Yakiniku Great (Sheung Wan)

Established in Tochigi Prefecture, one of Japan's celebrated wagyu-producing regions, Yakiniku Great chose Hong Kong as the site of its first-ever overseas expansion in 2015, a testament to the city's discerning appetite for Japanese beef. The Japanese headquarters personally sources and air-ships premium Kuroge Wagyu cuts to the Sheung Wan kitchen, ensuring the same marbling grades and seasonal selections available at the Japan originals. Diners cook at individual charcoal tabletop grills, following the yakiniku ritual at their own pace through a menu that progresses from thinly-sliced short rib and tongue to A5 sirloin and offal. The Manhattan Avenue setting — an understated first-floor room off Queen's Road Central — keeps the focus squarely on meat rather than décor, drawing a loyal crowd of Japanese expats and local wagyu enthusiasts. Named Foodie Forks 2025 Best Japanese Restaurant (Central branch), the brand's reputation in Hong Kong has only grown in its decade of operation.