Hailing from Nara, Nikutoieba Matsuda offers a “Wagyu-centric dining experience” that has garnered acclaim in Japan, including Michelin Guide recognition.In Hong Kong, chef Ishibashi Hitoshi, a protégé of co-founder Shinji Masuda, leads the kitchen. His 14-course menu focuses almost exclusively on Wagyu, a true point of pride which sees the restaurant eschew filler dishes of mere fish or vegetables. While the menu evolves monthly, two signature items remain: the Wagyu beef tartare sushi and the Wagyu fillet cutlet sandwich. This sandwich features chateaubriand paired with a house-made tartare sauce incorporating Narazuke pickles, a nod to Nikutoieba’s origins in Nara, outside Osaka.