GYU+bar by Miyoshi: Where Fire Meets Wagyu Artistry At GYU+bar by Miyoshi, fire is more than a cooking method — it is the soul of the restaurant. Using a custom lava rock kiln burning at 500°C and edible lychee wood embers, each ingredient is infused with an elegant smokiness while retaining moisture and tenderness. The result is a beautiful contrast between caramelised crust and succulent interior, especially when applied to their signature Wagyu dishes. Blending Japanese precision with French culinary finesse, the restaurant presents a refined menu where beef takes centre stage.

Signature dishes include Wagyu char siu brisket, Wagyu harami with hazelnut gremolata, and Wagyu ichibo served with butter-infused potato purée. Seafood options such as lobster with kabocha gnocchi and charcoal-grilled monkfish with beurre blanc espuma further showcase the Japanese-French fusion approach. Located in Causeway Bay’s Lee Garden One, the space itself reflects the philosophy of fire and wood through charred timber, granite, curved architecture, and soft lighting, creating an atmosphere that is both sophisticated and intimate — a perfect setting for a modern fire-driven dining experience.