The popular Fukuoka shop has come to Hong Kong!

Among the Japanese cuisine in Hong Kong, I rarely eat tempura, perhaps because the supply is too small, and my favorite Tenkai has also closed... However, after trying the newly opened Tempura Nagaoka, I believe I will soon come back, because both the environment, atmosphere, and food of the restaurant have won my heart. Lemon Sour is the brand’s specialty, but there was another drink that attracted me more when I heard the clerk introduced me, the homemade spicy cola. Coke combines different spices, and lemon, the taste is a bit familiar, but indescribable, I just like it anyway. I'm too lazy to think about it, so I just want the Omakase Set. Without further ado, the first course of seaweed crab meat and salmon caviar pudding is served. This combination, as long as the ingredients are fresh, it is difficult not to fail. The three superb sashimi of the night are bream, tuna and peony shrimp. The snapper was refreshing, the tuna presented in naked and medium drag, the fresh peony shrimp, and of course, high quality. Fried persimmon cream toast is a very interesting snack, butter toast combined with white chocolate and and dried persimmons, salty and sweet taste is very special, rich layers. Let's get down to business. All kinds of tempura are gradually appearing. Starting with small column mussel assorted tempura, the filling was covered with a thin golden coating, and enjoyed wrapped in crispy seaweed on its own, easily achieved my delight. The second tempura is asparagus, sweet and stalk-free, and with a crispy texture, simple and delicious. Homemade sesame tofu, the texture is a bit QQ, like eating year cake feeling, with extremely rich sesame sauce, and the products of the market is completely different. Japanese sweet potato tempura is sweet and sweet without asking, especially appreciate its taste. The flower tiger prawns are also a regular in tempura, fresh and tender, as expectedly wonderful. One of the key points, of course, is the A4 Japanese Wagyu tempura, looking at the color has explained everything, the ingredients are beautiful, the heat control is appropriate, it is difficult to not eat. Finally, there is the seaweed. The freshness of the seaweed is placed on top of the fried seaweed. After the tempura, it was Kaminari's turn. For four people, you can try the black-haired wagyu beef moon-kama rice, and the matsutake crab salmon roe-kama rice. Personally, I always like Wagyu beef. The more oil, the more fragrant. No matter how full you are, you have to try to clear it. After a small cup of miso soup, enter the dessert section. Mikan red bean paste tempura with marshmallows, this combination I really did not imagine at all, the layers are very rich, very memorable. Here, I certainly look back. I even thought about going to the headquarters in Fukuoka to see it. Restaurant information: Nagaoka Hakata Tempura Shop 226-229, 2/F, Lee Gardens Phase 3, 1 Sinning Road, Causeway Bay #foodguide#hkfoodies