Simple and leisurely x nostalgic campus x Japanese cafeteria

Japanese Restaurant Shop A, G/F, Hung Wan Industrial Building, 63-65 Hung To Road There are still many old factory buildings in the Kwun Tong factory area. Although many of the units upstairs have been transformed into restaurants, frozen meat shops, furniture shops or other retail stores, there are still large ground floor shops or first-floor units that were originally used as factory building canteens. Today, all of these shops have been transformed into tea restaurants or private kitchens. Due to the restrictions of the factory building’s building deed and other conditions, these restaurants still indicate “only factory building employees are allowed to eat there”. Are there really any limits? Today, I was walking along Kaiyuan Road and accidentally saw a newly opened restaurant [Nissaku Shokudo]. The decoration style of the storefront is distinctive, different from other tea restaurants on the same street; I almost thought I was in Japan. If you just look at the photos, it really doesn't look much different from a small restaurant in a quiet Japanese residence. The interior decoration is based on the themes of simplicity, leisure and campus classrooms. Some of the chairs and stools are even made directly from wooden chairs in primary and secondary school classrooms. In addition to the tables and stools that mimic the environment of a middle school classroom, the boss even placed a "jumping over wooden box" in the middle of the restaurant! I believe the boss is a nostalgic Japanese fan and is about that age. In one corner of the room, there are many solid wood cabinets imitating those from the 1960s and 1970s. Combined with the semi-nostalgic classroom environment, it already has a very nice atmosphere. In addition, there are many items from Japan's Showa era placed in the wooden cabinet and on the top of the cabinet, and even some Japanese magazines from the 1970s and 1980s... The cover star and theme are the popular animation "Galaxy Express 999" by Seiko Matsuda and Leiji Matsumoto at that time. There is only one menu, and all the dishes are set meals. The style is relatively simple, resembling a neighborhood canteen in a residential area in a large Japanese city. Each set meal comes with miso soup and two types of pickles. The miso soup contains clams, white radish slices, bean curd skin and kelp, which is delicious, but like most Hong Kong-style Japanese cuisine, the miso portion is too much and the soup is too salty. The pickles are a pleasant surprise, especially the braised pumpkin, which is soft, sticky, tender and sweet. #Eel Osaka with soy sauce soft-boiled egg and barbecued pork soup Udon. One serving contains two Japanese national delicacies. Kansai-style Okonomiyaki with grilled eel can be considered a Hong Kong-style Japanese cuisine, which is not seen in Japan. After trying it, I found that the two did not match. Okonomiyaki itself is relatively moist and is served with a vinegary sauce; grilled eel features crispy and fragrant skin, flaky eel meat, sweet fish fat, and a rich and sweet sauce. The taste and texture just don't match. Soft-boiled egg barbecued pork is usually served with Japanese ramen (soy sauce soup base or pork bone soup base), and it is very rare to see it with clear soup udon. The soft-boiled egg was up to standard, but the roasted barbecued pork was a bit hard and not tender enough. The overall taste is not bad, but I still think it is not suitable to be paired with clear soup udon. #Japanese-style Thick-cut Hokkaido Pork Rib-eye Steak Set Meal There is Japanese-style pork chop sauce, a handful of shredded cabbage next to the pork chop, and white rice, all of which are Japanese ingredients; the only complaint is that the pork chop sauce doesn't have to be paired with sesame paste, and there's no yuzu sesame sauce to go with the shredded cabbage. The pork chop is big and thick. Such thick-cut Japanese pork chop is rare in other restaurants in Hong Kong, but it is becoming more and more popular in Japan. The crispy dough is a bit mushy, and the breadcrumbs on the surface are not very nice, but it is still fragrant and crunchy when you bite it. The thick-cut pork chop has a thin layer of fat, which is an essential element of a delicious rib-eye pork chop and one of the key points of a high-quality Japanese-style pork chop. However, the quality of the pork itself was mediocre. The meat was coarse, hard, and not juicy enough, with a little residue when bitten off. Even the layer of fat could not make up for it. There are four types of sashimi donburi at different price points. I picked the #松叶貝丼. The fish ingredients originally included Hokkaido scallops, conch slices, whelks, pine crab meat, crab roe, and crab roe. Conch slices were out of stock, so they were replaced with squid. Conch is not a tasty shellfish. It is soft and refreshing, but it does not have the fresh taste of shellfish. The snow crab meat is like artificial crab. The crab roe seems to be packed in a tube of toothpaste, it tastes salty, has a high proportion of miso, and has an average aroma. The best tasting dishes are squid and Hokkaido scallops. The quality of the food is average, about the same as that in a Japanese neighborhood cafeteria; but the price is not expensive (after discount), otherwise it would not be worth it if it were sold at the original price. However, I really like the dining environment, reminiscing about my high school life and the era when I was fascinated by Japanese stars, animation, and Japanese trends that dominated Asia.