Savor the taste of Kansai-style Wagyu Sukiyaki.

Restaurant: Sukiyaki Kansai (Causeway Bay) Address: G/F, 16 Yiu Wa Street, Causeway Bay On weekdays, the restaurant is packed with customers even past 1 or 2 PM, so if you want to dine here, it's best to come early 🤓. They offer an all-day menu featuring Kansai-style sukiyaki with A4+ Wagyu beef from Tokachi, Japan 🐮. The most affordable option is only $168 for 120g of A4+ Wagyu lean slices, while the premium 180g A4+ Wagyu ribeye slices are priced at $288, with no additional service charge. It's no wonder so many people are drawn to dine here 😎. ✝️ Tokachi A4+ Wagyu Ribeye Slices 120g $238 This time, I chose the premium ribeye sukiyaki set, which includes Wagyu ribeye, two appetizers, assorted vegetables, Japanese Ranou egg 🥚, Japanese rice or Sanuki udon, and dessert—soybean mochi and matcha mochi. The portion is just right for one person, but if it's not enough, you can always add more meat or order additional dishes 😗. Their Tokachi Wagyu is directly imported from Hokkaido 🛫, where the cattle are primarily fed fresh grass and buckwheat, giving the meat a rich and sweet flavor. The ribeye I chose comes from the upper rib area, featuring abundant fat and marbling, making it visually appealing and enticing 😍. First, melt the beef fat over medium-low heat, pour in the homemade sukiyaki sauce, and then add the Wagyu beef for a few seconds. Dipping it in the rich egg yolk is truly exceptional 🤤. However, be careful when cooking it yourself, as overcooking the sukiyaki sauce can affect the texture and flavor of the Wagyu, so pay attention to the cooking time and heat 😉. After finishing the hotpot, add the homemade kelp broth to cook the vegetables and udon. You can adjust the ratio of sukiyaki sauce to kelp broth to your liking, creating a flavor that suits your taste ❤️. Lastly, I ordered a glass of Kyoho grape juice ($28) to quench my thirst 💦.