{"id":89065,"date":"2026-09-30T13:49:09","date_gmt":"2026-09-30T05:49:09","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=89065"},"modified":"2026-09-30T13:49:09","modified_gmt":"2026-09-30T05:49:09","slug":"how-japanese-beef-specialist-tsutomu-ito-brings-the-finest-wagyu-to-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=89065","title":{"rendered":"How Japanese beef specialist Tsutomu Ito brings the finest Wagyu to Hong Kong"},"content":{"rendered":"


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Tucked away in an alley in Kyoto\u2019s Gion district<\/span>, Niku no Takumi Miyoshi \u2013 popularly called Nikushi no Miyoshi \u2013 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.<\/div>\n

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.<\/p>\n

The chef recently made his international debut by bringing Gyu+Bar by Miyoshi to Hong Kong. Located in Lee Garden One, in the city\u2019s Causeway Bay neighbourhood, the new venue merges his Kyoto Wagyu techniques with Japanese-French wood-fired brasserie dining, serving Wagyu across sashimi, consomm\u00e9, sushi, shabu-shabu and wood-fired preparations.<\/p>\n

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The interior of Gyu+Bar by Miyoshi, in Lee Garden One, Causeway Bay. Photo: Gyu+Bar by Miyoshi<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

What may surprise guests is that Ito is entirely self-taught.<\/p>\n

The Kyoto-born chef has never attended culinary school. In fact, he majored in business administration and his journey to the pinnacle of Japanese beef cuisine began not in a kitchen, but behind a bar.<\/p>\n<\/div>\n


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Tucked away in an alley in Kyoto\u2019s Gion district, Niku no Takumi Miyoshi \u2013 popularly called Nikushi no Miyoshi \u2013 is easy to miss. This…<\/p>\n","protected":false},"author":1,"featured_media":89066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[283,4605,8276,3569,5825,1884,5231,14647,30845,282],"class_list":["post-89065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-beef","tag-brings","tag-finest","tag-hong","tag-ito","tag-japanese","tag-kong","tag-specialist","tag-tsutomu","tag-wagyu","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/89065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89065"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/89065\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/89066"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}