Hiyama (Wan Chai) presents a limited-time “Triple Satisfaction” A5 Wagyu Sukiyaki Set featuring three premium cuts. For just HK$698 per person, guests can enjoy a rich and varied tasting experience at exceptional value.
Generous Portion – Three Cuts in One Set Expertly selected by Hiyama’s meat connoisseurs, the set includes chuck flap, chuck eye roll, and chuck tender, totaling about 160g. Each bite delivers a hearty indulgence, balancing the delicate marbling of Wagyu with the robust flavor of lean cuts.
Signature Thick Cut – 3mm Tradition To showcase the best texture of A5 Wagyu, each slice is cut to the traditional 3mm thickness, ensuring the perfect balance of fat and meat. All beef is processed in-house, certified with the highest SQF Level 3 (Excellent) rating, guaranteeing strict quality standards from production to slicing.
Price: HK$698 (includes appetizer, Japanese rice, pickles, miso soup, and dessert) Limited-time only! Book now to savor this triple Wagyu journey curated by Hiyama’s artisans.
Following the success of the “Winter Festival” menu, Hiyama (Wan Chai) launches a brand-new seasonal “Spring Festival” menu inspired by traditional Japanese matsuri celebrations. Each dish is crafted to capture the vibrancy and elegance of spring festivities across Japan.
Highlights include Okinawan Agu pork shabu-shabu, A5 Wagyu sirloin grilled with fragrant magnolia miso, and Hiyama’s signature Showa-style A5 Wagyu sukiyaki. The feast concludes with Kyoto-inspired sweets such as aoi mochi and sakura mochi.
Price: HK$1,288 per person. Special 15% discount for bookings of two or more.
Hiyama (Wan Chai) offers a private dining experience in its exclusive “Sake & Meat Tomodachi” rooms, featuring tailor-made menus designed around seasonal ingredients. Beyond the signature sukiyaki, guests can enjoy a diverse range of creative dishes.
Three new customized menus are now available:
Introductory Private Menu Includes three types of sashimi, charcoal-grilled blackthroat seaperch, firefly squid with nanohana, and claypot rice. Price: HK$988 per person
Second Course Menu Features delicacies such as slow-cooked monkfish liver, kinmedai with turnip, and two cooking styles of Hiyama’s classic A5 Wagyu. Price: HK$1,488 per person
Chef’s Omakase Menu Adjusted daily based on fresh market supply, with rare specialties like 14-night aged Kyoto duck or crispy-fried softshell turtle from Lake Hamana. Unique preparations, including “two styles in one dish,” highlight the depth of flavor. Price: HK$2,088 per person
Reservation Notes: Minimum of 4 guests. Please book at least 4 days in advance to allow ingredient preparation. All menu items are subject to seasonal availability.
Hiyama
📍Shop 416, 4/F, Hopewell Hotel．Mall
📞2335 0388
In case of any dispute, Hiyama reserves the right of final decision.
