived already covered in chopped onion bits. We were told to fold the beef in half and only grill the side without the onions. By grilling this way, it locked in another layer of moisture and texture for the beef which turned out awesome! [4/5]
Thick Cut Sirloin ($140) - this cut of beef was so thick we were told to grill the meat halfway before cutting it into parts in order to cook more thoroughly. The beef was quite juicy and succulent! [4/5]
Pork Neck ($60) - used to the Thai style pork neck, the meat here wasn't quite as bouncy as I'd expect. [3.5/5]
Yuzu Pepper Marinated Chicken Thigh ($65) - the yuzu flavor was quite faint so it was hard to detect while the chicken thigh was decent. [3.5/5]
Harami ($100) - the skirt meat around the diaphragm was very tender while parts of it can be a bit chewy. [4/5]
Zabuton ($280) - the premium marbled Wagyu was pricey but definitely worth every penny. The marbling was gorgeous and it was my favorite cut of beef of the night! [5/5]
Verdict - while may be a bit pricey, the quality of the meat was definitely worth it. The Korean cooked food was just okay though as the bibimbap was too wet while I've had better cold noodles elsewhere. The kimchi was awesome though as it was very spicy - much spicier than those commonly served in Hong Kong and we all loved it!Follow me on Facebook: www.facebook.com/supertastermel
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