Japan’s Fried Steak Cutlet Specialist Kyoto Katsugyu

Third Hong Kong branch debuts two premium Japanese wagyu varieties –

Satsuma Fukunaga Wagyu from Kagoshima and Tokachi Wagyu from Hokkaido

Japan’s renowned name in the culinary art of gyukatsu, proudly opens a third restaurant in Hong Kong showcasing its top-quality beef cutlets. Building upon successes in Causeway Bay and Tsuen Wan, the new branch at vibrant AIRSIDE in Kai Tai, East Kowloon, is headlined by 2 newly imported, must-try varieties of Japanese wagyu – Satsuma Fukunaga Wagyu from Kagoshima and Tokachi Wagyu from Hokkaido.

Securing Satsuma Fukunaga Wagyu, in particular, is a coup as it is rarely available in Hong Kong restaurants. The pinnacle of Kuroge Wagyu (Japanese Black Wagyu) produced in Kagoshima Prefecture, it comes from cattle raised, fattened and pampered at family farms in the Minami Satsuma Valley – jazz music is played in the barns where the temperature is strictly controlled and they enjoy a unique cooked feed of grain similar to rice.

The resulting meat has a high percentage of monounsaturated fat acids leading to a low-fat melting point of 13°C for a soft and exquisite taste profile. Satsuma Fukunaga Wagyu earned the highest honorary award at the 2018 National Beef and Meat Co-initiative Competition.

The other new wagyu on the menu, Tokachi Wagyu, hails from cows born in Hokkaido and raised in Tokachi, where local pasture grass and preeminent fattening techniques ensure rich, flavourful meat. In addition to wagyu, the restaurant serves premium beef sourced from Japan, the United States and Australia, with featured cuts including chuck flap, sirloin and tenderloin.

For more information, please visit www.cafedecogroup.com/en-us/brand/Kyoto%20Katsugyu/; for reservations, please visit https://inline.app/booking/-MTcoKkofZQ_QTdWD4Mz:inline-live-2 or call the restaurants.

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