THE STEAK HOUSE winebar + grill Presents Miyasaki Champion Japanese Wagyu -
Seared to Perfection on Hong Kong’s only charcoal grill
From March 5 – April 30, enjoy specialty menu items featuring top quality Japanese Miyasaki Wagyu from Japan’s Miyasaki Prefecture. The award-winning beef has received the Prime Minister’s Award three times in a row (2007 – 2017) at the National Competitive Exhibition of Wagyu, known as the “Wagyu Olympics”.
Throughout 2018 THE STEAK HOUSE winebar + grill is presenting a series of exclusive specialty beef promotions showcasing top quality beef from artisanal farms around the world.
From March 5 – April 30, enjoy a selection of specialty menu items featuring award-winning Japanese Miyasaki Wagyu from Miyasaki Prefecture.
Miyasaki Beef has won the Prime Minister’s Award three times in a row (2007 – 2017), at the National Competitive Exhibition of Wagyu, known as the “Wagyu Olympics”, which is held in Japan every 5 years.
Only the highest quality cattle from this prefecture can be dubbed "Miyasaki". In fact, Miyasaki now produces the highest quality beef in Japan – having won more accolades over the past decade than Kobe beef.
Miyasaki Beef comes from Japanese Black cattle known as Kuroge Wagyu, which are produced and fattened in the Miyasaki Prefecture.
With its amazing marbling, lustre and texture, it is best simply cooked by grilling – especially in the expert hands of our STEAK HOUSE Chef Chiu Ming Chan!
Select from our à la carte Miyasaki Wagyu Menu available from March 5- April 30 and receive a certification card with the personal ID and origin details of your Miyasaki Wagyu Cow.
COMING ATTRACTION in May & June:
THE STEAK HOUSE winebar + grill will continue its showcase of top quality beef from artisanal farms globally in May and June –with Limousine Beef from France.
The Limousin region of France produces one of the best organic beefs. The selected cuts will include a 4-week dry-aged beef which has a unique texture and flavour.