Haven of Refined Yakiniku Kappo Dining Yakiniku Yama Oku Welcomes Autumn with Hearty Game and Exquisite Hairy Crab Delicacies

(3 November 2026, Hong Kong) As temperatures cool and tastes turn towards richer flavours, Yakiniku Yama Oku unveils its autumn-winter seasonal menu, bringing to life the true meaning behind its name, “barbecue in the heart of the mountains”. Inspired by Japan’s historic hidden hearth-cooking traditions, when villagers gathered in remote huts to grill game over open fires, the intimate 12-seat yakiniku kappo destination at CUBUS, Causeway Bay, presents limited-time dishes starring autumnal countryside meat like venison and wild boar, and prized hairy crab, available alongside a seasonal Yakiniku Kappo Omakase REI experience.

Sister restaurant to acclaimed dining concepts Sukiyaki Nakagawa and Teppanyaki Mihara Goten, Yakiniku Yama Oku celebrates the artistry of Japanese ‘cut-and-cook’ (kappo) theatre. A gourmet hotspot since opening this summer, the dramatic cave-inspired setting evokes the secretive mountain gatherings of the Shogunate era when consuming meat was prohibited. Under the guidance of two skilled chefs from Fukuoka, Chef Koji Takazono and Chef Koichi Kuga, diners indulge in a culinary narrative where heritage, seasonality and craftsmanship converge.

Protein-Rich Wild Game Adds Excitement to Autumn Dining

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Taking centre stage this season are warming game-meat specialities that pay homage to Japan's mountain culinary traditions while appealing to today’s growing appetite for high-protein dining. Offering a refined alternative to conventional red meat, the standout Venison Cutlet with Kinzanji Miso, Balsamic Soy Sauce and Mustard (HK$290) showcases premium venison loin from France, while two preparations of French wild boar provide hearty, comforting appeal, perfect for the cooler months, including Botan Nabe (HK$260) and Hoba-yaki (HK$290).

Bowls of Joy Created to Celebrate Hairy Crab Season

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The arrival of hairy crab season sparks a duo of equally indulgent menu additions whose appeal extends beyond meat-lovers. Sourced from Shanghai during its peak harvest, the prized crustacean is the star attraction in a luxurious Hairy Crab, Sea Urchin and Salmon Roe Donabe (HK$580) and Steamed Fish Cake with Hairy Crab and Matsutake Mushroom (HK$180).

A Refined Autumn-Winter Yakiniku Kappo Journey

For the full yakiniku kappo experience blending the fun of table-top grilling with the precision of ‘cut-and-cook’ theatre, the restaurant’s popular Yakiniku Omakase REI menu (HK$1,480 per person) is newly curated for autumn-winter.

An immersive 11-course journey spanning the team’s masterful grilling, smoking, simmering and claypot-braising rituals:

• Wagyu Namero

• Sashimi

• Thick-cut Beef Tongue with Grilled Leek and Tomato Sauce

• 14-Day Dry-Aged Wagyu Loin and Seasonal Vegetables

• Steamed Egg Custard with Matsutake Mushroom

• 7-Day Dry-Aged Chateaubriand

• Caprese with Sansho-simmered Dried Fish

• Premium Wagyu Beef Fillet Sando with Sea Urchin 

• Sirloin Wagyu Beef and Cured Kodawari Egg Yolk Roll with Sea Urchin

• Wagyu Beef with Maitake and Brown Beech Mushroom Donabe

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 dynamism at the grill.

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

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