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Sukiyaki Nakagawa
Kansai-style Japanese
A sukiyaki specialist on the third floor of Causeway Bay's Cubus, where the entire logic of the menu rests on which cuts of wagyu the chef has sourced. Matsusaka beef shares billing with Oita and Hokkaido Wagyu, and each arrives with two egg dips, one yolk-rich, one whipped to a meringue cloud. Seasonal additions shift the mood, hairy crab chawanmushi in winter, sea urchin and kanpachi come summer. Kansai-style, so expect bold, meat-forward cooking rather than anything delicate.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Sukiyaki
“chef Kazuyuki Itagaki has chosen to specialise in the meatier Kansai-style sukiyaki”
South China Morning Post, 2026 -
Hairy crab chawanmushi
“Autumn and winter bring the likes of hairy crab chawanmushi, while summer features sea urchin, kanpachi and soft eggplant.”
South China Morning Post, 2026
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