Mashi No Mashi: The Wagyu Ramen Shop That’s Made in Japan But Born in Hong Kong! (We Had One of Our Best Meals Here!)

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This article is part of the Hong Kong Food Trip series. Check out the installments in this series: Australia Dairy Company (Cha Chaan Teng/Hong Kong-Style Cafe) | Hing Kee Restaurant (Claypot Rice) | Jenny Bakery (Butter Cookies) | Lin Heung Lau (Dim Sum) | Oi Man Sang (Dai Pai Dong) | Tai Cheong Bakery (Egg Tarts and Other Chinese Pastries) | Vission Bakery (Modern Bakery) | Yat Lok (MICHELIN-Starred Roast Meats/Goose) | Yuk Kin Fast Food (Fried Rice)

Since November 2020, I’ve been following WAGYUMAFIA, a Tokyo-based members-only restaurant that has the goal of bringing authentic wagyu to the world. The chef behind it, Hisato Hamada, is so innovative and entertaining that it makes me want to sign up for WAGYUMAFIA membership…in my dreams! LOL.

While that membership, which is expensive for me, is still a long shot, I made it my goal to first visit one of WAGYUMAFIA’s interesting and relatively more affordable concepts—Mashi No Mashi.

Mashi No Mashi is a ramen brand that boasts of serving the world’s first 100% wagyu ramen. It originated in Hong Kong and has expanded to Jeddah (Saudi Arabia), Singapore, and Tokyo (Japan), among many others. Each international branch has exclusives on its menu.

In Hong Kong, there are two branches. The first is in Wan Chai area, and the second is im Base Hall 2, a food hall in Jardine House in Central area. We went to the former, and I’ll be sharing our experience there.

Like in Japan, we ordered through a ticket vending machine. But this one accepts credit card and other electronic payment methods such as Alipay and Octopus.

They use A5 Ozaki Wagyu:

We ordered almost all wagyu items in the menu, which we got to watch being prepared thanks to the bar counter set-up.

Like Chef Hisato, the crew of Mashi No Mashi is entertaining. They always pose before they serve the food.

I got the Tokusei Wagyu Tsukemen (dipping ramen), which has 150 grams of noodles, one piece of wagyu, bamboo shoots, cabbage, and soft-boiled egg.

Its broth is thick, slightly sweet, and has a nice acidity. I suspect that the broth is partly made with fish, giving an umami taste.

Aside from the nice flavors of its broth, this dish has a nice play of textures. The cabbage and bamboo shoots are crisp, the egg is soft and creamy, and the noodles are thick and chewy. I love its textures!

But the highlight of the dish is (obviously) the wagyu, which melts in the mouth and bursts with juices with every bite.

There’s also an instruction how to enjoy their tsukemen:

How to Enjoy Their Tsukemen and Slurp Like a Boss!

My wife got the Wagyu Donburi (rice bowl), which has slices of fatty, melt-in-the-mouth wagyu and a creamy and runny raw egg yolk.

If you want to appreciate the taste of wagyu more, then get the rice bowl.

Finally, we tried the Wagyu Gyoza (dumplings). While the filling is tasty, it’s not the juiciest that I’ve ever had. But this is compensated by the wrapper. It’s the first gyoza I’ve tried with super crisp, paper-thin bottom.

Our meal in Mashi No Mashi is one of the best we had on our Hong Kong trip. It’s also the most expensive meal we had. But given the quality ingredients and top-notch service and showmanship, it’s worth a splurge. Now, I’m excited to visit other Mashi No Mashi in other countries! Needless to say, I highly recommend it to you!

BaseHall Branch Address: Kiosk No. 12 & 13, BaseHall 2, LG/F Jardine House, 1 Connaught Pl., Central, Hong Kong | Operating Hours: Monday-Saturday, 11AM-10PM

Wan Chai Branch Address: Shop 1B, G/F Guardian House, 32 Oi Kwan Rd., Wan Chai, Hong Kong | Operating Hours: Monday-Saturday, 12NN-3PM & 6-10PM

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