With handwritten slips of paper listing the names of dishes hanging from the ceiling and on a clear plastic sheet draped over the exterior, Kakuuchi looks like a Japanese dai pai dong.
Collapsible tables, wooden chopsticks and a Do it yourself serving type (customers have to support on their own to ingesting water and fetch seasonings from the central counter) additional intensify the everyday Japanese dining vibe.
The restaurant offers a wide choice of food including tempura, sashimi and roasted skewers. There are about twenty choices for the tempura (priced from HK$12 to HK$32 apiece) which are deep-fried to order.
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We ordered the white fish (HK$22) and scallop (HK$22) tempura, which was pleasant due to the fact of the slim, crispy batter online wine hong kong.
We also favored the deep-fried cheesecake (HK$32 for two pieces), which experienced a chewy texture and a sturdy cheese flavour. The deep-fried oysters (HK$18 for two parts) have been fresh and served with salad dressing and lemon.
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Roasted kinki fish was a discount at HK$sixty eight – the fish is typically fairly expensive – and the oily flesh tasted fresh and sweet.
There is also an substantial variety of oden skewers – a Japanese winter season dish of a variety of elements simmered in a light-weight miso broth online wine merchants. The skewers (HK$15 apiece) incorporated octopus, conch, fish cakes and sweet potato that experienced been cooked in the broth for a complete day ahead of being served.
We particularly preferred the sweet potato skewer the sweet potato flesh and pores and skin had been minced and fried before becoming stewed, providing it a robust flavour of the broth.
For sashimi, we purchased the shrimp (HK$forty eight for two pieces), yellowtail (HK$78 for a few parts) and pink sea bream (HK$forty eight for 3 pieces). The flavour was wonderful, but the parts ended up quite small.
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