Lightly battered skewers, excellent frying skills

Exploring Song Wang Terrace, I discovered an outstanding Japanese cuisine and kushikatsu restaurant.

🌸 Bonito liver with sake lees cheese
Soy-marinated bonito innards paired with cream cheese, wrapped in crispy seaweed, rich in flavor and perfect with alcohol.

Not drinking alcohol, I ordered a Gin and Tonic and Lemon Sour, both equally great.

🌸 Purple sea urchin
The purple sea urchin has an orange-yellow color, smooth texture, and sweet flavor, with slightly salty salmon roe.

🌸 Three-color sashimi platter (salmon, scallop, deep-sea tilefish)
✨ Thick and fatty salmon;
✨ Sweet-tasting scallop;
✨ Deep-sea tilefish seared, full of oily fragrance.

🌸 Salmon roe cup
Salmon roe bursts in the mouth with a salty aroma, perfectly paired with slightly sweet rice.

🌸 Hokuto eight-item assortment (chef’s selection)
✨ Tilefish with raised scales, crispy texture, and rich fish oil aroma;
✨ Medium fatty tuna with a hint of tuna acidity;
✨ Patterned squid, soft and tender;
✨ Pollock roe, saltier in taste;
✨ Hokkaido scallops with salmon roe, firm texture and fresh sweetness;
✨ Kelp with roe, crisp texture;
✨ Okinawa Agu pork tenderloin, chewy with strong meat flavor;
✨ Simmered abalone with black fish roe, tender and salty.

🌸 Iwakuni lotus root
Directly shipped from Yamaguchi Prefecture, crisp texture with fruity sweetness.

🌸 Senryo eggplant
Directly shipped from Nara Prefecture, soft texture without greasiness.

🌸 Green peppers
Directly shipped from Kochi Prefecture, strong green pepper flavor.

👍🏻 The kushikatsu is excellently done, each skewer fried to golden brown with evenly distributed batter, not too much or too thick, and even after eating so many skewers, it’s not greasy.

🌸 Chazuke (salmon/pollock roe/Nanko plum)
Chazuke comes in three flavors; I chose pollock roe. The bonito broth is fresh and sweet, with the spicy flavor of pollock roe standing out.

📍 Hokuto (Kowloon City)
Shop B, G/F, 59 Fuk Lo Tsun Road, Kowloon City

ie pic photo my

#TM128 _love food