The art of the skewer is in full effect at Kinnokura’s Tai Hang outlet tucked up along King Street, one of the small side streets to the east of Tai Hang Road (there’s another Kinnokura in Hong Kong’s Quarry Bay). Appropriately for a Japanese restaurant specialising in yakitori, Kinnokura is a cosy hole-in-the-wall joint with a simple but extensive range of dishes. Kinnokura’s ace in the hole, though, is that each of their skewers and other dishes makes the most of the premium ingredients the kitchen manages to source, showcasing them largely unadorned and fresh from the charcoal grill.
It’s true that Kinnokura do more than just grilled bits of food on sticks. You can politely slurp your way through a big, generously apportioned bowl of Japanese ramen, or grab a plate of foie gras cooked with a special Japanese black vinegar – but then we’re already back to the focus of this Tai Hang restaurant hidden down diminutive King Street: the traditional Japanese charcoal yakitori grill that turns out so much smoky bite-sized goodness to hungry Hong Kong diners.
Highlights from Kinnokura’s tightly composed menu of Japanese yakitori delicacies include premium Hiroshima oysters wrapped with bacon, sashimi-grade scallops from Hokkaido seasoned with a dash of soy sauce, and earthy shiitake mushrooms. Seafood is a major feature at both Kinnokura’s outlets (Tai Hang and Quarry Bay), with abalone grilled with soy sauce or salt and lobster being highly sought after by Hong Kong foodies. You can reach Kinnokura from Tin Hau or Causeway Bay but, as an intimate space, be sure to reserve some space ahead of time.