Causeway Bay's newest popular Kyoto pub-style restaurant

🎎🍱🍣Easy Japanese meal: Kyoto Tavern style "Fai HIKA" invincible Roppongi Feel🥰 The food quality is excellent and the price is reasonable☺️ More and more locally opened Japanese restaurants in Hong Kong, a round of chef Omakase started a boom, in fact, we come down to eat the most Japanese authentic taste, must have sake. To get the most authentic Japanese taste, in addition to Japanese chefs, there are many Hong Kong chefs who have also studied in Japan for many years and have been chefs of famous Japanese restaurants. Jardine Street in Causeway Bay avoids the hustle and bustle of the main street. Here you can find the Kyoto Tavern-style "Fai HIKA" The chef is headed by Master Fai, and the restaurant is named after the master The feeling of people is like the chef of the late night cafeteria, everyone comes in and he knows what should be given to you to eat, absolutely suitable for you to eat into the heart and lungs Master Fai said that Kyoto people do not have to meet every day to go to the same pub, because simple, because authentic, also because Kyoto everyday restaurant is equal to home. I was fortunate enough to be invited to attend the tasting of Master Fai's "Fai HIKA". On this day, the chef ordered a dish of "Chives and Castor Liver" (seasonal no price). This taste is smooth and tender, definitely worthy of the reputation of "Fat Goose Liver in the Sea". The sake brewery "Miyahan Meizhi", located in Miyagi Prefecture, uses self-cultivated sake rice and polished rice to less than 35%. Then there is Chef Fai's Autumn carefully prepared "Seaweed Black Fish Roe with Soft Heart Tamago" HK$168, China is the world's largest exporter of caviar, black fish roe is excellent quality, with the rich freshness of Hokkaido seaweed, the chef taught First, taste the black caviar, sweet and rich; then taste the black caviar with seaweed, full of rich fragrance; finally, the seaweed and Japanese sweetened tamagoyaki, all soft and fresh, and finally take a sip of "Miyahan Plum", which can be called the most beautiful combination of human beings. October crab season, Japan is like this, "steamed matsutake crab" (current price) served, everyone saw the joy, steamed red crab shell, through the faint seawater sweet taste, thick crab paste escaped, open the crab clams are full of crab meat, know everyone is very satisfied! The matsutake crab is served with a very fresh bottle of "Tenmei Pure Rice Gin", which is also one of my favorite Japanese sake Grape-like soft and sour, with a little citrus-like fresh taste, the entrance is cool, the aftertaste is long but also has a light water feeling, the tenderness and sweet and fresh crab meat can be said to be a first-class Japanese sake brand. Even more surprising is the handmade famous "Grilled A5 Wagyu" HK$488, slices of slightly grilled crispy skin charred, inside is still frost red bright, carrying a kind of sparkling and translucent beauty, a taste is full of plump, beef flavor due to burnt fragrance The face is doubled, the oil inside is also forced out and brighter, you can smell the A5 Wagyu beef with a bit of mellow fruit aroma, with a little catalyst-like slightly sour "Tianmei Pure Rice Gin", as if the tip of the tongue to come to an intertwined smooth taste. Chef Fai specially selected a dish to eat to order "Fresh Tuna Mackerel" (about more than 800 yuan), it is said that hundreds of kilograms of large tuna mackerel is the most plump, fresh grilled toro-level level, an unforgettable meal, every bite is the ultimate gratitude to "sea luck" The Japanese meaning of "Fai Hika" is the land of light. The last two dishes appeared at the same time, the "HIKA Don" (fired A5 Wagyu, Tuna fillet, seaweed, salmon roe, Matsutake crab meat) HK$488, with a touch of supreme tender meat and the legendary "Amakusa Chicken Pot" Amakusa Dai King Chicken White Miso Pot HK$488, with Xijing miso soup as the bottom of the pot, Amakusa chicken is a lost chicken species for many years, in 2000 years to re-cultured with native chicken and fighting chicken, chicken is tender red, chicken boiled eight mature, eat tender and refreshing, the chef said in Amakusa local tasted live chicken viscera sashimi, more Hong Kong can not taste the ultimate taste! The bottle opened is "Black Dragon Dragon Great Gin", just appreciate the wine label is using the wine bag coated with persimmon juice as a natural preservative, then printed with gold foil text "Dragon", a taste of home-cultured yeast brewed delicate aroma, taste fruity variety, like apple, like banana, a bit like peach, and a little sweet melon. The "HIKA Don" is a collection of "mountain no luck" and "sea no luck" jointly blended out of the best, two white and red toro, full of salmon roe, seaweed, crab meat, A5 Wagyu beef, in fact, one person before arriving to enjoy a don is very satisfied, this time used as a conclusion, is definitely the perfect ending! "Fai HIKA" is located on the 3rd floor of the latest commercial building on Jardine Street, there are seats around the floor-to-ceiling glass, and there are bar seats. The VIP seat located in the floor-to-ceiling glass corner has imitation tatami-style seating. 🥳😋 "Fai HIKA" Address: 3/F, Heng Wan, 66 Jardine Street, Causeway Bay (Exit F1, Causeway Bay Railway Station, about 3 minutes walk) 🥳 Lunch and dinner Omakase menus are also available on site #Kyoto Tavern Style #Faihika #Master Fai # To choose a restaurant to choose a chef #breathnewshk #frankkan #presentation #unforgettableexperiences#gourmetsummer