"Mo Duck Shue"

Some friends and I decided to take turns in hosting dinners at places each of us were (more) familiar with (including here and here), and when it came to my turn, I suggest we convene at Nikushou partly because that’s a place I am confident about and partly because most of us have not been recently so it’s good for a re-visit. So I gave its owner (and a good friend of ours) A a buzz and asked him to help arrange and all I requested was the menu has to be “unbeatable” (or “Mo Duck Shue” 無得輸 as we often say in Canto) as we often said in the previous rounds of dinners. 

Back to Normal (Kinda)

We were at our friend A’s restaurant Nikushou on the first night when the "dine-out until 10pm" restriction was lifted. When everyone in town seems to be out and about eating and drinking, we were glad to score a table at this popular restaurant at the last minute - thanks to whoever bailed and freed up the spots.

Meat and More

Our craving for meat brought us back to the Yakiniku specialist Nikushou the other night. And their seasonal tasting menu offered more than just their signature dishes of beef from various cuts prepared right in front of the customers.

Yakiniku Night

We wanted to find somewhere nice to eat in Central on a Friday evening and made a last-minute booking at Yakiniku Jumbo while heading over. The restaurant was considered one of the more exciting openings last year with its original branch in Tokyo was known to be a mecca for yakiniku cuisine – Japanese-style grilled meat, so to speak. I have tried their lunch menu previously and loved my bowl of curry beef donburi, and I always wanted to go back to check out their more elaborate dinner menu, featuring various cuts of wagyu with most of the dishes prepared on a grill at each table.

Crab Feast at a Yakiniku Place

When our friend A said we must come to his restaurant to have the Japanese snow crab before the season is over, we listened and went one evening along with our other friends J and C. His restaurant, Nikushou, might be better known for its exquisite selection of wagyu beef for Yakiniku, we always had excellent seafood dishes as well, for his connection with food suppliers meant he could always import the best directly from Japan, some rarely seen elsewhere, at least in such quality.

Back to Nikushou

I made a return visit to Nikushou recently not long after my first just before Christmas. And this time another group of friends joined, and we again left the menu entirely to our friend Anthony who owns the place. We had a lot of seafood last time including a couple of seasonal crab dishes, but this time we focused on their out-of-this-world beef dishes.

Surf n Turf with the Meat Master

"Let's do Surf n Turf at my restaurant!", my friend A was suggesting the other day so I joined a few other friends to come to his restaurant in Causeway Bay called Nikushou for a sumptuous meal with beef and seafood, done Japanese style.

Feb-ulous Kyoto: Omi Beef Lunch

Shiga Prefecture is famous for its Omi beef (近江牛). This premium breed, named after the ancient name of Shiga, is known as the top 3 wagyu breeds in Japan along with Matsusaka beef from Mie and Kobe beef from Hyogo. So of course we wouldn't want to miss the opportunity of getting a taste of the beef while spending our time in Shiga as part of our weekend getaway.