Established by the well-acclaimed wagyu supplier Hiyama in Tokyo, the Hiyama sukiyaki restaurant has earned itself the one-star Michelin qualification for nine years consecutively. It opened its first overseas branch at Hong Kong’s Harbour City, offering premium wagyu crafted with traditional secret recipes for the authentic sukiyaki experience.
Hiyama presents a refined dinner paired with Senkin sake, one of Japan’s oldest sake breweries in Tochigi Prefecture, founded in 1806 and now led by the 11th-generation Usui brothers. Where ancestral wisdom meets modern expression, in 2025, with “Return to Edo” rebranding for Senkin, the brand bridges centuries of brewing heritage with contemporary innovation.
Priced at HK1,288 nett per person, the menu begins with shoulder cut, sea urchin, caviar, and fig uplifted by the pristine clarity of Senkin Modern (Pasteurization), followed by a seasonal sashimi trio paired with the vibrant Senkin Retro. Braised wagyu tongue with lotus root finds harmony with the timeless purity of Senkin Classic (Pasteurization), which also returns to accompany the sukiyaki finale of ribeye and shoulder cuts with seasonal vegetables. Each pairing reflects Senkin’s philosophy of blending tradition with modern innovation, offering guests a culinary journey that is both refined and memorable.
Hiyama
Date: 23 October 2025 (Thursday)
Time: 7pm – 9:30pm
Price: HK$1288 per person
Speaker: Joanne Wang (Jebsen Wines & Spirits – Brand Manager)
Language: English / Cantonese
