This small restaurant - located inside a non-descript commercial building at Jardine's Bazaar and owned by Chef Yasuaki Ogawa - specialized in kushiage, the Japanese street-style cuisine of deep-fried skewers. Meat, seafood and vegetables - and often a combination of them - were cut, sliced, diced, skewered, dip in the panko batter and put into the deep-fryer. Similar to tempura in a sense but richer and in a sense less formal and more rustic. On top of the kushiage selections the restaurant also offered a number of small family-style dishes, some based on seasonal ingredients.
|Firefly Squids with White Miso Dressing|
|Cheese topped with Shuto|
|Choices of skewers (from 2 visits)|
|Scallops topped with Salmon Roes|
|House-made Caramel Pudding|
When? June 16 2015
Where? Flat 3D, Prosperous Commercial Building, 54 Jardine's Bazaar, Causeway Bay, Hong Kong