Exclusive Haven of Refined Yakiniku Kappo Dining Yakiniku Yama Oku Celebrates Soft Opening at CUBUS in Causeway Bay

(4 June 2026, Hong Kong) Yakiniku Yama Oku, an intimate new stage for elevated yakiniku kappo dining, celebrates its soft opening at CUBUS in Causeway Bay. Helmed by a seasoned Japanese culinary team, the new dining destination curates premium wagyu and quality ingredients from Japan with a global vision. Seated at the counter, diners savour an immersive barbecue experience, engaging with chefs as they perform traditional kappo ‘cut‑and‑cook’ theatre.

Sister to the award‑winning Sukiyaki Nakagawa and Teppanyaki Mihara Goten at CUBUS, Yakiniku Yama Oku – literally “barbecue in the heart of the mountains” – revives the spirit of a secret culinary culture from Japan’s pre‑Meiji Shogunate era, when Buddhist prohibitions forbade livestock consumption. Villagers gathered in remote huts, cooking over hearths and disguising meats with discreet names. Today, Yakiniku Yama Oku conjures that atmosphere of seclusion and mystery in a contemporary cave‑like setting, where diners enjoy the glow and aroma of premium cuts grilling on counter‑side hotplates.

In addition to a hand-picked selection of the finest cuts of Wagyu beef, the menu also features specially chosen beef tongue and offal; Japanese pork and chicken options are also available. Continuing the countryside theme, the restaurant will also introduce game such as venison and wild boar in season, presenting a unique experience that combines cultural heritage with surprising flavours.

Cutting and grilling – the essence of yakiniku kappo – are executed with flair by two talented chefs from Fukuoka. Leading the kitchen, Chef Koji Takazono brings nearly 20 years of expertise honed at Tokyo and Fukuoka institutions such as Akami Yakiniku Ushio, known for elevating lean black beef, and Yakiniku no Bakuro, celebrated for its prized Kagoshima wagyu.

Joining him is Chef Koichi Kuga, whose passion for Japanese culinary heritage began at his family’s washoku eatery in Sasebo, Nagasaki. Before arriving in Hong Kong, he led banquet teams at leading restaurants and five‑star hotels in Yamaguchi and Nagasaki. Inspired by the natural landscapes and rich traditions of these regions, his artisanal techniques are infused with creative touches.

The two chefs present meticulously curated menus showcasing versatile mastery – from slicing and grilling to boiling and steaming – interacting with diners at the counter as they reveal the secrets of yakiniku kappo. To ensure exceptional flavour, only the finest seasonal wagyu is sourced: Omi beef from Shiga, prized for its even marbling and rich layers of taste, and award‑winning Oita wagyu from Bungo cattle in Oita, lauded for its delicate texture and melt‑in‑your‑mouth quality.

Yakiniku menus are priced from HK$480 per person at lunchtime and HK$880 per person at dinner. Wagyu beef is the main attraction on three omakase dinner menus, led by Yakiniku Rei (HK$1,480 per person), where an exciting array of culinary creations includes Sea Urchin and Wagyu Ichibo (Aitchbone) Tartare, Wagyu Lean Beef Seaweed Roll, Wagyu Tenderloin Shabu-Shabu, Grilled 7 Days Aged Chateaubriand with Foie Gras Truffle Sauce, Yamaoku-yaki, and Special Selected Wagyu Roll with Tare Sauce. 

On the Sui menu (HK$1,180 per person), highlights include Smoked Cheek Meat with Japanese Sauce, Aged Tongue with Lemon Koji Salad, Special Selected Lean Meat with Salted Kelp, Grilled 7 Days Aged Chateaubriand, Yamaoku‑yaki, and premium Wagyu cuts enhanced by artisanal soy sauce crafted by a century‑old brewery. Meanwhile, the Roku menu (HK$880 per person) features 14 Days Dry‑Aged Rump, Grilled Ox Tail, and 7 Days Aged Lean Meat grilled over straw.

A dedicated Chicken and Pork yakiniku menu is available in the evening as an alternative to beef, priced at either HK$880 or HK$1,180 per person. Confit Gizzard, Itoshima Pork Pâté de Campagne, Iberico Pork Shoulder Loin and Lemon Koji Salad (1pc), Mitsuse Chicken Thigh Tataki with Salted Kelp (1pc), and Pork Belly Shabu-Shabu are among the highlights; Grilled Magret Canard with Foie Gras, and Yamaoku Roast with Sea Urchin are exclusive additions for diners opting for the full feast.

A choice of two yakiniku lunch sets, Kan (HK$480 per person) or Ji (HK$780 per person), span Appetisers, Korean-Style Salad, Steamed Egg Custard, Yakiniku Wagyu Beef Platter (four kinds daily), Nagatanien Made Special Claypot Stew, Nagatanien Made Claypot Freshly Cooked Rice, Miso Soup and Dessert. 14 Days Dry-Aged Loin Shabu-Shabu with 72 Hours Cooked Beef Bone and Ox Tail Secret Stock, and Grilled 7 Days Aged Lean Meat roasted over straw provide additional sustenance on the Ji menu.

Dipping sauces are integral to the yakiniku experience, and Yakiniku Yama Oku elevates its premium cuts with Kodawari Tamago eggs from Hyogo Prefecture, prized for their rich aroma and refined texture.

At Yakiniku Yama Oku, cooking rice is a ritual performed in the rare “breathing pot” donabe crafted by Nagatanien, a kiln-master family dating back to the late Edo period. Made from Iga clay and cast iron, this traditional cookware offers exceptional heat retention and breathability, yielding rice with defined grains that are tender, sweet and aromatic. Using Onsen Water 99 – an ultra‑soft alkaline spring water from Kagoshima’s Tarumizu hot springs – the chefs prepare Nagano Yaehara Koshihikari, one of Japan’s finest rice varieties.

The restaurant elevates its yakiniku experience by pairing classic whisky highballs with premium soda water, offering a refreshing complement to rich, smoky flavours. At the heart of this pairing is Kanosuke – crafted on Kagoshima’s Fukiagehama coast by Komasa Jyozo, a name boasting more than 140 years of expertise. Four expressions – Kanosuke Single Malt, 2021, 2023, and Double Distillery – can be paired with artisanal sodas such as London Essence, Fever‑Tree, Suntory, Fentimans, and Chang, creating a layered dining journey that celebrates Japanese craftsmanship.

Other pairing options include Fentimans Ginger Ale, Ginger Beer, both brewed with premium ginger root, or the British brand’s exotic Oriental Yuzu Tonic, which exudes a refreshing triple citrus aroma of grapefruit, lemon and mandarin with herbal undertones.

Seasonal sake pairings further elevate the dining experience, enhancing the freshness and savoury depth of the restaurant’s yakiniku signatures. Connoisseurs will appreciate flagship labels from Minaki, including GOKUGEN and GOKUGEN FORMULA.2, poured exclusively at select venues worldwide.

Occupying an intimate 400 sq. ft, Yakiniku Yama Oku offers a serene dining oasis where 12 diners gather around a welcoming counter in an ambience of secluded exclusivity. Textured wood warms the dark walls and floor, while soft linear lighting creates a natural play of light and shadow. Above, wave‑like ceiling patterns cast a sunset‑red glow that echoes the crimson counter chairs, forming a dramatic stage for chefs to showcase their artistry and dynamic flair at the grill.

Managed by CSC Collectives, Yakiniku Yama Oku is located at 3/F, CUBUS, 1 Hoi Ping Road, Causeway Bay, Hong Kong. The restaurant opens daily from 12:00 noon to 2:30 p.m. and 6:00 p.m. to 11:00 p.m. For inquiries or reservations, please email yakiniku-yama-oku@csccollective.com, WhatsApp (852) 4497‑5412, or call (852) 5394‑3681.

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