[2025 Hong Kong Restaurant] Travel Guide for Sukiyaki Isekuma (Updated Feb)

Located on Minden Avenue in Tsim Sha Tsui, the Japanese sukiyaki specialty restaurant 'Sukiyaki Isekuma' is personally managed by the experienced Japanese chef Mr. Hirokazu Kuga from Fukuoka Prefecture, Japan. The main attraction is sukiyaki, featuring the signature 'Kyoto Hime Beef' and 'Kagoshima Wagyu,' paired with seven types of seasonal Japanese vegetables! The chef's unique sukiyaki sauce recipe is the soul of the dish. The egg sauce is made with eggs from Hyogo Prefecture, Japan, with a delicate and fluffy egg white cloud, adding a tender flavor to the sukiyaki meat. There are also four selected dipping sauces for the beef, offering a rich taste experience, including Okinawan chili threads, yuzu, wasabi, and Italian truffle sauce 😋 ▪️ Sukiyaki Set Meal 'Raku' $680 The set meal is very rich, from appetizers to desserts, each dish is a treat for the taste buds. The ingredients are of high quality, but the price is very reasonable. It's the best sukiyaki I've had recently 👍👍 ▪️ Appetizers Each dish is delicate and delicious, opening up your taste buds Tofu with firefly squid | Radish pickles with salmon roe Bonito flakes with cauliflower hearts | Sakura shrimp with onions ▪️ Steamed Dishes Oysters, yam, and fish paste buns paired with wagyu, soft and flavorful ▪️ Wagyu Sukiyaki (Two Types of Wagyu) Kagoshima Black Wagyu | Kyoto Black Wagyu Hokkaido rice | Hyogo Prefecture eggs (for raw consumption) Cloud egg | Homemade Japanese kelp pickles The two types of wagyu are tender, with moderate fat distribution, melting in the mouth. The Kyoto Hime Beef is specially sourced from a farm in Ayabe City, Kyoto Prefecture. This breed of wagyu is a high-quality female black wagyu with a lower fat melting point than male wagyu, fed with nutrient-rich starch and protein feed and natural well water. Such meticulous care results in extremely delicious wagyu. ▪️ Japanese Vegetables Seven types of vegetables from different prefectures in Japan, absorbing the sukiyaki sauce for even more flavor. The highlight is the high-sugar content tomatoes from Shizuoka Prefecture, particularly fresh and sweet. Shizuoka tomatoes | Yamada Prefecture mushrooms Kyoto spinach | Grilled tofu | Nagano Prefecture cabbage Sakura gluten | Corn gluten ▪️ Kelp Rice Ultimate egg rice, made with rice cooked in kelp broth, topped with smooth egg, cloud egg white, and green onions, then mixed with a little wasabi, turning into a fragrant rice bowl. ▪️ Desserts The desserts are also very sincere, all homemade, making the end of the meal very satisfying for us as diners. Strawberry Daifuku | Lemon pickled sweet potato Amber sugar | Fragrant tea The two special drinks, as seen in the photos, are very substantial, and the fruits used are in season, allowing you to taste the original flavor of the fruits, both delicious and sweet. ▪️ Fresh mandarin with mint Mojito ▪️ Pineapple soda with Miyazaki citrus 🏠 Sukiyaki Isekuma (Tsim Sha Tsui) 📍 Shop 13, G/F, The Cameron, 8 Minden Avenue, Tsim Sha Tsui

I really love eating sukiyaki! Beef is of course great, but I won't miss out on tasty chicken either. From now until October 20th, Sukiyaki Isekuma is hosting a Japanese Chicken Festival in collaboration with the Japan Poultry Association, offering a variety of delicious chicken dishes made with healthy and tasty Sudachi chicken for everyone to enjoy. When you come here, you must try the sukiyaki. This time, the star is Awa Sudachi chicken. The tender chicken, combined with the sweet sukiyaki sauce, is even more appealing and delicious than beef. The Awa Sudachi Chicken Sukiyaki Lunch Set includes two appetizers, chawanmushi, five kinds of vegetables, miso soup, pickles, rice, and dessert. It's very rich. As soon as you sit down, you can enjoy the two appetizers. Although this time it's chicken, I also tasted beef in the appetizers. There's also a piece of sweet and fragrant grilled cod with miso. This appetizer is a great start. This is Wagyu beef roll, which is soft, tender, and very fragrant. There's also some fragrant green onions in the middle, making it incredibly delicious. During lunch, we also added two special Awa Sudachi chicken dishes to enjoy! The Awa Sudachi Chicken Tempura is crispy and juicy, and the chef's special tempura sauce makes the chicken even more fragrant and flavorful, perfect for pairing with beer. Next, there's the Hakata Mizutaki! Chef Kyuya dared to use plain water to make this dish, showing how fresh the chicken is. As expected, the chicken is fragrant and tender, and the soup is so delicious that I drank it all. Back to the lunch set! The waiter brought a bowl of chawanmushi that looked very tender. The smooth steamed egg contained fresh shrimp and mentaiko, making it very rich. However, eating the whole bowl can be quite filling. As we approached the main course, we had to try the star of the day, Awa Sudachi Chicken Sukiyaki! Served with five kinds of fresh vegetables, it really made us look forward to it. We were lucky to have Chef Kyuya cook the sukiyaki for us! He carefully cooked each ingredient with his special sukiyaki sauce, making it very flavorful. Sitting at the counter and smelling the aroma made our mouths water instantly. While waiting for the chicken, the waiter brought a set of perfect companions for the sukiyaki, including rice, fresh eggs, pickles, miso soup (not in the picture), and four kinds of seasonings. The eggs are, of course, high-quality Japanese eggs that can be eaten raw. Dipping the chicken in the egg makes it even more fragrant and smooth. The rice here is quite special and worth mentioning! In addition to pearl rice, it also contains glutinous rice, making it particularly chewy and fragrant. Awa Sudachi chicken truly lives up to its reputation! The chicken skin is crispy and smooth, and the meat is tender and flavorful. The chef's special sukiyaki sauce is perfectly balanced between salty and sweet, making it hard to stop eating. These three kinds of vegetables absorbed the sweet and fragrant sukiyaki sauce, making them especially delicious. For the second round, we continued cooking the vegetables and chicken. This time, the flavor was even more fragrant and delicious.

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