Kyanbasu — A New Lamb-Focused Izakaya Reimagining Gough Street’s Dining Spirit

Gough Street has long been a haven for independent concepts, a defining borderland between Sheung Wan and Central where character, resilience, and creativity meet. When BEDU closed its doors, the space felt destined to host another thoughtful, personality-driven venture. That moment has arrived with Kyanbasu, the newest concept from the team behind Mt. Yotei.

Unlike its Causeway Bay sibling—renowned for its Hokkaido-style lamb grills—Kyanbasu narrows its focus with striking confidence. Here, lamb takes centre stage in a rare, perhaps first-of-its-kind yakitori format in Hong Kong. The restaurant embraces a bold single-protein philosophy, transforming lamb into a series of expertly grilled skewers, inventive small plates, and refined izakaya bites made for leisurely sharing.

The hand-chopped lamb tartare, brightened with ume and tingling sansho pepper, sets the tone: meticulous, flavour-forward, and quietly daring. Each dish leans into lamb’s depth without overwhelming the palate, offering a fresh perspective on a meat often underrepresented in local Japanese dining.

Kyanbasu’s design completes the experience—clean lines, warm tones, and a contemporary ease that invites guests to linger. Whether you’re stopping by for a quick skewer and drink or settling in for a smoky, savoury omakase-style progression, the space is as welcoming as it is stylish.

With its confident identity and lamb-driven menu, Kyanbasu marks an exciting new chapter for Gough Street, honouring the neighbourhood’s spirit while carving out a distinctive culinary niche of its own.