Beefar’s, the Japanese restaurant specializing in grilled beef, is celebrating its fifth anniversary in Hong Kong by introducing a variety of new dishes made with rare cuts of Satsuma wagyu beef!
Introducing the “Wagyu Beef Ribeye with Sea Urchin and Seaweed Tart” in the style of kaiseki cuisine. It features rich and well-marbled Wagyu beef ribeye, combined with sauce, garlic paste, perilla leaves, and salad oil, creating a refreshing and non-greasy taste. Paired with sea urchin from Tasmania, Australia, it offers a fresh and smooth flavor!
“Salted Scallion Beef Tongue” carefully selects tender and smooth beef tongue, then wraps it with scallions and salted scallion sauce, and ties it with Swiss chives. The three-layered meat is also a rare part of wagyu beef, with a refreshing and tender texture and a rich flavor. Beefar’s brings you “Thinly Sliced Wagyu Beef with Clear Soup and Three-Layered Meat”, with the clear soup made from beef tail bones, Satsuma wagyu hind leg meat, Satsuma wagyu rib meat, and kelp, while the Satsuma wagyu three-layered meat is lightly seared and then added to the wagyu clear soup.
The “Fire-Seared Sea Urchin and Satsuma Beef Battleship” uses a cut of beef that is in between Satsuma and sirloin, with the surface specially seared to release the beef fat, which then permeates into the sushi rice. It is served with Tasmanian sea urchin and salmon roe.
The crab paste and crab meat in the “Hokkaido Scallop Shell Grilled with Thin Crisps” are sourced from snow crabs, red snow crabs, and crab claw meat. The surface of the grilled shell is mixed with ginger paste, flying fish roe, and green onions, and served with egg custard, making the crab paste sauce even smoother.
From now until August 16, by spending HK$800 or more at Beefar’s, you have a chance to win HK$10,000 worth of Tokyo travel vouchers and HK$1,000 dining vouchers, and fly directly to Japan to taste Satsuma beef!
Address: 2/F, Conrad Hotel, 8 Kimberley Road, Tsim Sha Tsui
Opening Hours: (Monday to Friday) 11:30am-3:00pm; 5:30pm-11:00pm; (Saturday and Sunday) 11:30am-11:00pm
Phone: 2557 6286
