Chef Kazuyuki Itagaki ladles premium Japanese wagyu — Oita, Jinnai Aka and Matsusaka — into bubbling sukiyaki pots at this intimate counter on the third floor of Causeway Bay's Cubus.

Beyond beef, the menu stretches to Hokkaido pork, French duck and New Zealand lamb, each simmered tableside in the kitchen's signature sweet-savoury broth and finished with a silky raw-egg dip.