The Steak House unveils third edition of ‘Special Cuts’ series

The Steak House at Regent Hong Kong introduces the third edition of its ‘Special Cuts’ series with a standout highlight for June and July: the Boneless Kagoshima A5 short rib steak. Priced at HK$788 for a 9-ounce portion, this exceptional cut promises a deeply indulgent experience for beef connoisseurs.

Hailing from Kagoshima, one of Japan’s most acclaimed Wagyu-producing regions, this prized A5 short rib is revered for its extraordinary marbling, melt-in-the-mouth texture and nuanced umami depth. Rich, buttery and impeccably tender, it’s a rare offering that exemplifies the meticulous standards of Japanese Wagyu at its finest.

Japanese Kagoshima Wagyu (Photo: courtesy of The Steak House)

Japanese Kagoshima Wagyu (Photo: courtesy of The Steak House)

Now in its third edition, the ‘Special Cuts’ series at The Steak House continues to spotlight lesser-known and underutilised cuts, reinforcing the restaurant’s commitment to sustainability and whole-animal cooking. It’s an approach that goes beyond luxury, offering depth, variety and a more mindful way to enjoy premium beef.

This season’s featured cut is served with house-made wasabi fruit mustard and pickled onions, which add bright, aromatic touches that cut through the richness and enhance every bite. Available exclusively in June and July, it’s an invitation to explore a different side of Wagyu. Thoughtful, flavourful and uncompromising in craft.