I visited "Hongshiki Ryori Koki" located in Nishi-Shimbashi, Minato Ward.The Hong Kong cuisine course, enjoyed while watching the cooking process over the counter, felt like a live kitchen experience. Although based on Cantonese cuisine, the dishes reflected the chef's personality through the choice of ingredients, cooking techniques, and wine pairings.One particularly impressive dish was the shark fin soup with hairy crab and dried yam. The rich umami flavor was complemented by a gentle savoriness, leaving me speechless. The steamed abalone and crispy chicken that followed were also of high quality, showcasing the ingredients' natural flavors to the fullest.The signature char siu (barbecued pork) had a beautiful glaze and wonderful aroma, with the sweetness of the fat and the umami of the meat becoming more pronounced with each bite. Additionally, the steamed dish combining hairy peach and grouper was notable for its delicate cooking, resulting in a tender texture and refined broth.The wine pairings included Alsace Riesling, Vosne-Romanée, and Sherry, which surprisingly complemented the Chinese dishes very well. The final dish, seafood yakisoba, balanced both crispiness and lightness, keeping it enjoyable until the end.Despite being high-end Chinese cuisine, the atmosphere was relaxed, and the distance between the chef and staff felt comfortable. It was a hidden gem restaurant for adults, where one can enjoy the harmonious trio of food, wine, and ambiance.
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