Part of the same dining complex as hotpot specialist J POT, Wagyu Vanne by GOSANGO is a novel and refined reinterpretation of a yakiniku eatery co-founded by celebrity chef Vanne Kuwahara, founder of Tokyo’s acclaimed Ebisu Yoroniku. Like J POT, Wagyu Vanne’s USP is featuring Wagyu from one of the oldest suppliers in Japan, Hiyama.

The restaurant is very intimate, with glass screens inspired by traditional Japanese shoji that separate the space into sections. Dining in a discreet setting is something I enjoy.

We opted for the Vanne Dinner Set A ($498) and were seated in a comfortable private area for eight. This made for a great night with a lot of laughter (thankfully, the door was shut).

These mouth-watering images should get you clamouring for a table…

Wagyu Vanne by GOSANGO Hong KongA5 Wagyu toast with hollandaise and caviar/Wagyu sushi with sea urchin

Wagyu Vanne by GOSANGO Hong KongBeef tongue with green onion sauce

Wagyu Vanne by GOSANGO Hong KongHiyama A5 Wagyu selection

Wagyu Vanne by GOSANGO Hong KongWagyu pappardelle bolognese


The food at Wagyu Vanne cannot be faulted, and the service, as you can imagine with Japanese cuisine, is impeccable. Next time I will go for the à-la-carte menu because the set menu portions were on the small side for the price.

1/F, Tower 535, 535 Jaffe Road, Causeway Bay, 2885 0533

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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