Tsutomu Ito Brings Japanese Wagyu Expertise to Hong Kong with Gyu+Bar by Miyoshi
Tsutomu Ito, the owner of Gyu+Bar by Miyoshi in Causeway Bay, is known for his dedication to serving top-quality Wagyu, bringing his Kyoto techniques to Hong Kong. The chef, who majored in business administration, is entirely self-taught in culinary arts.
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Chef Tsutomu Ito, who owns Gyu+Bar by Miyoshi in Causeway Bay, has expressed his commitment to providing the finest Wagyu available in the city, according to the South China Morning Post. Following the establishment of Miyoshi as a leading culinary spot in Japan, Ito also opened q+M, a members-only French establishment in Kyoto focused on Wagyu, and Kanegura, which operates as a more casual hotpot restaurant.
Ito recently made his international introduction by launching Gyu+Bar by Miyoshi in Hong Kong. This new location, situated in Lee Garden One within the Causeway Bay area, combines his Wagyu techniques from Kyoto with a Japanese-French wood-fired brasserie dining style, offering Wagyu prepared in various forms such as sashimi, consommé, sushi, shabu-shabu, and wood-fired dishes.
Guests might find it surprising that Ito is entirely self-taught, as the Kyoto-born chef has no formal culinary school background. Instead, he majored in business administration, and his path to mastering Japanese beef cuisine commenced not in a kitchen setting, but behind a bar.
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