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...
A5 Wagyu toast with hollandaise and caviar/Wagyu sushi with sea urchin
Hiyama A5 Wagyu selection
Wagyu 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
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