Eat the fragrant Wagyu rice in Causeway Bay 🐮

▫️This time I came to Causeway Bay for a Japanese lunch🎌 The restaurant is stylish, the decoration is full of modernity✨ Using Japanese high-end ingredients for private cooking, unlike traditional Japanese🇯🇵, you can also design your favorite menu✊🏻 by customers ▫️ Lunch royal meals are more affordable, and will be served with appetizers, tea bowl steamed rice and bream soup, the portion is very plentiful😝 🪼Flower jelly jelly ▫️ Made with flower gel chicken soup to make jelly, rich in gelatin and very tasty🥳 🥚 Chawanmushi ▫️ The surface layer added crab roe and crab meat, the bottom layer also has chestnut grains rich taste 🌰 The egg is steamed very smooth, one bite into the throat 😆 🐟Snapper Soup ▫️ Use whole bream fried and boiled into milky white, the whole bowl of soup only fish and rock salt, clear and full of bream freshness😋 🐮 A4 Wagyu Don $198 ▫️ Wagyu comes from Himeji, Hyogo Prefecture, I heard that it has been free-range for 18 months 🐂, so the meat is rich and melt-in-your-mouth, while not very leaky🤤 ▫️ Pearl rice is dipped in egg batter and fried, smooth and seasoned, mixed with the sauce to eat together will really make people eat 😆 🦀Crab Yellow Steamed Bacon with Japanese Flower Mountain Udon $268 ▫️ Bacon slow cooked with bacon liver sauce, smooth and seasoned😙 The wide white cloth udon is very bouncy, with crab roe and matsutake crab meat very fresh🥸 Yao 📍16/F, Wing Kwang Centre, 28 Deng Lung Street, Causeway Bay #causewaybay #Causeway Bay #Causeway BayFood #JapaneseCooking #HongKongFood #HongKongFoodie # Sign up for a hotel sleeper