Hongshiki Ryori Koki (港式料理 鴻禧) Tokyo

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! Less

I visited with a friend and enjoyed a course meal at the counter seats. The restaurant has a unique style where all dishes are prepared simultaneously and served promptly to all customers at the counter. It was a nice touch when they asked if we wanted refills on certain dishes, showing their desire for us to fully enjoy the experience.From the first dish to the last, it was a continuous series of delightful surprises. Each dish was astonishing, offering a fresh experience that felt like a completely different genre from the Chinese cuisine I had tried before.One of the charms of sitting at the counter is being able to watch the cooking process right in front of you. Just observing the chef's skillful movements was enjoyable, creating an atmosphere akin to watching a live performance.What impressed me the most was the personality of Chef Tommy. He was incredibly charming, and the warmth from the staff made it clear they wanted us to enjoy our meal and leave satisfied. The overall atmosphere of the restaurant captured my heart, not just the food.While it may not be a price point for casual visits, it is a place that offers great value and leaves a lasting impression. I definitely want to return on a special occasion with friends who love to eat. Less

On this day, I visited Hongshiki Ryori Koki, a place I had been curious about for a while. When I first found it on Tabelog, I wondered how to pronounce it, but I always thought I would like to go there eventually.I had imagined that the flavors might be a bit quirky or unique, but to my surprise, the dishes were easy to enjoy and delicious! (*´∀`)The chef has such a charming personality! His unique energy is infectious, and it made me smile too. (*´∀`)Since I had already eaten lunch earlier that day, I didn’t overindulge, but it seems like those who enjoy larger portions can easily order more and leave satisfied. (*´∀`)Above all, the flavors of the dishes were right up my alley! ( ﾟДﾟ)I believe the ingredients change somewhat with the seasons, so I look forward to visiting again! (*´∀`)It was a great meal!Reservation method: Through Tabelog Course price: JPY 22,000? Duration of stay: About 2 hours Reservation difficulty: Quite available Order: Sparkling water, etc. Total bill: Around JPY 25,000 Less

It's been a while since I had Chinese food! I was curious about this place since it's Hong Kong-style rather than Cantonese.The steamed Akahata fish with sauce was amazing when paired with rice. The crispy chicken was served in separate pieces, and I was allowed to order more. I appreciate being able to choose the portion sizes for refills and rice dishes since I eat a lot.Tommy was adorable and made me feel warm inside. It was a great meal.- Koki's Special XO Sauce - Fried Chicken Soft Roe Paste - Matsusaka Pork Chashu - Soft-Shelled Turtle and Winter Melon Soup (I ordered extra winter melon) - Steamed Akahata Fish - Crispy Chicken (I ordered all parts) - Today's Vegetables - Corn Fried Rice - Large Shrimp Wonton Noodles - Mango Pudding - Egg Tart - Taiwanese Forest Red Tea Less

【2026 Bronze】【2026 Top 100 Restaurants】Although it's close to Toranomon Hills Station, this restaurant is not located within the Hills. It offers Hong Kong-style cuisine by Chef Tán Zhìguāng, who hails from Hong Kong. I was intrigued by the unfamiliar dishes and made a reservation through Tabelog for "Hongshiki Ryori Koki"; my visit was rated 4.15.I initially planned to walk from Shimbashi, but it turned out to be quite a distance, so I took the Ginza Line one station to Toranomon Station. The restaurant features a counter with 10 seats, serving a style of Chinese cuisine that leans towards a milder Cantonese flavor.■ Course A: JPY 20,000 + Half Pairing: JPY 7,000 (tax and service charge not included); Total: JPY 32,670Today's Menu:◆ CHAMPAGNE GATINOIS BRUT 2025 ◇ Hongshiki XO Sauce ◇ Chicken Roe and Paste (fried chicken soft roe paste) ○ ◆ W&J GRAHAM'S 10 YEARS PORT WINE ◇ Honey Glazed Char Siu (Matsusaka Pork Char Siu) ○ ◆ Patrick Piuze CHABLIS 2023 ◇ Winter Melon Soup with Soft-Shelled Turtle ○ ◆ CHATEAU GALOUPET ROSE ◇ Steamed Red Snapper with Yume Pirika Rice (2 servings) ○ ◆ GEVREY-CHAMBERTIN SERAFIN 2022 ◇ Crispy Chicken (Awa-odori Chicken, 3 servings) ○ ◆ Gutierrez COLOSIA AMONTILLADO Sherry ◇ Seasonal Vegetables (Today's vegetables topped with Jinhua Ham) ◆ MARCEL DEISS RIESLING ALSACE 2023 ◇ Corn Fried Rice (Large serving) ○ ◆ Xiaofang Tang Ginger Syrup + GREY GOOSE VODKA ◇ Shrimp Wonton Noodles (Large serving) ◇ Seven Fruit Pudding (Mango Pudding) ◇ Crispy Egg Tart ◆ Sun Moon Lake (Taiwanese Forest Black Tea) ◇ Souvenir (Lotus Leaf Wrapped Rice) On the way, just before passing through a station, there was an unexpected JR accident, causing the train to stop suddenly. I had to transfer to Keisei and arrived via the Ginza Line from Asakusa. I had called ahead to inform them I would be about 15 minutes late, so everything went smoothly.I was able to watch Chef Tán Zhìguāng skillfully stir-frying dishes right in front of me. The essence of Chinese cuisine lies in its high heat cooking. This felt like a modern and innovative take on Cantonese cuisine, distinctly different from the typical spicy Chinese dishes. Using ingredients like soft roe, soft-shelled turtle, red snapper, and Awa-odori chicken, the flavors were gentle, enhanced by Jinhua ham and superior broth. The seasoning and flavors were truly worthy of a top restaurant.What was particularly unique was that most dishes allowed for refills! I thought I might overeat at the beginning, but by the end, I had a large serving for the final dish and was completely stuffed. Less

A group of four business colleagues gathered to celebrate a member's birthday and enjoy a delicious meal at this restaurant. The staff provided detailed explanations for each dish, showcasing exceptional service. The cooking methods were completely different from the typical Chinese cuisine, resulting in incredibly tasty dishes. We enjoyed chicken soft roe, chashu, soft-shelled turtle, red snapper, and crispy chicken, among others. The crispy chicken was prepared by gradually increasing the temperature of the oil, with the skin fried at an extremely high temperature, resulting in an unparalleled crispiness. The chef, who was also a great conversationalist, left a lasting impression with his friendly demeanor. We had a private room this time, but next time, I would love to enjoy the counter seating. Less

I enjoyed a course meal that showcased the delicate flavors and meticulous presentation unique to Hong Kong cuisine, resulting in a thoroughly satisfying dining experience. Each dish reflected a commitment to quality, allowing me to fully appreciate authentic 港式料理.Being seated in a private room allowed me to enjoy my meal in a calm atmosphere without worrying about my surroundings. I confidently recommend this restaurant for special occasions, dining with loved ones, or business meetings.While the price range is on the higher side, considering the quality of the dishes and the comfort of the space, I felt it was well worth it. Less

I visited Hongshiki Ryori Koki for the first time.To sum it up, I discovered a truly delicious Hong Kong restaurant.From Tommy and the staff, the service was excellent, with warm explanations of the dishes and attentive service, allowing me to enjoy my meal from start to finish.Every dish was authentic, with the distinct aromas and flavors characteristic of Hong Kong cuisine. From appetizers to roasted meats, fish dishes, soups, and finishing with fried rice and yakisoba, everything was of high quality.The roasted pork was particularly outstanding, with a crispy skin and juicy meat that left a lasting impression. It paired perfectly with the sweet sauce. The fish dish featured tender grouper, seasoned with a soy-based sauce and enhanced by the aromas of cilantro and green onions, which was simply delightful. The winter melon and soft-shelled turtle soup was rich in flavor and comforting.This restaurant offers not just flashiness, but a sense of care in each dish.With delicious food and pleasant service, I had a highly satisfying experience. I definitely want to visit regularly. Less

I revisited "Hongshiki Ryori Koki," located near Toranomon Hills Station. Congratulations on winning the Tabelog Award 2026 Bronze! Additionally, it has been selected as one of the top 100 Chinese restaurants in Tokyo by Tabelog for 2026, 2024, and 2023. In 2025, it earned a Michelin star. This reservation-only Chinese restaurant opened in July 2022. It is about a 5-minute walk from Toranomon Hills Station on the Tokyo Metro Hibiya Line and Toranomon Station on the Ginza and Hibiya Lines. You can find it on the first floor of the Mitani Building, tucked away in an alley off the main street. Upon entering the restaurant, which has a hidden gem vibe, you are greeted by a harmonious and calming atmosphere. There are 11 counter seats and 2 private rooms.Today, I enjoyed the chef's omakase course menu. Here’s what was served:○ Hongshiki XO Sauce (Hongshiki's special XO sauce)○ Crab Meat Spring Rolls (Hairy crab spring rolls)○ Honey Glazed Char Siu (Matsusaka pork char siu)○ Herbal Soup with Dried Shellfish and Mushrooms○ Steamed Red Grouper (Steamed Azuki grouper)○ Crispy Chicken○ Seasonal Vegetables: Cantonese cabbage, Kai-lan, and thinly sliced Jinhua ham○ Fried Rice with Ham Yu (Large size)○ Soy Sauce Fried Noodles (Large size)○ Mango Dessert (Yang Zhi Gan Lu)○ Egg Tart (Su Pi Dan Ta)○ Sun Moon Lake (Taiwanese Forest Black Tea)The talented chef, Tommy (Tán Zhìguāng), prepared the dishes.The atmosphere inside was bright yet refined, making it a comfortable place to dine.A few personal thoughts…The "Hongshiki XO Sauce" was the first dish served, and the moment I tasted it, the flavors of shrimp and scallops filled my mouth—it was delicious. It seemed to pair well with all the dishes, raising my expectations for what was to come.The "Crispy Chicken" is a signature dish. The presentation was fantastic. It was carefully grilled and then finished by gradually increasing the oil temperature, resulting in a perfectly crispy skin that released juicy meat with each bite. I was delighted to enjoy this dish all by myself.I savored the delicate and meticulously prepared dishes. I definitely look forward to visiting again. It was a great meal! Less

◾️Dinner (Course B) / Overall ImpressionDate: June 13, 2026 (Saturday) 18:00 - 20:00I visited for dinner and sat at the counter. I ordered Course B (JPY 33,000).With a Michelin star and high ratings on Tabelog, my expectations were quite high. Overall, the dishes were delicious, and there were satisfying elements like the performance and souvenirs, but in terms of cost performance, I felt it was just "average." Considering the price of around JPY 40,000 including service charge and drinks, it’s only natural that the food was good.The difference between Course A and Course B is the inclusion of shark fin and bird's nest, but personally, neither left a strong impression on me, so if I visit again, I think Course A would be sufficient.■ Course Details and Impressions- Hongshiki Special XO Sauce A spicy XO sauce that concentrates the umami of shrimp. It can be enjoyed as a snack with drinks or used to enhance the flavor of various dishes, making it a standout throughout the course.- Hairy Crab Spring Rolls Served hot, these spring rolls are filled with plenty of hairy crab and were delicious. The addition of Worcestershire sauce for flavor variation was great, and it paired excellently with the XO sauce.- Matsusaka Pork Chashu When eaten alone, it has a quite sweet flavor, which is delightful. Pairing it with mustard balances the sweetness, creating a taste I really enjoyed. It also paired well with the XO sauce and was the most memorable dish of the day.- Shark Fin, Dried Scallop, and Dried Mushroom Soup A soup with a cinnamon aroma that whets the appetite. The contrast between the crunchy texture of the dried scallop and the soft texture of the dried mushrooms was interesting. The shark fin was enjoyable for its collagen texture, but didn’t leave a special impression.- Steamed Azuki Sea Bass The fluffy steamed fish pairs well with a sweet and savory soy-based sauce. It went perfectly with rice, and I couldn’t help but ask for a second serving.- Crispy Chicken Using a whole chicken allows for enjoyment of various parts. The skin is crispy while the inside is juicy. It’s delicious on its own, but I enjoyed changing the flavors with salt, lemon, and XO sauce. The taste is classic, but the satisfaction level was high.- Today's Vegetables A stir-fry of vegetables similar to bok choy and broccoli. The broccoli-like vegetable had a great texture and was delicious even with just simple salt and pepper.- Ham Yui Fried Rice Ham Yui is salted fish. It has a unique aroma during cooking, but it’s not noticeable once finished. Simple yet perfectly seasoned, it was delicious and paired well with the XO sauce. I also asked for a second serving.- Soy Sauce Yakisoba With a simple seasoning, the unique texture of the noodles was impressive. It also paired well with the XO sauce, and I asked for a second serving of this as well.- Melon and Bird's Nest Dessert I was looking forward to trying bird's nest for the first time, but honestly, I didn’t quite understand what was special about it; it had a jelly-like texture. The melon was sweet and delicious.- Egg Tart Served fresh and warm, it was a delightful way to end the meal.- Souvenir (Chinese Sticky Rice Dumpling) I received a Chinese sticky rice dumpling wrapped in bamboo leaves. I ate it the next morning, and it was incredibly delicious; I liked it so much that I would have wanted to buy it if it were sold individually.■ Overall Evaluation The dishes were generally delicious, especially the hairy crab spring rolls, Matsusaka pork chashu, ham yui fried rice, and the souvenir sticky rice dumpling left a strong impression. Additionally, the structure that allows for flavor variations using XO sauce, the live cooking experience, and the inclusion of souvenirs were appealing aspects.On the other hand, considering the price of around JPY 40,000 including drinks, I didn’t feel a sense of excitement that exceeded my expectations. I visited with quite high expectations due to the Michelin star and a Tabelog rating of 4.19, but personally, I felt it was "delicious as high-end Chinese cuisine, but commensurate with the price."If I were to revisit, I would choose Course A without the shark fin and bird's nest. In terms of enjoying the dishes themselves, that option seems likely to provide higher satisfaction. Less

Tabelog Award Bronze winner.A renowned Hong Kong-style Chinese restaurant.Omakase Course:- Special XO Sauce from Koki- Hairy Crab Spring Rolls- Matsusaka Pork Chashu- Dried Scallop and Mushroom Herbal Soup- Steamed Azuki Snapper- Crispy Chicken- Today's Vegetable Dish- Ham Yu Fried Rice- Soy Sauce Yakisoba- Mango Dessert (Yang Zhi Gan Lu)- Egg Tart- Sun Moon Lake Black TeaBeerShaoxing WineJasmine TeaI was extremely satisfied.The spring rolls were piping hot.I was impressed by the depth of flavor in the herbal soup.The Azuki snapper was succulent.The crispy chicken was a burst of deliciousness.The stir-fried Chinese vegetables were refreshing.The fried rice and yakisoba were simply delicious.Hot dishes were served steaming.The flavors were approachable and easy to enjoy.There were delightful presentations.The explanations were thorough and kind.Wow, it was wonderful.It was a great meal.Thank you! Less

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. Less

This is my favorite Cantonese restaurant in Tokyo.Chef Tan's selection of ingredients and cooking techniques are truly authentic to Cantonese cuisine.I was pleasantly surprised by the "Chicken Gai Zha" that was served first. It's a rare dish even in Cantonese cuisine, and when you bite into the crispy coating, a rich chicken broth flavor bursts out.The char siu has just the right amount of sweetness and is incredibly delicious.The soup is made with carefully selected, luxurious ingredients, resulting in a rich flavor.The rice is Thai fragrant rice, which pairs perfectly with Cantonese dishes.The "Zha Zi Ji" is very tasty, with a crispy skin and juicy meat.The steamed fish is cooked to perfection, with a light flavor that retains the essence of the fish.Both the fried rice and noodle dishes have a wonderful "nabe ki" (pot flavor), with perfect heat control that avoids any greasiness.The egg tart has a lovely buttery aroma, is sweet, and has a flaky texture.This is a restaurant I want to visit again and again; I absolutely love it! Less

I visited Hongshiki Ryori Koki because I was craving delicious Chinese food. It was a bit of a walk from Nishi-Shimbashi, but the restaurant is located in a quiet area, giving it a nice hidden gem vibe.I opted for a course meal, and every dish was truly delightful. The first dish was fried chicken soft roe paste, a flavor I had never experienced before, and it seems you can only find it here in Japan. Next was the Matsusaka pork chashu, which had a unique sweet seasoning and was incredibly tender and delicious.The herbal soup that followed was exceptional! It was based on a clear broth and included dried shellfish and yam, making it a very comforting dish.The steamed azuki-hata fish was something I hadn’t eaten much before, even though I had seen the fish beforehand. When it was steamed to perfection and topped with an exquisite sauce, it paired wonderfully with rice.Then came the much-anticipated crispy chicken, which was, of course, delicious. The stir-fried vegetables and fried rice were also tasty, and the yakisoba made with dried noodles that were rehydrated and then fried was incredibly good.The chef explained the care and preparation behind each dish, which made me appreciate the flavors even more. It was a truly satisfying experience at this wonderful restaurant.Tommy, the owner, has a fantastic smile and great hospitality. While it’s more of a Hong Kong-style restaurant than traditional Chinese, it’s definitely a place I want to visit again. Less

I made a reservation through Tabelog and visited the restaurant. There are several courses available, but this time I chose a plain course without high-end ingredients. As a result, I was able to directly appreciate the skills of the chefs.I was seated at a prime spot where I could see the cooking process clearly, and the live atmosphere unfolding right in front of me heightened my anticipation. The homemade XO sauce served at the beginning was incredibly flavorful, and it was perfect to use it all up with the fried rice and yakisoba served later on.The specialty "Crispy Chicken" features a delightful combination of crispy skin and juicy meat, allowing you to enjoy various parts of the chicken at once. Fortunately, both the chicken and the final dishes (fried rice and yakisoba) are available for refills, which greatly enhances the satisfaction level.Amidst the continuous price hikes at high-end Chinese restaurants in Tokyo, this offering at this price point feels relatively affordable. The service was also very attentive. Less