191/200Experience the essence of Hong Kong cuisine at "Hongshiki Ryori Koki" in Japan.Tucked away in a quiet alley in Toranomon, this restaurant offers an overwhelming sense of liveliness across the counter! The excitement is palpable.The chefs work in unison, preparing dishes that are served fresh and promptly at the perfect timing.Here’s the menu for the day.At the helm of the kitchen is Chef Tán Zhìguāng, affectionately known as "Tommy." He began his culinary journey at the age of 16 and honed his skills at renowned establishments like "Summer Palace" in Hong Kong and "Fukurinmon Seafood Restaurant" in Japan, making him a true ambassador of Hong Kong cuisine.I asked the sommelier for wine pairings.Starting with the homemade Hongshiki XO sauce, the rich umami from dried scallops and shrimp combined with a pleasant spiciness is simply exquisite, making it easy to enjoy the wine.Next, we had the Chicken Soft Roe Paste Fried.The exterior is crispy while the inside is smooth and creamy!The rich flavor of the chicken soft roe fills your mouth, showcasing the chef's meticulous preparation and frying technique.Next up was the Honey Glazed Char Siu (Matsusaka Pork Char Siu).The generously grilled char siu is served right in front of you.The high-quality fat and sweetness of Matsusaka pork are beautifully enhanced by the special sauce and a delightful char.The meat is astonishingly tender and juicy!Then came the Water Turtle and Winter Melon Soup.This soup is a hallmark of Hong Kong cuisine.A luxurious broth made from old chicken, Jinhua ham, and pork simmered for over six hours, combined with water turtle and winter melon, creates a deeply flavorful and clear taste that soothes the body.Next was the Steamed Red Grouper.Freshness is key in seafood dishes.The red grouper is perfectly cooked, and the nut oil and soy-based sauce enhance the natural flavors of the fish.Then we had the Crispy Chicken, a specialty of Tommy!This dish features Longgang chicken from Guangzhou, which is cooked by pouring oil over it for over 10 minutes and more than 100 times.The skin is crispy and fragrant, while the meat is plump and juicy. The cooking scene right in front of you is truly impressive.Next was the Seasonal Vegetables.Simple yet showcasing the high quality of the broth and the professional technique in maintaining a crisp texture.Then came the Corn Fried Rice.The rice is fluffy, and the natural sweetness of the corn bursts in your mouth.Finally, we had the Shrimp Wonton Noodles.The wontons are filled with plump shrimp and served with ultra-thin Hong Kong noodles.For dessert, we enjoyed Mango Pudding.This meal was so fresh and delicate that it completely changed my perception of Chinese cuisine. The foundation of its deliciousness lies in the time taken to prepare the broth, the commitment to quality ingredients, and the solid skills that Tommy has cultivated over the years.Authentic flavors from Hong Kong in a lively and warm atmosphere made for a delightful experience. It was a great meal!
We use cookies on this site to enhance your user experience.
