Wagyu Vanne by Gosango is a novel and refined reinterpretation of a Yakiniku inspired by Celebrity Chef Vanne Kuwahara.

Hiyama x Vanne Tasting Menu - Chateaubri

Hiyama x Vanne Tasting Menu - Wagyu Toas

Hiyama x Vanne - Hiyama A5 Sandwiches.jp

Hiyama x Vanne Tasting Menu - Amuse Bouc

Hiyama x Vanne Tasting Menu - Wagyu Sush

Wagyu Vanne A La Carte - Hiyama A5 Wagyu

Wagyu Vanne A La Carte - A5 Wagyu Ochazu

GOSANGO, comprising of three exciting and unique dining outlets, including the elevated hot pot restaurant J POT, causal all-day dining restaurant and bar SENSU and finally WAGYU VANNE, a novel, refined reinterpretation of a yakiniku.

CHEF VANNE KUWAHARA

CONSULTANT CHEF

Wagyu Vanne’s consultant Chef Vanne Kuwahara, is highly renowned as the founder of his Tokyo’s widely acclaimed “Yoroniku” restaurant Ebisu which has been one of the Japanese celebrities’ favourites. This DJ-turned chef channels his passions towards music into creating a glamorous yakiniku culinary experience polished with luxurious and exquisite cuisines polished by the finest ingredients as well as his captivating cookery skills, seeking to take all the wagyu lovers on an unforgettably flavourful dining journey.

CHEF KEN KWOK

EXECUTIVE CHEF

With over 15 years over refined Japanese, French and Italian fine dining, Chef Ken Kwok is deeply devoted into the finest depiction of delicacies, leaving him to have acquired varies mesmerizingly masterful culinary techniques. Before joining the group, Ken worked as a sous chef at Michelin-starred Wagyu Takumi, under the tutelage of acclaimed Japanese Chef Mitsuru Konichi. During his tenure at Wagyu Takumi, Ken was also invited to be a guest chef in Japan and Monaco to showcase his expertise. Chef Kwok also worked at La Petite Maison and CIAK. At Wagyu Vanne together with the widely-acclaimed Vanne Kuwahara, guests will enjoy the captivating presentation of the exclusive Hiyama beef alongside with with an array of other staggeringly spectacular wagyu dishes.