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Mashi No Mashi

  • Restaurants
  • Wan Chai
  • 4 out of 5 stars
  • Recommended
Mashi No Mashi
Photograph: Ann Chiu

Time Out says

4 out of 5 stars

The quiet stretch of Oi Kwan Road has lit up recently with the arrival of a neon sign showing two monkeys. Depicted in chef uniforms and wielding strands of noodle and slabs of beef, these novel creatures are the mascots of Mashi No Mashi, the first wagyu tsukemen restaurant in town. This new spot boasts serious street cred, being co-opened by the same team behind neighbouring Wagyumafia (aka the creators of the world’s most expensive beef sandwich) as well as La Rambla and Elephant Grounds.

Much like its slightly older sister restaurant next door, Mashi No Mashi is cool and minimalistic, with counter seating that only runs 12 chairs deep. The service is equally simple, with an automated ticket machine near the entrance from which guests place their orders. There are only three noodles to choose from – the regular tsukemen ($80), wagyu tsukemen ($130) and the tokusei wagyu tsukemen ($160). We go for the most expensive option, which comes with around 150g of noodles topped with a slice of Kobe beef, bamboo shoots, cabbage, nori and half a soft-boiled egg. The main attraction, of course, is the meat, which is the same Ozaki beef used at Wagyumafia. The brisket is used here, chosen especially for its balanced fat-to-meat ratio. It’s served as a large, thin sheet and, torched to our requested medium, melts like warm butter on the tongue.

Tokusei wagyu tsukemen

If wagyu is the star though, then the dipping sauce is the soul. At Mashi No Mashi, the complex and layered base is made with beef and bones. It’s brothier compared to the more traditional tsukemen sauces, and pairs particularly well with the thick, al dente noodles that come from the kitchen. Post-meal, the chef will add stock to the dipping sauce so that it becomes a delicious, umami soup that can be savoured in sips.

Wagyu gyoza

Aside from noodles, the small and curated menu also includes homemade wagyu gyoza ($120/six pieces). These dumplings are plumped with beef, leeks and cabbage. The wrapper is smooth and chewy for the most part with a deep-golden and crisp char on the bottom. It’s simple and extremely satisfying, especially when eaten with its accompanying black pepper vinegar.

While $160 sounds like a lot to drop for a bowl of noodles, the sheer quality of the beef alone justifies the price. And let’s not forget that it costs $1,000 alone to become a member at Wagyumafia next door. So take our advice and have a cow at Mashi No Mashi.

Ann Chiu
Written by
Ann Chiu


Shop 1B, G/F, Guardian House
32 Oi Kwan Road, Wan Chai
Hong Kong
2812 0500
Opening hours:
Tue-Sun 6pm-10pm
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