Time Out says
Wagyu Vanne by Gosango is the brainchild of celebrity chef Vanne Kuwahara, founder of Tokyo’s Ebisu. And if the name didn't give it away, the focus here is on high-end beef. That includes the uber-special kuroge wagyu from Hiyama, one of Japan’s oldest and finest meat suppliers (note: you can also get your paws on this wagyu at Gosango's other new joint, J Pot). Grilling is the preferred method of cooking here, and professional yakiniku consultants — which is evidently a real career and has us all second-guessing the decision to go into writing and editing — are on hand to guide diners through the grilling process. Choose from a ten-course tasting menu, featuring dishes like wagyu sushi and the cut of the day prepared shabu shabu-style with shaved truffle, or pick to your heart's desire from the a la carte menu.
1/F, Tower 535, No. 535 Jaffe Road, Causeway Bay
|Opening hours:||Daily 12pm-2:30pm, 6pm-11pm|
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