Tanukikoji
The rugged iteration of shabu-shabu takes a new twist at Causeway Bay’s latest izakaya, Tanukikoji. Diners can enjoy premium sets starting at HK$178, featuring Tokachi black Wagyu and Hokkaido rice-fed pork, paired with authentic Hokkaido-style soup bases.
Limited to 80 servings per day, the must-try Hokkaido uni soup base is made daily using seasonal sea urchins and ichiban dashi broth.
Shop 4, Haven Court, 128-138 Leighton Road, Causeway Bay
Pintxos by Bàrbar
Native to northern Spain, pintxos (finger food) get their due at this new Wan Chai eatery from the team behind Pica Pica in Sheung Wan. Pintxos by Bàrbar’s kitchen is headed by 25-year-old chef Xavier Pla, who turns out moreish bites such as crispy pork belly with dill salad, and broken eggs with tempered chorizo, all within a space evoking the time-worn character of Spain’s most revered tabernas.
G/F, 22 Ship Street, Wan Chai
Roucou
There’s dairy for days at Hong Kong’s first cheese omakase and bar, which blends artisanal fromage in an unlikely Franco-Japanese sensibility. Helmed by cheese master Jeremy Evrard, who worked at the Four Seasons and The Ritz-Carlton in Hong Kong before honing his culinary skills in Japan, Roucou features melted open sandwiches, fondues, tarts and stunning cheeseboards. There are even sacré bleu, cheese-inspired cocktails.
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