Sukiyaki Nakagawa × ISSO TEA | Enjoying Wagyu and Seasonal Japanese Cuisine

In Hong Kong, Sukiyaki Nakagawa is one of the establishments that proudly serves ISSO TEA.

With a dedicated focus on sukiyaki, one of Japan’s classic dishes, the restaurant carefully considers every detail, from the selection of Wagyu beef and cooking techniques to the choice of egg dipping sauces and seasonal dishes.

Since opening in 2024, the restaurant has attracted attention among Hong Kong’s discerning diners. In 2026, it was featured in Tatler Asia’s “Tatler Best Spotlight” and included in the South China Morning Post’s “100 Top Tables 2026.”

At the helm is Chef Kazuyuki Itagaki, originally from Akita Prefecture, Japan.
With more than 25 years of culinary experience, Chef Itagaki presents a Kansai-style sukiyaki that brings out the natural character of the beef.
From ingredient selection to preparation right before the guests, the restaurant offers a close-up view of the craft behind Japanese cuisine.

Sukiyaki, Prepared Before Your Eyes at the Counter

The restaurant is centered around a counter with approximately 15 seats, where the chef handles the ingredients and prepares the sukiyaki right in front of guests.
In the Kansai style of sukiyaki, the beef is seared first, followed by the addition of seasonings and other ingredients.
The way the meat is cooked, seasoned, and served at just the right moment all contribute to the finished dish.

Tatler Asia has also highlighted the restaurant’s interactive counter experience, where ingredients such as Wagyu beef, sea urchin, and foie gras are prepared in front of diners.

Guests can watch each dish come together up close and enjoy it freshly prepared. At Sukiyaki Nakagawa, the experience extends beyond the food itself to the craft and time involved in bringing each dish to the table.

Celebrating Wagyu and the Character of Each Ingredient

One of Sukiyaki Nakagawa’s defining features is its careful selection of Wagyu beef and its approach to bringing out the best in each cut.
The restaurant works with Wagyu varieties including Matsusaka beef, Oita Wagyu, and Satsuma Wagyu. Each has its own distinctive texture, marbling, and flavor, allowing guests to appreciate their individual characteristics through sukiyaki.
The egg dipping sauces receive the same thoughtful attention. The restaurant uses Japan’s Best Kodawari Eggs, a premium Japanese egg brand from Hyogo Prefecture, to prepare two distinct dipping sauces: one that highlights the richness of the yolk, and another made with whipped egg white for a lighter texture.

The interplay of the different Wagyu varieties, the texture of the egg, and the flavor of the soy sauce brings together the many elements that define the restaurant’s sukiyaki.

Seasonal Dishes That Bring Each Course to Life

At Sukiyaki Nakagawa, seasonal dishes are another highlight alongside the sukiyaki itself.
The South China Morning Post’s “100 Top Tables 2026” features examples of the restaurant’s seasonal cooking, including steamed egg custard with Shanghai crab in autumn and winter, as well as sea urchin, amberjack, and tender eggplant in summer.
Both lunch and dinner are offered as multi-course experiences, beginning with seasonal appetizers, sashimi, and steamed egg custard before moving on to Wagyu sukiyaki, clay-pot rice, and dessert. Menus vary according to the season and course selection, incorporating ingredients sourced from Japan to showcase the flavors of each time of year.
Examples include sukiyaki featuring both A5-grade Omi beef and A5-grade Oita Wagyu, foie gras sukiyaki paired with seasonal ingredients, and clay-pot rice served with Wagyu, sea urchin, and an egg-based sauce. These dishes demonstrate a thoughtful approach to combining ingredients and flavors.

Chef Itagaki’s Signature Creation: Golden Dragon Ball Roll

One of Chef Itagaki’s distinctive creations is the “Golden Dragon Ball Roll” (龍珠太卷).
Made with Hokkaido rice, chutoro (medium-fatty tuna), Hokkaido sea urchin, and the yolk of “Nihon Ichi Kodawari Tamago,” this generously filled sushi roll brings together ingredients with their own distinctive character. The richness of the egg yolk complements the deep umami and delicate flavors of the sea urchin and tuna.
Offering a different expression of Chef Itagaki’s culinary approach from the sukiyaki itself, this dish showcases his skill in combining ingredients to create a harmonious overall flavor.

Japanese Tea That Broadens the Dining Experience

At Sukiyaki Nakagawa, guests can enjoy a selection of ISSO TEA Japanese teas alongside their meals.
From the umami of Wagyu and the sweet-savory flavors of sukiyaki to the richness of egg, each course offers a variety of flavors, including seasonal seafood and vegetables. The choice of beverage is another element that shapes the overall dining experience.

Japanese tea varies in aroma, umami, and astringency depending on the leaves used. Its appeal lies not only in the flavors experienced with the first sip, but also in the lingering aromas and flavors that remain after drinking. When the character of a dish meets the lingering finish of a tea, each can be appreciated in a new and deeper way. This interplay is one of the pleasures of enjoying Japanese tea with food.

In a previous interview with ISSO TEA, Chef Itagaki spoke about the impact Japanese tea can have on a meal:

“When you serve good tea, it elevates the food as well.”

For Chef Itagaki, Japanese tea is more than just a beverage. It can also play a role in how guests enjoy their meal and connect with the chef and the stories behind the ingredients.

At ISSO TEA, we believe Japanese tea can be enjoyed not only after a meal, but also alongside food. By bringing out the aromas and flavors of both the tea and the dishes, tea can enrich the dining experience as a whole. We are delighted that Sukiyaki Nakagawa shares this way of enjoying Japanese tea with its guests through ISSO TEA.
Guests can enjoy ISSO TEA Japanese teas at the restaurant and purchase products to take home.
In Hong Kong, enjoy Japanese Wagyu, seasonal ingredients, and the craftsmanship of a skilled chef in one memorable dining experience. We invite you to discover ISSO TEA as a tea to enjoy alongside the meal.

Read our interview with Chef Itagaki, “Sukiyaki Nakagawa x ISSO TEA,” here.


Sukiyaki Nakagawa

Address 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong
Tel +852 5394 3688

ISSO TEA  Served at the restaurant / Products available for purchase