New Hong Kong izakaya Brooklyn Yakuza combines the flavours, textures and traditions of the US and Japan.
You might have noticed that izakaya is the culinary trend of the month in Hong Kong at the moment, with a series of new openings across the Fragrant Harbour, the newest of which is Brooklyn Yakuza, the brainchild of chef-restauranteur duo Arron Rhodes and Chris Grare (yep, they of Smoke & Barrel).
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Promising a welcoming late-night vibe, kintsugi-themed interiors by design and architecture consultancy Zebra, and a Japanese-American take on East-Meets-West cuisine, the new Wyndham Street izakaya is centred around two concepts.

A theatrical sake bar boasts an extensive list of Japan’s most ubiquitous libation, enjoyed from blown-glass sake cups handcrafted by Rhodes; while Oyabun, a Manhattan-inspired cocktail lounge, serves American classics given a Nippon nudge to a backdrop of DJ-spun hip hop.
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Prepared by Head Chef Lorcan Tang and served by waiters in baseball-inspired uniforms, Brooklyn Yakuza offers a series of delectable dishes that showcase the flavours, textures and traditions of the US and Japan – think signature ‘Cold Blood’ starters like hamachi Crudo with mustard teriyaki sauce and sweet potato chips; Hokkaido scallop with po tai seaweed, burnt cabbage, and pickled kohlrabi; and Australian Wagyu beef tartare with miso egg yolk and tapioca crackers.

Dishes with a little more Uncle Sam include Okonomuyaki-style tater tots; Brooklyn Fried Chicken in sweet and sour sauce with Okinawa black sugar; and the Home Run Corn Dog, with sushi rice, pork sausage, and ketchup and mustard.
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