Ozakaya, a new eatery in Hong Kong’s Wan Chai district showcases the flavours of Japan’s commercial capital, Osaka.
Hong Kong never seems to tire of Japanese cuisine in its many delicious forms. However, so much of Japanese cuisine is about regionality – the traditions, recipes and ingredients of a given place – so the newest opening, Ozakaya, which pays homage to the cuisine of Osaka, is reason to get excited.
READ: Is This Bangkok’s Sexiest Hotel?
The new Wan Chai dining hotspot promises to be a vibrant contemporary culinary concept with a focus on Japan’s gastronomic heartland, with innovative yet approachable izakaya dishes produced by talented young chef Jason Luk.
Using jet-fresh ingredients from Japan and beyond, Luk presents dishes that feature complexity, depth and layers of flavour, and which are served against an upbeat and fun ambiance accentuated by imaginative cocktails and an extensive list of premium sakes from Osaka’s own Daimon Brewery.
READ: Hong Kong’s New Ode to Piedmont
Take a perch at the 12-seater sushi counter to be close to the action, an element of the Ronald Lu-designed main dining room that features discrete booth seating and a revolving digital art collection, to sample highlights from the menu like smoked botan ebi with hokkaido scallop mousse; uni truffle paste toast; takoyaki croquette with tonkatsu mayo; and uni & bone marrow noodle, in which delicate yet flavourful uni noodles are masterfully slipped through an unctuous bone marrow jelly table-side.
The indecisive might like to opt for the Ozakaya Tasting Menu, featuring a comprehensive selection from the a la carte menu, or the indulgent Ozakaya Journey, which showcases the daily freshest produce across 14 courses.
You’ll also be able to pair your meal with imaginative cocktails – the Bloody Piggy is a rift on a classic Bloody Mary with Shichimi spice mix and crispy bacon – as well as an extensive selection of sakes.
For more Wining & Dining inspiration click here.
LIKE WHAT YOU SEE? FOLLOW ALPHA MEN ASIA ON FACEBOOK, OR INSTAGRAM AND SUBSCRIBE TO OUR HONG KONG-CENTRIC NEWSLETTER HERE
