One of Japan’s top steakhouses is coming to town for three nights only.
From 12 to 14 March 2025, The Steak House at Regent Hong Kong will host Osaka’s acclaimed Kitan In for an exclusive four-hands dinner showcase. “A Celebration of Wagyu” will see The Steak House head chef Amine Errkhis and Kitan Group CEO and chef-owner Takeshita Hiroyuki presenting a menu centred around the prized beef ingredient.
Kitan In, part of the Kitan Group, specialises in seasonal aged Wagyu dishes served in an omakase format, and counts such honours as ranking No. 4 on the Top 20 Japan list by World’s 101 Best Steak Restaurants and repeat appearances on Yakiniku Top 100 among its accolades. Bookings are hard to come by, with reservations often snapped up months in advance.
Both Kitan In and The Steak House are recognised on the World’s 101 Best Steak Restaurants list, making this special collaboration an especially exhilarating treat. “Since being awarded one of the World’s 101 Best Steakhouses, The Steak House at Regent Hong Kong has initiated a series of collaborations with fellow awardees on this prestigious list. We are excited to share with our guests a bespoke collection of exceptional cuts from around the world,” says Errkhis.
On the menu, diners can expect such courses as the Miyazaki Wagyu with black truffle tartare, smoked bone marrow with Oscietra caviar, mini dry-aged Wagyu bites, beef consommé, dry-aged Wagyu sushi, aged Miyazaki Wagyu steak with seasonal garden garnish, USDA Prime rib-eye cap with thousand-layer potato beef drippings, and more.
“Growing up as the son of a Wagyu cattle farmer, my deep connection to Wagyu was established early on,” Takeshita shares. “Born in Miyazaki prefecture, I was surrounded by the Wagyu industry in my hometown of Miyakonojo. From a young age, I spent time on my relatives’ farms, many of whom were involved in farming; this connection inspired me to become a chef so I could contribute to sharing the incredible ingredients created by my family and friends.”
Armed with expertise in cooking with top-quality ingredients and respect for their provenance, as well as the dry-ageing know-how that Kitan In brings to the table, the chefs believe that the collaboration will be an ideal platform to show the nuanced flavours and textures of Wagyu.
Errkhis explains that “[our] styles complement each other in a showcase of creativity and a celebration of Wagyu prepared in a myriad of cooking styles [to] reveal the different textures, flavours and versatility of Wagyu, with each dish crafted using diverse cooking techniques that reflect our respective culinary traditions and expertise as well as the finest ingredients.
“Sourcing premium ingredients is key; the best beef from around the world is essential to our craft. When it comes to preparing steak, our foremost goal is to let the beef be the star of the plate. Our approach to cooking is rooted in simplicity and authenticity. We prepare the steak in a way that highlights its natural qualities, ensuring that every bite is a celebration of its flavour. We intentionally avoid overpowering the palate with excessive seasonings or complex sauces. Instead, we want our guests to fully appreciate the authentic taste of the steak itself.”
“In my culinary approach, I combine my expertise in French techniques with an intimate knowledge of Wagyu and a dedication to innovation,” Takeshita describes. “In our restaurants, we embrace a Japanese philosophy by utilising seasonal ingredients and sourcing Japanese beef from my hometown; the menu reflects this commitment with a twist on traditional Japanese essence, featuring dishes like mini dry-aged Wagyu bites and dry-aged Wagyu sushi.”
“Chef Amine and I are curating a rare culinary journey that reveals the different textures, flavours and versatility of Wagyu, with each dish crafted using diverse cooking techniques that reflect our respective culinary traditions and expertise as well as the finest ingredients,” affirms Takeshita. “Our goal is to honour the rich heritage of Wagyu while pushing culinary boundaries, ensuring that every steak served is not just a meal, but a memorable experience.”
With the chefs working together to create a harmonious connection between the two restaurants’ culinary methodologies, this collaboration sounds like a meal to remember.
For booking enquiries, click here.
Lower Level, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel: (+852) 2313 2313
All images courtesy of Regent Hong Kong.
