Yakiniku Jumbo

Norimitsu Nanbara has worked with beef since the age of fifteen in his father's yakiniku restaurant, developing a near-encyclopedic understanding of marbling, colour, fat ratio, and regional variation across Japan's premier wagyu prefectures. His Tokyo original, Yakiniku Jumbo, has built a loyal following over three decades through this personal commitment — and his decision to open the first overseas branch in Hong Kong was driven by the city's proximity to Tokyo and its Japanophile dining culture. At the Hong Kong branch, Nanbara personally selects each cut, sourcing simultaneously from Kobe, Miyazaki, and whichever region is producing the finest beef at any given time. Global Link — the same hospitality operator behind Sushi Saito HK, Ta Vie, and Tenku RyuGin — provides the infrastructure to ensure same-day freshness from Japanese farms to the Man Yee Building kitchen. The result is a premium yakiniku experience that sits comfortably alongside Hong Kong's finest Japanese restaurants, with a small, focused menu designed to let the meat's quality remain unobstructed.