Tucked away in an alley in Kyoto’s Gion district, Niku no Takumi Miyoshi – popularly called Nikushi no Miyoshi – is easy to miss. This small, unassuming establishment, opened by Tsutomu Ito is widely celebrated as a premier Wagyu destination, earning Michelin acclaim and legendary status among international gourmands.
After establishing Miyoshi as a premier culinary location in Japan, Ito also opened q+M, a members-only French space in Kyoto specialising in Wagyu, and Kanegura, a more casual hotpot restaurant.
The chef recently made his international debut by bringing Gyu+Bar by Miyoshi to Hong Kong. Located in Lee Garden One, in the city’s Causeway Bay neighbourhood, the new venue merges his Kyoto Wagyu techniques with Japanese-French wood-fired brasserie dining, serving Wagyu across sashimi, consommé, sushi, shabu-shabu and wood-fired preparations.
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