Yakiniku Yama Oku

R Riri Chan 1 review 21 August 2026

The $780 lunch set at Yakiniku Yama Oku in Causeway Bay is an absolute treat for the tastebuds. Every bite is packed with flavor, starting with delicate appetizers and a deeply comforting 14-day dry-aged Wagyu shabu-shabu in rich beef broth. The grilled courses are remarkably tender and juicy, starring three premium Wagyu cuts, a flavorful hamburg steak, and irresistible straw-smoked sirloin. Complemented by piping-hot clay pot rice and dessert, it is an delightfully delicious lunch experience from start to finish.

A AL 33 reviews · Local Guide August 2026

With just 12 seats at a dramatic counter, this isn't your typical grill-it-yourself affair – it's a meticulously choreographed performance where two master chefs from Fukuoka, Chef Koji Takazono and Chef Koichi Kuga, slice, season and grill premium cuts right in front of you. The space itself sets the stage – cave-like interiors, warm wooden textures and wave-like ceiling patterns that cast a sunset-red glow. It's moody, intimate, and feels like you've stepped into a hidden mountain retreat, nodding to the restaurant's namesake – a secret culinary culture from Japan's pre-Meiji era. We had the Sui omakase menu (HK$1,180 per person), and every course delivered. The standouts 👅 Aged Tongue with Lemon Koji Salad – Thick-cut, perfectly aged, and wonderfully bouncy. The lemon koji added a bright, refreshing note that cut through the richness. A stellar opening. 🔥 Straw-Grilled 7-Day Dry-Aged Chateaubriand – The centre cut of the tenderloin, aged for a week and grilled over straw for a whisper of smokiness. Served with a gentle onion sauce, it was impossibly tender – almost melting on the tongue. 🌟 Yamaoku-yaki – The signature piece: a premium wagyu cut glazed with a special soy sauce from a century-old brewery, then dipped into a rich egg yolk from Hyogo Prefecture's prized "Kodawari Tamago”. One bite and you understand why it's the restaurant's namesake dish. 🍲 14-Day Dry-Aged Wagyu Loin Shabu-Shabu – Served in a broth simmered for 72 hours from beef bone and ox tail. The aged loin was sliced thin, swished briefly in the steaming stock, and melted into a pool of savoury richness. Pure comfort. 🍚 Nagatanien Clay Pot Rice – Cooked in a rare Iga-yaki donabe from a kiln-master family dating back to the late Edo period. The rice was mixed with uni, ikura, and finely diced wagyu – each grain absorbing the umami of the sea and the richness of the beef. A showstopper finish. 🍨 Dessert – Panna cotta with caramel crisp and sake lees cream cheese. I can see how this might appeal to some - the sake lees added an interesting fermented complexity - but personally, it wasn't for me. The flavour profile felt a bit too adventurous, and I would have preferred something simpler and lighter to close the meal. The chefs worked with quiet precision, explaining each cut and technique as they went. The pacing was spot-on – never rushed, never lingering. At HK$1,180 per person, it's not cheap – but for the quality of ingredients, the artistry on display, and the sheer intimacy of the experience, it's entirely justified.

T T Chiu 2 reviews 10 July 2026

Had an amazing lunch at Yakiniku Yama Oku at CUBUS in Causeway Bay! The location is super convenient, and the interior has a stunning, modern vibe that feels incredibly high-end. Because it’s an exclusive 12-seat counter, it felt like a private dining experience where we got a front-row view of the chefs’ incredible knife skills and live grilling.

E E Cheung 9 reviews · Local Guide 10 July 2026

Yakiniku Yama Oku, located at CUBUS in the convenient heart of Causeway Bay, offers an exceptional yakiniku kappo experience with their premium "Ji" lunch set ($780/person). The contemporary, cave-like design is tasteful and luxurious, while the exclusive 12-seat counter arrangement makes the entire meal feel incredibly intimate. The absolute highlight is the 14 days dry-aged loin shabu-shabu. Its rich bone and ox tail broth is simmered for 72 hours, delivering a phenomenal umami punch that pairs beautifully with clay-pot cooked Koshihikari rice. A highly recommended, refined dining experience!

A Andy Lowe 2 reviews 28 June 2026

Spectacular beef, well paced service, good presentation. Table booking was easy with 24 hours notice. We’ll definitely be back.